Always grateful to Chip, Dusan and Thorin @LiveOakBrewing (Twitter) for enthusiastically supporting us even through tough pandemic times and showing me that interesting scientific questions aren't restricted to the lab.

-We gain insights into adaptation by uncovering pathways/processes changing across serial repitching (a practice breweries use to harvest and reuse yeast from a prior fermentation batch). Finally, we have a global view of how proteins complexes are regulated across fermentation.

So what did we learn from making over 64,000 protein abundance measurements across 17 different timepoints? -We now have a global view of the temporal protein changes in yeast across brewing including when and which processes change most between timepoints.

Sample collection was particularly fun because it required sampling directly from fermentation tanks!

Our work directly profiles the actual brewing yeast populations from fermentation tanks to understand how yeast proteomes temporally (and globally) change over fermentation. We used proteomics to profile brewing yeast both across fermentation cycles and serial repitching.