Charles Denby states that his mission is to enhance the flavor of beer.
We are interested in increasing the desirable flavors, decreasing the undesirable flavors, and creating new flavors.
Millions of beer enthusiasts can relate to the mentioned sentiments; however, when one discovers the operations of Mr Denby's U.S. firm, the opinion may become more controversial.
He is the co-founder and CEO of Berkeley Yeast, a major contributor towards the production of genetically-modified (GM) yeast for brewing. Yeast plays an indispensable role in brewing as it transforms the sugars provided by barley malt and other grains into alcohol, at the same time delivering its own unique tastes.
Berkely Yeast engineers yeast strains to incorporate or exclude certain genes, resulting in its Tropics yeast with a flavour of passion fruit and guava.
According to Mr Denby, this yeast is preferable for beer producers than relying on peaches and superior to synthetic flavours.
Using engineered yeast is more efficient and lessens the need for the extra components to keep an orchard of peaches thriving throughout the year. Just imagine all of the water and fertilizer that would have to be used to maintain the crop!
Berkeley Yeast, based in Oakland, California, not only concentrates on enhancing the flavour of beer, it can also get rid of flavours. One of its yeast strains is effective in eliminating diacetyl, an unpleasant flavour which is present in some hoppy beers.
At the same time, another one of its yeasts reportedly is capable of producing a Belgian-style tart beer in a much shorter period than usual.
If you reside in the US with looser rules on GM foods compared to other nations, you may have already tried beers made with Berkeley Yeast's offerings. These are already being employed by many craft breweries around America, three of them in particular being Temescal, Alvarado Street and Cellarmaker, all from California.
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Mr Denby states that he is restricted from selling his goods abroad due to laws in many countries restricting the utilization of genetically modified organisms (GMOs) in the food and drink industry. The Food Standards Agency in the UK may permit the use of GM food if it is assessed to be safe for consumption, not likely to deceive consumers and has the same nutritional value as its non-GM counterpart. Additionally, any GM food products must be identified as originating from a GM source.
In early July, Omega Yeast Labs of Chicago declared that they had identified the gene responsible for making beer hazy.
The researchers utilized Crispr/Cas9, a gene-editing technology, to expunge the gene from haze-positive yeast strains; the consequence of this was that beers brewed with them were not cloudy anymore.
Ian Godwin, a professor of crop science and director of the Queensland Alliance for Agriculture and Food Innovation, remarks that gene-edited yeast is something that everyone in the brewing industry is aware of. However, brewers are reticent to publicize the fact due to the bad publicity that has been associated with GM technology.
Richard Preiss, an expert in brewing yeast, states that "in the US, anything is possible". As the lab director at Escarpment Labs in Ontario, Canada, Mr. Preiss and his team offer over 300 breweries yeast that has not been genetically modified.
In the United States, basil's genome can be used to create a flavoured beer and get it to the public quickly.
Jeremy Marshall, brew master at Lagunitas Brewing, owned by Dutch giant Heineken, has reported that trials have been completed although there are currently no plans to utilize GM yeast.
He recognizes that some individuals may be hesitant or afraid when it comes to GM foods because of their past affiliation with companies like Monsanto, and acknowledges that it is understandable for many to feel anxious.
However, they ought to be aware that the yeast is removed during the filtering process, and no genetically modified components exist in the end product; merely flavour compounds, which are small packages of enzymes.
Other brewers are not in favor of gene-edited beer, understanding that many consumers would be against it. Consequently, they tend to use alternative methods.
At Carlsberg, one of the world's biggest beer makers, the policy of avoiding the use of genetically modified ingredients in the production of barley, hops, yeast and beers has been in place for a long time.
Instead, the Danish giant works to breed new types of barley and hops through the age-old process of focused cross pollination that may, for example, be more tolerant of heat or drought.
Birgitte Skadhauge, head of the Carlsberg Research Laboratory located in the Danish capital, Copenhagen, gives the analogy of a gigantic metal detector searching for gold pieces in a substantial mountain.
She mentions that the firm's broadly accessible lager now incorporates a new kind of barley which is simpler to cultivate, and preserves its flavor for a more extended period.
Mr Marshall expresses optimism about the prospects for GM beers.
Berkeley's yeast-makers aspire to create an IPA that remains continuously fresh, tastes the same wherever its consumed, and its hops never spoil. It appears they are well on their route to accomplishing this goal.
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