Berkeleyyeast

About Berkeleyyeast

Berkeley Yeast specializes in the bioengineering of yeast strains for the fermentation industry, with a primary focus on brewing and winemaking. The company leverages CRISPR-Cas9 technology to develop yeast that can produce specific flavor and aroma compounds, such as thiols, which are responsible for the tropical fruit notes in many popular beers. This allows brewers to create desired flavor profiles consistently without relying on the variable and costly addition of hops or fruits.

The company was co-founded by Charles Denby, a former postdoctoral researcher at the University of California, Berkeley, and Rachel Li, a UC Berkeley bioengineering PhD. Their research, which began at the university, focused on genetically engineering yeast to produce specific molecules, initially for biofuels and later pivoting to the brewing industry after realizing the commercial potential in enhancing beer flavor. The company was officially founded in 2017.

Berkeley Yeast's business model involves selling these proprietary yeast strains directly to breweries and wineries. Their products offer several benefits, including cost savings on raw materials like hops, improved production efficiency, and greater control over the final product's flavor and aroma. Their product lineup includes strains designed to boost tropical, citrus, and other desirable aromatic qualities in beverages. The company has gained traction in the craft beer market and is supported by venture capital and government grants from the NSF, NIH, and USDA.