Saccharomyces eubayanus This is a yeast. Yeast are fungi. Found growing on beech trees in southern Chile, genetic tests show that its ancestors are a mysterious, long-sought species that was transported in the 15th century to Europe, where monks cross-bred it with yeasts used to leaven bread and ferment wine. The resulting hybrid supported fermentation at low temperatures, opening the tap to Bavarian lagers and six centuries of cold, refreshing beer.
An amazingly interesting place. Located in the Georgian town of Ikalto are the ruins of a monastery that was built for teaching students theology alongside the intimate art of winemaking. This part of Georgia, and this particular monastery, pioneered the making of clay fermentation vessels called qvevris. These were often buried in the ground while the wine ferments creating an interesting twist on terroir.
