Saccharomyces cerevisiae strain YH166: a novel wild yeast for the production of tropical

25 All ales are fermented by various strains of Saccharomyces cerevisiae. However, recent whole26 genome sequencing has revealed that most commercially available ale yeasts are highly related 27 and represent a small fraction of the genetic diversity found among wild S. cerevisiae isolates. 28 This lack of diversity limits the phenotypic variations between these strains, which translates into 29 a limited number of sensory compounds created during fermentation. Here, we characterized a 30 collection of wild S. cerevisiae, S. kudriavzevii, and S. paradoxus strains for their ability to 31 ferment wort into beer. Although many isolates performed well, S. cerevisiae strain YH166 was 32 the most promising, displaying excellent fermentation kinetics and attenuation, as well as a 33 tropical fruit sensory profile. Use of this strain in multiple styles of beer suggested that it is 34 broadly applicable in the brewing industry. Thus, YH166 is a novel ale strain that can be used to 35 lend fruity esters to beer and should pair well with citrusy hops in hop-forward ales. 36