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The secret behind the Bay Area’s most popular tropical beers: GMO yeast | San Francisco Chronicle

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 started brewing their flagship beers with these new strains, and others are experimenting behind the scenes, believing they offer a “secret weapon” to dial in flavors like citrus, florals, and lush fruit notes in a more consistent way. The piece dives into how this yeast innovation is reshaping the non-alcoholic beer scene, cutting costs and production steps, and signaling a broader shift in how Bay Area breweries are approaching flavor and efficiency. Read the article.

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Photo courtesy of sfchronicle.com

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...

Collab Day: Shred Beer Co., Wondrous Brewing Co. and Berkeley Yeast

Collab Day: Shred Beer Co., Wondrous Brewing Co. and Berkeley Yeast

It’s time to talk West Coast IPA with Shred Beer Co. and Wondrous Brewing Co.! These two breweries along with Berkeley Yeast recently combined their West Coast acumen to brew two collabs with the ...

How We Made a Better Thiol Enzyme with Protein Engineering

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.