Reviving an ancient organism is a story worthy of a science fiction epic. But in this case, forget Jurassic Park. Instead, think Jurassic Brewery.
Here's the story of California Polytechnic State University scientist Raul Cano who extracted yeast that has laid dormant for 45 million years, trapped inside a Lebanese weevil covered in ancient Burmese amber:
A decade ago Raul Cano, now a scientist at the California Polytechnic State University, drilled a tiny hole into the amber and extracted more than 2,000 different kinds of microscopic creatures.
Activating the ancient yeast, Cano now brews barrels (not bottles) of pale ale and German wheat beer through the Fossil Fuels Brewing Company.
So, how does the beer taste? Suprisingly good:
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 "a wierd spiciness at the finish," and The Washington Post said the beer was "smooth and spicy."
Part of that taste comes from the yeast's unique 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.
Link | Fossil Fuels Brewing Company
(Photo from Microbe World)