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Microbiologist Raul Cano, successfully revived yeast that had been stuck in amber for 25 million years. He then co-founded a brewery that uses the same 45 million-year-old species of yeast to brew beer.
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During the 1990s, Raul Cano, a microbiologist at California Polytechnic State University, San Luis Obispo, revived yeast trapped in amber for 25 million years. Cano went on to found a brewery and crafted an "amber ale" with a 45-million-year-old variant of Saccharomyces cerevisiae.
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Raul Cano, a Cal Poly biology professor, brews beer with a 45-million-year-old yeast extracted from amber.