Genetically modified yeast can yield intense hop aromas in beer, Oregon State research finds

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. ‚ÄúThese findings could be extremely useful in creating new beer flavors and increasing the number of tools brewers have at their disposal for producing … Continue reading Genetically modified yeast can yield intense hop aromas in beer, Oregon State research finds