The familiar smell of beer is due in part to aroma compounds produced by common brewer’s yeast. Now, researchers reporting in the Cell Press journal Cell Reports, have discovered why the yeast, formally known as S. cerevisiae, make that smell: the scent attracts fruit flies, which repay the yeast by dispersing their cells in the environment.
Yeast lacking a single aroma gene fail to produce their characteristic odor, and they don’t attract fruit flies either.
“Two seemingly unrelated species, yeasts and flies, have developed an intricate symbiosis based on smell,” said Kevin Verstrepen of KU Leuven and VIB in Belgium. “The flies can feed on the yeasts, and the yeasts benefit from the movement of the flies.”
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Pours perfect yellow amber with a fat creamy head of foam that lasts and leaves a bit of lace before receding to a thin ring. Looks perfectly clear at first glance but then reveals some very tiny particles floating in suspension. By the time I am done with the glass they are gone. The beer has some small bubbles floating upwards.
the way and the only real weight in the mouthfeel is from the alcohol which is not on the palate. Brilliant! Then just as you think it’s almost done a small stickiness comes over the palate and a bit of pine. Nothing too forceful now, just some light lip smacking delight. There is a lovely bitter to end this beer that really does linger a bit and showcase all that delicate flavor but it also brings out the tartness of the lemon.
Maria Devan lives in Ithaca, NY and is frequent reviewer of beer and a beer lover deluxe.
OK you guys! You have all heard me rave about Troegs. Heard me say how their beers are seamless, intricate and as delicate as a hand tatted piece of lace. Well this is a monster of a beer! This beer here seems to me to show Troegs as the skillful brewers they are. 
Pours the color of burnt caramel with a frothy head of khaki foam that’s creamy and lays itself on top of the beer. When the glass is not too full you can see cola colored hues and honey golds. Lace is shimmering like sea foam in the bright moonlight.
I could be admitting to a high crime for my community here. The punishment: my property could be confiscated. In our deeds here at Beaver River there’s a phrase that states anyone caught brewing or distilling can have their property taken away. I asked Scott Thompson: a member of a five generation Beaver River family, and fellow wise… guy, about that and we agreed it was probably put in the deeds by his grandfather, or great grandfather during Prohibition.
We have green apples growing here in Beaver River. Not sure what type they are: they’re not really “green,†or “crab,†since they turn somewhat red in spots when completely ripe. The tree across the tracks has apples that turn totally red. I suspect they are of a different variety.
It has been well said and oft repeated that “necessity is the mother of invention”. It may also be fairly postulated that “laziness is the mother of discovery”. Don’t get me wrong, I enjoy brew day: the pre-game putting together of the grain bill and the coming together of a plan; the soothing smells of grains mashing and wort boiling, the feel-good mojo of creating an enjoyable end product from scratch. But at another level, I don’t wish the brew day experience to be any more time-consuming or difficult (not to mention expensive) than needs be.
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