Our New Headquarters is Purpose-Built for Yeast Research
After two years of planning and building, this spring we have cut the ribbon for our brand new, state-of-the-art, brewers yeast research facility. We designed our 9,000-square-foot headquarters to ...
A FRESH™ (Chico) Approach to Fresh-Hop Beers
As harvest falls upon America’s hop fields throughout late August and September, we start daydreaming of all the fresh-hop beers that we’ll soon sip. But being scientists, we couldn’t help but wond...
Employee Spotlight: Anthony Bledsoe
A pitch of yeast is testament to strength in numbers, as is Berkeley Yeast’s growing team. One of our newest hires is VP of Product Strategy, Anthony Bledsoe, who brings expertise gleaned from more...
How Berkeley Yeast’s SUPERBLOOM™ Builds Highly Drinkable Hoppy Beer
Over the last decade, boom-and-bust cycles have defined the IPA category. Sour IPAs, overly bitter palate wreckers, and bone-dry brut IPAs have mostly disappeared, a dry-hopped gold rush that didn...
Berkeley Yeast tailored GALACTIC’s genetics to finish around 3.5 pH, meaning that instead of melting tooth enamel, it can bring fruit to life. (Some fruits like mangoes and strawberries are acidic...
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...