Cedar Rapids Brewing Society

While I found this article in the NY Times about DNA sequencing of yeast strains very interesting - http://www.nytimes.com/2014/05/27/scien ... .html?_r=0, I particularly didn't care for the author's description of wort - “After thousands of years of unwitting domestication, brewing yeasts — the microorganisms that ferment a brewer’s tepid slop of grain, water and hops into beer — are as diverse as the beer they make.” {emphasis added}