But there’s a new trend among beer-makers called ‘wild fermentation’ that lets microbes spontaneously colonize the batch to achieve a more local flavor, and Verstrepen’s research helps explain how that happens. “You could catch a few flies in your vineyard, put it in your grape juice, and make a very unique wine,” said Verstrepen. He says he’s also considered using fruit flies, rather than machines, to select better yeast strains for brewers.
“But to be honest,” he said, “those are ideas I get after I’ve had a pint of beer on a Friday night.”