Upcycling Hops - What's the Story?

This episode is about upcycling hops, but have you been able to continue similar research at Cornell? Yeah. I started with beer, then wine, and now I'm looking at dairy products. So things like acid from yogurt making way permeate from cheese milk are becoming more popular. We're seeing how we can use alternative yeast to ferment those into new beverages that could be kombucha-like and non-alcoholic or also potentially hard-seltzer kind of drinks.