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
You better be-leaf it: Dawn Bio cultivates wood in a petri dish
In the Netherlands, a startup based at Wageningen University’s campus is pioneering technology to produce wood from cultured cells.
Dubbed Dawn Bio, the company has...
Algae-based snowboards from WNDR get nod from Time Magazine
In Utah, WNDR Alpine’s algae-based snowboards have been named to Time Magazine’s top 200 inventions list.
Unlike most snowboards, which are made out of petroleum-based...
Prince William’s Earthshot Prize names seaweed firm Coast 4C as a finalist
In Australia, a startup sustainably cultivating seaweed has been chosen as a finalist for Prince William’s 2024 Earthshot Prize.
Coast 4C works with farmers in...