Saccharomyces paradoxus is commonly isolated from environmental samples in Northern Europe and North America, but is rarely found associated with fermentation. However, as novelty has become a selling point in beer markets, interest toward non-conventional and local yeasts is increasing. Here, we report the first comprehensive investigation of the brewing potential of the species. Eight wild strains of S. paradoxus were isolated from oak trees growing naturally in Finland, screened in a series of fermentation trials and the most promising strain was selected for lager beer brewing at pilot scale (40 l). Yeasts were evaluated according to their ability to utilize wort sugars, their production of flavour-active aroma volatiles, diacetyl and organic acids, and sensorial quality of beers produced. All strains could assimilate maltose but this occurred after a considerable lag phase. Once adapted, most wild strains reached attenuation rates close to 70%. Adaptation to maltose could be maintained by re-pitching and with appropriate handling of the adapted yeast. Fermentation at 15 °C with the best performing strain was completed in 17 days. Maltose was consumed as efficiently as with a reference lager yeast, but no maltotriose use was observed. Bottled beers were evaluated by a trained sensory panel, and were generally rated as good as, or better than, reference beers. S. paradoxus beers were considered full-bodied and had a relatively clean flavour profile despite the presence of the clove-like 4-vinyl guaiacol. In conclusion, S. paradoxus exhibits a number of traits relevant to brewing, and with appropriate handling could be applied industrially.

悖酒酵母通常从北欧和北美的环境样品中分离出来，但很少发现与发酵有关。但是，由于新颖性已成为啤酒市场的卖点，因此人们对非常规酵母和本地酵母的兴趣正在增加。在这里，我们报告了该物种的酿造潜力的首次全面调查。八种野生奇异链球菌分离自芬兰自然生长的橡树，经过一系列发酵试验筛选，并选择了最有希望的菌株用于中试规模的啤酒酿造（40升）。根据酵母利用麦芽糖的能力，风味活性香气挥发物，二乙酰基和有机酸的产生以及啤酒的感官质量对酵母进行评估。所有菌株都可以吸收麦芽糖，但这发生在相当长的滞后阶段之后。一旦适应，大多数野生株达到的衰减率接近70％。麦芽糖的适应性可以通过重新配药和适当处理适应的酵母来维持。在15天内以最佳性能进行的发酵在17天内完成。麦芽糖的消耗与参考啤酒相同，但没有观察到麦芽三糖的使用。尽管存在丁香状的4-乙烯基愈创木酚，但S. paradoxus啤酒被认为是醇厚的，并且具有相对干净的风味。总之，悖论链霉菌表现出许多与酿造有关的特性，并且经过适当处理可在工业上应用。