Wisconsin Strains of Saccharomyces Eubayanus With Improved Sugar Consumption and Decreased Phenolic Off-flavor Production

Christopher Hittinger, Johnathan Crandall, Andrew Sommer, Hayley Stoneman
The Invention
UW-Madison researchers have developed two related strains of Saccharomyces eubayanus (yHJC187 and yHJC188) that possess the key desirable traits for lager beer fermentation. Key traits include natural cold tolerance, an ability to consume the sugars present in brewer's wort, and reduced production of phenolic off-flavors.