Brian Gibson

The ASBC Research Council is accepting scientific research proposals related to beer, beverage, and/or allied disciplines conducted at not-for-profit academic institutions.

The submission deadline is March 1. Review the guidelines: https://bit.ly/4b4k25G

#research #funding

A sixteenth-century style painting of a man in period clothing raising a glass of beer, promoting a historical beer tasting event at Dublin Castle.

Lecture and tasting at Dublin Castle - Brewing the Past: Recreating Sixteenth-Century Beer
with Marc Meltonville and Dr Susan Flavin
Saturday, 14 February | 7.00pm
Booking on Eventbrite.ie via 🔗 https://www.eventbrite.ie/e/1980813550652
Department of History, Trinity College Dublin

Definitely, let's do it.

Film crew records a traditional brewing demonstration inside a rustic sixteenth-century setting with a large wooden barrel and brewing tools.

Film screening at Dublin Castle
Drunk? Adventures in Sixteenth-Century Brewing
Introduced by Dr Susan Flavin & Shreepali Patel
Fri, 6 Feb | 7pm
Tickets: https://www.eventbrite.ie/e/1980811598814
Department of History, Trinity College Dublin

Hi Gareth, definitely, let's do it. I'll be coming over on 2.1. Just let me know when you're available

Subtle Withnail quote?

Today I met with @briangibsontub.bsky.social to discuss some exciting data from our TU/VLB Berlin research project.

Early results suggest that bottle conditioning could improve the chemical stability of dry-hopped beers.

Watch this space. #brewingscience 🍻

Happy 40th birthday Yeast: Yeast: Vol 42, No 8-10 Yeast is a microbiology journal for research in the rapidly moving field of yeast biology. We publish the most significant developments in unicellular fungi.

The new issue of #Yeast is out ... with a surprise 😄! This issue marks the 40th anniversary of the creation of our journal, in 1985. To celebrate this achievement, we made a brand new cover with the most beautiful #Yeast front pages 😍

Happy birthday Yeast!!!

onlinelibrary.wiley.com/toc/10970061...

Professorship in Food Process Engineering (Beverages) www.hs-geisenheim.de/hochschule/s...

Munich lager as your last beer? Certainly could be worse.

Young Germans enjoy alcohol-free beer as lager sales fall flat Non-alcoholic sales have more than doubled in recent years, even though Germany's wider beer market has slumped.

www.bbc.com/news/article...

Alkoholfreies Bier: Null Promille, aber voller Zucker Alkoholfreies Bier gilt als isotonischer Sportlerdrink. Doch Fachleute warnen vor ungesunden Folgen – zumindest bei manchen Sorten. Worauf Sie achten sollten.

Alcohol-free beer: 0%, but full of sugar. Health impacts of non-alcoholic beer, from Germany's die Zeit
www.zeit.de/zeit-magazin...

Latest edition to the vintage Berliner Weisse collection. Nice condition considering the age (40 -50 years).

Yeast domestication In this review, Jose Paulo Sampaio and Ana Pontes discuss the domestication of yeasts for food and beverage fermentations, with a particular focus on the Saccharomyces genus.

Yeast domestication: Current Biology www.cell.com/current-biol...

Diastatic Activity of German Hop Cultivars with Respect to Variety, Crop Year, and Separated Hop Cone Parts Dry hopping of beer can result in unintended refermentation, also known as hop creep, because of intrinsic hop diastatic activity. The objective of the work described herein was to determine the enzymatic activity across 16 different hop cultivars grown in Germany in crop years 2019, 2020, and 2021. Optimized enzyme kit protocols were used to quantitate hop α-, β-amylase, amyloglucosidase, and limit dextrinase activities, while a recently published method measured hop diastatic activity. Clear varietal distinctions exist, and hops of harvests 2019, 2020, and 2021 were subsequently classified into three groups depending on their enzymatic activity. With respect to different harvest years, the results imply an annual influence on the amylolytic activity of hops in principle, but more monitoring is needed. Processing methods such as pelletization and storage under different conditions showed a minimal impact on enzymatic activity. Based on further sampling from hops of the harvest 2022, it was observed that differences among hop fractions are pronounced, with the vegetative material and strig exhibiting higher enzymatic activity compared to the lupulin fraction.

