From alcohol-free beer to sustainable biofuels and chemicals: how the Verstrepen lab turns yeast science into impact From brewing and bioethanol to future biomaterials, yeast expertise developed at VIB and KU Leuven shows how fundamental research, industrial partnerships, and a strong innovation ecosystem can translate science into real-world impact. Can yeast be redesigned to produce beer with less alcohol while preserving flavor? Can it help produce more bioethanol from the same amount of...