If you're interested in hearing more about this work, I will be speaking at the #2023MasterBrewers Meeting in October! Please come by!

Finally, I can't thank my mentors @edwardmarcotte.bsky.social and @maitreya.bsky.social enough for all their support and encouragement without which none of this would have been possible!

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.

A huge thank you to my fellow authors, @reneegeck.bsky.social, Joe Armstrong, Barbara Dunn, Daniel Boutz, Anna Battenhouse, @MarioLeutert (Twitter),
@vyqtdang (Twitter), @pyjiang (Twitter), Dusan Kwiatkowski, Thorin Peiser, and Chip McElroy for their help and assistance!

We're really excited to share this resource with the community, and thanks to @MarioLeutert (Twitter), we have this website for exploring the data! brewing-yeast-proteomics.ccbb.utexas.edu

-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.

The majority of previous fermentation yeast omics studies characterize the domestication history, genetic differences across strains, and understand how proteins and metabolites in beer influence flavor.

It was purely a labor-of-love driven by curiosity and conversations with biochemist and founder Chip McElroy from @LiveOakBrewing (Twitter) wanting to know what molecular changes yeast cells go through during fermentation and brewing.