Belgian scientists figured out the previously unknown mechanics of yeast, exponentially expanding our future flavored beer menu.
Given the impressive variety of beers on store shelves these days, boredom is far from a concern. But if a team of Belgium microbiologists is successful, our current selection is about to grow exponentially.
The project, led by Johan Thevelein and Maria R. Foulquié-Moreno, microbiologists at the University of Leuven in Belgium, centers on unlocking two genes that allow beer yeasts to produce floral aromas by using genetic analysis and targeted gene splicing. Using the technique, the team was able to produce a rose-scented beer.