Abstract
By creating new genetic crosses among relevant brewing yeasts, lager beers can be made more variable in flavor—letting them compete more favorably perhaps with ales, long-known for their broader taste variability, according to Kevin Verstrepen and Stijn Mertens of the University of Leuven, Belgium, and their collaborators. Details appeared 25 September in Applied and Environmental Microbiology (doi:10.1128/AEM.02464–15/).
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