Water. Hops. Malted barley. Yeast.

Put them together and you have a delicious beer — usually.

But as IU molecular biologist Matthew Bochman shares on this week’s podcast, conditions common to the production of certain craft beers can sometimes inhibit their production, risking a growing segment of a nearly $55 billion industry. On this week's episode of Through the Gates, Bochman explains how yeast is used to produce beer and how his research has helped one local brewery improve their product.

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