A story from Computer World reports on research at Rice university into genetically engineering a beer to have increased levels of Resveratol (an antibiotic found in red grape skins and shown to yield health benefits in mice). From the article, the basic idea is to modify the genes of a yeast strain such that it produces Resveratol as a by-product of fermentation. The researchers are even using a special yeast strain from the Saint Arnold Brewing Co. to improve the chances that the resulting brew would taste good.

Apparently, there is some notion that incorporating Resveratol into beer may yield more health benefits than wine:

"The idea is that it may have greater effects [in beer than in wine]," he added. "The amount of red wine you'd need to drink to get the same results they get with rats in labs is about half a bottle a day."

That seems entirely possible, and would be great news for those of us that prefer beer over wine.