World Beer Market

Riese, Jens; Eßlinger, Hans Michael

doi:10.1002/9783527623488.ch20

Cited by 2 publications

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“…Lager beers are fermented by S. pastorianus, a bottom-fermenting, allopolyploid hybrid species that is well adapted to the low temperatures of fermentation [8]. Lager brewing arose in Bavaria, gained broad acceptance by the late 19 th century [5], and has since become the most popular beer type, representing 94% of the world market [9].…”

Section: Introductionmentioning

confidence: 99%

Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts

et al. 2016

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Beer is one of the oldest alcoholic beverages and is produced by the fermentation of sugars derived from starches present in cereal grains. Contrary to lager beers, made by bottom-fermenting strains of Saccharomyces pastorianus, a hybrid yeast, ale beers are closer to the ancient beer type and are fermented by S. cerevisiae, a top-fermenting yeast. Here, we use population genomics to investigate (1) the closest relatives of top-fermenting beer yeasts; (2) whether top-fermenting yeasts represent an independent domestication event separate from those already described; (3) whether single or multiple beer yeast domestication events can be inferred; and (4) whether top-fermenting yeasts represent non-recombinant or recombinant lineages. Our results revealed that top-fermenting beer yeasts are polyphyletic, with a main clade composed of at least three subgroups, dominantly represented by the German, British, and wheat beer strains. Other beer strains were phylogenetically close to sake, wine, or bread yeasts. We detected genetic signatures of beer yeast domestication by investigating genes previously linked to brewing and using genome-wide scans. We propose that the emergence of the main clade of beer yeasts is related with a domestication event distinct from the previously known cases of wine and sake yeast domestication. The nucleotide diversity of the main beer clade more than doubled that of wine yeasts, which might be a consequence of fundamental differences in the modes of beer and wine yeast domestication. The higher diversity of beer strains could be due to the more intense and different selection regimes associated to brewing.

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Section: Introductionmentioning

confidence: 99%

Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts

et al. 2016

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“…Distinguished by their low fermentation temperatures and the settling of yeasts during fermentation, lagers are characterized as having a crisp taste that is distinctive from ale-style beers, which are often associated with relatively pure strains of S. cerevisiae. Although ale strains of S. cerevisiae are the prototypical brewing yeasts, hybrid lager strains account for 94% of the world market ( Riese and Eßlinger 2009 ).…”

Section: Introductionmentioning

confidence: 99%

The Genome Sequence ofSaccharomyces eubayanusand the Domestication of Lager-Brewing Yeasts

et al. 2015

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The dramatic phenotypic changes that occur in organisms during domestication leave indelible imprints on their genomes. Although many domesticated plants and animals have been systematically compared with their wild genetic stocks, the molecular and genomic processes underlying fungal domestication have received less attention. Here, we present a nearly complete genome assembly for the recently described yeast species Saccharomyces eubayanus and compare it to the genomes of multiple domesticated alloploid hybrids of S. eubayanus × S. cerevisiae (S. pastorianus syn. S. carlsbergensis), which are used to brew lager-style beers. We find that the S. eubayanus subgenomes of lager-brewing yeasts have experienced increased rates of evolution since hybridization, and that certain genes involved in metabolism may have been particularly affected. Interestingly, the S. eubayanus subgenome underwent an especially strong shift in selection regimes, consistent with more extensive domestication of the S. cerevisiae parent prior to hybridization. In contrast to recent proposals that lager-brewing yeasts were domesticated following a single hybridization event, the radically different neutral site divergences between the subgenomes of the two major lager yeast lineages strongly favor at least two independent origins for the S. cerevisiae × S. eubayanus hybrids that brew lager beers. Our findings demonstrate how this industrially important hybrid has been domesticated along similar evolutionary trajectories on multiple occasions.

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World Beer Market

Cited by 2 publications

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Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts

Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts

The Genome Sequence ofSaccharomyces eubayanusand the Domestication of Lager-Brewing Yeasts

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