Yeast is responsible for some of the things that Wisconsinites love most: beer and cheese. But there are many different kinds of yeast. As Adam Powell reported in last week’s Isthmus, UW-Madison scientists have figured out an easier way to marry different strains of yeast, potentially paving the way for new types of beer, bread, cheese and fuel. He spoke to WORT-FM producer Dylan Brogan for the station’s evening news show, In Our Backyard. Listen to the interview here: