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A persistent challenge in brewing is the efficient utilization of hop bitter acids, with about 50% of these compounds precipitating with trub during wort boiling. This study aims to uncover the correlation between the barley cultivar proteome and hop bitter acid utilization during wort boiling. Therefore, comparative experiments were conducted using two cultivars, Liga and Solist, with varying proteomes to identify specific proteins’ role in hop bitter acids precipitation. High-performance liquid chromatography (HPLC) was used to measure hop bitter acid content, while liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used to quantify and identify proteins. The 107 protein groups, particularly enzymes linked to barley metabolic defense mechanisms, exhibited significant differences between the two cultivars. Results revealed significantly lower α- and iso-α-acid content in wort produced from the barley cultivar Liga. This study highlights the critical role of the barley proteome in optimizing process efficiency by enhancing hop utilization through barley cultivar selection.

In the article "General Makes Case for Army's Role in the Indo-Pacific," General James McConville, the Chief of Staff of the Army, emphasizes the importance of the Army's presence in the Indo-Pacific region for maintaining stability and deterring potential adversaries. He argues for a multi-domain approach, including land forces, to address the evolving security challenges in the region. The article provides insights into the Army's perspective on its role in the region and its efforts to adapt to the changing strategic environment. [Extracted from the article]

HOPPING IN THE COLD STAGE: The production of hoppy beer requires the use of late hop additions, usually during fermentation or maturation of the beer. The aim of this publication is to introduce a method for transferring hop aroma compounds into beer in the cold stage without directly adding hops to the beer. The method presented here allows for recipe-specific, flexible dry-hopping of beers without the ingress of unwanted particles, thereby avoiding many disadvantages associated with conventional dry-hopping. [ABSTRACT FROM AUTHOR]

The article discusses the increase in diastatic yeast contaminations in packaged beer, particularly in unpasteurized beers like pale ales and IPAs. These contaminations can negatively affect the quality of the beer, causing excessive foaming and off-flavors. The article suggests that diastatic yeasts, previously considered "wild" yeasts, may actually be strains of Saccharomyces cerevisiae, the same yeast used for brewing. Recent studies have found that brewing yeasts can survive in the wild, challenging the belief that they are solely dependent on brewers. This discovery has implications for the brewing industry, as it allows for better identification of different yeast strains and the detection of potential contaminants. Additionally, research in Latin America has shown that diastatic yeasts with brewing potential can be found in traditional Andean beverages, opening up possibilities for creating new and unique beers. [Extracted from the article]