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Ancient Yeast Reborn in Modern Beer

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This topic contains 0 replies, has 1 voice, and was last updated by  David Lauterbach 9 years, 6 months ago.

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    Now here’s a good one from Discovery…<br />
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    A decade ago scientist Raul Cano drilled a tiny hole into amber (think Jurassic Park) and extracted a tiny colony of bacteria and yeast from a Lebanese weevil that had laid dormant for 45 million years. <br />
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    Activating the ancient yeast, Cano now brews barrels of pale ale and German wheat beer through the Fossil Fuels Brewing Company.<br />
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    The beer has received good reviews at the Russian River Beer Festival and from other reviewers. The Oakland Tribune beer critic, William Brand, says the beer has &quot;a wierd spiciness at the finish,&quot; and The Washington Post said the beer was &quot;smooth and spicy.&quot;<br />
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    Part of that taste comes from the yeast’s unique metabolism. &quot;The ancient yeast is restricted to a narrow band of carbohydrates, unlike more modern yeasts, which can consume just about any kind of sugar,&quot; said Cano.<br />
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    &quot;We think that people will drink one beer out of curiosity,&quot; said Cano. &quot;But if the beer doesn’t taste good no one will drink a second.&quot;<br />
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    Read the full story at <a href=""><strong>Discovery News</strong></a>.

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