Bioengineering Yeast for Better Beer - Dr. Charles Denby
Beer is a beverage derived from the interplay of chemistry within hops and grains, fermented by brewer's yeast. Yeast has been domesticated to perform well in beverage making, imparting it's suite of resident enzymes to convert available substrates into flavors, aromas, and alcohol. But can you control flavors by tweaking the yeast genome? Dr. Charles Denby of Berkeley Yeast describes their efforts to bioengineer yeast to produce novel flavors, remove off flavors, and perform better in the production of beer.