What is hop creep anyway? A comprehensive study led by Philip Wietstock in collaboration with #Hopsteiner that examines the enzymes involved, and how activity is influenced by hop variety, harvest year and cone part. @tuberlin.bsky.social
pubs.acs.org/doi/10.1021/...

Dr. Eng. Jonas Trummer giving a lecture on processing aids in the brewery

I attended a talk at the TU Berlin from guest lecturer Dr. Eng. Jonas Trummer from Murphy & Son. The topic was the application of processing aids to improve beer stability.

It is still important for brewing students to learn about such products, even if their application in Germany is limited.

Largest haul of vintage Berliner Weiße beers so far. These mostly from the Hochschul Brauerei, W. Berlin, mid-70s. Starting to wonder if my obsession is getting out of control.

Screenshot of a paper titled "Genetic pre-adaptations in Saccharomyces cerevisiae Andean chicha isolates facilitate industrial brewery application" by Juan Flores, Sarah König, Mathias Hutzler, Oliver Kunz, Kristoffer Krogerus, Florian Lehnhardt, Frederico Magalhães, Natalia Svedlund, Nubia Grijalva-Vallejos, Brian Gibson

There's a new yeast paper out with @briangibsontub.bsky.social and @suregork.bsky.social among the authors. They've looked at farmhouse yeast from South American chicha brewers, and the paper has a number of cool results I want to dive into in a thread here.

The Michael James Jackson Foundation Opens Applications for Next Cohort of Brewing & Distilling Scholarship Awardees BROOKLYN, N.Y. - May 19, 2025 - The Michael James Jackson Foundation for Brewing & Distilling (Th...

The Michael James Jackson Foundation is accepting scholarship applications for BIPOC professionals in brewing and distilling. Apply by May 30 to support career growth in the craft beverage industry.

www.brewbound.com/pr/2025/05/1...

Genetic pre-adaptations in Saccharomyces cerevisiae Andean chicha isolates facilitate industrial brewery application Strains of Saccharomyces cerevisiae were isolated from a traditionally produced Andean maize-based chicha from Ecuador and characterised with respect …

Really excited to see this one out! I was involved in this joint study with @briangibsontub.bsky.social, Nubia G-V, Mathias H, helping with sequencing and genomics. We characterize strains isolated from Ecuadorian maize chicha, and found many diastatic strains carrying STA1! doi.org/10.1016/j.fm...

Herren der Hefen: Berliner auf der Jagd nach dem perfekten Bier Bierbrauen ist Wissenschaft und in Berlin kann man sie studieren. Besonders bei der Hefe offenbart sich eine ungeahnte Komplexität, die auch die Forschung in der Stadt beschäftigt.

'Lords of the yeasts: Berliners on the hunt for the perfect beer'
Tagespiegel article on @tuberlin.bsky.social brewing research and challenges in the industry.
www.tagesspiegel.de/wissen/herre...

Can Germany rein in its academic bullying problem? Researchers and administrators are exploring ways to restructure a rigid hierarchy that can breed power abuses.

www.nature.com/articles/d41...

Wild chimpanzees filmed by scientists bonding over alcoholic fruit Footage of apes consuming fermented breadfruit leads researchers to ask if it may shed light on origins of human feasting

Chimps bonding over mildly alcoholic fruit. I'm a bit sceptical. Conclusion seems to overlook the many other advantages of fermentation (flavour, digestibility, etc.) www.theguardian.com/science/2025...

Kölsch in Köln.

I'm trying Chinese elevator, I'm trying.

Why Settle? A review of yeast flocculation with a focus on the premature kind, from myself and Yang He of the Tsingtao Brewery. Our conclusion: we don't really understand PYF. jib.cibd.org.uk/index.php/ji...

Yes, the interest in fermentation fits with the alchemical studies. I was wondering if there was specific work on beer though. This is not something I had heard of before.

Yes, how many before he fell on his own head perhaps.