Follow

'As the story goes, a long time ago in Bavaria, beer underwent a transformation. Dark ale turned into a paler, gold-hued drink, and the beverage grew much more common around the time when a ducal edict restricted brewing to the winter months. The lager, as the new beer was called, had begun its journey to world domination.

Centuries on, geneticists have found that the yeast responsible for fermenting lagers is a hybrid of the traditional brewer’s yeast and another, cold-hardy yeast, Saccharomyces eubayanus. The lager yeast appears to be the result of a chance mating in a chilly brewery, where low temperatures allowed the hybrid to thrive.'

nytimes.com/2022/12/07/science

Sign in to participate in the conversation
Qoto Mastodon

QOTO: Question Others to Teach Ourselves
An inclusive, Academic Freedom, instance
All cultures welcome.
Hate speech and harassment strictly forbidden.