This is completely unrelated to any scientific discussion but I let curiousity
get the better of me. Isn't Saccharomyces cerevisiae brewer's yeast? If it is
does it brew decent beer or wine? Also, has anyone tried a brew with lab
strains, maybe even yeast with stabley transfected plasmids? I wonder if there
would be any good plasmids to use to enhance a brew-- not that I plan to do
this, mind you. Just musing, and procrastinating about running a gel.
Dept. of Pathology
Univ. of Newcastle