Vital science

500 years ago, yeast's epic journey gave rise to lager beer

Well, I didn't know that the origin of the type of yeast which led to lager beer first being made in Bavaria 500 years ago was a bit of a mystery. This article explains all, starting with this:

In the 15th century, when Europeans first began moving people and goods across the Atlantic, a microscopic stowaway somehow made its way to the caves and monasteries of Bavaria.

The stowaway, a yeast that may have been transported from a distant shore on a piece of wood or in the stomach of a fruit fly, was destined for great things. In the dank caves and monastery cellars where 15th century brewmeisters stored their product, the newly arrived yeast fused with a distant relative, the domesticated yeast used for millennia to make leavened bread and ferment wine and ale. The resulting hybrid — representing a marriage of species as evolutionarily separated as humans and chickens — would give us lager, the clear, cold-fermented beer first brewed by 15th century Bavarians and that today is among the most popular — if not the most popular — alcoholic beverage in the world.

One of the scientists says:

"People have been hunting for this thing for decades," explains Chris Todd Hittinger, a University of Wisconsin-Madison genetics professor and a co-author of the new study.

I guess this says something about the sometimes peculiar priorities of science. They don't even seem to suggest that this discovery will lead to better beer, so what was the point?