Thanks for reading. I definitely agree that throwing a few biosynthetic pathways into yeast won't match the complexity of hops and I have a strong feeling that they're making their results look as good as possible. Nature Comm probably chose to publish this based on the impact of the work over its scientific merit, but I'm still happy to see scientific work that appeals to the general population.

I'm hoping this becomes another tool for a brewer rather than a hop replacement. If a brewer wants to up the bitterness a bit, they can use this strain and hop like normal.