{"id":5741,"date":"2023-07-19T14:59:00","date_gmt":"2023-07-19T14:59:00","guid":{"rendered":"https:\/\/mysourcefunding.com\/startups\/gene-edited-yeast-is-taking-over-craft-beer\/"},"modified":"2023-07-19T14:59:01","modified_gmt":"2023-07-19T14:59:01","slug":"gene-edited-yeast-is-taking-over-craft-beer","status":"publish","type":"post","link":"https:\/\/mysourcefunding.com\/?p=5741","title":{"rendered":"Gene-Edited Yeast Is Taking Over Craft Beer"},"content":{"rendered":"
\n

While the startup cofounders considered hoppy-tasting but hop-free beer potentially beneficial to brewers and the environment\u2014as Denby said in a New York Times<\/em> story after the paper was published\u2014some hop farmers felt threatened. They feared engineered yeast could end a farming tradition and hollow out the soul of brewing, a dance of microorganisms, farmers, brewers, and hops stretching back to the 11th century.<\/p>\n

Denby declines to talk on the record about the antagonism, which caught the company by surprise, but news of the provocative idea swept through the industry. \u201cEarly on, we had hop farmers calling us saying, \u2018Crap, are you going to not use hops anymore?\u2019\u201d says Bryan Donaldson, brewing innovation manager at Lagunitas and a coauthor on the 2018 paper. (Some hop farmers are still on edge: \u201cOne guy stood up at a hop conference this year and said, \u2018We don\u2019t like these yeasts, because these yeasts can make hop flavors. This is the Beyond Meat of beer,\u201d Jeremy Marshall, Lagunitas head brewmaster, recalls.)<\/p>\n

Berkeley Yeast quickly pivoted. Denby and his cofounders interviewed more than 100 brewers to ask what the yeast strain of their dreams would do and found there wasn\u2019t actually much interest in eliminating hops altogether, although some brewers wanted to reduce hop usage a little for cost reasons.<\/p>\n

The feedback led Berkeley to focus on strains that improve efficiency, such as by removing diacetyl, or enhance natural hop flavors by adding specific compounds or enzymes. One example is the enzyme carbon-sulfur-lyase, which takes flavorless molecules present in malt and hops and frees flavorful components called thiols that in beer taste like tropical fruit. Berkeley created its Tropics strain by modifying a yeast commonly used for hazy IPAs to produce the enzyme.<\/p>\n

Drinking Buddies<\/p>\n

Since Berkeley Yeast evolved its pitch, many hop farmers have adjusted, too, realizing that new yeasts can make it easier for brewers to highlight nuanced hop flavors that could have otherwise been too difficult to isolate with a standard yeast. \u201cI believe we could see an even bigger push toward hops that work with these new yeast strains,\u201d says Brian Tennis, the founder of the Hop Alliance. \u201cAs hop growers, we need to make sure we are growing what the market demands.\u201d<\/p>\n

Although a fixture in craft brewing, to really hit the big time Berkeley Yeast will have to win over the largest multinational beer corporations such as Anheuser-Busch InBev and Heineken. Craft brewing makes up only one-quarter of the US beer market.<\/p>\n

Major beer companies have been testing the startup\u2019s yeasts, cofounder Denby says, although he declines to name them. Marshall, of Lagunitas\u2014a craft beer powerhouse now owned by brewing giant Heineken\u2014think\u2019s it\u2019s only a matter of time. \u201cSomebody is going to jump in, and we are kind of standing on the precipice of that,\u201d he says. \u201cI don\u2019t know who it\u2019s going to be, but once they do I think it\u2019s going to become commonplace.\u201d<\/p>\n

Lagunitas offers beers made with Berkeley strains in its taproom, including the Martial Martian Express that features \u201cUncanny Pineapple\u201d flavors, but you won\u2019t find any in grocery stores. Marshall says major beer distributors are still unsure whether consumers will be receptive to the concept of GMO yeast and would want to know whether GMO skepticism from the 1990s and early 2000s has dissipated.<\/p>\n

Denby says he\u2019s confident the biggest beer makers will eventually, like craft brewers, be unable to resist the creative potential and efficiency offered by engineered yeast. \u201cIt will take a longer time to scale, but the broader beer industry is going to change,\u201d he says. Despite his original vision for the company, he\u2019s also convinced that hops are here to stay, saying Berkeley\u2019s goal is to complement the tradition, not threaten it.<\/p>\n<\/div>\n

Read the full article here<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

While the startup cofounders considered hoppy-tasting but hop-free beer potentially beneficial to brewers and the environment\u2014as Denby said in a New York Times story after the paper was published\u2014some hop farmers felt threatened. They feared engineered yeast could end a farming tradition and hollow out the soul of brewing, a dance of microorganisms, farmers, brewers, […]<\/p>\n","protected":false},"author":1,"featured_media":5742,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[77],"tags":[],"class_list":{"0":"post-5741","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-startups"},"yoast_head":"\nGene-Edited Yeast Is Taking Over Craft Beer | Brandiary<\/title>\n<meta name=\"description\" content=\"While the startup cofounders considered hoppy-tasting but hop-free beer potentially beneficial to brewers and the environment\u2014as Denby said in a New York\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mysourcefunding.com\/?p=5741\" 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