In Bariloche, pure water sources and proximity to Argentina’s hop fields have combined with changing local tastes to spur an exponential boom in the region’s beer consumption.
While walking in the woods, Argentinian microbiologist Diego Libkind stumbled upon fungus clusters scattered on the ground. Taking a sample back to the lab, Libkind found a species of Saccharomyces yeast living on these edible mushrooms.
