How to Identify a Yeast in Beer

We're handling these yeast kind of with uh kid gloves on you know being very gentle and then trying to promote growth but once we decided to introduce it into our commercial production i need to know how this yeast is going to react with. We have the molecular capabilities at Guisain as well so um being much more specific  and trying to look at the genetics of the yeast and kind of identify that Alex mentioned the key point there. Everything that we were doing through these propagations and plating and everything really helped inform us of the pilot trials that we were later gonna do.