We missed International Beer Day (August 5), but we’re raising a glass to biotech anyway, which is bringing back one of Latin America’s oldest beers from the 1500s.
“Beer is biotechnology in one of its simplest forms,” BIO has noted. “The use of yeast is an early application of biotech because yeast is a group of single-celled fungi that breaks down enzymes.”
Now, it’s bringing back what could be Latin America’s oldest beer—which was brewed in Quito “in 1566 by friar Jodoco Ricke, a Franciscan of Flemish origin who historians believe introduced wheat and barley to what is now the Ecuadoran capital,” Agence France-Presse reports.
Here’s how: Bioengineer (and beer lover) Javier Carvajal found the original yeast used to make that beer in an old barrel at the Franciscan friary.
Using “microbial archeology,” Carvajal carefully rehydrated and resurrected the yeast from a splinter of wood, restoring the flavor using an ancient recipe. After a decade of work, he produced a beer he hopes to sell commercially, reports Food & Wine.
Biotech is used in a variety of applications involving yeast—from making a yeast that yields green beer, a St. Patrick’s Day favorite, to making tastier plant-based meat.
More Agriculture and Environment News:
BBC: Langya virus from animal infects 35 in China
“Scientists are tracking a new, animal-derived virus in eastern China that has infected at least several dozen people. The novel Langya henipavirus (LayV) was found in 35 patients in the Shandong and Henan provinces. Many had symptoms such as fever, fatigue and a cough. They are thought to have contracted the virus from animals. There is no evidence so far LayV can transmit among humans.”
USDA: Online fair covers food loss and waste innovation
The USDA will hold the second virtual Food Loss and Waste Innovation Fair on September 14, 2022.