Is Classic Rock the Sound of Fermentation?

This is part of a collective beer blogger effort to write in a unified manner on a given topic. This is the 9th session of this sort, but the 1st for me. This "Session" is hosted by Tomme Arthur and involves beer and music. So, here it goes.

Are the reverberating sounds of Creedence Clearwater Revival, Led Zeppelin, and Jimi Hendrix all an inherent part of the magic of making beer? It seems every time my bright green, size 9 Asics enter into another brewhouse my ears are filled with the glorious guitar driven rock sounds of the past. Is there a collective knowledge that shows those little yeast cells preferring the soulful growl of John Fogerty?

Perhaps, classic rock is only what the little yeasties that make American style ales prefer when they're reproducing? Maybe, different types of yeast prefer different types of music?

I think the little yeasts I use in brewing, usually Belgian derived, are partial to the classical compositions of Mozart? They seem to perform better when exposed to the balance and clarity of his piano concertos.

Maybe, every step of the brewing process requires something different.

For example, in my brewhouse, indie rock for the the actual brew day.

Fermentation is more style specific:

Techno music for German lagers.
Classic rock for American ales.
Classical compositions for Belgian ales.
Mariachi for our friendly, festival lagers from south of the border.
Neil Young for the lagers north of the border.
Wild Fermentations with non-traditional yeasts and bacteria tend to take in a broader set of influences in their work. James Brown. Tom Waits. Beirut. Prince. ABBA. Johnny Cash. And many others. Each one exposed in small doses over long periods of time.

Ok, you get the idea, yeast are particular in their music choices.

As for the actual act of drinking beer and listening to music, wow, the experiences can be so expansive. I'll stay in the present, I guess. Right now, I'm writing, listening, and drinking. The speakers trumpet Devendra Banhart, a folk freak sprouting with joy and mischief, multiple languages, and things unexpected and misunderstood. This floats along in alliance with the saison fermented with Brettanomyces I am drinking; a bit offensive, tart, layered, and not understood by everyone. My writing swims with these elements, edgy ingredients forming a relationship.

Beer and music, in my malt stained world an elemental bond.