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Brewing beer that tastes fresh longer

19:00 EST 3 Dec 2019 | AAAS

(American Chemical Society) Unlike wine, which generally improves with time, beer does not age well. Usually within a year of bottling, the beverage starts to develop an unpleasant papery or cardboard-like flavor that drinkers describe as 'stale.' Now, researchers reporting in ACS' Journal of Agricultural and Food Chemistry have engineered lager yeast to make more molecules that protect beer against staling, resulting in improved flavor stability.

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