The chosen tipple in rural Peru isn’t Kellerbier, Světlýý Ležák, or Best Bitter. It’s Chicha de Jora, a staple of the Incas who ruled as far back as the 14th and 15th centuries. And it still thrives in many Andean villages and towns today.
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.