Understanding the human body is a team effort. That's where the Yachtel group comes in.

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When it comes to a guide for your gut, count on Yacolt.

This is Scientific American's 60-second science.

I'm Christopher in Taliatta.

The Alagash Brewing Company in Maine makes a lot of bottle-conditioned beers.

Those are brews that get their carbonation by fermenting a second time in the bottle as yeast belch-out CO2.

And because they do a lot of bottle conditioning, they're very meticulous about monitoring package pressures.

It's a way for them to follow the progression of this re-fermentation in the bottle.

Thomas Schellhammer is a brewing scientist at Oregon State University, who freely acknowledges...

It's a fun job. Science and beer.

Anyway, not long ago, Alagash noticed some very high pressures in some of their bottles,

not quite exploding, but alarming enough for them to give shellhammer a call.

What he and his colleague Kaylin Kirkpatrick found was that hops, the bittering agent in beers,

might be to blame, because the aromatic flowers contain enzymes that can chew up starch.

Now, typically, when hop flowers are added during the initial cooking of the fermentable brew,

those key enzymes are denatured, and thus the flowers only role is as a flavoring agent.

But as the demand for hoppy beers has grown,

brewers are looking for more tricks to get those juicy, fruity, herbal aromas into

...