

#131 | Biotechnology and your beer
Jan 26, 2024
Experts Margaux Huismann, Stephanie Brindley, and Todd Isbell discuss biotechnology advancements in brewing, including yeast flavors and carbonation, genetic modification, traditional Norwegian yeast strain, challenges in the agricultural sector, and blending traditional methods with new biotechnology for unique flavors.
Chapters
Transcript
Episode notes
1 2 3 4 5
Introduction
00:00 • 3min
Advancements in Yeast: Flavors, Carbonation, and Genetic Modification
03:14 • 13min
The Use of Kvikest in Brewing and its Potential Impact
15:46 • 4min
Challenges in the Agricultural Sector and Solutions for Breweries
19:27 • 5min
Exploring the Intersection of Biotechnology and Heritage Malt in Brewing
24:50 • 5min