“The genetics research was led by Kevin Verstrepen, a yeast biologist at the Flanders Institute for Biotechnology and the University of Leuven, in Belgium. Verstrepen and his colleagues genetically sequenced more than 150 yeasts for the project. Most are brewers yeasts, with some wine, sake, bread, and biofuel-making yeasts thrown in to boot. Verstrepen notes that today’s family tree focuses heavily on the yeast behind ales, and that his team is currently working on the genetic linage of the yeasts behind crisper, lighter lagers.” - By William Herkewitz, Sep 8, 2016
Please don’t spam the forum with links to your blog.