BOOK OF ABSTRACTS OF THE 63RD ANNUAL MEETING OF THE EUROPEAN FEDERATION OF ANIMAL SCIENCE

The Trappist monks of St. Sixtus monastery in Belgium have been brewing beer since 1839. Cus- tomers must make an appointment with the monastery to buy a maximum of two 24-bottle cases per month. The scarce and highly prized beer sells for more than $15 per 11-ounce bottle. The monk’s brewing ingredients include water, malt, hops, sugar, and yeast. The sequential steps of the beer-making process include grinding and crushing the malt grain, brewing by adding water to the crushed malt, filtering to separate a liquid called wort from undissolved grain particles, boiling to sterilize the wort...