How We Made a Better Thiol Enzyme with Protein Engineering
We used protein engineering to refine a thiol enzyme, improving its selectivity and efficiency so it releases more tropical aromas in beer while minimizing off-flavors.
Say Goodbye to Diacetyl with Fresh™ Yeast Strains
Berkeley Yeast is at the forefront of fermentation science, creating yeasts that improve both the aroma and flavor of your brews. Among our cutting-edge innovations are the Fresh strains: including...