Berkeley Yeast

Berkeley Yeast is a biotechnology startup founded in 2016 by scientists from UC Berkeley, including CEO Charles Denby and Professor Jay Keasling. The company focuses on bioengineering yeast strains to enhance fermentation processes for brewers, winemakers, cider makers, and distillers. Their innovative technology utilizes synthetic biology to create yeast that improves flavor profiles, production efficiency, and product shelf stability while promoting sustainability.

The company offers a range of bioengineered yeast strains, including their *Fresh* line, which minimizes off-flavors, and the *Tropics* line, which delivers vibrant tropical fruit flavors. Berkeley Yeast also provides custom bioengineering services tailored to the specific needs of clients in the fermented beverage industry. This includes adjusting flavor-active compounds and solving complex production challenges. Additionally, they support clients with integration into production, troubleshooting, and marketing assistance, ensuring a seamless transition to their advanced yeast solutions.