Zymology / Brewing Science

Zymology scientifically elucidates fermentation mechanisms to advance brewing technology. Beginning with Pasteur's discovery of microorganisms in the 19th century, it has progressed through understanding yeast metabolism, controlling enzyme reactions, and establishing quality control methods. In Japan, Kin'ichiro Sakaguchi systematized it as applied microbiology, greatly advancing scientific understanding of sake, miso, and soy sauce. It brought reproducibility and predictability to a world that relied on experience and intuition. Yet zymology also teaches that realms beyond scientific explanation remain. Recently, metagenomic and metabolomic analysis have been introduced to brewing science, advancing scientific understanding of phenomena previously in the tacit knowledge domain. Evolving on twin wheels of tradition and science, zymology continues to advance.