Baker’s Yeast May be the Unexpected Solution to Beer’s Sustainability Problem

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  • Researchers from University of Copenhagen are working for a company called EvodiaBio to make beer production more sustainable.
  • They are using baker’s yeast to produce flavor compounds and which underpin the signature flavor of aroma hops.
  • The researchers calculated that using yeast could reduce water use 100 000 fold and CO2 production by 100 times per kilo.

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