The transformation of barley grains into beer is an old story, typically starring water, yeast and hops. Now scientists are highlighting another character in this tale: proteins. The results could someday lead to a better, tastier brew.
The transformation of barley grains into beer is an old story, typically starring water, yeast and hops. Now scientists are highlighting another character in this tale: proteins. The results could someday lead to a better, tastier brew.