Back in March 2018, the New York Times explored a fascinating twist in craft brewing: scientists at UC Berkeley used CRISPR to engineer yeast that can mimic hop aromas—producing linalool and geraniol—so brewers could skip traditional dry-hopping altogether. Not only did the resulting beers test as more “hoppy” in blind tastings, they also showed up some real consistency benefits: no more year-to-year hop variability or enormous water footprints from hop farming. The piece dives into the science of gene editing, the taste tests (including double-blind trials with Lagunitas staff), and how this innovation could change brewing sustainability and creativity. It’s a thoughtful look at where beer science meets tradition—and how yeast may soon take on the job of hops. Read the article.
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Image courtesy of nytimes.com
