The beer industry has always relied heavily on hops. An expensive crop that requires a lot of water.
However, it’s the hops that provide that traditional, delicious flavour we associate with our pint. Meaning up until now, they’ve always been pretty essential in the brewing process.
A new method may be on the horizon though. Scientists in the US have found a way of manipulating brewer’s yeast, splicing it with mint and basil to build a similar flavour.
In doing so they basically eliminate the process of adding hops. As well as making it easier to produce a consistent flavour.
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