Raul Cano, a scientist at the California Polytechnic State University, has developed a beer using yeast that is over 45 million years old. The yeast was originally found inside a Lebanese weevil that was encased in fossilized amber. Critics who have tried the beer describe the taste as smooth and spicy. This unique flavor is partly due to the metabolism of the ancient yeast, which is limited to a narrow band of carbohydrates. This differs greatly from modern yeasts, which can consume almost any type of sugar.

There is a good chance that the yeast will eventually evolve and gain the ability to consume other sugars. Cano has anticipated this and kept a batch of the original yeast to make sure the flavor of the beer doesn't change.