Zymology is the science of fermentation. It deals with the biochemical processes involved in fermentation, with yeast selection and physiology, and with the practical issues of brewing. Zymology is occasionally known as zymurgy.
Fermentation can be simply defined, in this context, as the conversion of sugar molecules into alcohol and carbon dioxide by yeast enzymes.
History
French chemist Louis Pasteur was the first zymologist, when in 1857 he connected yeast to fermentation. Pasteur originally defined fermentation as respiration without air.
Pasteur performed careful research and concluded, "...I am of the opinion that alcoholic fermentation never occurs without simultaneous organization, development and multiplication of cells... ...if asked, in what consists the chemical act whereby the sugar is decomposed... ...I am completely ignorant of it...."
The GermanEduard Buchner, winner of the 1907Nobel Prize in chemistry, later determined that fermentation was actually caused by a yeast secretion that he termed zymase.
The research efforts undertaken by the Danish Carlsberg scientists greatly accelerated the gain of knowledge about yeast and brewing. The Carlsberg scientists are generally acknowledged with kick-starting the entire field of molecular biology.
Zymurgy was the brainchild of Charlie Papazian, who founded the American Homebrewers Assocation over 25 years ago.
Through Zymurgy, you can find out about homebrewing events, competitions throughout the U.S. (and beyond), and about clubs in every corner of the world -- clubs with people who love beer just as much as you do, and clubs that will welcome you to their outings with open arms and open bars (always open bars).
Zymurgy is the voice of the AHA, and the AHA sponsors a huge annual national competition, plus an annual conference that's just chock-full of fascinating speakers, many drawn from the ranks of professional breweries, but all who love beer just as much as you and I do.
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