Almost all beer styles use
domesticated yeast strains called Saccharomyces, and although there are long - established styles based on Brettanomyces — the fruit - backed Belgian lambics, for example — brewers tend to think of Bretts as mistakes, bad things that happened when you didn't control your tanks and barrels.
Here we use long - read sequencing to generate end - to - end genome assemblies for 12
strains representing major subpopulations of the partially
domesticated yeast Saccharomyces cerevisiae and its wild relative Saccharomyces paradoxus.