A group of college students has just  earned $10,000 for developing a new process that speeds up the fermentation in beer production by up to nine times, while maintaining alcohol quality and composition. The group, backed by some of the biggest brewers in the world (Miller, Heineken), found a way to convert sugar to alcohol 70% quicker than traditional methods.

While it isn’t clear if the process will affect the flavor of the beer, it is promising for smaller brewers, who will be able to better utilize the finite amount of space available in their brewhouses, and essentially double the amount of beer they can produce yearly. All in all, it’s a good day for humanity. As Benjamin Franklin once said, “Beer is proof that God loves us and wants us to be happy.”