What really defines beer? Dating back thousands of years, beer is a product of fermentation, crafted from a blend of four primary ingredients: water, grain malt (typically barley), hops, and yeast. The intricate biochemistry involved in the brewing process means that various scientific factors can significantly influence the final product.
Matthew Farber, an associate professor specializing in biological and biomedical science within the College of Science & Mathematics, is an accomplished microbiologist, beer enthusiast, and entrepreneur with a focus on zymology or zymurgy – the study of fermentation’s biochemical processes.
At Rowan University, Farber introduces students to the world of biology through what he describes as “yeast hunting.”
Yeasts, which are single-celled fungi, hold immense commercial value owing to their capacity to ferment sugars. The majority of beers are produced using either ale yeast (Saccharomyces cerevisiae) or lager yeast (Saccharomyces pastorianus). While ale yeasts occur naturally, they are often selectively bred or stabilized for brewing purposes. Lager yeasts, on the other hand, are industrial hybrids resulting from specific manufacturing practices, as Farber explains.
The intrigue deepens when one considers that ale and lager yeasts are just two species among an estimated 200,000 yeast species globally, with a mere 4% known to science.
In Farber’s laboratory, undergraduate biology students not only grasp the fundamentals of the scientific method but also engage in an autonomous quest across campus to unearth the next breakthrough fermenter.
Collaborating with fellow biologist Dr. Sara Wright and the Rowan University Arboretum, the lab samples native oak trees on campus to analyze the existing yeast populations.
“Students get to experience novelty; they discover, isolate, and characterize yeasts that have never been documented in scientific literature before,” Farber highlights. “The primary motivation behind this initiative is to involve undergraduates in lab-based research. They learn essential lab techniques and delve into the basics of microbiology while contemplating practical applications in food production.”
Farber’s identification of a non-conventional yeast strain responsible for a sour beer dates back to a discovery made several years ago on a Philadelphia dogwood tree. The patented brewing product, known as Philly Sour™, is now available commercially worldwide through Lallemand Brewing.
The researchers at Rowan University are deeply passionate about their work, exemplifying dedication and innovation in their pursuit of scientific excellence. Find out more about these groundbreaking researchers at Meet Our Researchers.
For further information about Rowan University, you can visit their website at today.rowan.edu.
In conclusion, the exploration of yeasts in beer brewing not only sheds light on the incredible diversity within the fungal kingdom but also underscores the crucial role of research and education in driving innovation within the field of fermentation science.
Takeaways:
– Beer brewing is a fascinating interplay of science and art, with yeast playing a pivotal role in the fermentation process.
– The vast diversity of yeast species presents exciting opportunities for discovery and innovation in the brewing industry.
– Engaging undergraduate students in hands-on laboratory research can foster a passion for scientific exploration and practical applications in food production.
– Collaborative efforts between academia, industry, and botanical institutions can lead to groundbreaking discoveries in the field of microbiology and fermentation.
– Rowan University’s commitment to research excellence and student involvement highlights the importance of fostering a culture of innovation and discovery in higher education.
Tags: yeast, fungi
Read more on today.rowan.edu