An international team of scientists led by Prof. Kevin Verstrepen (VIB-KU-Leuven) and Prof. Steven Maere (VIB-UGent) has discovered that some of the most renowned classic Belgian beers, including Gueuze and Trappist ales, are fermented with a rare and unusual form of hybrid yeasts. These yeasts combine DNA of the traditional ale yeast, Saccharomyces cerevisiae, with that of more stress-resistant feral yeasts such as Saccharomyces kudriavzevii.
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Source: Phys.org