Researchers at Oregon State University recently teamed up with bioengineers to study the impact yeast has on beer, and how that potentially could change into the future. That research has determined that genetically modified yeast strains can alter the fermentation process to create beers with significantly more pronounced hop aromas. Charles Denby, President of Berkely Yeast said a variety of hops are grown across the Pacific Northwest, but he notes if genetically modified yeast can be used, growers can focus on being more environmentally conscious.