When Cal Poly professor and renowned microbiologist Raul Cano sought to revive a prehistoric strain of yeast that lay dormant in a fossilized bee’s stomach for 25 to 45 million years, his intent wasn’t to create a stir in the beer world. Yet, 15 years later, that same yeast has yielded a fruity, copper-colored Jurassic beer that is the ultimate cross-over between microbiology and microbrew.
Cano will tell the story of this Jurassic strain of yeast during Cal Poly’s Science Cafe discussion in the library today at 3:30 p.m. Cano is a professor of biological sciences, founder of a scientific corporation that extracts useful biomatter from amber, and director of Cal Poly’s Environmental Biotechnology Institute.
A microbiologist founding a beer company isn’t as unlikely a scenario as people might think, according to Jon Moule, brewmaster and cofounder of the Creekside Brewing Co. in downtown San Luis Obispo. Moule, a Cal Poly biological sciences alumnus, said the two sciences overlap.