Noted: “All of a sudden, they could now brew at colder temperatures and get crisper cleaner flavors,” said Chris Todd Hittinger, a University of Wisconsin geneticist who isn’t involved with the bumblebeer project.
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Noted: “All of a sudden, they could now brew at colder temperatures and get crisper cleaner flavors,” said Chris Todd Hittinger, a University of Wisconsin geneticist who isn’t involved with the bumblebeer project.