Craft Brewers Catch the Scent of Yeast

Photo: Mike Belleme

These days, too many beers are tasting the same as brewers reach for the same fruity, tropical hops. In search of distinct aromas, brewers are embracing yeast and bacteria strains from across the globe. They’re creating beers that let each type of microbe speak its unique language, and drinkers are listening.

For my latest New York Times article, I look into why brewers are looking through microscope for flavorful differentiation.