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| ''S. jurei'' || Tolerant of cooler fermentation temperatures; discovered on oak tree bark (''Quercus robur'') in France. || Tolerant of high osmotic stress and high sugar concentrations. Discovered by Naseeb et al., 2017; 2018 <ref>[https://pubmed.ncbi.nlm.nih.gov/28639933/ Naseeb, S., James, S.A., Alsammar, H., Michaels, C.J., Gini, B., Nueno-Palop, C., Bond, C.J., McGhie, H., Roberts,I.N., Delneri, D., 2017. Saccharomyces jureisp. nov., isolation and genetic identification of a novel yeast species from Quercus robur. Int. J. Syst. Evol. Microbiol. 67.DOI: https://doi.org/10.1101/2021.01.08.425916.]</ref><ref>[https://pubmed.ncbi.nlm.nih.gov/30097472/ Naseeb, S., Alsammar, H., Burgis, T., Donaldson, I., Knyazev, N., Knight, C., Delneri, D., 2018. Whole genome sequencing, de novo assembly and phenotypic profiling for the new budding yeast species Saccharomyces jurei. G3 Genes, Genomes, Genet. 8, 2967–2977. https://doi.org/10.1534/g3.118.200476.]</ref>.
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| ''S. bayanus'' || Found only in brewing environments || A complex hybrid between ''S. eubayanus'', ''S. uvarum'', and ''S. cerevisiae'' <ref>[https://www.pnas.org/doi/abs/10.1073/pnas.1105430108 Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast. Diego Libkind, Chris Todd Hittinger, Elisabete Valério, Carla Gonçalves, Jim Dover, Mark Johnston, Paula Gonçalves, and José Paulo Sampaio. DOI: https://doi.org/10.1073/pnas.1105430108. 2011.]</ref>.
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====Native Environment====
Although it has been long understood that ''S. cerevisiae'' occurs naturally on bark and fruit<ref>[http://www.aimspress.com/article/doi/10.3934/bioeng.2024008 Luan Reis Honorato da Silva, Flávia da Silva Fernandes, Jocélia Pinheiro Santos, Érica Simplício de Souza, Lívia Melo Carneiro, João Paulo Alves Silva, Jacqueline da Silva Batista, João Vicente Braga de Souza. Bioprospecting Saccharomyces cerevisiae in fruits from Amazonian region for beer brewing[J]. AIMS Bioengineering, 2024, 11(2): 130-146. doi: 10.3934/bioeng.2024008 shu.]</ref>, recent studies suggest that some ''Saccharomyces'' species are more abundant in leaf matter on the ground. See the [https://www.youtube.com/watch?v=ChHcR9qaxj0 "Where (Do) the Wild Yeast Roam" video by Bryan from Sui Generis blog] and these studies/discussions:
* [http://onlinelibrary.wiley.com/doi/10.1111/1758-2229.12446/full A systematic forest survey showing an association of Saccharomyces paradoxus with oak leaf litter.]
* [http://onlinelibrary.wiley.com/doi/10.1111/mec.13120/abstract The interaction of Saccharomyces paradoxus with its natural competitors on oak bark.]
** [https://www.biorxiv.org/content/10.1101/2020.02.08.939314v2 "Domestication reprogrammed the budding yeast life cycle," De Chiara et al (2020).]
** Genome analysis of 1800 isolates from all ''Saccharomyces'' species by [https://www.nature.com/articles/s41467-023-36139-2 Peris et al. (2023)] found that domesticated strains of ''S. cerevisiae'' displayed a higher rate of admixture (occurs when distinct lineages mix to create new genetic lineages) <ref name=Peris_2023" />.
** Whole genome sequencing of European farmhouse strains from Norway, Latvia, and Lithuania show that European farmhouse yeasts form their own group with ancestry from the Beer 1 group and domesticated yeast from Asia (note that Belgian saison strains are not included in this group and are contained within the Beer 2 group). See [https://link.springer.com/article/10.1007/s00253-024-13267-3 this study by Preiss et al. 2024] and this layman's summary blog post by [https://www.garshol.priv.no/blog/436.html Lars Marius Garshol]. See [[Landrace_Yeast|landrace]] for more information about European farmhouse landrace yeast.
