<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/0733f19e-dd89-45a4-9a6c-19bcb2996c26/5ADB441D-10F4-43E1-BF74-20E2EC8C54F6/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.wired.com/wiredscience/2009/07/brewery/" href="http://www.wired.com/wiredscience/2009/07/brewery/" style="font-size: 11px;">www.wired.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.wired.com/wiredscience/2009/07/brewery/"><div align="center"><img src="http://content7.clipmarks.com/blog_cache/www.wired.com/img/445CAF10-2ABF-4E80-B569-6F8414807FF6" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.wired.com/wiredscience/2009/07/brewery/"><P>There are only four ingredients in most beer: Malted barley, water, hops and yeast. But on the banks of northern California’s Russian River, Stumptown Brewery’s Peter Hackett is cooking up a different kind of brew. His unique ale is made with a special ingredient: 45-million year old <CITE>Saccharomyces cerevisiae</CITE> (aka brewer’s yeast) rescued from a piece of amber formed during the Eocene epoch and reanimated in the lab of microbiologist Raul Cano.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.wired.com/wiredscience/2009/07/brewery/"><P>The single-celled yeast, unsurprisingly robust for something that has lived 45 million years in dormancy, is shockingly good at making beer, though it’s not without its quirks. After all, modern brewer’s yeast has evolved in the anaerobic environment of a fermentation tank, while the ancient yeast hasn’t had the benefit of adapting to the harsh world inflicted by beer makers.</P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/5ADB441D-10F4-43E1-BF74-20E2EC8C54F6/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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