“We aim to enhance appealing flavors, reduce less favorable ones, and create entirely new flavor profiles.”
In the realm of brewing, the mention of genetically-modified yeast from Berkeley Yeast has sparked a myriad of opinions, adding layers of complexity to the conversation around beer production. Mr. Denby, the company’s co-founder and CEO, navigates a terrain that resonates differently with various factions of beer enthusiasts.
For many, the idea of precision-engineered yeast strains might carry a promising allure. Denby’s venture involves editing the genetic makeup of yeast to fine-tune flavors in beers. At the heart of this innovation lies the Tropics yeast, an engineered strain aimed at encapsulating the tropical nuances of passion fruit and guava.
Denby contends that this yeast variant offers an unprecedented level of reliability to brewers. The concept of a consistent and easily accessible flavor profile without the need for sourcing perishable fruits like passion fruit and guava seems compelling to many in the brewing industry. Moreover, Denby argues that this approach trumps the use of synthetic or artificial flavors, positioning it as a more natural and dependable solution.
However, Berkeley Yeast’s foray into genetically modifying yeast for brewing raises concerns and divides opinions within the brewing community and beyond. Some appreciate the potential for consistent flavor replication and the avoidance of additives. Others, however, raise ethical and traditionalist concerns about the alteration of the brewing process, expressing reservations about embracing genetically modified organisms (GMOs) in crafting a beloved beverage like beer.
The ongoing dialogue regarding the incorporation of GM yeast in beer production reveals a complex interplay between innovation, taste consistency, sustainability, and the preservation of traditional brewing practices. As this conversation unfolds, it raises broader discussions about the evolution of food technologies and the delicate balance between innovation and respecting age-old brewing traditions.
Certainly! Here’s an expanded version:
In the world of beer aficionados, the prospect of manipulating flavors in their favorite brews sounds appealing. However, when delving into the actual activities of Mr. Denby’s US-based company, Berkeley Yeast, the conversation becomes polarizing.
As the co-founder and CEO of Berkeley Yeast, Mr. Denby leads a team that specializes in genetically modifying (GM) yeast strains, a fundamental element in brewing. Yeast plays a pivotal role in the brewing process, converting sugars from barley malt and grains into alcohol while contributing its unique flavor profile.
Berkeley Yeast engineers yeast DNA by either introducing or removing specific genes. Their flagship product, the Tropics yeast, has been genetically modified to infuse beer with the tropical essence of passion fruit and guava. Denby argues that their modified yeast strains offer better reliability for beer manufacturers than relying on a consistent supply of fruits. Moreover, this approach is perceived as superior to incorporating artificial flavors.
The rationale behind the emphasis on genetically engineering yeast strains goes beyond mere flavor enhancement. For instance, one of their yeast strains specializes in eradicating diacetyl, an off-flavor common in certain hoppy beers. Additionally, another yeast variant claims to accelerate the production of Belgian-style sour beers, compressing the conventional brewing duration significantly.
These genetically modified yeast strains have found their way into craft breweries across the United States, with names like Temescal, Alvarado Street, and Cellarmaker utilizing Berkeley Yeast’s products. However, expanding their market globally is a complex endeavor, hindered by stringent legislation in many countries restricting the use of genetically modified organisms (GMOs) in the food and beverage industry.
A similar trend is observed with Chicago’s Omega Yeast Labs, which made headlines by identifying a specific gene contributing to hazy beer. Leveraging Crispr/Cas9 gene-editing technology, researchers successfully eliminated this gene from yeast strains, resulting in beers with reduced haziness.
In the United States, where regulations surrounding GMO foods are less stringent, the clandestine use of gene-edited yeast strains in breweries is an open secret within the industry. However, brewers often avoid publicizing these advancements due to the negative associations surrounding GM technology.
Experts like Ian Godwin, a crop science professor, acknowledge the subtle integration of gene-edited yeast in US beer production. However, concerns over public perception and the controversial reputation of GM technology prevent breweries from openly championing these developments.
Richard Preiss, an expert at Escarpment Labs in Canada, underscores the lenient regulatory environment in the United States, where breweries have the liberty to integrate various genetic elements into yeast strains for accelerated flavored beer production.
Despite this freedom, newly engineered GM yeasts in the US must undergo scrutiny and obtain approval from the Food and Drug Administration (FDA) before widespread use. For instance, Lagunitas Brewing, a California-based brewery owned by Heineken, has conducted trials with GM yeast but has yet to implement it in their production line.
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“There might be some hesitation or apprehension among certain individuals, particularly those concerned about the association of genetically modified (GM) foods with companies like Monsanto, which was known for its controversial involvement in GM crops,” he remarks.
“But it’s crucial to understand that the yeast used in brewing is removed through filtration, ensuring that nothing genetically modified ends up in the final product. Only flavor compounds, essentially small capsules of enzymes, contribute to the beer’s taste.”
However, the debate on GM beer isn’t one-sided. While some brewers may not embrace gene-edited beer due to concerns about consumer acceptance, others are exploring novel methods to revolutionize brewing.
Take Carlsberg, for example, a prominent global beer producer that has established a stringent no-GM policy for the development of its brewing ingredients: barley, hops, and yeast. The company prioritizes natural breeding methods to create new barley and hop varieties that exhibit enhanced traits such as better resilience to environmental factors like heat or drought. This approach involves traditional cross-pollination techniques aimed at cultivating specific attributes in these crops.
According to Birgitte Skadhauge, who heads the Carlsberg Research Laboratory in Copenhagen, Denmark’s capital, their widespread lager now incorporates an innovative barley variety designed for easier cultivation and prolonged freshness.
Nevertheless, despite the apprehension surrounding GM beers, there’s an optimistic outlook from certain quarters of the brewing industry.
Jeremy Marshall, the brew master at Lagunitas Brewing, is hopeful about the future of genetically modified beers. “The ultimate goal for yeast developers like Berkeley is to engineer an IPA that remains perpetually fresh, retains consistent taste universally, and ensures the hops never lose their freshness,” he remarks optimistically. “I believe these manufacturers are making substantial progress toward achieving that objective.”
