A local brewery went rogue to find yeast for a new batch of beer.
Rogue Brewery used a sample from the beard that Brewmaster John Maier has been growing since 1978.
As a joke, the brewery sent in the sample for testing. Then after hitting a wall while looking for a new yeast strain, they found out that the strain they had sent in was perfect for making beer.
Yeast is one of those ubiquitous organisms, and I imagine those who work with various strains of “domesticated” yeast in a non-laboratory environment, like bakers or brew masters might have their own body cultures be closer to those strains. I mean many of these yeast-using culinary traditions were started by simply exposing foodstuffs to the air, so why wouldn’t some be living in a beard?
Interesting gimmick too!