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Tag: LEUVEN

Tag Archives: LEUVEN

20Nov/16

Professor Kevin Verstrepen from the University of Leuven and VIB Center For Microbiology

Create the perfect beer using genetics

November 20, 2016InnovationAlcoholic drinks, Baker's yeast, Beer, Beer in Belgium, Beer style, Belgium, Brewing, Edible fungi, Fermentation in food processing, Fermented drinks, Fermented foods, Food and drink, Kevin Verstrepen, Leavening agents, LEUVEN, Matthew Stock, Personal life, Saccharomyces cerevisiae, Yeastssmbale

Scientists are using modern genetic technology to breed yeast strains that promote the best brewing characteristics — in the quest for the perfect beer. Matthew Stock reports. Continue reading →