The National Collection of Yeast Cultures (NCYC) currently stores around 4,000 different types of yeast, including those for baking and brewing. Some of their strains are used in the fermentation of specific beers—a trade secret, if you will. When the Jennings Brewery was all but destroyed in a flood, they lost their age-old yeast strain, used to brew one of the last remaining real ales. There was a backup stored at the NCYC, though, and they were able to keep working. Along with saving beer, they’re also doing some groundbreaking research on things like food spoilage and cancer. They’re also trying to track the evolution of yeast and, in turn, the development of life on Earth.