Why would they want to invent genetically engineered beer? Are they not satisfied with the real deal? What's wrong with genuine barley, hops, yeast and water?
Great taste, less filling? (And just think of the presidential hopefuls...)
Well, natural yeast stops making alcohol once 11-13% concentration is achieved. While normal US beers are at 4-5%, there are some Belgian beers with 8-10%- and they are good. If one could concoct some special yeast strain working up to, say, 20-25% alcohol without producing unpleasant side products, it would improve beer and revolutionize wine-making (just imagine: natural wine will come already fortified!!), besides halving the amount of fermentation waste in ethanol production.