Beer?

[Daddy Pig]

WTF's a lingonberry?

is a short evergreen shrub in the heath family that bears edible fruit, native to boreal forest and Arctic tundra throughout the Northern Hemisphere from Eurasia to North America. Lingonberries are picked in the wild and used to accompany a variety of dishes.

You generally get them in Nordic countries in the springtime. Not too many on a bush though.

 

[MossCommuter]

is a short evergreen shrub in the heath family that bears edible fruit, native to boreal forest and Arctic tundra throughout the Northern Hemisphere from Eurasia to North America. Lingonberries are picked in the wild and used to accompany a variety of dishes.
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You generally get them in Nordic countries in the springtime. Not too many on a bush though.

Well, if To Øl think it's nice in beer, it probably is. They're not duck eggs.

 

[User169]

Lagunitas employees liked it, couldn't tell it apart from the real thing

Lagunitas is owned by Heineken

Who paid for this research?

Just wondering.

DOE Joint BioEnergy Institute according to the info in the paper. (DOE = US dept. of energy)

 

[MossCommuter]

DOE Joint BioEnergy Institute according to the info in the paper. (DOE = US dept. of energy)

OK, I'll give my cynical self a good talking to.

I wonder if it's just generically "hoppy" or can they do all the subtle flavours of the different hop varieties?

 

[User169]

OK, I'll give my cynical self a good talking to.

I wonder if it's just generically "hoppy" or can they do all the subtle flavours of the different hop varieties?

I think the former. The authors suggest this is a first step and concede that "real" hops likely impart more complex flavour. From a technological point of view, I think it's pretty impressive - I know a reasonable amount about metabolic pathway engineering in microorganisms and it's not easy. The guy that lead the work, Jay Keasling, is considered one of the superstars of the field.

 

[User169]

WTF's a lingonberry?

"Ikea" berries!

 

[srw]

From a technological point of view, I think it's pretty impressive - I know a reasonable amount about metabolic pathway engineering in microorganisms and it's not easy. T

Yes, but why? Hops aren't exactly difficult to grow.

(Yes, I know - for the intellectual challenge - but the applications seem limited)

 

[User169]

Yes, but why? Hops aren't exactly difficult to grow.

(Yes, I know - for the intellectual challenge - but the applications seem limited)

I suppose it's a sustainability argument. Hops require a lot of land and water which could be used for other stuff (as well as hops being expensive).

Turns out that two of the authors of the paper have set up a start-up company to develop and market these yeasts - presumably they have access to the IP generated in the course of the work. (So @MossCommuter cynicism isn't entirely misplaced)

 

[srw]

Honigblond 7% - bitterer than I'd expected and a bit monodimensional. Perhaps more honig flavour needed?

Bock 6.2% - a lovely sweet Bock. I could drink it all day for about an hour before I fell over.

Milk Stout 5% - very nice and chocolatey.

Smoked porter 5.blur% - proper bonfire stuff. I can feel the carcinogens hitting.

 

[srw]

Hops require a lot of land and water which could be used for other stuf

I'd have thought barley was far more profligate, but I'm no expert.


(Of course using less hop is an alternative approach...)

 

[srw]

View attachment 400949 View attachment 400950

Honigblond 7% - bitterer than I'd expected and a bit monodimensional. Perhaps more honig flavour needed?

Bock 6.2% - a lovely sweet Bock. I could drink it all day for about an hour before I fell over.

Milk Stout 5% - very nice and chocolatey.

Smoked porter 5.blur% - proper bonfire stuff. I can feel the carcinogens hitting.

One question remains. Do I walk to the station or get a tram?

 

[User169]

View attachment 400949 View attachment 400950

Honigblond 7% - bitterer than I'd expected and a bit monodimensional. Perhaps more honig flavour needed?

Bock 6.2% - a lovely sweet Bock. I could drink it all day for about an hour before I fell over.

Milk Stout 5% - very nice and chocolatey.

Smoked porter 5.blur% - proper bonfire stuff. I can feel the carcinogens hitting.

That looks a good place. A bit scruffy around the edges.

 

[srw]

That looks a good place. A bit scruffy around the edges.

It was, and very close to the conference hotel. But I only heard about it last night, and needed a reasonably clear head today.

 

[User169]

It was, and very close to the conference hotel. But I only heard about it last night, and needed a reasonably clear head today.

Thought you’d retired!

 

[Accy cyclist]

I went down my local pub last night. I had a pint of Rudgate Ruby Mild. This beer has been on for a while,but i didn't expect it to taste like it did. No,i'm not praising it. It tasted like a pint of vinegar. So much so that i bet you could've pickled onions in it. I'm not blaming the brewers at all,more the pub's owners for selling way past its best beer.And to put the cap on it,all draught beers in the pub are going up 10p a pint.