Shows
CrowdScienceIs beer better without alcohol?In the past stout beer has been touted for its supposed health benefits. Is there any truth to those claims - and what happens if you take the alcohol out?CrowdScience listener Aengus pondered these questions down at the pub, after noticing most of his friends were drinking non-alcoholic beers. He wondered how the non-alcoholic stuff is made – what’s taken out and what’s added in – and whether the final product is better for you than the alcoholic version.It’s a question that takes us to Belgium, home to the experimental brewery of a global d...2025-01-1032 min
De Nacht van...Lekkerder én goedkoper (alcoholvrij) bier? De wetenschap is er hard mee bezigBier speelt al duizenden jaren een centrale rol in menselijke cultuur, en nog steeds blijven er nieuwe soorten bier bijkomen. Hoe kan een drankje met 4 simpele ingrediënten (graan, hop, gist en water) zoveel diversiteit aan smaak en beleving hebben? Het antwoord zit 'm in het microscopische organisme gist.Dat weten ze maar al te goed in het Leuven Institute for Beer Research in België. In dit 'bier-laboratorium' zijn onderzoekers druk bezig met het veredelen van gist, om zo het populaire drankje nóg beter te maken. In deze Nacht van NTR Wetenschap gaan we op bezoek in het...2025-01-021h 00
Master Brewers PodcastEpisode 309: Predicting and improving complex beer flavor through machine learningCan chemical analytics be used to predict what a sensory panel will taste? Can machine learning be used to improve a beer?Special Guests: Kevin Verstrepen and Michiel Schreurs.Sponsored By:ProLeiT: cytiva: Berkeley Yeast: The Lupulin Exchange: BSG: Proximity Malt: Hopsteiner: Links:Predicting and improving complex beer flavor through machine learning — Nature CommunicationsUpcoming Events - Master Brewers CalendarWorld Brewing Congress 2024 — Register Now!Join Master Brewers2024-06-0356 min
RSE StoriesHow to make beer betterFor this episode our journey through RSE land takes us to Belgium. James Collier and Alexander Botzki work at the Flemish Institute for Biotechnology (Vlaams Instituut voor Biotechnologie - VIB). Belgium being famous (amongst many other things) for its beers, lovers of the beverage will appreciate the work James and Alexander do to improve its taste using software technologies such as machine learning.
Equally important to their work is community building. They are deeply involved with the Elixir project, a pan-European network for life sciences. Realizing the importance of software engineering in research, they recently set up an RSE...2020-08-2020 min
Developer StoriesHow to make beer betterFor this episode our journey through RSE land takes us to Belgium. James Collier and Alexander Botzki work at the Flemish Institute for Biotechnology (Vlaams Instituut voor Biotechnologie - VIB). Belgium being famous (amongst many other things) for its beers, lovers of the beverage will appreciate the work James and Alexander do to improve its taste using software technologies such as machine learning.
Equally important to their work is community building. They are deeply involved with the Elixir project, a pan-European network for life sciences. Realizing the importance of software engineering in research, they recently set up an RSE...2020-08-2020 min
Meet the MicrobiologistUsing yeast to generate new chocolate and beer flavors with Kevin VerstrepenYou may know that beer is fermented, but did you know making chocolate requires a fermentation step? Kevin Verstrepen discusses how his lab optimizes flavor profiles of the yeast used in this fermentation step, and explains how yeast was domesticated before microorganisms had been discovered. Take the MTM listener survey, we want to hear from you. Thanks! Julie’s Biggest Takeaways: Microbes are used to ferment foods, but they do more than just add ethanol or carbon dioxide: their metabolic byproducts add flavors and aromas that are an essential part of the fermented fo...2018-09-061h 00
Cell PodcastSeptember 2016: Raise Your Glass<p>Should you feed a cold and starve a fever? We’ll see what the science says, with Ruslan Medzhitov, <em><a href="http://www.cell.com/cell/fulltext/S0092-8674(16)30972-2" target="_blank">Cell</a> </em>(00:00). Also, just in time for Oktoberfest: a look at the history of beer yeast, with Kevin Verstrepen, <em><a href="http://www.cell.com/fulltext/S0092-8674(16)31071-6" target="_blank">Cell</a></em> (6:15). Finally, a STAR is born as Cell Press un...2016-09-2900 min