The Brewers Association (BA) and Master Brewers Association of the Americas (MBAA) have teamed up to cover the basics of genetic engineering (GE), including the current research in hops, malt, and yeast, regulatory considerations, and the implications for our industry.

Genetic engineering is becoming less of an unfamiliar term to the brewer and beer consumer. Craft brewers are benefiting by using yeast strains and enzymes that are now possible with GE technology. With the clear impact GE technology is already having, it is important to understand some fundamentals and the current state of biotechnology in the brewing industry.

This seminar discusses the status of GE in barley, hops, and yeast, and what brewers can expect in the future. To set the stage, we start with a brief presentation on Biotechnology 101: GE Basics and Important Terminology. From there we learn how GE is impacting each raw material sector from industry experts in hops, barley, and yeast. We conclude with a review of the regulatory considerations and how these tools may offer potential solutions for the brewing industry.

Learning Objectives

• Listen to an overview of terminology and regulatory considerations for GE technology
• Review the current state of biotechnology in barley, hops, and yeast and hear about future developments
• Leave with a better understanding of the status of biotechnology in the brewing industry