Ancient Yeast Used To Brew Modern Beer

Kozar_The_Malignant writes "Yeast trapped inside a 45 million year old weevil, trapped inside amber has been extracted, activated, and used to brew beer. According to the report, the beer has 'a weird spiciness at the finish.' The brewer, Raul Cano, a scientist at the California Polytechnic State University, attributes this to the yeast's unusual metabolism. 'The ancient yeast is restricted to a narrow band of carbohydrates, unlike more modern yeasts, which can consume just about any kind of sugar,' said Cano. Cano brews barrels of Pale Ale and German Wheat Beer under the Fossil Fuels Brewing Co. label."

Comments

The cages

[Kingrames]

Apparently they are having some difficulty with the beer, having broken out of its electric fences, it's been chasing around the lab technicians.
Hopefully they won't figure out how to open the doors.

Re:Ressurrecting a 45-million-year-old life form

[bcrowell]

I have a friend who's a yeast biologist at a university. I thought this was totally cool (I'm a homebrewer), so I got all excited and emailed him about it. He'd seen the paper, and said he was skeptical about whether the thing they'd cultured was actually an ancient yeast. IIRC he said that there were two main modern lineages of yeast, and they split from a common ancestor a long time ago (more than 45 Mya). It's not clear that you can really tell whether a particular yeast is from 45 Mya or not. Just because they cultured it from a sample that was that old, that doesn't mean the yeast spores had really been dormant for all that time. It could be a modern yeast that happened to be living in the old sample. Yeast live all over the place. In Belgium, they traditionally brew certain types of beer just by leaving the stuff in an open vat next to a window, and whatever gets in, that's what ferments it. In the past, a lot of it was probably yeast living on the skins of fruit in nearby orchards. These days it may be living in the walls and equipment of the brewery. Given that the stuff is all over the place, it's not obvious how you'd know whether or not a particular sample was contaminated with modern yeast.