Can there be any happier story than good science teaming up with great beer? If so, it could probably only be imagined after a couple of great pints. Reuters reports:

“Researchers have mapped the DNA of dozens of strains of yeast used for brewing, baking and biofuels, something they said Wednesday will help map the human genome and could lead to better-tasting beer and wine.”

Ed Louis of the University of Nottingham in Britain boringly states in the article, “I’m going to be using it to create better strains for biofuel production,” but boo to that. There are a number of wrinkles that have yet to be worked out vis-à-vis the production of a perfect batch of coffee stout …

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