That’s mixing greek and latin.

Geonauts? Buthonauts?

Are those hops good? Would you share a bit of rhizome for me to clone?

I can’t stop thinking that Finnish hops grown in chill weather might be a hidden treasure, once we figure out how to tune the recipes.

But how bad is the washing?

Oh come on, someone must have cloned it, it’s relatively simple to do even after it’s broken - plant stem cells are quite hardy. It’s totally hobbyist-level technology. That way we could’ve filled the island with hundreds of these palms over a couple of years, they would’ve been clones, sure, but then cross-polinating a palm forest would’ve been a much simpler task, not mentioning that at least all the critters wouldn’t have to be homeless.

That would be cool indeed! Would you suggest some particular brews we should chase?

One strategy to catch new strains is to give friends that go traveling a couple of plastic test tubes and ask them to save a drop of beer for us. We’ve got quite a lot of acetic and lactic bacteria this way, of course, but some yeasts too.

GMO yeast distribution has questionable legality here as far as I understand, but it doesn’t mean it’s illegal to make and study it. I’ve been looking for some projects to finally play with CRISPR and lyophilization chamber somebody at our lab was building for no particular purpose (we’ve bargained a sizeable set of used but surprisingly operational Edwards vacuum pumps at ebay, they itch to build something out of them).

Seriously, after seeing feedback here, I’m thinking about selling dry yeast as well, since it’s not too much of an upgrade and we can build a stock just for the sake of spreading strains around the globe…

I completely agree that keeping yeast supply lines as local as possible is a good idea, both in terms of distance, and in terms of time. That’s the concept here - if we can’t get fresh local yeast, then we should make them.

Getting yeast from breweries is good idea, but first, those should ideally come from in-brewery lab, not from propagation (unless it’s some kind of local native yeast, I suppose) - fresh lab-propagated yeast always behave much better according to my experience and to literature, also lines tend to mutate or degenerate otherwise without proper single-cell cleaning step occasionally.

Second, as far as I understand, most breweries keep very small selection of yeast. One of the reasons we’ve got into cultivation of pure varietal yeast is a realization of yeast’s impact on final product profile. This was quite a story.

At that point we were much younger and we’ve doubted that yeast could make lots of impact on fermentation profile, much less dominate it, as literature occasionally claims. Once we’ve decided to compare several different strains of yeast in mead; we’ve taken the most straightforward starting material - honey from Texas where we lived back then, that’s got all possible flowers blooming almost year round mixed together so that no single flavor could be distinguished - turned it into a must, then divided it into 8 batches and pitched them with different wine yeasts. Expecting subtle difference, we were surprised to find that some turned out like mead, but others were slightly honey-flavored Pinot Noir, Cabernet Sovignon, Riesling, etc. That was the day we’ve started thinking about building yeast library. Now we keep tasting (I mean, perform organoleptic analysis, it’s science!) plain pilsner 1040OG wort with no additions but yeast - and every new strain brings something new, while old strains become as familiar as friends. It’s a whole world.

They are certainly good for 20L, that’s the amount we use for typical homebrews ourselves.