Our second batch made with CRISPR-edited Chico yeast from Berkeley Brewing Science, which has the ability to produce ALDC (alpha-acetolactate decarboxylase, for all you nerds out there), an enzyme that keeps diacetyl, a yeast-produced butterscotch character, from ever forming in the beer. We're stoked to get to experiment with this modern scientific marvel, and we think that the clean, hoppy and malt character of this beer is a result of its lack of diacetyl.
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