Skip to main content

Thank you for visiting nature.com. You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.

  • Article
  • Published:

Tradition Meets Innovation in Brewing

This is a preview of subscription content, access via your institution

Access options

Buy this article

Prices may be subject to local taxes which are calculated during checkout

References

  1. Dalgliesh, C.E. 1972. Current research and development in the brewing industry. Brew. Trade Review 87: 22–27.

    Google Scholar 

  2. Atkinson, B. 1983. Biotechnology in the brewing industry. p. 339–351. In: Proc. 19th Congress, European Brewery Convention. IRL Press Ltd., Oxford, England.

    Google Scholar 

  3. von Wettstein, D., Nilan, R.A., Ahrenst-Larsen, B., Erdal, K., Ingversen, J., Jende-Strid, B., Kristiansen, K.N., Larsen, K.N., Outtrup, H. and Ullrich, S.E. 1980. Proanthocyanidin free barley for brewing: progress in breeding for high yield and research tool in polyphenol chemistry. MBAA Tech. Quart. 22: 41–52.

    Google Scholar 

  4. Hudson, J.R. 1979. Hops now and in the future, p. 405–421. In Proc. 17th Congress, European Brewery Convention. IRL Press Ltd., Oxford, England.

    Google Scholar 

  5. Stewart, G.G., Murray, C.R., Panchal, C.J., Russell, I. and Sills, A.M. 1984. The selection and modification of brewer's yeast strains. Food Microbiology 1: 289–302.

    Article  Google Scholar 

  6. Stewart, G.G., Panchal, C.J. and Russell, I. 1983. Current developments in the genetic manipulation of brewing yeast strains—a review. J. Inst. Brewing 89: 170–188.

    Article  CAS  Google Scholar 

  7. Stewart, G.G., Jones, R.M. and Russell, I. 1985. The use of derepressed yeast mutants in the fermentation of brewery wort. In: Proc. 20th Congress, European Brewery Convention, IRL Press Ltd., Oxford, England (in press).

    Google Scholar 

  8. Stewart, G.G., Bilinski, C.A., Panchal, C.J., Russell, I. and Sills, A.M. 1985. The genetic manipulation of brewer's yeast strains. Microbiology 1985, American Society for Microbiology, Washington, D.C. (in press).

    Google Scholar 

  9. von Wettstein, D. 1983. Emil Christian Hansen Centennial Lecture: from pure yeast culture to genetic engineering of brewer's yeast. p. 97–119. In: Proc. 19th Congress, European Brewery Convention. IRL Press Ltd., Oxford, England.

    Google Scholar 

  10. Kielland-Brandt, M.C., Gjermansen, C., Nilsson-Tillgren, T., Petersen, J.G.L., Holmberg. S. and Sigsgaard, P. 1981. Genetics of a lager production yeast. MBAA Tech. Quart. 18: 185–187.

    CAS  Google Scholar 

  11. Young, T.W. 1983. Brewing yeast with anti-contaminant properties. p. 129–136. In: Proc. 19th Congress, European Brewery Convention. IRL Press Ltd., Oxford, England.

    Google Scholar 

  12. Gunge, N. 1983. Yeast DNA plasmids. Annu. Rev. Microbiol. 37: 253–276.

    Article  CAS  Google Scholar 

  13. Portno, A.D. 1978. Continuous fermentation in the brewing industry—the future outlook. p. l45–154 In: Monograph V. European Brewery Convention.

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Rights and permissions

Reprints and permissions

About this article

Cite this article

Stewart, G., Russell, I. Tradition Meets Innovation in Brewing. Nat Biotechnol 3, 791–798 (1985). https://doi.org/10.1038/nbt0985-791

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1038/nbt0985-791

Search

Quick links

Nature Briefing

Sign up for the Nature Briefing newsletter — what matters in science, free to your inbox daily.

Get the most important science stories of the day, free in your inbox. Sign up for Nature Briefing