In The News

Something’s Brewing in the Lab: Beer Without Hops | New York Times

Something’s Brewing in the Lab: Beer Without Hops | New York Times

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.


Image courtesy of nytimes.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...