The National University of San Luis (UNSL) is making progress in the production of a “Scientific Beer”, made with native yeast from San Luis developed by the GIDACER Group of the Faculty of Chemistry, Biochemistry, and Pharmacy.
The initiative, approved by the Biodiversity Directorate of the Secretariat of Environment, aims to showcase the biotechnological potential of local resources and strengthen the connection between science and industry.
Bioinputs with territorial identity
The native yeast from San Luis will be used in an experimental beer with no commercial purpose.
The project is part of the “Formulation of bioinputs with native microorganisms” program, and the beer will be produced at the craft brewery BABA (Buenos Aires).
Researchers from UNSL, the National University of Comahue, CONICET-IPATEC Bariloche, and the National University of Jujuy are participating. The official presentation will take place during the 1st Congress of the Young Researchers Group (AJI), on October 16 and 17 at the Leloir Institute Foundation.
“This is a great opportunity to showcase the scientific value of San Luis and support the technological sector,” highlighted Dr. Gastón Fernández, a reference from GIDACER.
Science, beer, and sustainability: the BrewSelBar project
CONICET researchers are developing functional beers from industrial waste enriched with selenium.
Simultaneously, the BrewSelBar project aims to transform brewer’s spent grain (BSG)—a fiber-rich byproduct—into an agricultural biostimulant enriched with selenium, an essential micronutrient for human health.
The goal is to enhance barley’s tolerance to climate stress and obtain biofortified grains to produce functional non-alcoholic beers.
International collaboration and circular economy
The project brings together institutions from Argentina and Europe to reduce waste and generate nutritional value.
Participants include:
- National University of Mar del Plata
- Cervecería Antares
- Universities of Barcelona, Berlin, and Denmark
- Semillas Battle (Spain) and Redinn S.R.L (Italy)
“Utilizing byproducts avoids emissions and contributes to agricultural sustainability,” explained researcher María Gabriela Guevara (CONICET-UNMDP).
Selenium: a key micronutrient for health
Deficiency affects one in seven people worldwide, and Argentina is no exception.
Selenium is essential for the immune system, but its presence in foods depends on the soil concentration. The biostimulant aims to enhance crops and improve the nutritional quality of everyday products.
Projection and new horizons
The science of brewing opens paths to functional products and more efficient production models.
Both projects—the Scientific Beer and BrewSelBar—aim to strengthen the link between science, industry, and sustainability, transforming waste into valuable inputs and promoting Argentine scientific work.
