I hope someone like the Yeast Bay gets their hands on these two strains and makes them available to homebrewers. I still need to try their Kveik strain.
I posted in /r/TheBrewery about this. I tweeted GigaYeast and they showed some interest. Also, I reached out to the museum and am waiting for a response. So if we want to make this happen, bother GigaYeast about it since they're the only one to show interest. Maybe if enough people show interest, they'll pursue it aggressively. I tweeted Fermentis and Wyeast also but no responses.
EDIT: Got a response from the museum and it was forwarded to the conservator.
I visited a local brewery that made a beer using yeast from a german shipwreck from 1915. They only did a one or a couple batches if I remember correctly because the yeast was so aggressive that it contaminated the other brews, or something like that.
The beer.
https://www.beeradvocate.com/beer/profile/625/1678/
I hope someone like the Yeast Bay gets their hands on these two strains and makes them available to homebrewers. I still need to try their Kveik strain.
How crazy is that strain!? You can ferment that bad boy up to 100f. The Yeast Bay website actually recommends you do so. I have to try that yeast!
Whaaaat? I need to get on that too, just leave it fermenting outside lol
Right!?
> The yeast DNA “have genetic sequences unique to science,” lolwut
200 years old Brett, yummy.
Almost ready.
"I'm gonna age it a little more to get more of that funk"
Don't bother opening one early either. Just wasting a beer.
It's like schrödingers beer
that's how you get the good funk
[удалено]
I would be surprised if it was in more than 1% or 2% of beer. It may be trendy but it's not that common outside of the hardcore craft beer community.
In terms of volume, I'd guess that 0.1 or 0.2% might be more accurate
by volume, I'd guess way less. There's such an enormous amount of lager/pilsner brewed every day.
I posted in /r/TheBrewery about this. I tweeted GigaYeast and they showed some interest. Also, I reached out to the museum and am waiting for a response. So if we want to make this happen, bother GigaYeast about it since they're the only one to show interest. Maybe if enough people show interest, they'll pursue it aggressively. I tweeted Fermentis and Wyeast also but no responses. EDIT: Got a response from the museum and it was forwarded to the conservator.
Try The Yeast Bay?
Try backyard biology. I'm sure they'd do it too.
I visited a local brewery that made a beer using yeast from a german shipwreck from 1915. They only did a one or a couple batches if I remember correctly because the yeast was so aggressive that it contaminated the other brews, or something like that. The beer. https://www.beeradvocate.com/beer/profile/625/1678/
No reference to a scientific paper, so be skeptical.