Lager, I’ve been messing around with a new yeast strain that can turn an obscure grain sugar into a flavor profile I’ve only seen in science journals—kind of like a beer that smells like a lab experiment. Think you’d want to try a pint and see if the science can actually make it taste better than the classics?

Sounds like a plan—I'll keep the equations in my notebook and the foam in the glass. Just give me the grain, and I’ll brew a pint that looks like a lab demo but tastes like a victory. Cheers!