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It has been reported in a new DNA study that brewing of lagers was first done by monks and they managed to do the brewing even in low temperature. A team of scientists from the University of Wisconsin-Madison conducted the study.
The study has been conducted to determine that monks from the 15th century made use of a foreign yeast strain for making lager beer. Because of this, they were able to do so in such low temperatures.
Four years ago, the Wisconsin team of scientists discovered regarding this new strain of yeast. But in this study only, they mapped its DNA that verified the origin of lager in regions usually having lower temperature.
They have also found that genetic signs of domestication are there in the lager beer yeast that is used by breweries at present. The researchers have also found that two types of lager yeast, Saaz and Frohberg, don’t have a common ancestor.
Chris Todd Hittinger, from the University of Wisconsin-Madison and lead author of the study together with his colleagues spent many years in attempts to reveal the history of lager. Ale that was a well-liked drink prior discovery of beer is generally prepared from a type of yeast, Saccharomyces cerevisiae that is used by bakeries to make bread. But this yeast functions in warm temperatures only.
In the 15th century, a number of Bavarian monks from Germany hybridized or mixed ale with a yeast strain, which was not available locally.
