Category: Beer News
I wasted my university education on computer science and astrophysics.
Monique Haakensen is not just another university student who claims to have spent her academic years occupied by beer.
Haakensen has helped discover three new methods of detecting beer-spoiling bacteria, including a DNA-based technique, that has big breweries around the globe hoisting pints in celebration.
Breweries usually have to keep batches of beer for two to three months to make sure they haven't spoiled before cases are shipped out on trucks to liquor stores, says Haakensen.
"What we've done here is, by using DNA methods, we can actually figure out in a matter of one to two days if that beer will spoil," Haakensen says.
Read the whole story at Yahoo! Canada News.