Once upon a time, shortly after Europeans began sailing back and forth from the American continent, a little fungus also known as wild yeast found its way into the crypts of Bavarian beer-brewing ...

MURFREESBORO – A fossil of the lower leg of a Tyrannosaurus rex might provide a key ingredient for brewing beer. Bootleg Biologist Jeff Mello was in Murfreesboro Thursday in an attempt to gather yeast ...

In Michigan’s remote Keweenaw Peninsula, Emily Geiger observes a science lab table full of beer-fermenting starter yeast. But this is no ordinary beer yeast—the culture was gathered from the shores of ...

SHEBOYGAN - A new beer is being brewed by the Wisconsin Brewing Company, Heineken and UW-Madison that has a recipe with roots in our very own back yard. In a press release, the Wisconsin Brewing ...

Scientists have tested nearly 700 wild yeast strains isolated from diverse environments for the presence of known and unknown prion elements, finding them in one third of all strains. All the prions ...

Scientists recently discovered the wild yeast that came to be used to brew lager beer. Image courtesy of Flickr user Anders Adermark People have been tossing back beer for thousands of years—the drink ...

Geneticists have discovered the wild yeast that is believed made possible cold-temperature fermentation -- and the creation of the first lager beers. class="Apple ...

Beer enthusiasts, rejoice! Wild strains of yeast could one day help brewers develop new kinds of suds, including new sour ones and others that taste of honey, researchers say. These wild microbes ...

Crack the vast menu at any self-respecting beer bar, and you're bound to run into a scientific name among the descriptions: Brettanomyces, affectionately known as Brett. I've heard American brewers ...

Choosing which type of yeast to use for the fermentation, when making wine, is a crucial decision for winemakers. They can choose to ferment “spontaneously” or buy cultured yeast. The issue has been ...

My sister is no science writer, and I'm no baker, but recently our worlds melded in a surprising way. Here's what happened: Last October, I attended a workshop on artisanal bread and cheese-making at ...