- Sikeston singer moves on with 'The Voice' (10/16/17)
- Past Rowdy the Redhawk mascot's identity revealed (10/15/17)
- Police chief, council: Cape Girardeau faces growing gun violence (10/17/17)4
- Developer asks court to OK tax district board for improvements near Hobby Lobby (10/17/17)4
- Politics to profits: Brothers launch new investing concept on Wall Street (10/19/17)1
- Load shift kills Jackson trucker (10/17/17)
- The last person to be laid to rest at Old Lorimier Cemetery: Mary Russell Fox (10/17/17)2
- Cape Christian School burglarized (10/18/17)
- Food Giant in Chaffee is robbed (10/17/17)
- Owner of dinosaur relics demands new board of directors, business plan at Bollinger County Museum (10/17/17)
Research aims to standardize beer
MINNEAPOLIS -- Scientists hope a new study will help develop a way for brewers to manufacture a beer that tastes as good in the dead of winter as it does on a hot summer day.
The study will investigate how growing conditions and locations can affect hops, barley and other ingredients and change the flavor and aroma of a brand of beer from batch to batch.
The Department of Agriculture has awarded a $300,000 grant to a subsidiary of Brooklyn Center, Minn.-based Mocon Inc. to study how variables affect beer ingredients, and to develop a high-tech instrument that will adjust the beverage to a brewer's standard.
Mocon's Microanalytics subsidiary in Round Rock, Texas, is working with a taste panel at Texas A&M University on the two-year study.
The aim of the beer study, once the aroma and flavor components have been identified, is to create a quality control detector that can adjust the components to a standard level and is easy to use on the production floor.