As a member of the OBC, I occasionally get to see people in from Wyeast come talk to the group about yeast and how brewers can store, reuse and generally get better results from the yeast that we have. Despite this, the world of microbiology remains full of mysteries to me.
Go figure, right?
So here’s a neat article that uses the building of a new brewery space and the return of an older, specific yeast, as a launchpad to talk a bit about yeast in general and how some places are trying to find and preserve as many strains of yeast as they can. What struck me about this: it didn’t matter if the yeast was something brewers could use or not.
I like that. Saving something that may not have value in order to study it may seem like a hoarder principle but how else are those new strands of yeasts going to be developed? You know the ones: the kind that help us defeat zombies or brew the first stout-lager.
Stout-lager sounds gross though, so concentrate on the zombie defeat.