45 Million Old Yeast in Beer

Seems interesting, would be curious to see how this all turns out.

 

No shipping to my area. What crap!
I've been waiting 45 million years to try that stuff!

 

I opened this expecting DFH

 

So?

 

I'd never drink that stuff, I saw Alien AND Jurassic Park!

 

Or Rogue.

 

Dammit, I was going to say that.

 

This is one "gimmick" beer I'd be willing to try, but I also don't want to pay what is probably an extravagant price for it, either.

 

I love Saisons, but maybe Amber Ale could've taken on a newer older meaning.

 

I guess I can't blame them for wanting to trumpet the most notable thing about the beer, but simply naming it "45 Million Year Old Yeast Beer" is awfully clunky and literal.

Also, isn't this how all of Michael Crichton's novels start? I for one would actually welcome our new yeast overlords right about now.

 

I got that an email about that beer from BevMo yesterday. Interesting gimmick, but at $26 a bottle? I'll pass.

 

45 Million Year Old Yeast Beer...is the name of the beer that started the zombie apocalypse...

 

Interesting, but experience tells me it most likely won't be very good. Check out this blog post for semi-related info....

http://www.whitelabs.com/news/Cell-study-qa-troels-prahl

 

I suspect that you would very much like to read the article “The Wild, Wild World of Wild Yeast” in the May/June 2016 issue of Zymurgy. Three microbiologists collected a number of wild yeast (a total of 200 different strains) and tested them to see if they could produce a ‘reasonable’ beer. Beyond just a flavor aspect they ‘tested’ to see if they could properly attenuate the beer (i.e., properly process the sugars of the wort), flocculate properly (to create a clear beer), handle alcohols levels of 5% ABV, etc. They down-selected to a lesser number of yeast strains and then actually made beer from the ‘winning’ strains. Those ‘winning’ strains made beer that was less than ideal from a flavor perspective (i.e., produced tart, vegetal, dirty, sour, etc. flavors).

I am very much interested in hearing what the folks who drink this beer think of it.

An editorial note: there is no need to look for 45 million year old yeast since there are a shit-ton of wild yeast out there today that can be used.

Cheers!

 

Forest and Main uses local yeast in many of its really good beers.No need to go back 45 million years for a yeast that could still be around.

Enjoy

 

I am a very skeptical http://www.nature.com/news/dna-has-a-521-year-half-life-1.11555

 

I am not a microbiologist but please bear with me here. I would think that a yeast spore is different than extracting DNA from a fossil bone.

As was detailed in the OP: “After reviving the spore…”

I would not suggest that you lose all of your skepticism but this could be an example of an apple (yeast spore) vs. an orange (DNA from a fossil bone).

Cheers!

 

With 45 million years of inflation you're lucky it's not a lot more!

 

I found this San Francisco Chronicle article to be an interesting read: http://www.sfchronicle.com/food/article/The-East-Bay-beer-that-s-45-million-years-old-9177673.php

Cheers!