These three dimensions, primary sequence, copy number variation, and allelic variation of gene copies within individual strains, should be taken into account in future studies aimed at understanding the domestication of brewing yeasts and their further optimization for beer fermentation.
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The Industrial Revolution brought the mechanization of brewing.
Had he any experience of brewing?
Andy Hamilton is the author of Brewing Britain.
It also has a long history of brewing.
The process of brewing is very scientific.
Therefore, a reduction of yeast's α-acetolactate/diacetyl formation without negatively affecting other brewing relevant traits has been a long-term demand of brewing industry.
