Today's tall cylindrical fermentation tanks that have replaced the shorter vats of breweries in the past have tended to negatively impact the taste of the resulting beer – but now scientists have stepped in to improve the taste of our booze. These tall tanks can produce more beer for less money – they're easier to fill, empty and clean – but their widespread adoption also means excess pressure from the carbon dioxide produced during fermentation, and that affects flavor. The researchers began by identifying strains of the Saccharomyces cerevisiae yeast that were particularly CO2-resistant, focusing on the production of isoamyl...