Beer

No water, no beer: brewers race to save the ales

Publication: NBC News   Date: September 3, 2013   View Article

As water becomes increasingly scarce on our ever more crowded and warming planet, brewers of beer are racing to secure a steady supply of their most prized ingredient by using less of it.

“Without water, there is no beer,” Kim Marotta, the sustainability director for MillerCoors, the Chicago-based joint venture of international brewing giants SABMiller and Molson Coors, told NBC News.

Like many in the brewing industry, MillerCoors understands that access to water of the quantity and quality it needs to grow barley and hops and brew beer is no longer a guarantee as population growth, water pollution and climate change threaten water resources.

Country’s largest brewery goes landfill free

Publication: NBC News   Date: June 27, 2013   View Article

Back in 1873, Rocky Mountain spring water put the Coors brewery in Golden, Colo., on the map for lovers of beer. Now, lovers of all things green will mark the facility as well: This week, the largest brewery in the country moved to landfill-free status.

The accomplishment, announced Monday, means that the 135 tons of waste the brewery generates each month is now recycled or reused. Spent grains, for example, are fed to livestock, while all paper, glass and pallets are recycled.

Mysterious Mass Sacrifice Found Near Ancient Peru Pyramid

Publication: National Geographic News   Date: December 28, 2011   View Article

An apparent ritual mass sacrifice—including decapitations and a royal beer bash—is coming to light near a pre-Inca pyramid in northern Peru, archaeologists say.

Excavations next to the ancient Huaca Las Ventanas pyramid first uncovered bodies in August, and more have been emerging since then from a 50-by-50-foot (15-by-15-meter) pit.

The pyramid is part of the Sicán site, the capital of the Lambayeque people—also known as the Sicán—who ruled Peru’s northern coast from about A.D. 900 to 1100.

‘Neon signs’ made with bacteria

Publication: msnbc.com   Date: December 20, 2011   View Article

The bar of the future may have all-organic brews on tap and blinking neon signs in the window made with millions of bacterial cells that periodically glow in unison.

The same “living neon sign” technology could also be used to help brewers and other folks monitor environmental pollutants in water such as arsenic, according to research published online Sunday in the journal Nature.

German pilsner? Spanish lager? Test has answer

Publication: msnbc.com   Date: December 1, 2011   View Article

Beer snobs wishing to know the provenance of their favorite European pilsners and lagers are in luck: Scientists have developed a new chemical test that can tell you where the brew originated.

Though such tests have long existed for products such as wine, spirits, coffee and tea, one hasn’t been developed yet for beer, noted Jose Marcos Jurado, a chemist at the University of Seville in Spain.

“That surprised me because beer is one of the most consumed beverages in the world,” he told me in an email today.

Brewer to turn spent grains into energy

Publication: msnbc.com   Date: November 19, 2011   View Article

The U.S. government is giving a nearly half-million dollar grant to a beer maker in Alaska that aims to install a first-of-its-kind boiler that is fueled entirely by spent grain.

All brewers are confronted with mountains of spent grains — mostly barley. Many get rid of the waste by routing it to farmers for animal feed, a noble service that can help grow a steak to accompany your fine ale.

Beer mystery solved! Yeast ID’d

Publication: msnbc.com   Date: August 22, 2011   View Article

Ice cold beer: In these dog days of summer, few things are better. So, let’s raise a glass and toast Saccharomyces eubayanus, newly discovered yeast that helped make cold-fermented lager a runaway success.

The yeast, in the wild, thrives in ball-shaped lumps of sugar that form on beech trees in Patagonia of South America. Its discovery appears to solve the mystery of how lager yeast formed. Until now, scientists only knew about the origins of ale yeast, which makes up just half of the lager yeast genome.

Yeasts are microscopic fungi that feast on sugar, converting it to carbon dioxide and alcohol via the process of fermentation. Ale yeast, S. cerevisiae, has been doing this throughout the history of beer, which stretches back to at least 6,000 B.C. in Mesopotamia, the cradle of civilization.

© 2008-2010 Collected Writings By John Roach