When you’re cracking open a cold beer, one of the last things you’re probably wondering is, “hmmm, I wonder what proteins are packed into this libation.” (Maybe because people don’t use the word libation anymore.)
But some curious beer-loving scientists at the University of Milan not only wondered about it, they created a protein library, painstakingly documenting the proteins in all different types of beer. They identified 20 proteins from barley, 40 from yeast and two from corn—a vast improvement on the previous proteome, which found only 12 barley and two yeast proteins.
Why should you care? Well that unforgettable flavor of your favorite brew is dependent on the kinds of proteins in it. Master brewers use all kinds of tricks—special types of hops, starch, and yeast—to create a better brewed beverage, but knowing what proteins are present could refine the craft even further.
And really, who doesn’t want a more perfect beer?