Make no mistake, a synthetic Yeast strain would be designed for a specific goal: i.e. make cheap alcohol out of various polysaccharides such as starches, gllycogen, chitin, cellulose etc. It's a good project for sure.
Our favorite pets, i.e. saccharomyces cerevisiae, OTOH, are not singleminded beasts. They make ethanol and CO2 as first order products, but it's the GIGANTIC slew of secondary byproducts that make the several beer styles so special and unique.
Do not sell our little friends short. They'll be here serving us for a while.
BIAB in Germany using 2 28 liter Einkochautomat
Bottled: English Barleywine, RIS, Roggenbier, DE IPA
Fermenting: 33l Rodenbach Grand cru clone, 24l Berliner Weiße, 21l Cherry Sour Wheat, 25l Berliner Weiße, 24l Saison
Up Next: BrettIPA