Hoppy beer is one of the newest trends among people that craft beer. However, the process may be rather difficult for people that do not know how to do it properly. Biologists from UC Berkeley have come up with a way to create this beer with unique flavors and not go through the long process.
How are they doing that?
The team of biologists have come up with two new strands of yeast that are both able to ferment the beer and give it two new flavors. The findings were published in a paper that was published in the journal Nature Communications.
One of the two authors. Charles Denby, stated that hops usually require large amounts of water to grow along with fertilizer. How much water? Well, a pint of craft beer needs about 50 pints of water just to grow the hops.
Craft beer and DNA Scissors
One of the new ways through which hoppy beer could be made from is by altering the DNA strain with CRISPR-Cas9. This is an inexpensive tool that was invented at UC Berkeley. This was done by Denby and his team when they introduced four new genes into the industrial yeast along with promoters that would regulate these genes. Two of them are meant to code the enzymes that are responsible for flavor. In this particular case, the enzymes came from mint and basil.
The other genes that were added to the yeast came from yeast. They managed to boost the production of the molecules that make up linalool and geraniol. These two products make up the flavor of hoppy beer.
When they taste tested these flavors they found out that these two were rated as “hoppier” than the other two beers that were the two basic dry-hopped. This outcome helped the team of biologists and their findings will, hopefully, be fully implemented in the near future.