In the Finnish folk epos Kalevala, a rather detailed and colorful description of how beer appeared is given. So, during the creation of the world’s first beer, the heroine of the poem Osmotar experienced certain difficulties in starting the fermentation process, until the bee brought her the necessary fermenting ingredient. Hearing that Klaus Christensen, founder of Munkebo Mikrobryg and her main brewer, collected wild yeast carried by bees, I could not help but draw an analogy with this epic piece. This story tells how wild yeast was used to ferment beer.
In nature, yeast surrounds us everywhere. Most often they are concentrated in places that are a source of sugars, such as fruits, berries and tree bark. Therefore, collecting yeast with the help of bees makes sense, because bees prefer precisely those places where wild yeast is present. Continue reading