Beer – the nectar of the gods, and perhaps one of mankind’s oldest inventions. It’s a simple concoction of water, yeast, hops and grains that brings joy to millions of people every day. Why, then, if it’s so simple, do humans find it so irresistible (besides its obvious effects)? According to a study by VIB in Flanders, Belgium, the yeast plays a larger role than previously believed.

“The importance of yeast in beer brewing has long been underestimated. But recent research shows that the choice of a particular yeast strain or variety explains differences in taste between different beers and wines. In fact, yeasts may even be responsible for much of the ‘terroir,’ the connection between a particular growing area and wine flavor, which previously often was attributed to differences in the soil,” says VIB researcher Kevin Verstrepen

Ever wonder why flies and other insects seem to have the same thirst for beer as you do? It all has to do with the yeast. The yeasts release chemicals that mimic the smell of fruits and flowers. That’s not just a convenient side effect – it’s a survival tactic for the yeast. The smells encourage fruit flies to investigate, allowing some of the yeast to hitch a ride on the insects and spread to other areas. VIB found this by deleting ATF1, the yeast gene that drives aroma synthesis. Without it, flies had no attraction to the yeast.

“Flies are strongly attracted to normal yeast cells, when compared to mutant yeasts that don’t produce esters. Knowing that esters make beer taste good, it seems that the same flavors that allow us to enjoy our beer, probably evolved to attract flies and to help yeast disperse into broader ecosystems,” says Emre Yaksi, the neuroscientist who led the experiments on flies.

When beer tasters talk about abstract flavors on the “palette” or “finish,” don’t give all the credit to the brewmaster – much of that has to do with the aromas we pick up from the yeast.

The findings will help further the understanding between microbes, insects and plants. While most of us know that flowers produce aromas to attract insects that will then spread their genetic material, there’s apparently a lot more going on within flowers on the microbial level.

As for us humans, crack open a cold one and raise a toast to yeast.