Reminds me of my sister, whose name was misheard in Sweden even though she has a Swedish name. Lotta Krogerus was misheard as Gråta Grögerizch. I still to this day have her in my phone under that name. It must have been the Finnish-Swedish accent 😆

Looks like a great time with great company! 😊

The aroma profile was also nice, however, they are phenolic off-flavour positive. The strains made a really nice wheat beer! 🍻

Because of their diastatic ability, they were actually very efficient at growing in and consuming all the beer wort sugars (e.g. maltotriose).

Since the chicha environment is quite similar to that found in beer (grain-derived starch), we wanted to test how well they would perform in beer.

The link between the chicha and 'Beer 2' strains still remains a mystery. Maybe yeast was brought back with European colonists?

The STA1 in the South American and European beer strains appear to be from a single gene fusion event, and we think it has likely occured in a South American strain.

The Ecuadorian chicha strains are genetically quite closely related to the 'French Guiana, human' population (though appear to form their own monophyletic sister group).

The three STA1+ chicha strains actually carried two copies of STA1, one on chromosome IV, one on chromosome X. In Beer 2 strains, STA1 has been found on II, IV and X.

STA1 codes an extracellular glucoamylase enzyme that has been associated with beer contaminant yeast ("S. diastaticus"). So far, STA1 has only been found among 'Beer 2'/'Mosaic beer' strains, and surprisingly strains in the 'French Guiana, human' population.

Looked like a great programme at IWOBY :)

Did you consider using S. uvarum if you were after both cold tolerance and thiol release? :) Anyways, nice work! Don't think I've ever seen a hopped cider.

Together with Nils we then tested a few non-beer strains in wort fermentations. Focus on fermentation, desirable flavours, and off-flavours. We hope this can inspire and yield more diverse brewing strains to the industry 🍻

We finally traced it down to the peptone in the YPD plates, which recently switched to another brand. Switching to SC plates and also switching to another peptone brand solved the issue. Any know how the peptone could cause increased antibiotic sensitivity?