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Microbiologists improve taste of beer


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Belgian investigators have improved the flavour of contemporary beer by identifying and engineering a gene that is responsible for much of the flavor of beer and some other alcoholic drinks. The research appears in Applied and Environmental Microbiology.

For centuries, beer was brewed in open, horizontal vats. But in the 1970s, the industry switched to using large, closed vessels, which are much easier to fill, empty, and clean, enabling brewing of larger volumes and reducing costs.

However, these modern methods produced inferior quality beer, due to insufficient flavour production.



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ahhhh beer...nectar of the gods. Apparently improving perfection is a thing!.. good article cheers!



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