Together with ARTIS-Micropia, the world’s first museum of microbes, we went hunting in ARTIS Amsterdam Royal Zoo for a wild yeast suitable for brewing. We found an interesting culture of Pichia yeast and Lactobacillus bacteria in the fruit garden. This gives the brew a slightly sour edge which is balanced by the yeast’s peach and apricot flavours. We blended the result with a pale ale to round out the beer with a touch of bitterness.