Oregon State University brewing researchers and a team of bioengineers have shown that a genetically modified yeast strain can alter the fermentation process to create beers with significantly more pronounced hop aromas.
Oregon State University brewing researchers and a team of bioengineers have shown that a genetically modified yeast strain can alter the fermentation process to create beers with significantly more pronounced hop aromas.
“These findings could be extremely useful in creating new beer flavors and increasing the number of tools brewers have at their disposal for producing beers with strong and varied tropical flavors and aromas,” said Tom Shellhammer, the Nor’Wester Professor of Fermentation Science at Oregon State.
The findings also demonstrate how synthetic biology can help protect industries and consumers from the effects of climate change, said Jeremy Roop, a co-author of the paper and a bioengineer with Berkeley Yeast, a company that develops yeast strains with enhanced fermentation traits.
Read More: Oregon State University
Hops (Photo Credit: Orgon State University)
