Beer is a beverage derived from the fermentation of grain by yeast. Hops impart their specific flavor and aroma notes. Together these ingredients produce a vast array of flavors and aromas that have become extremely popular in modern beer circles. Like any industrial workhorse organism, brewing yeast is significantly different from its wild antecedents. It has been bred to perform in fermentation, while creating metabolites that touch the senses of the consumer. Berkeley Yeast is taking the genetic improvement of yeast one step farther. Using modern biotechnology, their yeast strains are designed to create novel flavor and exciting aromas. Their efforts define a faster way to control the chemistry of fermentation, producing better products for consumers.
Talking Biotech with Dr. Kevin Folta