Getting A-"Head"

The gene CFG1 was uncovered by researcher Tomás G. Villa and his associates. They understood that certain proteins from barley and yeast used in the brewing process provided with different foams.



The proteins from the yeast are what provide stability for the foam, keeping the bubbles of carbon dioxide in the foam from popping.

Using information of previously identified genes found in wine and sake yeasts, they were able to come across the gene that provided a good frothy head on a beer. This opens so many new possibilities to the world’s favorite alcoholic drink. Now if only there was a way to keep beer fresh longer.