A toast for the aromas you did not know

The variety in beer colors and fragrances has even surprised the most experienced palates. From golden and opaque tones to bright amber, each nuance reveals a universe of aromas and flavors that, although they seem different, share a common basis in their fermentation process. However, magic not only resides in the ingredients, but also in the tiny creatures that make this drink possible: yeasts.

Yeasts: The true artists of fermentation

These small microorganisms, responsible for transforming water and cereal into beer, have been domesticated throughout millennia, evolving in techniques both by chance and by human ingenuity. Currently, it is known that its diversity is as vast as the variety of existing beers, and in some specialized laboratories, such as those of White Labs in California and others in Belgium, it seeks to understand their genetic secrets to create unpublished flavors and improve fermentation properties.

The family tree of yeasts and its impact on flavor

A team of scientists has carried out a pioneer work: sequence the DNA of more than 240 strains of yeasts, from cultures and breweries around the world. The goal: to build the first genetic genealogical tree that illustrates how these tiny creatures are related and how these relationships influence the character of each beer. Kevin Verstrepen, leader in Belgium, explains that, by analyzing the molecules that make up their DNA, they can respond from which beers share lineage to how their genes affect aromatic and sensory profiles.

From biochemistry to the cup: What does this mean for brewers?

Chris White, authority in the area and founder of a yeast distributor, points out that a single yeast can create hundreds of different aromas and flavors, in addition to modifying alcohol, clarity and texture of beer. Although the total understanding of how genes translate into fermentation characteristics is still under development, research is raiding the way to manipulate these microorganisms with greater precision, without genetically modifying.

Harvesting the future: new paths in the creation of yeasts

One of the greatest advantages of these technological advances is that researchers can match different strains in search of new combinations. Without genetic manipulation and with the simple use of computers, a door to the selective ‘parenting’ has been opened, similar to traditional agriculture, but in the microscopic world. Jan Steensels, Belgian microbiologist, reveals that in their laboratories they have hundreds of frozen strains waiting for their potential to be discovered without altering their DNA. The key is to understand what genes affect what characteristics, and then combine them in a controlled way.

And what about innovation without limits?

From a commercial perspective and artisanal innovation, the possibility of designing new yeasts awakens great enthusiasm. The explosion of the micro -cancer markets, which has grown from a dozen in 1980 to more than 2,500 today, reflects a constant demand for novel and exciting products. These technological advances promise to bring beers with completely new sensory profiles, which could even conquer those that are skeptical regarding biotechnology in the sector.

The genetic revolution at a click away

DNA sequencing, once an expensive and slow process, can now be done in a matter of days and for a few thousand dollars. Thanks to avant -garde technologies and the joint work of bioinformatics and biotechnologists, the genetic exploration of yeasts has become an accessible discipline. The hope is that, in the near future, the brewers can have an arsenal of personalized strains, precisely designed to create the perfect beer.

Looking towards the beer horizon

While science advances by leaps and bounds, many experts believe that, in a few years, the sequencing of yeasts will be part of the routine process in the elaboration of beer. Cost reduction and speed increase will open the doors to constant innovation, where creativity and genetics will cross to give rise to flavors not yet imagined. The old resistance to manipulating genes seems to be giving up, giving way to an era in which science and beer culture shake hands in the search for the next great drink.

A adventure flavor tradition

If there is a place in Brussels where time seems to have stopped, that is, without a doubt, the Brasserie Cantillon. Founded in 1900 by the daring Paul Cantillon, this corner of Anderlecht is proud to make family beers with a distinctive touch: spontaneous fermentation! 1700 annual hectoliters of love and dedication that mix the old with the modern, using machinery that could star in a period film.

The heirs of a beer legacy

After World War II, the baton passed to the children of Paul, Marcel and Robert, who took production to an impressive apogee in 1958, just for the universal exhibition. But not everything was a path of roses; Already in the 70s, when the wind blew against, Marcel had to join forces with his son-in-law Jean-Pierre Van Roy to keep the factory afloat. “Or car strips, or I close completely,” it was his firm promise. And so, between yearnings and challenges, a new phase began.

The Gueuze Revolution

The fate of the brewery took a crucial turn in 1978 when Jean-Pierre decided to open the Cantillon doors to the public, transforming it into the Brussels Museum Van de Gueuze. This tribute to the history of beer not only celebrates tradition, but also educates visitors about the laborious process behind each drop of Lambic, a drink that challenges time.

How is magic doing?

The elaboration of the Lambic is an art that begins in the mixing room, where cereals become fermentable sugars. From there, the trip begins through cooking boilers that poetically reduce the liquid, a cooling tub that acts as an old magician, and barrels that give life to ferment in a wild. Science and nature are intertwined in a fascinating ballet that takes years to culminate in what comes to us in the bottle.

Production steps

1. ** Mixing room: ** Combine wheat and barley at high temperatures.
2. ** Cooking boilers: ** Boil the must, concentrating sugars.
3. ** Cooling tub: ** This is where air enters and nature does its job.
4. ** Fermentation in barrels: ** The magical gas exchange occurs.
5. ** Bottling: ** Where beer goes from being a liquid to a small gift inside a bottle.
6. ** Winery: ** The Staranja’s home, where beer transforms and evolves.

An unparalleled brewer menu

After all this process, Cantillon offers us a select menu of beers that are a delight for the senses. From the Gueuze, with its mixture of Lambic of different vigns, to the elegant kriek, loaded with icing. Each sip is a celebration of the beer inheritance that respects its past while making winks to the future. There is even a section dedicated to cheeses and jams that take advantage of the acidity of their beers, inviting us to enjoy a complete gastronomic experience.

Bitter and sweet reflections

So, if you are ever found in Brussels, do not miss the opportunity to visit the Cantillon Brasserie. More than a brewery, it is a trip to a world where tradition is mixed with love for beer, a place where each drop tells a story, a story that has endured over more than a century. Therefore, the next time they face a cold Lambic, remember the extraordinary trip he has made until he reaches his hands.