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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