Dailey Crafton walked out the back door of his Brooklyn apartment and into the garden, a narrow plot enclosed by a steel fence, in search of a zucchini blossom. Amid the strawberry plants and dirt, he found the orange flower he was looking for and plucked it—it was the final ingredient in his latest batch of beer. But as he walked back inside, he noticed ants marching out from within the petals. Crafton, a graphic designer and burly beer brewer, dropped the zucchini blossom into his unfermented beer. He hoped the wild microorganisms living on the petals would produce unique, tangy flavors. Then he had an idea. “Ah, what the heck,” Crafton thought. “I’ll throw the ants in too.” He’d heard[…]