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Yeast extracted from bottles of beer recovered from the 1886 shipwreck of a luxury liner off Long Island, New York, has been used to brew a modern beer. After culturing the yeast in test tubes, diver Jamie Adams spent two years brewing test batches  to perfect “Deep Ascent,” which has a fruity taste with a hoppy finish. “We want people to have a small taste of what life was like as a passenger on this ship,” Adams said.

 

See: “Shipwreck yeast becomes New York brew” by Mary Esch on the Navy Times website (2019)