Biotech-engineered beer can be better than brewed ones
The bittersweet taste of beer comes from the perfect brew of malted barley, yeast, water and other ingredients. But biotechnology might change how it is made and make it even better.
Researchers said it has induced the same bitter flavor of the fancy India Pale Ales into an engineered one by adding the DNA from mint and basil into strains of yeast, among others
The team was led by Jay Keasling Lawrence Berkeley National Laboratory and Charles Denby from the University of California Berkeley.
“This application promises to generate hop flavors with more consistency than traditional hop additions, as hop preparations are notoriously variable in the content of their essential oil and the flavor they impart to beer,” their research paper was quoted in the journal Nature Communications.