Scientists in the U.S. used DNA-editing software to splice in genes from mint and basil plants to create a more sustainable pint after discovering that they can create the distinctive hoppy taste found in craft beer without actually using hops, which are a water-intensive crop. Researchers say that the technique could help to reduce the beer industry’s reliance on hops, which are quite expensive and require a large amount of water, while still maintaining the same consistent aroma and flavor found in today’s beer. Each pint of craft beer requires approximately 50 pints of water to grow the hops needed to flavor the brew.
Source: The Guardian, March 2018