The Science Life Life

This biochemist brews a wild beer

Using scavenged microbes for fermentation brings out the funky and sour flavors

flasks of yeast

MICROBE BREWS  Scientists are looking for a few good yeasts to enhance beer brewing. Each flask (above) contains the same liquid ingredients and a different kind of yeast.

M. Bochman

By Tina Hesman Saey

Craft brewers are going wild. Some of the trendiest beers on the market are intentionally brewed with yeast scavenged from nature, rather than the carefully cultivated ale or lager yeast used in most commercial beers.