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<p>More and more of us are reaching for low or no-alcohol beers. As the market grows, the options are also expanding – but brewing beer without alcohol fermentation presents a tricky puzzle. In traditional beer brewing the conversion of sugars into ethanol and carbon dioxide through yeast fermentation is a key part of the process. How can you get the same flavour into beer without it? A team at Victoria University of Wellington, including the head of research and development at Garage Project, have begun an interdisciplinary research project to address this. They’re hoping to develop a brand-new yeast strain, one that will recreate delicious beer flavours, but without the alcohol.</p><p><strong><em><a href="https://radionz.us6.list-manage.com/subscribe?u=211a938dcf3e634ba2427dde9&id=81ad21bafe">Sign up to the Our Changing World monthly newsletter</a> for episode backstories, science analysis and more.</em></strong>…</p><p><a href="https://www.rnz.co.nz/podcast/ourchangingworl...