LONDON (Reuters) – Researchers have mapped the DNA of dozens of strains of yeast used for brewing, baking and biofuels, something they said Wednesday will help map the human genome and could lead to better-tasting beer and wine.

This means brewers can pick the best strains to make beer with more flavour or perhaps help vintners bottle wine that lasts longer after opening, Ed Louis of the University of Nottingham in Britain and colleagues reported in the journal Nature.  (Source:  Yahoo News)

Sure, leave it up to a bunch of science dorks to try to improve beer.  I have a few ideas below on how to make beer better for these nerds that doesn't involve getting science involved.