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Biotechnology

Sapporo Breweries' new barley helps keep beer fresher longer

Koichiro Koie, lead hop breeder at Sapporo Breweries' hop R&D facility, checks the condition of a new variety.

TOKYO It's an unfortunate fact of life that a beer's quality deteriorates over time. But while this process cannot be stopped, Sapporo Breweries has found a way to slow it down.

Through careful crossbreeding, the Japanese beer maker produced an improved variety of barley, the main ingredient in most beers. The company has been using this type of barley to produce some of its mainstay Sapporo Draft Beer Black Label since 2014 and has ambitious plans for the new plant.

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