Lager lovers convinced that their beer of choice stands alone should prepare to drink their words this Oktoberfest. New research by geneticists at the Stanford University School of Medicine indicates that the brew, which accounts for the majority of commercial beer production worldwide, owes its existence to an unlikely pairing between two species of yeast - one of which has been used for thousands of years to make ale.
The research offers a fascinating glimpse into the early history of beer brewing, as well as an unheralded sneak peek at the early days of the evolution of a new yeast species. Then, as now, brewers reused yeast in several successive fermentation batches, unconsciously selecting for the traits that made the most desirable beer.
"These long-ago brewers were practicing genetics without even knowing it," said geneticist Gavin Sherlock, PhD. "They've given us a very interesting opportunity to look at a relatively young, rapidly changing species, as well as some very good beer." The research will be published online Sept. 11 in Genome Research.
