The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast is forever

Rosalie's picture
Rosalie

Yeast is forever

My local paper, the San Luis Obispo Tribune, had an article yesterday of interest to bakers.  You can read it at


http://www.sanluisobispo.com/2011/01/18/1447061/poly-professor-brews-beer-with.html#storylink=omni_popular


The gist is this:  a biology professor discovered yeast in some amber from Myanmar.  The yeast was 45 million years old.  He made beer with it.  He said, "It was either that or bread.  But beer seemed more adventurous."


He formed a brewing company, Fossil Fuels Brewing Co.  The article says the beer is for sale primarily in Northern California bars and pubs.


Bakers so often worry that their yeast is going to die on them.  It's harder to kill than you think.


Rosalie

foodslut's picture
foodslut

.... know if this guy would sell some of the yeast to interested bakers?

AnnaInMD's picture
AnnaInMD

place of residence. I so miss this beautiful piece of earth. Lived in Monterey in the 60s  :)  and yes, I, too, would love to purchase a bit of starter if this gentleman would consider growing some to share with us.


Anna

Rosalie's picture
Rosalie

I found their web site at  


http://fossilfuelsbrewingco.com/


and sent an e-mail.  I wouldn't hold my breath, but maybe ... especially if the biologist is interested in further experimentation.


Rosalie

AnnaInMD's picture
AnnaInMD

a positive reply  :)

foodslut's picture
foodslut

I know I'd be willing to spend some money (even big premium) to get some to try with, say, some spelt, emmer or other "ancient" grain as a bit of a cool twist.