PhotoIf Americans will eat a burger with no meat, will they drink a beer without hops? Dr. Denby works in a lab that focuses on creating sustainable fuel out of plant molecules called terpenes. “The real challenge of the study was to produce strains that produce flavor molecules at the right concentrations without sacrificing other aspects of the brewing yeast performance,” said Dr. Denby. “To me, it tasted distinctively hoppy, and not unlike a beer hopped with Cascade,” said Dr. Denby. “We were really excited to see that some of our strains produced flavors that were hoppier than conventionally dry-hopped beers,” said Dr. Denby.

Source: New York Times March 20, 2018 17:26 UTC