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St. Patrick's Day: Replace Green Dye #3 Through Biotech

March 17, 2017
Every year on March 17, “the Irish and the Irish-at-heart across the globe observe St. Patrick’s Day. What began as a religious feast day for the patron saint of Ireland has become an international festival celebrating Irish culture with parades, dancing, special foods and a whole lot of green.”

In fact, according to WalletHub, this year 56.1% of Americans plan on celebrating the holiday, while 82.5% of St. Patrick's Day celebrators plan to wear green.  That is a whole lot of green!

St. Patrick's Day also means a whole lot of beer, especially green beer!  Notably, 3 million pints of Guinness will be consumed worldwide on St. Patrick's Day. 

Even though a lot of alcohol is consumed during this holiday, most are unaware how it is made. Alcohol production, in fact, is one of the most basic applications of industrial biotechnology.

Beer is made from water, a starch source such as barley, brewer’s yeast and a flavoring such as hops. The starch in the barley must be converted to sugar by enzymes (which are activated when the barley is malted) then fermented (the brewer’s yeast metabolizes the sugars to produce alcohol and carbon dioxide). Enzymes and microbes are two common tools used in industrial biotechnology.

Improving green beer. Biotechnology is also being used to improve beer. For instance, one research company, Leavandary, produces designer yeast for craft brewers. Leavendary, located in Huntsville, Alabama, modified one of its strains to create green beer as a demonstration project for St. Patrick’s Day. This is a potential solution for providing green beer without the use of green dye #3.

So while you are out celebrating St. Patrick’s Day, dressed all in green, remember to toast industrial biotechnology and know that without science we may not have beer!