This engineered genome will help experts tailor organisms to fit the needs of their ever-changing environments.

“Sour beer is the beer enthusiast’s alternative to champagne," said co-author Bjørge Westereng of the Norwegian University of ...

The current yield from yeast is 0.0012 percent w/w, that is lower than the 0.0032 percent w/w yield from the tree. However, a soapbark tree needs 30 to 50 years to produce QS-21, whereas the yeast ...

Liquid brewery yeast supplier Imperial Yeast just released its first seasonal strain of the year: L18 The GOAT. Hooray for ...

Sour beers have become a fixture on microbrewery menus and store shelves. They're enjoyed for their tart, complex flavors, but some can require long and complicated brewing processes. Researchers have ...

Known for their zesty profile, sour beers traditionally demand a time-consuming brewing process involving wheat starch for ...

A: Traditional sake-making refers to sake-brewing techniques using koji bacteria ... “shubo” (propagated yeast), and water. There are slight differences depending on the sake to be made.