If you drink beer, chances are very good that you’ve had a lager. It’s pretty much what all the mainstream domestics are — that light, clear, cold brew.
Turns out, there’s a chance that the yeast used in the fermenting process perfected by the Bavarians likely came from South America, deep South America.
“An international team of researchers believes it has identified the wild yeast that, in the age of sail, apparently traveled more than 7,000 miles to those Bavarian caves to make a fortuitous microbial match that today underpins the $250 billion a year lager beer industry,” an article from the University of Wisconsin-Madison, which participated in the project, states.
The fact that a university in Wisconsin, the drunkest state in the union, is a coincidence I’m sure.
Apparently scientist have been searching for this yeast for awhile. It comes from some alien-looking galls on Beech trees in Patagonia. Who knew our beer industry has such serendipitous beginnings?
Hopefully scientist will find some other wild yeast that will produce a new super beer. That is the kind of science that can unite humanity, even if it leaves us with a bit of regret and a headache the next day.