Baker’s yeast is being examined as the potential solution of the sustainability of beer. By tweaking the machinery of yeast, it produces a flavour compound that could substitute the aroma hops that beer relies on for its signature taste.

Researchers have managed to recreate this flavour through the yeast by circumventing the resource-intensive process of growing aroma hops in a field. This is great news for the environment as it could save gallons of water and carbon dioxide emissions involved in growing the crops for beer.

The flavor that gives beer its delectable tang arises from aroma hops that interact with alcohol to produce its taste. This process presents a particular challenge for alcohol-free beer though, because the combined heating and low-fermentation processes required to lower alcohol content disrupt the normal transfer of flavor from aroma hops to the golden liquid. This undercuts their value in the mix—and results in beer that typically tastes flat and watery. 

Some manufacturers simply add aroma hops at the very last stage of alcohol-free beer production to avoid this. But, seeing as hops are expensive, it wouldn’t be logical to just sprinkle them in at the end instead of brewing them alongside the beer.

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