Mashing

Beer brewing is an ancient process that is now an established industrial-scale bioprocess. However, critical aspects of the protein biochemistry underlying brewing are both poorly understood and surprisingly complex. We used SWATH-MS proteomics to study the mashing stage of beer brewing, identified an extreme diversity of proteoforms caused by abundant physiological proteolysis, and used methods based on proteome thermal profiling to show that these posttranslational modifications control the dynamic beer brewing proteome.