{"id":435,"date":"2015-03-14T10:23:03","date_gmt":"2015-03-14T15:23:03","guid":{"rendered":"http:\/\/www.socpsy.com\/casks\/?p=435"},"modified":"2015-08-20T08:26:23","modified_gmt":"2015-08-20T13:26:23","slug":"adventures-in-yeast-part-ii","status":"publish","type":"post","link":"https:\/\/www.socpsy.com\/casks\/adventures-in-yeast-part-ii\/","title":{"rendered":"Adventures in Yeast – Part II"},"content":{"rendered":"

In Adventures in Yeast – Part <\/a>I, I described the contention by some researchers that during the Middle Ages lager yeasts emerged from a hybridization of ale yeast and an “alien” yeast from the New World. However, the scenario that a yeast found in Patagonia made its way to Europe doesn’t mesh with reports of cold-fermented beer as early as 1420. Regular trade upon which a yeast could have hitched a ride from the New World to Europe came somewhat later.<\/p>\n

\"Yeast<\/a>A possible resolution may reside in the results of a study by Bing and his colleagues (2014). The Bing, et al. report<\/a> is a short one and not particularly detailed unless you access the supplemental materials<\/a>.\u00a0 Their work involved the isolation of strains of S. eubayanus<\/em> from several regions in China and Tibet (not getting into the political\/boundary issues here!). The researchers claim that a Tibetan strain of S. eubayanus<\/em> had an average non-ale whole genome sequence identity of 99.82% with the Weihenstephan 34\/70 S. pastorianus<\/em> strain (the major lager yeast used in Europe). This is only a marginally higher match than the Patagonian sample reported by Libkind et al (99.56%).\u00a0 What is more important, however, is the fact that trade with Europe and this Eastern region of the world pre-dated the emergence of lager beer, unlike trade with the New World. This fact, certainly makes the Tibetan strain of S. eubayanus<\/em> a more likely candidate for hybridization than the Patagonian strain.<\/p>\n

So, at this point, we have dueling labs claiming discovery of the potential non-ale component of lager yeasts that emerged in Medieval Europe.\u00a0 A lot of yeast archeology is under way to give us more information on this issue.\u00a0 Stay tuned for updates.\u00a0 I have a handful of additional articles that are coming via inter-library loan and will report on them once I wade through them.\u00a0 I am not a geneticist, so much learning on my part is still required.\u00a0 I took my only genetics course from some monk by the name of Gregor!<\/p>\n

Link to Adventures in Yeast III<\/a><\/p>\n

References<\/strong><\/p>\n

\u00a0Bing, J., Han, P.J., Liu, W.Q., Wang, Q.M., & Bai, F.Y. (2014). Evidence for a Far East Asian origin of lager beer yeast. Current Biology, 24<\/em>(10). R380-381.<\/p>\n

Libkind, D., Hittinger, C. T., Valerio, E., Goncalves, C., Dover, J, Johnston, M., Goncalves, P., & Sampaio, J. P. (2011). Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast. Proceedings of the National Academy of Sciences, 108<\/em>, 14539-14544.<\/p>\n","protected":false},"excerpt":{"rendered":"

In Adventures in Yeast – Part I, I described the contention by some researchers that during the Middle Ages lager yeasts emerged from a hybridization of ale yeast and an “alien” yeast from the New World. However, the scenario that …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9,3,13,20,6],"tags":[29,27,19,48,49],"class_list":["post-435","post","type-post","status-publish","format-standard","hentry","category-beer","category-brewing","category-history","category-sca","category-yeast","tag-brewing-education","tag-food-science","tag-medieval-brewing","tag-saccharomyces-cerevisiae","tag-saccharomyces-eubayanus"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5IN7p-71","_links":{"self":[{"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/posts\/435","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/comments?post=435"}],"version-history":[{"count":4,"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/posts\/435\/revisions"}],"predecessor-version":[{"id":765,"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/posts\/435\/revisions\/765"}],"wp:attachment":[{"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/media?parent=435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/categories?post=435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.socpsy.com\/casks\/wp-json\/wp\/v2\/tags?post=435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}