In a new study published in Nature Communications, a team of researchers led by Jay Keasling, CEO of the Department of Energy’s Joint BioEnergy Institute (JBEI), report that brewer’s yeast can be engineered to alter the flavor of beer. In this case, the scientists incorporated recombinant DNA derived from yeast, mint, and basil so the brewer’s yeast would biosynthesize aromatic monoterpene molecules that impart hoppy flavor. The benefits of this are two-fold: bioengineering can lead to flavor palette expansion while increasing the sustainability of the brewing process.