* Guinness yeast strains form their own mosaic (distinct genetic grouping) that is different than other Irish brewing strains (which are closely related to British brewing strains). Their closest related yeast is a Belgian ale strain that was used for "lagers" and was originally misidentified as lager yeast. The authors of the study that discovered this suggest that this Belgian strain originated from Dublin brewers. The two currently used Guinness yeast strains are very closely related to the original strains that were originally banked by Guinness: the 1903 Watling Laboratory Guinness yeast <ref>[https://www.nature.com/articles/s42003-023-05587-3 Kerruish, D.W.M., Cormican, P., Kenny, E.M. et al. The origins of the Guinness stout yeast. Commun Biol 7, 68 (2024). https://doi.org/10.1038/s42003-023-05587-3.]</ref>. See also [https://www.facebook.com/groups/MilkTheFunk/posts/7826465880714891/ this MTF post].
See also:
=====Using Killer Yeast to Inhibit Diastatic Yeast=====
It has been demonstrated that various toxins produced by "killer" strains of ''S. cerevisiae'' can be used to inhibit most strains of diastatic strains of ''S. cerevisiae''. Certain strains of diastatic ''S. cerevisiae'' are sensitive to one or more of these toxins. One study showed that adding K1 and/or K2 toxin could reduce the risk of a diastatic yeast contamination in breweries <ref>[https://journals.asm.org/doi/10.1128/aem.01072-24 Zhong V, Ketchum N, Mackenzie JK, Garcia X, Rowley PA. 0. Inhibition of diastatic yeasts by Saccharomyces killer toxins to prevent hyperattenuation during brewing. Appl Environ Microbiol 0:e01072-24. https://doi.org/10.1128/aem.01072-24.]</ref>.
See also:
* [https://brewing.confex.com/brewing/2020/meetingapp.cgi/Paper/1383 WBC 2020 Presentation "Can we rescue Beer infected with Diastaticus during fermentation: A profile in killer yeast and the effect of co-fermentation on the superattenuative characteristics of diastaticus."]
* [https://www.masterbrewerspodcast.com/193 MBAA Podcast episode 193 with Nicholas Ketchum, "Could beer infected with diastaticus be rescued by killer yeast?"]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/4220596401301875 MTF post on using CBC-1 killer positive to limit primary yeast.]
* [https://allaboutbeer.com/attack-of-the-killer-yeasts-a-groundbreaking-solution-for-craft-brewers/ All About Beer article, "Attack of the Killer Yeasts: A Groundbreaking Solution for Craft Brewers".]
=====Autotoxin=====
Commonly known as lager yeast to brewers, this yeast is a hybrid of ''S. eubayanus'' and ''S. cerevisiae'' <ref name="wikipedia_cereisiae" />. ''S. pastorianus'' is named after the first description by Max Reess in 1870 following his work with German breweries utilizing bottom-fermenting lager yeast, naming it originally after Louis Pasteur.
For a long time the origins of the hybrid were unknown and were postulated to be a hybrid between ''S. cerevisiae'' and ''S.uvarum'', or ''S. cerevisiae'' and ''S.bayanus''. Recent work eg. Libkind et al 2011 proved that the hybridisation was between ''S. eubayanus'', which had been recently found in South America and ''S. cerevisiae'' <ref name="libkind_2011" />. Further work points to a Tibetan lineage of ''S.eubayanus'' being the most likely from those discovered in the wild so far <ref name="bing_2014" /> (see also [https://www.facebook.com/groups/MilkTheFunk/posts/6399366356758191/?comment_id=6399963343365159 this MTF post]). It is hypothesized that the hybridization event occurred in a Bavarian brewery (Hofbräuhaus in Munich has been proposed as the most likely site for the hybridization event) in the 16th century by the chance interaction of ''S. eubayanus'' with ale yeast; however, an alternative hypothesis is that bottom-fermentation with ''S. eubayanus'' was in practice before lager yeast was created <ref>[https://academic.oup.com/femsyr/article/doi/10.1093/femsyr/foad023/7142826 Mathias Hutzler, John P Morrissey, Andreas Laus, Franz Meussdoerffer, Martin Zarnkow, A new hypothesis for the origin of the lager yeast Saccharomyces pastorianus, FEMS Yeast Research, Volume 23, 2023, foad023, https://doi.org/10.1093/femsyr/foad023.]</ref>.
