A team of Bay Area scientists is biohacking baker's yeast, in an effort to produce proteins that are just like milk proteins, only they're aren't from milk.
A group of scientists has replaced a natural chromosome in yeast with an artificial one. This won't only make a more useful yeast, but it also opens the door to redesigning the DNA of more complicated beasts like plants and animals (or us) and maybe even to resurrecting extinct species like the passenger pigeon or wooly mammoth.
Whether it’s a lager or ale, sour or bitter, dark or light, most beer has one thing in common: yeast. KQED Science visits a commercial yeast laboratory and a local brewery to reveal how this key ingredient is a major player in both science history and beer production.