We like beer all right! But... how is it produced?. How does nature, in it's infinite kindness, gifts us with this succulent beverage?
Fermentation is the word we should all cherish!
The Merriam-Webster dictionary defines this process as “an enzymatically controlled anaerobic breakdown of an energy-rich compound”. So, in our picture, the “energy-rich compound” is sugar... and yeast the enzyme! An eukaryotic microorganism that can metabolize this compound anaerobically (without the presence of oxygen).
And, as a result of the mediation of our dear little friend…
VOILÀ!
We end up with a nice, cold, tasty beer in our hands!
Well… to be more accurate, the actual result of this fermentation process is ethanol and carbon dioxide.
Actually… to be more precise, we end up with this compounds after a 2-step process where yeast breaks down glucose to form 2 pyruvate molecules in the first place (glycolysis). The actual fermentation happens when this two pyruvate molecules are converted into 2 carbon dioxide molecules and 2 molecules of ethanol… Our Alcohol!!! (Yeeeiiii!)
As a matter of fact… we could engage in a more detailed explanation and formulation of the complete chemical process… but we feel it would be too nerdy for your taste! ;P
Still, if you need more info… Search, ask, seek, investigate, research, explore, experiment… Be curious!
In the meantime, share what you have learned today with your friends, loved ones, coworkers, grandma, brother in law… with everyone! And what a better way to do that than with our apparel 😉
But, above all,
ENJOY LIVE. EMBRACE SCIENCE.
CHEERS!