WARF: P140088US01

  • Assigned to WARF as biological material.

Wisconsin-Sourced Lager Yeast


Chris Hittinger, David Peris Navarro, Kayla Sylvester

The Wisconsin Alumni Research Foundation (WARF) is seeking commercial partners interested in developing three new strains of Saccharomyces eubayanus recently discovered in Wisconsin.
OVERVIEWBeer can be divided into two broad categories: ales and lagers. Ales have been brewed for thousands of years. They are warm fermented (up to 80° F) for as little as three weeks using top-fermenting yeast (i.e., yeast that rises when fermentation is complete).

In contrast, lagers were first brewed in the 15th century when ale yeast hybridized with an unknown species to produce a new strain. The new strain was cold-fermenting, worked slower (six to eight weeks) and stayed on the bottom of the tank. Today, lagers (e.g., Budweiser, Miller lite, Heineken) are the most common beers in the world.

Recently in Argentina, a UW–Madison researcher and colleagues tracked down lager yeast’s unknown parent and described this species as Saccharomyces eubayanus. The researchers then set out to find local strains of S. eubayanus in Wisconsin.
THE INVENTIONThe researchers have now found three new strains of S. eubayanus in Wisconsin. They were isolated from an old beech tree stand at Sheboygan Indian Mound Park. The strains were sequenced, and each was found to represent an admixture or mosaic of two Argentinian populations.
  • Market potential for “locally sourced” brewing yeast
  • Lager beer production
  • Breeding new hybrid strains
  • First S. eubayanus strains to be discovered outside of Argentina
  • First S. eubayanus strains available for commercial licensing
  • Strains may display hybrid vigor and/or unique properties
STAGE OF DEVELOPMENTThe strains were collected and identified in August 2012. They have since been confirmed, genetically analyzed and used to brew beer. They can ferment at 32° F.
For More Information About the Inventors
  • Peris D., Sylvester K., Libkind D., Gonçalves P., Sampaio J.P., Alexander W.G. and Hittinger C.T. 2014. Population Structure and Reticulate Evolution of Saccharomyces Eubayanus and its Lager-Brewing Hybrids. Mol. Ecol. Epub Feb 24: doi: 10.1111/mec.12702
  • Libkind D., Hittinger C.T., Valério E., Gonçalves C., Dover J., Johnston M., Gonçalves P. and Sampaio J.P. 2011. Microbe Domestication and the Identification of the Wild Genetic Stock of Lager-Brewing Yeast. Proc. Natl. Acad. Sci. USA 108, 14539-14544.
Contact Information
For current licensing status, please contact Jennifer Gottwald at or 608-960-9854.
The WARF Advantage

Since its founding in 1925 as the patenting and licensing organization for the University of Wisconsin-Madison, WARF has been working with business and industry to transform university research into products that benefit society. WARF intellectual property managers and licensing staff members are leaders in the field of university-based technology transfer. They are familiar with the intricacies of patenting, have worked with researchers in relevant disciplines, understand industries and markets, and have negotiated innovative licensing strategies to meet the individual needs of business clients.