As someone who spent last Saturday baking bread, and this past Saturday night wrestling with beer bottles (not nearly as exciting as it sounds-I was bottling a batch of home brewed beer and the bottle capper was being finicky,) I welcomed the news that this week Oregon might name brewer’s yeast — Saccharomyces cerevisiae — the state microbe. Brewer’s yeast is undeniably necessary to the brewing process (hence the name) and while cleaning dead yeast carcasses out of a brewing bucket at the end of fermentation is utterly gross, the result of their self sacrifice is, well, intoxicating.
NPR’s The Salt has more on the story, and reports that this would be the first ever state microbe. Way to go microbes. Way to go.