A tiny colony of yeast trapped inside a Lebanese weevil covered in ancient Burmese amber for up to 45 million years, has been brought back to life in barrels of beer. A California professor extracted the yeast some years ago and now he’s making his own Jurassic beer. What does the brew taste like?
The beer received good reviews at the Russian River Beer Festival and from other reviewers. The Oakland Tribune beer critic, William Brand, said the beer has “a weird spiciness at the finish,” and The Washington Post said the beer was “smooth and spicy.”
Interesting. Once I find out what he calls it, I’ll keep an eye pealed for it on the shelves of the MBS.