This species is separated into two main lineages, "Saaz" and "Frohberg". The two lineages are believed to have descended from different hybridization events between ''S. eubayanus'' and ''S. cerevisiae''. The two lineages also have different genetic structure, with Frohberg types having two copies of each of the ''S. eubayanus'' and ''S. cerevisiae'' chromosomes (triploid), and Saaz types having one copy of the ''S. cerevisiae'' chromosomes and two copies of the ''S. eubayanus'' chromosomes (allotetraploid) <ref><[https://www.ncbi.nlm.nih.gov/pubmed/24578374 Genome sequence of Saccharomyces carlsbergensis, the world's first pure culture lager yeast. Walther A, Hesselbart A, Wendland J. 2014. DOI: 10.1534/g3.113.010090.]</ref>
[https://www.whitelabs.com/yeast-bank/wlp051-california-v-ale-yeast WLP051 California V Ale] yeast is also ''S. pastorianus''. Recent gene sequencing / PCR work has led to it being re-classified as a ''S. pastorianus'' yeast, though it has been used successfully for American-style Ale production.
Laboratory hybridization between different strains of ''S. cerevisiae'' and ''S. eubayamus'' strains from Patagonia has created new lager strains that have better fitness under fermentation, better maltotriose/maltose utilization, and fermentation capacity. These new strains offer more options to brewers who want to brew with lager yeast <ref>[https://www.biorxiv.org/content/10.1101/2024.01.29.577692v1 Wild Patagonian yeast improve the evolutionary potential of novel interspecific hybrid strains for Lager brewing. Jennifer Molinet, Juan P. Navarrete, Carlos A. Villarroel, Pablo Villarreal, Felipe I. Sandoval, Roberto F. Nespolo, Rike Stelkens, Francisco A. Cubillos. bioRxiv 2024.01.29.577692; doi: https://doi.org/10.1101/2024.01.29.577692.]</ref>.
See also:
* [https://phys.org/news/2019-12-pilsner-yeast-strains-ancestor.amp "All pilsner yeast strains originate from a single yeast ancestor," by Delft University of Technology], summarizing the study by [https://bmcgenomics.biomedcentral.com/articles/10.1186/s12864-019-6263-3 Salazar et al. (2019)].
* [https://www.facebook.com/groups/MilkTheFunk/posts/4987612867933554/ MTF thread by Kristoffer Krogerus on how to use tetraploid interspecific hybrids to produce viable spores for designed lager yeast strain development, with a link to his peer reviewed article, 09/17/2021.]
* [https://www.crowdcast.io/c/lager-brewers-yeast-origins "Yeast Research and Scaling Secrets," interview with Dan Carey by Doug Piper.]
==In Fermentation==
==Commercial Saison/Belgian Strains of ''Saccharomyces''==
In cooperation with Eric Bandauski <ref>[https://docs.google.com/spreadsheets/d/1qDMGwDKCDxgzoIZfQpOYE0IzSGiK_rr_txc29XmQrbc/edit#gid=211905165 Eric Bandauski's Yeast Strain Guide]</ref>.
