The Science behind the Victoria Day Long Weekend

May 19, 2012 at 1:41 pm Leave a comment

The Biotechnology in Beer Making

At first glance, beercraft seems simple; after all, a beer maker’s ingredient list is incredibly brief: malted barley, water and hops. Historically, naturally occurring yeasts converted the mix’s sugar content into alcohol; one of the first biotechnological developments in beercraft was the introduction of customized yeast cultures to refine the process. Biotech in beer making is now almost entirely in the GMO field. Beer biotechnologists are using GMO to improve the barley stock and streamline the malting process

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Olds College is launching Canada’s first ever national post-secondary brewmaster program.

The southern Alberta school has partnered with Niagara College in Ontario for the two-year degree that will train students to become expert beer makers.

The Niagara College Food and Wine Institute will share its expertise in the beverage arts with Olds College to create the brewmaster diploma.

Entry filed under: Treasure from Deep Diving the Biotechnology Web. Tags: , .

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