Food In The Fort

California Polytechnic State University scientist Raul Cano will go to almost any length to brew the perfect beer, and in this case he’s gone back in time. Well, not quite. Actually, he’s using a strain of yeast out of time.

Cano managed to extract a strain of yeast that has laid dormant for forty-five million years inside a Lebanese weevil trapped inside a piece of Burmese amber. And if that doesn’t peg the needle on your Cool’O'Meter, Cano has also managed to reactivate the yeast and is now brewing barrels of pale ale and German wheat beer. Don’t think that only scientists at California Polytechnic will be able to sample Cano’s pre-historic brew, because you can buy it through Cano’s Fossil Fuels Brewing Company.

“You can always buy brewing yeast, and your product will be based on the brewmaster’s recipes,” said Cano. “Our yeast has a double angle: We have yeast no one else has and our own beer recipes.”

The beer has been receiving good reviews and according to Cano the beer’s unique taste, described as smooth and spicy, is due to the ancient yeast’s ability to only consume a narrow range of sugars. Sadly, right now Fossil Fuels Brewing Company is only distributing the beer to select bars and pubs in the Northern California area. If Catherine and I can manage to get our hands on some, you, our dear readers, will surely be the first to know.

Source: Discovery News.

About the author:  Leo is a technologist and writer living in Fort Wayne, Indiana. He is a transplant to the Mid West from Central New York and was promised cheaper gas and better winters. He feels somewhat lied to in this respect but otherwise finds the people pleasant. Read more from this author