===[[Apex Cultures]]===
{| class="wikitable sortable"
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! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| Belgian Abbey (Belgian Beer) || || 75-85 || Medium || 60-75°F ||
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===[[BAC Yeast]]===
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| BBX0104 – Saison Parfait: New World Saison Blend || A unique blend of previously unavailable commercially used Saison cultures. || 90-100 || Med-High || Normal to High Ale Temperatures || Saison Parfait is our New World Saison Blend, a new take on the modern saison yeast flavor and aroma profile. Saison Parfait pairs classic pepper & spice saison phenolics with prominent juicy fruit esters that evoke citrus and lemon peel, and a touch of banana for complexity. Even more unique, it finishes with a balanced, full-bodied and silky mouthfeel despite its high attenuation. Saison Parfait means the “Perfect Season”, and is our ode to the fall harvest season. A time for hard work and also celebration. The peasants of rural Flanders and Wallonia created the Saison, and what we now call Farmhouse beers, to drink for sustenance and merriment. Bruegel likely depicted the drinking of Saison beer in his classic paintings of rural country life, “The Harvesters” and “Peasant Wedding”.
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===[[Cellar Science]]===
{| class="wikitable sortable"
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! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| MONK Dry Beer Yeast || || 75-85 || Medium || 62-77°F || A classic Belgian yeast strain for producing clean, yet complex, Belgian style Blondes, Dubbels, Trippels, and Quads. Delicate fruit flavors with restrained phenolic character. STA-1 Negative.
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| SAISON Dry Beer Yeast || || 95% || Low || 62-75°F || Produces complex Saison and Biere de Garde style beer. Mildly spicy phenolic flavors combine with fruit and hints of citrus. Leaves a soft malt body with a rich mouthfeel. Determined to be a [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|diastatic strain of ''Saccharomyces cerevisiae'']].
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| JY064 - Belgian Ale VII || Belgium || 70-80 || Low || 59-75 || Belgian Abbey yeast producing intense esters at higher temperatures, and strong spice notes at lower temperatures. <ref name="Jasper_Yeast" />
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| JY087 - Sacc Brux || Belgium || 70-80 || Very Low || 70-80 || Similar to Sacch Trois; forms a pellicle. Determined to be a [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|diastatic strain of ''Saccharomyces cerevisiae'']] <ref name="Jasper_Yeast" />.
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| JY104 - Benedict Abbey || Small brewery in Flemish Brabant, Belgium. || 75-80 || Low || 68-77 || JY104 was handed to Jasper Akerboom when he toured some small microbreweries in the Netherlands and Belgium by a friendly microbrewer. This strain originally belonged to a small brewery in Flemish Brabant in Belgium. The brewery was acquired by a large macrobrewery, and management decided to do away with this precious yeast. Fortunately passionate homebrewers and beer enthusiasts were able to keep some of the yeast going and you can use it now as well! This strain ferments fast, and aggressive. It can be under pitched easily, and attenuates deep. Great esters and phenols, can be slightly peppery. Flocculates slow, but can withstand spunding without a problem. This yeast is great for lighter colored Belgians, but is great for darker Belgians as well. This strain has not been fully characterized, so we do not know what gravity this yeast will ferment. We do know that it attenuates very well, and the initial tests have indicated that can ferment easily to 10% ABV.
| Pakruojis Lithuanian Farmhouse || Not advertised || 90-100 || Low || 75-96 || Pakruojis Lithuanian Farmhouse is a single strain of STA1+ Saccharomyces cerevisiae, isolated from a Lithuanian brewery. This yeast produces beer with a dry, crisp and silky mouthfeel, an ester profile of citrus, and a balanced earthiness with undertones of white peppercorn. This strain exhibits high diastatic activity <ref>[https://www.theyeastbay.com/ The Yeast Bay website. Retrieved 03/09/2020.]</ref>.
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===[[WHC Lab]]===
{| class="wikitable sortable"
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! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| Farmhouse Vibes - Diastatic Saison Yeast - Dehydrated || || 80+ || Low to Medium || 19°C to 26°C || French saison yeast. Determined to be a [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|diastatic strain of ''Saccharomyces cerevisiae'']].
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