In 2008, Ecuadorian scientist Javier Carvahal found a barrel of old brewery, and after many experiments, the scientist was able to revive yeast culture and prepare "the oldest beer in Latin America".
The old keg was stored at St. Francis' monastery in Quito, and this huge complex, which has an area of more than 3 Ga, was built by Franciscan monks between 1537 and 1680, and they came with the first settlers to master the New World.
Carvahal examined under a microscope a small splinter extracted from a barrel and found a tiny sample of yeast on it, and after long-term cultivation, the explorer was able to revive the culture.
Researchers believe that the first beer in Latin America was prepared by the Franciscan monk Jodoko Rick in Quito in 1566, and it is believed that he was the one who began to grow wheat and pitch in the location of Ecuador's capital, Carvachl says that Franciscans used yeast crops derived from Chichi to create local beer, a beer from fermented maize that was boiled by Native Americans before Spanish colonization.
The researcher did a lot of work to restore the ancient recipe. The original drink on the remaining evidence had the taste of cinnamon, figs, cloves, and sugar cane. Carvachl studied the ancient documents to restore all the ingredients, but the final value was the discovery of the right yeasts.
== sync, corrected by elderman ==
There were a lot of holes in the recipe, and my job was to fill these gaps, and not only did we find a biological treasure, but we also found 400 years of progressive home-based yeast management that probably came from chitchi and were collected in the local environment.