The diversity of commercially available ale and lager yeast strains and the impact of brewer’s preferential yeast choice on the fermentative beer profiles

Yeasts from the species Saccharomyces cerevisiae (ale yeast) and pastorianus (lager are main component of beer fermentation. It is known that different categories depend on use specific ale or lager strains, where yeast imprints its distinctive fermentative profile to beer. Despite this, there no studies reporting how diverse, rich, homogeneous in terms commercially available brewing strains. In this work, diversity, richness, evenness commercial strains for were evaluated by applying quantitative concepts diversity analysis a sample 119,189 recipes. For purpose, frequency dry liquid formulations usage was accessed correlation with number recipes, lowest highest values original final gravity, international bitter units, alcohol volume analyzed. A statistical framework applied comparing fermentation temperature as well attenuation percentage yeasts both formulations. Additionally, brewer's preferential strain comparison all reported category estimated. The results indicated many preferentially fermented instead yeasts, despite high Finally, drives category, showing potentially industrially underexplored.