The strain of brewers' yeast used to make beer, Saccharomyces cerevisiae, derives from versions used over thousands of years to make grape-wine in Europe and rice-wine in Asia, a new genetic analysis shows.
The analysis, which involved sequencing the genomes of 47 strains of brewers' (or bakers') yeast and 65 other strains of the same species, is published in the journal PLOS Biology.
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