Scientists have developed a GMO beer. The genetically modified brewer’s yeast developed by Berkley Brewing Science still ferments the beer but eliminates the hops. Hops add flavor, but are expensive, especially as more craft beers come into the market.
Are co-ferments the next big trend in fermented drinks? Cross-pollinated drinks mix fermented fruit beverages, like putting wine in the barrel with cider, perry, mead or beer. Beverage producers at RAW WINE say tasters want to explore beyond traditional flavors. “Grapes are not the only fermentable foodstuffs capable of complex, long-lived drinks,’ says Isabelle Legeron, the organizer of the RAW Wine Fair in London.
As Australian farmer is converting whey from his family’s sheep’s milk cheesery into vodka. Ryan Hartshorn won Tasmania’s 2017 Young Innovator of the Year for his Hartshorn Distillery’s Sheep Whey Vodka, “believed to be the only vodka made from sheep whey in the world.”
For those who want to make their own wine Grapevine d’Vine in N.Y. handles the messy part. Guests pick their custom flavor from a variety of juices, then it’s fermented in the on-premise carboy. After 4-8 weeks, customers get 28-30 bottles of personalized wine.
Students in Singapore invented a tofu-based alcohol. They fermented the tofu whey, the protein-packed clear liquid leftover in tofu packages that often gets thrown out. The drink is named Sachi, tastes fruity and floral and has a 7 to 8 percent alcohol content.