In The News

Lab-Grown Flavors Are Coming to Your Food and Drink | Wall Street Journal

Lab-Grown Flavors Are Coming to Your Food and Drink | Wall Street Journal

WSJ recently highlighted how biotech is breathing new life (and flavor!) into the food and drink world by using fungus and genetically engineered yeast. Instead of relying on traditional plant-based extracts or synthetic additives, these tiny microorganisms are now being coaxed to produce natural-tasting compounds—think pineapple, grapefruit, and beyond. The story explores how this “lab‑grown” approach offers exciting possibilities, from replicating familiar tastes to unveiling entirely new flavors that haven’t existed before. It’s a thoughtful look at how fermentation and genetic tinkering are merging to pave the way for taste innovation in everyday foods and drinks. Read the article.

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Illustration courtesy of wsj.com

Collab Day: Ruse and Human People - Coleman Agriculture Fresh Simcoe

Collab Day: Ruse and Human People - Coleman Agriculture Fresh Simcoe

Our brand ambassador Tim Sciascia traveled up to the Pacific Northwest to brew Herbivore, a West Coast Pilsner in collaboration with Portland's Ruse Brewing and Seattle's Human People Beer using fr...

Recipe: Herbivore Fresh Hop West Coast Pilsner | Ruse and Human People Collab

Recipe: Herbivore Fresh Hop West Coast Pilsner | Ruse and Human People Collab

Brew a bright, crisp West Coast Pilsner bursting with fresh Simcoe hops, balanced minerality, and clean fermentation from Berkeley Yeast’s Fresh Andechs Lager.

Recipe: Tim Sciascia’s Grapefruit Paloma Sour Ale

Recipe: Tim Sciascia’s Grapefruit Paloma Sour Ale

Bold, yet refreshing, this Paloma inspired sour beer will surely capture drinkers’ attention. Hibiscus adds an eye-catching pink color while grapefruit, as well as lime and tequila extracts deliver...