We are appalled to discover that genetic engineering has targeted beer. Surprisingly, it hasn’t gone after the two agricultural ingredients – barley and hops – but after yeast. Possibly because there has been so much resistance to genetically engineered crops all over the world? We can only hope so.
Nevertheless, the development of a GE beer yeast is infuriating. Yeasts propagate and mutate readily – breeding easily creates many variations. This yeast has been engineered for head retention. According to the articles, this is necessary for both high and low alcohol beers which don’t readily retain a decent head on their own. Apparently brewers have never figured out a way to deal with this! And apparently drinkers demand only one look to beer – all of it should have a wheat-beer head on it. There is no actual excuse for developing this yeas except the need for GE companies to infiltrate all parts of the food system and corporate greed by mega-breweries, who can use this to cut down on some of the chemicals they currently use in place of actual ingredients in their “beer”.
GMOs are not labelled in Canada or in the USA. It is actually illegal to label products as “GMO free” or as containing GMOs, unless the producer belongs to a group whose name includes the phrase.
Rest assured, certified organic beers will not contain genetically modified organisms of any sort. GMOs are totally forbidden throughout the organic world. Rely on organic certification (look for the label to say “certified organic” or to show a certification logo) to protect you from GMO consumption.
GMO products must be approved for use before being released in Canada. This yeast is not yet under review.
Subject: SCIENCE & FOOD: Beer yeats genetically engineered to improve froth
Date: 16 Nov 2012 15:18:01 +0100
From: GENET – news&information
To: genet-news@genet-info.org
PART 1
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TITLE: BEER GENETICALLY ENGINEERED TO IMPROVE FROTH
SOURCE: Digital Journal, USA
AUTHOR: Tim Sandle
URL: http://www.digitaljournal.com/article/336452
DATE: 08.11.2012
SUMMARY: “Using the yeast used to make beer scientists to create the first gene for beer foam. The gene can be used to improve the frothy foam on beer to create beers that are more appealing to consumers. For many beer drinkers the ‘head’ on a glass of beer is critical. Too foamy or no foam at all can make the beer drinker unhappy, and along with the smell and the appearance, the foam at the top is an important part of the beer drinking experience. According to the research brief, it is the proteins from the barley and yeast (Saccharomyces pastorianus) used to make beer that contribute to the quality of the foam.”
—– archive: http://www.genet-info.org/information-services.html —–
BEER GENETICALLY ENGINEERED TO IMPROVE FROTH
Using the yeast used to make beer scientists to create the first gene for beer foam. The gene can be used to improve the frothy foam on beer to create beers that are more appealing to consumers.
For many beer drinkers the ‘head’ on a glass of beer is critical. Too foamy or no foam at all can make the beer drinker unhappy, and along with the smell and the appearance, the foam at the top is an important part of the beer drinking experience.
According to the research brief, it is the proteins from the barley and yeast (Saccharomyces pastorianus) used to make beer that contribute to the quality of the foam. The foamy head on a glass of beer consists of small bubbles containing carbon dioxide gas. The gas is produced by yeast during fermentation. Proteins gather around the gas, forming the bubbles in the foam.
Foam also relates to the level of alcohol. Foam will not last if the alcohol level is too high (such as Belgian beer in the 9-12 percent alcohol range) or too low (like a Bud Light at 3.2 percent). The optimal level for alcohol is around 5 percent, according to researcher Katharine Gammon.
The beer yeast, Saccharomyces pastorianus is a synonym of the yeast species Saccharomyces carlsbergensis, which was originally described in 1883 by Emil Christian Hansen, who was working for the Danish brewery Carlsberg. Sometimes other yeasts are used to make beer (the Digital Journal noted recently that a man used a yeast found in his own beard to brew up a golden ale).
Whilst scientists have known for some years that proteins from the yeast help to stabilize the foam, preventing the head from disappearing too soon, it was not known, until recently, which yeast gene was responsible for making the foam-stabilizing protein.
The researchers identified the gene, (called CFG1). The gene is similar to those already identified in wine and sake yeasts that also are involved in foaming. The research was led by Tomás G. Villa. The findings have been published in the ACS Journal of Agricultural and Food Chemistry.
PART 2
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TITLE: A HEADY DISCOVERY FOR BEER FANS: THE FIRST GENE FOR BEER FOAM COULD IMPROVE FROTH
SOURCE: American Chemical Society, USA (ACS)
AUTHOR: Press Release
URL: http://portal.acs.org/portal/acs/corg/content?_nfpb=true&_pageLabel=PP_ARTICLEMAIN&node_id=223&content_id=CNBP_031118&use_sec=true&sec_url_var=region1&__uuid=4a9e29ca-0327-43a2-a511-34a7dcc18c98
DATE: 31.10.2012
SUMMARY: “The yeast used to make beer has yielded what may be the first gene for beer foam, scientists are reporting in a new study. Published in ACS’ Journal of Agricultural and Food Chemistry, the discovery opens the door to new possibilities for improving the frothy “head” so critical to the aroma and eye appeal of the world’s favorite alcoholic beverage, they say. Tomás G. Villa and colleagues explain that proteins from the barley and yeast used to make beer contribute to the quality of its foam. The foamy head consists of bubbles containing carbon dioxide gas, which yeast produces during fermentation. Proteins gather around the gas, forming the bubbles in the foam.”
—– archive: http://www.genet-info.org/information-services.html —–
A HEADY DISCOVERY FOR BEER FANS: THE FIRST GENE FOR BEER FOAM COULD IMPROVE FROTH
“Cloning and Characterization of the Beer-Foaming Gene CFG1 from Saccharomyces pastorianus”
The yeast used to make beer has yielded what may be the first gene for beer foam, scientists are reporting in a new study. Published in ACS’ Journal of Agricultural and Food Chemistry, the discovery opens the door to new possibilities for improving the frothy “head” so critical to the aroma and eye appeal of the world’s favorite alcoholic beverage, they say.
Tomás G. Villa and colleagues explain that proteins from the barley and yeast used to make beer contribute to the quality of its foam. The foamy head consists of bubbles containing carbon dioxide gas, which yeast produces during fermentation. Proteins gather around the gas, forming the bubbles in the foam. Studies have shown that proteins from the yeast stabilize the foam, preventing the head from disappearing too soon. But until now, no one knew which yeast gene was responsible for making the foam-stabilizing protein.
The researchers identified the gene, which they call CFG1. The gene is similar to those already identified in wine and sake yeasts that also are involved in foaming. “Taken together all the results shown in the present paper make CFG1 gene a good candidate to improve the foam character in the brewing industry,” they say.
