Old Brew 45million Years in the Making


	Old Brew 45million Years in the Making

falconz

9-23-2008 11:21 AM

217 views

tags:

alcohol, anthropology, disease

falconz says:

Sounds good.

1 Comment |

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9-23-2008 4:36 PM

darkduskx

Is it wise to bring bacteria from so long ago?

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<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/dc9978fe-9292-4222-988a-e2b482abc5ee/B2F98DF1-71C8-4995-BFF7-9FF0DA12D49D/" 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://dsc.discovery.com/news/2008/09/23/ancient-yeast-beer.html" href="http://dsc.discovery.com/news/2008/09/23/ancient-yeast-beer.html" style="font-size: 11px;">dsc.discovery.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://dsc.discovery.com/news/2008/09/23/ancient-yeast-beer.html"><P><STRONG>Sept. 23, 2008</STRONG> -- Trapped inside a Lebanese weevil covered in ancient Burmese <A target="_blank" href="http://dsc.discovery.com/news/2008/04/11/amber-feather-dino.html" linkindex="102">amber</A>, a tiny colony of bacteria and yeast has lain dormant for up to 45 million years. A decade ago Raul Cano, now a scientist at the California Polytechnic State University, drilled a tiny hole into the amber and extracted more than 2,000 different kinds of microscopic creatures. </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://dsc.discovery.com/news/2008/09/23/ancient-yeast-beer.html"><P>The beer has received good reviews at the Russian River Beer Festival and from other reviewers. The <EM>Oakland Tribune</EM> beer critic, William Brand, says the beer has "a wierd spiciness at the finish," and <EM>The Washington Post</EM> said the beer was "smooth and spicy." </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://dsc.discovery.com/news/2008/09/23/ancient-yeast-beer.html"><P>Part of that taste comes from the yeast's unique metabolism. "The ancient yeast is restricted to a narrow band of carbohydrates, unlike more modern yeasts, which can consume just about any kind of sugar," said Cano. </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/B2F98DF1-71C8-4995-BFF7-9FF0DA12D49D/blog/" title="blog or email this clip"><img src="http://content6.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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