Show Notes
For over a century, brewing has relied on a narrow band of industrial yeast monocultures. But outside the lab, a different story has been quietly unfolding. In this episode of The Escarpment Labs Podcast, we explore the “living reservoir” of yeast diversity preserved by farmhouse brewers across Northern and Eastern Europe—and why it matters more than ever. We cover: What defines the newly identified “European Farmhouse” genetic group Why farmhouse yeast is far more than just kveik Insights from our 2024 research paper and newly published work from leading yeast researchers How traditional brewing practices preserved genetic diversity lost in industrial brewing The behind-the-scenes story of WLP079 Suava Ale Yeast—a farmhouse-derived strain refined through modern science and brought to market through a unique three-way collaboration This episode connects history, genetics, and modern brewing—showing how the past is shaping the future of yeast.
Featured in this Episode: To learn more about WLP079 Suava Ale Yeast, visit our website. Read the 2024 article, European farmhouse brewing yeasts form a distinct genetic group, written by Richard Preiss, Eugene Fletcher, Lars Marius Garshol, Barret Foster, Emine Ozsahin, Mark Lubberts, George van der Merwe & Kristoffer Krogerus
Distinctive domestication of farmhouse beer yeasts preserved pre-industrial genetic and phenotypic diversity.
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