Until a few years ago, it was impossible to create new lager beer.
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Little-known documents and scientific detective work helped pinpoint the origin of lager.
Bread. Yeast. Wine. Cheese. All these delicious foods are courtesy of various forms of domesticated fungi. So how, exactly, did humans tame wild fungi into the cooperative species that make our food?
Top contributors
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Cornelius Vanderbilt Chair in Biological Sciences, Professor of Biological Sciences and Biomedical Informatics, and Director of the Vanderbilt Evolutionary Studies Initiative, Vanderbilt University
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Director SUSFERM Centre; Microbiology Professor, University College Cork
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Postdoctoral Researcher in Microbiology, Stockholm University
