Bay Area breweries are struggling. Could this kind of beer be the answer? | San Francisco Chronicle
SF Chronicle recently dove into how Bay Area breweries are leaning into the booming nonalcoholic trend—and featured Fort Point Beer Co.’s bold move into the space. After three years and over 20 pi...
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-base...
Gene-Edited Yeast Is Taking Over Craft Beer | Wired Magazine
WIRED recently took a look at how gene-edited yeast is starting to change the way craft beer is made—and the story feels pretty familiar.
The secret behind the Bay Area’s most popular tropical beers: GMO yeast | San Francisco Chronicle
SF Chronicle recently spotlighted how biotech yeast from Berkeley is helping local brewers craft vibrant, tropical-style beers—without relying solely on hops. Breweries like Fort Point have already...
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 gerani...