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Anyone who knows me is aware that I’m a beer guy. While I’m a cell biologist by training one of my passions for quite some time is beer; whether it be tasting or brewing the beverage. In a recent article in the journal Cell, a group led by geneticist Kevin Verstrepen at the University of Leuven sequenced the genomes from 157 strains of Saccharomyces cerevisiea used to make ale, wine, sake, and b...
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