A couple of interesting papers [1] and [2] on creating new lager yeast strains by inducing the hybridisation of the two parent species of yeast that initially lead to creation of the two lager yeast strains that are common today.
It sounds very promising. Wide temperature range, improved flocculation, faster fermentation, ability to ferment more sugars, etc.
Hopefully there will be more work done on this and fingers crossed we'll see a derivative with PAD1 deleted.
It sounds very promising. Wide temperature range, improved flocculation, faster fermentation, ability to ferment more sugars, etc.
Hopefully there will be more work done on this and fingers crossed we'll see a derivative with PAD1 deleted.
