Anyone know if people are looking into the genetic factors underlying things like alcohol tolerance, flocculation, and flavor profile? I imagine a lot of these characteristics are polygenetic (not to mention subjective), but I'm not sure. I doubt the NIH is awarding fat grants to study that sort of stuff, but I do remember reading something about is the gene PAD1 and the production of phenolic off-flavors.
"I have come to believe that the whole world is an enigma, a harmless enigma that is made terrible by our own mad attempt to interpret it as though it had an underlying truth."
Pondering: Roggenwein, Irish Red, Another Single-Hop IPA, Roggenbier w/ local wild yeast
Primary: Hefeweizen, Nugget Single-Hop IPA, Chamomile Wheat
Secondary: Saffron Metheglin
Bottled: Belgian Strong Dark, Saffron Wheat, UK Barleywine, Tripel, IIPA