Better, tastier beer could someday be possible, thanks to proteomics

A brewer's tale of proteins and beer

By American Chemical Society —— Bio and Archives--March 14, 2018

Lifestyles | Comments | Back To Full Article

The transformation of barley grains into beer is an old story, typically starring water, yeast and hops. Now, in a report in the Journal of Proteome Research, scientists are highlighting another character in this tale: proteins. The results could someday lead to a better, tastier brew.

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