About Us

Putting science to good use

Our work at Berkeley Yeast is founded on the idea that science can be used to do more with less. We put this idea into practice everyday as we aim to transform the fermented beverages industry with novel technologies—technologies that offer more control over flavor characteristics, more ease of scalability, and more consistency of quality in every bottle. All this with less reliance on natural resources. 

Science that’s good for people

Science that’s good for the planet

The modern world is shaped by scientific discoveries and their applications by industry. At its best, the relationship between science and industry has resulted in sweeping improvements for humankind. Think of Louis Pasteur’s discovery that food spoiled because of contamination by invisible bacteria, which sparked methods of pasteurization that safeguard many foods we consume today.

In that same spirit, we strive to deliver technologies that are good for people and for the planet. Our bioengineered yeast strains can reduce or eliminate the use of resource-intensive crops by producing the exact same flavor compounds found in fruits and other edible plants. They can reduce or eliminate compounds, like ethanol, that would otherwise require energy-intensive processing steps to remove. These efforts point to our larger ambitions of protecting our planet and improving the lives of people by applying what we know as scientists to industries that matter. But why beer? Because the pleasures in life are worth protecting too.

Science by scientists who care

We at Berkeley Yeast are personally invested in how our work impacts the world. Our team comprises not just scientists, but passionate beer enthusiasts who care about the nuances of the brewing process, outdoor adventurers who care about rising temperatures and wildfires, and parents who care about protecting the future of our food system. Each of us believes that science can help us find solutions to some of the most important and urgent challenges our world faces today. And together we share a commitment to put science to good use.

 

Leadership Team
Berkeley Yeast Nick Harris Microbial Biology
NICK HARRIS, PHD
Co-founder
BUSINESS DEVELOPMENT
Berkeley Yeast Charles Denby Molecular Cell Biology
CHARLES DENBY, PHD
Co-founder
CEO
Berkeley Yeast Rachel Li Microbial Biology
RACHEL Li, PhD
Co-founder
R&D, Operations
Berkeley Yeast Jeremy Roop PhD in Microbial-Biology
JEREMY ROOP, PHD
R&D, strategy
Berkeley Yeast Dan Liu Chemical Biology
DANIEL LIU, PHD
R&D, Technology