| Summary: | A great deal of research in the alcoholic beverage industry was done on non-<i>Saccharomyces</i> yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory experiences, as well as the rise in popularity of mixed-fermentation beers. The search for unique flavors and aromas, such as the higher alcohols and esters, polyfunctional thiols, lactones and furanones, and terpenoids that produce fruity and floral notes led to the use of non-<i>cerevisiae Saccharomyces</i> species in the fermentation process. Additionally, a desire to invoke new technologies and techniques for making alcoholic beverages also led to the use of new and novel yeast species. Among them, one of the most widely used non-<i>cerevisiae</i> strains is <i>S. pastorianus</i>, which was used in the production of lager beer for centuries. The goal of this review is to focus on some of the more distinct species, such as those species of <i>Saccharomyces sensu stricto</i> yeasts: <i>S. kudriavzevii</i>, <i>S. paradoxus</i>, <i>S. mikatae</i>, <i>S. uvarum</i>, and <i>S. bayanus</i>. In addition, this review discusses other <i>Saccharomyces</i> spp. that were used in alcoholic fermentation. Most importantly, the factors professional brewers might consider when selecting a strain of yeast for fermentation, are reviewed herein. The factors include the metabolism and fermentation potential of carbon sources, attenuation, flavor profile of fermented beverage, flocculation, optimal temperature range of fermentation, and commercial availability of each species. While there is a great deal of research regarding the use of some of these species on a laboratory scale wine fermentation, much work remains for their commercial use and efficacy for the production of beer.
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