Beer: old’s now new again

Peter Rogers

doi:10.1071/MA17034

RESEARCH ARTICLE

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Beer: old’s now new again

Peter Rogers

+ Author Affiliations

- Author Affiliations

School of Science Griffith University
Brisbane, Qld, Australia
Email: peterjohnrogers@me.com

Microbiology Australia 38(2) 80-81 https://doi.org/10.1071/MA17034
Published: 4 April 2017

Abstract

In the ‘Executive Style' section of a recent edition¹ of The Age newspaper there was a list of the top 100 craft beers in 2016. That’s a ranking out of 300 or more national craft beers. The craft boom is driving a renewal in technical training, career opportunities and a deeper understanding of the underlying scientific basis of traditional brewing approaches.

References

[1] www.executivestyle.com.au/gabs-announce-their-hottest-100-australian-craft-beers-of-2016-gtyyae

[2] https://www.brewersassociation.org/statistics/national-beer-sales-production-data/

[3] Rogers, P. (2007) Yeast genes may set the rules but with beer and wine it’s all about the game. In Innovation Australia, Australian Research Council & Palamedia Sydney & Austrade.

[4] Callaway, E. (2016) The beer geeks. Nature 535, 484–486.
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[5] Tuchman, B. (1984) The March of Folly: From Troy to Vietnam. Knopf, New York.

[6] http://www.nzhops.co.nz

[7] Wu, M.-J. et al. (2012) 125th Anniversary Review: The role of proteins in beer redox stability. J. Inst. Brew. 118, 1–11.
| 125th Anniversary Review: The role of proteins in beer redox stability.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC38Xht1agtrbN&md5=5e54ca081fca9a94ec7ccad61c3138bdCAS |

[8] http://www.abc.net.au/radionational/programs/drawingroom/how-women-are-changing-australias-beer-drinking-culture/7195864