Page 2 - Berkeley Yeast News Today

Researchers at Oregon State University have developed genetically modified yeast that creates more aromatic beer.

Researchers at Oregon State University have developed genetically modified yeast that creates more aromatic beer.

Researchers at Oregon State University have developed genetically modified yeast that creates more aromatic beer.

Researchers at Oregon State University have developed genetically modified yeast that creates more aromatic beer.

CORVALLIS, Ore. – Oregon State University brewing researchers and a team of bioengineers have shown that a genetically modified yeast strain can alter the fermentation process to create beers with significantly more pronounced hop aromas. “These findings could be extremely useful in creating new beer flavors and increasing the number of tools brewers have at their disposal for

East Bay startup Berkeley Yeast produces genetically modified strains that can produce...

How forward-thinking brewery Break Even Beermakers landed in Amador City, a, tiny former mining town in California’s Gold Country

Innovators in beer, wine, and alcohol production are trying to transform one of the most environmentally damaging industries.

Q&A: Dick Erath Oregon Pinot Pioneer Former engineer Dick Erath was first inspired to pursue winemaking in 1965 following an early garage experiment. After completing coursework at University of California, Davis, in 1968, Erath moved his family to the Willamette Valley. An old logger’s cabin on 49 acres would serve as home – and impromptu winery — for many years. The following spring, he planted 23 varieties in the Dundee Hills, including Pinot Noir. By 1972, Erath had produced his first...