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Brewmasters Turn To DNA Analysis To Make Better Beer

Beer makers adopt a high tech solution to one of brewing’s oldest problems.

image via (cc) flickr user thomashawk

When it comes to beer, I don’t have a particularly discerning palate. “Cold” and “not too much foam” are pretty much my only criteria for whether or not I’ll drink a pint (and even then I’m pretty flexible). But, at the end of the day, I’d like to think I have enough sense of taste to know the difference between “good” beer and “bad,” even if I couldn’t necessarily tell you why.

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