The most hyper-local beer in the world uses yeast from your backyard

Scott Hale wrangled on land marked by dust and spiky trees.
A visual artist by trade and an aficionado of fermentation, Hale, of Twentynine Palms, sought something microscopic and, critically, something that had to find him. All he could do was make a trap. His bait: a golden murky slurry of water and sorghum.
In an effort to try to catch yeast in different places, the author swabbed roses, jasmine, jacaranda and plumeria, placing the swabs in tubes for safe keeping in Long Beach May 1