Florida Museum scientists collaborated with First Magnitude Brewing to create the “One Tree” beer, a unique pale ale crafted from 11 different members of the Tree of Life, each listed below. This beer is available as a limited release periodically.
One Tree Pale Ale
- Rye: Secale cereal (Poaceae)
- Wheat: Triticum aestivum (Poaceae)
- Oats: Avena sativa (Poaceae)
- Barley: Hordeum vulgare (Poaeae)
- Hops: Humulus lupulus (Cannabaceae)
- Orange peel: Citrus × sinensis (Rutaceae)
- Bald cypress: Taxodium distichum (Cupressaceae)
- Gallberry: Ilex coriacea x Ilex glabra (Aquifoliaceae)
- Irish moss: Chondris crispus (Gigartinaceae)
- Yeast: Saccharomyces cerevisiae (Saccharomycetaceae)
- Honey: produced by bees, Apis species (Apidae)
The wheat gives the beer body, the rye lends a touch of spice, and honey dries out the finish on this crisp, slightly bitter ale.
Sweet orange (Citrus sinensis) includes a number of common orange varieties including blood, navel, Mediterranean, and Spanish oranges. It is native to southern China as a small, spiny tree, however, it is now the most frequently planted fruit tree in the world and can be found in warm climates across the globe. The flowers of C. sinensis are small, white, very fragrant, and are the primary source of honey nectar in the U.S. The orange fruit is actually a large berry comprised of the outer skin (exocarp), porous white rind (mesocarp), and juice-filled segments (carpels). An average orange fruit provides nearly 80% of one’s vitamin C Daily Value and only 65 calories.
Bald cypress (Taxodium distichum) is a temperate coniferous tree found throughout southeastern US. It often occurs in a unique habitat — cypress domes — dominating swampy forested areas characterized by seasonal flooding. Unlike many conifers it is deciduous; it is also unique for forming “knees,” woody aerial extensions of the root system with uncertain function. It is often used for timber for its resistance to rotting when exposed to water, making it ideal for outdoor applications like shingles and boat docks. It is also commonly cultivated for its soft foliage and autumn color.
Barley (Hordeum vulgare) is a grain that was first cultivated in the Fertile Crescent over 10,000 years ago. It is a staple item in making bread and beer and was probably one the first ingredients used for fermentation by Neolithic humans. It is a rich source of protein, fiber, B vitamins, manganese, and phosphorous.
Rye (Secale cereal) is a grain, closely related to barley, oats, and wheat. Of the four grains used here, rye was domesticated last, in eastern and central Turkey around 1500 BCE. Rye is most popular in Eastern Europe, where it is commonly used as the primary source of bread flour. In the US, it is often used for making alcoholic beverages such as beer or rye whiskey. As a crop, it is able to withstand colder climates and poorer soils than most other grains.
Wheat (Triticum) is the most widely grown crop on Earth, covering over 540 million acres of land. It is the leading source of vegetable protein for humans, having been first domesticated around 8000 BCE in the Fertile Crescent. The world trade of wheat is greater than that of all other crops combined and it is used in bread, crackers, biscuits, pancakes, pastries, muffins, cookies, doughnuts, breakfast cereals, vodka, and, of course, beer.
Oats (Avena sativa) is another grain that first originated in the Fertile Crescent during the Bronze Age. Oats have the second highest fat content behind corn among the cereal grains and is the only grain that contains globulins, or legume-like proteins. It is most commonly used in oatmeal and flour but is also found in baked goods, granola, muesli, and oatmeal stouts.
Gallberry (Ilex coriacea) is a large shrub in the Holly family. It is native to the southern US along the coast and is typically found in pine forests. Gallberry has produces fragrant, small white flowers followed by little black drupes. It is very popular as a source of nectar for beekeepers as gallberry honey has a nice, mild flavor and light coloration.
Brewer’s yeast (Saccharomyces cerevisiae) is a species of fungus that is often used for brewing, winemaking, and baking. Each yeast individual is only 0.005 mm across and reproduces via asexual budding. In the wild, it is often found on the skin of ripe fruits such as grapes, mangos, or plums. It is widely used as a model organism in molecular and cellular biology labs across the globe and was the first eukaryotic organism to have its genome fully sequenced.
Hops (Humulus lupulus) is a species of vine in the Cannabaceae family that is native to Europe, Asia, and North America. The first documented use of hops in brewing was in 1079 in present day Germany, although it was being cultivated in Europe as early as the 8th century. The female flowers look like cones and are used as flavoring and stability agents in brewing as they impart bitter, zesty, or citric notes. Besides brewing, hops are used in herbal teas and soft drinks and a pillow filled with hops is a popular folk medicine remedy for insomnia.
Honeybees (Apis) are the only insect in the world that make human-edible byproducts. Honey contains all of the substances needed to sustain life, including enzymes, water, minerals and vitamins. One bee will only make 1/12 of a teaspoon on honey in its entire life, while an entire hive of bees will fly 90,000 miles—the equivalent of three orbits around the earth—to collect 1 kg of honey. Honey will never go bad because it is naturally acidic and low in moisture, making it an inhospitable environment for bacteria. Beyond honey production, a third of all crops are bee-pollinated making honeybees one of the most essential animals to human life.
Irish moss (Chondris crispus) is a red algae that is a key component of coastal ecosystems and is economically important as food and a source of the gelling agent carrageenan. Carrageenan is commonly used to make thicken soups, jellies, and candies, while in Ireland Irish moss is used as a remedy for respiratory disorders including colds, influenza, and tuberculosis. In brewing, irish moss is used as a clarifying agent for attracting and then removing proteins and other solids.