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Heady discoveries 令人陶醉的发现 IN THE 15th century a schism opened in the world ofbeer. Brewers in Bavaria alighted on a new version of thatage-old drinkone that liked to be fermented in the coldand could thus be brewed in winter. The lager revolutionhad begun. 15世纪，啤酒界开始了一次强烈的意见分歧。德国巴伐利亚州的啤酒酿造者们偶然发现这种古老饮料的新变种---一种喜欢在低温发酵，因而能够在冬天酿造饮料。拉格啤酒革命已经开始。 The difference between lagers and more traditional aleslies in the yeast. Ales are made with bakers yeast,Saccharomyces cerevisiae. Lagers use a hybrid, halfcerevisiae and half something else. The interloper, though, has never been founduntil now. 拉格啤酒和更传统的艾尔啤酒之间的区别在于使用不同的酵母。艾尔啤酒由面包师傅的酵母---酵母属釀酒酵母酿制而成。拉格啤酒则由一半酿酒酵母和一半其它东西混合而成的东西酿制。不过，这另一半闯入者直到现在才发现。 After a worldwide search, a team of geneticists has pinned it down to South America. ChrisTodd Hittinger of the University of Wisconsin-Madison and Diego Libkind of the ArgentineNational Council for Scientific and Technical Research, found their quarry over 11,000km from Bavaria, in the cool alpine forests of Patagonia. As they explain in a paper in theProceedings of the National Academy of Sciences, the newly described species, namedSaccharomyces eubayanus, lives in galls that infect beech trees there. These sugary galls oftenferment on the forest floor, and locals have been known to make an alcoholic beverage fromthem. Genetic sequencing confirmed that the yeast in the galls is 99.5% identical with thenon-ale half of the lager-yeast genome. | 
