ArticleFEMS yeast research2023
A new hypothesis for the origin of the lager yeast Saccharomyces pastorianus.
Article in FEMS yeast research, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed.
- Lineage-Specific Adaptive Strategies Shape the Response of de Novo Lager Yeast Hybrids to High-Gravity Fermentation.Microbial biotechnology · 2026Article
- Distinctive domestication of farmhouse beer yeasts preserved pre-industrial genetic and phenotypic diversity.Current biology : CB · 2026Article
- Adaptive laboratory evolution of maltose utilization in wild Irish isolates of Saccharomyces eubayanus.FEMS yeast research · 2026Article
- Microbial interactions and ecology in fermented food ecosystems.Nature reviews. Microbiology · 2025Review
- Patterns and mechanisms of fungal genome plasticity.Current biology : CB · 2025Review
- Distinct genome stabilization procedures lead to phenotypic variability in newly generated interspecific yeast hybrids.Frontiers in microbiology · 2025Article
- Obtaining new brewing yeasts using regional Chilean wine yeasts through an adaptive evolution program.Frontiers in microbiology · 2025Article
- Understanding brewing trait inheritance inmSystems · 2024Article
- Wild Patagonian yeast improve the evolutionary potential of novel interspecific hybrid strains for lager brewing.PLoS genetics · 2024Article
- CRISPR-Cas9 engineering in the hybrid yeast Zygosaccharomyces parabailii can lead to loss of heterozygosity in target chromosomes.FEMS yeast research · 2023Article
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5 authors.
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Abstract
Saccharomyces pastorianus, which is responsible for the production of bottom-fermented lager beer, is a hybrid species that arose from the mating of the top-fermenting ale yeast Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus around the start of the 17th century. Based on detailed analysis of Central European brewing records, we propose that the critical event for the hybridization was the introduction of top-fermenting S. cerevisiae into an environment where S. eubayanus was present, rather than the other way around. Bottom fermentation in parts of Bavaria preceded the proposed hybridization date by a couple of hundred years and we suggest that this was carried out by mixtures of yeasts, which may have included S. eubayanus. A plausible case can be made that the S. cerevisiae parent came either from the Schwarzach wheat brewery or the city of Einbeck, and the formation of S. pastorianus happened in the Munich Hofbräuhaus between 1602 and 1615 when both wheat beer and lager were brewed contemporaneously. We also describe how the distribution of strains from the Munich Spaten brewery, and the development by Hansen and Linder of methods for producing pure starter cultures, facilitated the global spread of the Bavarian S. pastorianus lineages.
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