Scientists decided to establish a connection between ancient brewer’s yeast strains and still unknown genetic material found in the forests of Patagonia in Chile.

It turns out that drinks made based on new hybrids create new tastes for beer and bread. This was confirmed in papers the scientists wrote for PLOS Genetics.

What are the conclusions of scientists saying?

For 500 years, only 2 types of yeast were used to make this popular drink:

• Saccharomyces cerevisiae (common),
• Saccharomyces eubayanus (cold-loving wild).

They were chosen by brewers years ago because they added a specific taste and aroma and were fermented at low temperatures. Experts couldn’t get a new beer because “it didn’t taste good enough due to limited genetic diversity.” Therefore, scientists turned their attention to S. eubayanus, wild single-celled fungi found in Patagonia as well as China. The finding means hitherto unknown beer flavors may emerge.

Experts believe they have cracked the code of beer production by growing wild yeast in one of the world’s most untouched places.
– confident researchers.

New mushroom hybrids have been grown in the laboratory that “give the best results, maximizing fermentation.” The new drink had a unique flavor profile and increased alcohol content. This will allow brewers to produce new types of light beer.