Will people drink beer made with GMO yeast? Brewers are skeptical

| | April 5, 2018
beer can be healthy
This article or excerpt is included in the GLP’s daily curated selection of ideologically diverse news, opinion and analysis of biotechnology innovation.

Brewing beer, it is often said, is both an art and a science. New research, however, has some in the beer industry concerned that the science of brewing could be advancing too far.

A team of beer-brewing chemists and geneticists in California has created a genetically modified yeast that produces hoppy aromas and flavors without any interaction with the fragrant blossoms themselves. In other words, they’ve developed a way to make beer hoppy without using hops.

Brewer Matthew Brynildson feels the research, which was published March 20 in the journal Nature Communications, opens doors that he would just as well see remain closed.

“Craft brewing has always been a GMO-free art form — it was just assumed that we would never cross that line,” says Brynildson, who has made beer at Firestone Walker Brewing Co. in central California for 17 years. “If we allow in GMO yeast, well, I could think of a hundred more things that I do or don’t want my yeast to do.”

Brynildson is skeptical. He says he recognizes the environmental pressures of growing hops — especially the water demands — but he isn’t convinced of the need to relieve the land of agricultural impacts.

Read full, original post: GMO Yeast Mimics Flavors Of Hops, But Will Craft Brewers Bite?

Share via
News on human & agricultural genetics and biotechnology delivered to your inbox.
Optional. Mail on special occasions.
Send this to a friend