For a long time it’s been known that lager yeast, Saccaromyces pastorianis, was a cross between ale yeast, saccaromyces cerevisiae, and something else. It’s just no one knew what else. Seems the problem is solved:
The other yeast is a cold-hardy South American strain that lives of all places in beech galls. Apparently the wild yeast strain was brought back from South America to Europe, found a mate and a cross in a Bavarian cellar somewhere and the rest is history. So all you wild yeast folks out there, keep at it. Who knows when the next great thing in beer will happen by accident in a cellar somewhere.
Busily beering away today. Not brewing. It’s ski season, damn it, and my six year old grandson has turned out to be a major shredder of the mountain. Friday was ski day, today was beer day. Mostly catching up on older tasks like bottling my second attempt at lemongrass ginger wheat and my Vienna SMASH (Vienna Malt, Saaz Hops) and racking my Baltic Porter. Thinking about the lineup, I need to do a couple of beers. First will likely be a Grodziskie since Tim at the Dry Dock wants to brew the beer, then I need to use up some agave syrup I have in storage – agave blonde. I’ll make one more attempt at the Lemongrass Ginger – maybe three gallons this time to see how it performs in a larger fermentor.
Also, I’m entering a lager and a schwarzbier in the Brew Hut’s annual competition. Wish me luck (unless you, too are entering, in which case, good luck!).