A polyploid admixed origin of beer yeasts derived from European and Asian wine populations

Strains of Saccharomyces cerevisiae used to make beer, bread, and wine are genetically and phenotypically distinct from wild populations associated with trees. The origins of these domesticated populations are not always clear; human-associated migration and admixture with wild populations have had a strong impact on S. cerevisiae population structure. We examined the population genetic history of beer strains and found that ale strains and the S. cerevisiae portion of allotetraploid lager strains were derived from admixture between populations closely related to European grape wine strains and Asian rice wine strains. Similar to both lager and baking strains, ale strains are polyploid, providing them with a passive means of remaining isolated from other populations and providing us with a living relic of their ancestral hybridization. To reconstruct their polyploid origin, we phased the genomes of two ale strains and found ale haplotypes to both be recombinants between European and Asian alleles and to also contain novel alleles derived from extinct or as yet uncharacterized populations. We conclude that modern beer strains are the product of a historical melting pot of fermentation technology. Author summary The budding yeast Saccharomyces cerevisiae has long been used to make beer. Yeast strains used to make ales are known to differ genetically and phenotypically from strains used to make wine and from strains isolated from nature, such as oak isolates. Beer strains are also known to be polyploid, having more than two copies of their genome per cell. To determine the ancestry of beer strains, we compared the genomes of beer strains with the genomes of a large collection of strains isolated from diverse sources and geographic locations. We found ale, baking, and the S. cerevisiae portion of lager strains to have ancestry that is a mixture of European grape wine strains and Asian rice wine strains and that they carry novel alleles from an extinct or uncharacterized population. The mixed ancestry of beer strains has been maintained in a polyploid state, which provided a means of strain diversification through gain or loss of genetic variation within a strain but also a means of maintaining brewing characteristics by reducing or eliminating genetic exchange with other strains. Our results show that ale strains emerged from a mixture of previously used fermentation technology.