Sequencing of a Saccharomyces jurei strain isolated from an ash tree in Germany

The successful application of Saccharomyces eubayanus and Saccharomyces paradoxus in breweries has highlighted the potential of wild yeast for brewing, and prompted investigation into the application potential of other members of the genus. Here, we evaluate, for the first time, the brewing potential of Saccharomyces jurei. The strain, isolated from an ash tree (Fraxinus excelsior) in Upper Bavaria, Germany, close to the river Isar, was used to ferment a 12 P wort at 15 C and performance was compared directly with that of a reference lager strain (TUM 34/70) and the S. eubayanus type strain.