Wild yeasts from Patagonia could yield new flavors of lagers: Genetic mutations enhance alcohol production

New strains of yeast for brewing lager beers, created by hybridizing wild strains of yeast from Patagonia with brewer's yeast, can yield novel flavors and aromas, reports a new study by Jennifer Molinet and Francisco Cubillos of the Universidad de Santiago de Chile, published June 20 in the journal PLOS Genetics.