In 1995, Raul Cano, a 63-year-old microbiologist at California Polytechnic State University, San Luis Obispo, discovered a fossil containing a variant of Saccharomyces cerevisiae, known in culinary circles as baker's or brewer's yeast. The microorganisms had lain dormant since the Eocene epoch, a time when Australia split off from Antarctica and modern mammals first appeared.

Cano was able to take this ancient yeast and "re-awaken" it from it's dormant state. He then used the yeast to make a good old fashion ale: Fossil Fuels ale.

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