For example, Community Cultures recently used a strain of yeast found at Big Bend National Park to create a collaborative beer with Dorćol Distilling + Brewing Co. to help commemorate the park ...

It has been vital to human culture since antiquity: Mesopotamians praised a Sumerian goddess of brewing, Ninkasi, in a 3800-year-old hymn that includes a recipe for brewing beer with barely.

Its catalog contains more than 70 cultures, including laboratory-created hybrids like Saisonstein’s Monster, which creates a dry, lightly tart beer with notes of bubble gum.

Yeast is what makes beer beer. This little microorganism – part of the fungus kingdom – feeds on the sugars from malt and creates alcohol as a byproduct of the fermentation process.

Microbiologists in the U.K. have just created beer using yeast sourced from the guts of Africanized honey bees, a.k.a. killer bees. The bee beer was brewed by researchers from Cardiff University.

Ale yeast, S. cerevisiae, has been doing this throughout the history of beer, which stretches back to at least 6,000 B.C. in Mesopotamia, the cradle of civilization.

Its catalog contains more than 70 cultures, including laboratory-created hybrids like Saisonstein’s Monster, which creates a dry, lightly tart beer with notes of bubble gum.

Beer can be drinkable in as few as two or three days, compared with the two weeks required for ale yeast. More curiously, kveik ferments at up to 100 degrees and produces sweet, fruity aromas.