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Carlsberg of Copenhagen already has its own yeast strain, Saccharomyces
carlsbergensis, and says it can genetically modify it in the lab (WO
00/15757) to brew better lager. Brewing produces ethanol, along with a hundred
minor compounds such as dimethyl sulphide, hydrogen sulphide, thiols and
thioesters. Some of these improve the taste and some don’t. Carlsberg’s new
strain blocks sulphide production. But because some sulphide is needed to mask
“stale” tastes, Carlsberg suggests lager could be made in two batches—one
with yeast that produces a lot of sulphide and another that produces none. The
two batches are then blended to…