The genetically modified yeast increases “hop-forward” flavors without requiring more hops during the brewing process.
CORVALLIS, Ore. — A new study published by researchers at Oregon State University (OSU) found that beers brewed with a new genetically modified yeast have more intense hop flavors.
The yeast increases the presence of certain chemicals that are responsible for the stereotypical flavors one might find in an India Pale Ale, or IPA. The best part is that it does this without brewers needing to add more hops.
According to researchers in Corvallis, this is a big deal, as climate change, droughts and wildfires make it harder to
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