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BadgerHound

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www.microbeworld.org/mts

Scroll about halfway down the page to get to the podcast with Dr. Charles Bamforth.

Dr. Bamforth is the Anheuser-Busch Edowed Professor at UC-Davis. The interview spends some time covering the basics, but he talks about some really interesting points. He has some good insight into head retention and developing yeast strains. Also gripes about dirty keg lines at bars. Enjoy.
 
I find it interesting how he said the only reason brewers were not using the GMO yeast that his group invented was because of public image. I don't really think most people would want to drink a beer with 100% attenuation. Without that residual sweetness you would not be able to tolerate very much in the way of bitterness. No malt flavour + No hops bitterness = Watery alcohol.
 

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