In California, White Labs is working with a Belgian genetics laboratory to research, improve and expand yeast strains for beer brewing. The lab has more than 10,000 different yeast strains that can be used for beer, wine, ethanol and food fermentation. Kevin Verstrepen, leader of the Belgian lab, told Laboratory Equipment ““Yes, we do this work for flavor, but also to improve fermentation so brewers can make beers faster, or so a smaller brewer can make more beer.” The challenge is consumer fear of GMOs, which is leading to many breweries having a lack of interest in the yeast biotechnology. Brewers are often content using the same few yeast strains over and over again, but the possibilities in different flavors are limitless with thousands of yeast strains available for experimentation.
Latest article
Mercedes-Benz taps Modern Meadow for 80% plant-based leather
In Germany, luxury car manufacturer Mercedes-Benz has partnered with New Jersey biodesign firm Moden Meadow to develop a next-generation leather alternative for its CONCEPT...
Bioluminescent dress from van Herpen portends era of living couture
In France, Dutch fashion designer Iris van Herpen has unveiled a dress embedded with 125 million bioluminescent algae at Paris Haute Couture Week 2025....
Stella McCartney’s latest sneaker can be composted, smells of cinnamon
In London, sustainable fashion pioneer Stella McCartney has unveiled a new version of its S-Wave sneakers, featuring soles made entirely from BioCir Flex, a...