Whether it’s a lager or ale, sour or bitter, dark or light, most beer has one thing in common: yeast. KQED Science visits a commercial yeast laboratory and a local brewery to reveal how this key ingredient is a major player in both science history and beer production.

A diverse group of "hackers" -- from developers and designers to scientists and students -- works side-by-side to see what they can quickly create within 24 consecutive hours.