Rnz: Our Changing World

More and more of us are reaching for low or no-alcohol beers. As the market grows, the options are also expanding – but brewing beer without alcohol fermentation presents a tricky puzzle. In traditional beer brewing the conversion of sugars into ethanol and carbon dioxide through yeast fermentation is a key part of the process. How can you get the same flavour into beer without it? A team at Victoria University of Wellington, including the head of research and development at Garage Project, have begun an interdisciplinary research project to address this. They’re hoping to develop a brand-new yeast strain, one that will recreate delicious beer flavours, but without the alcohol.Sign up to the Our Changing World monthly newsletter for episode backstories, science analysis and more.…Go to this episode on rnz.co.nz for more details