Yeast is one of the most influential flavor creators in a fermented beverage. It would have huge effects on the final beer. But since sanitation was low, bacter

Yeast is one of the most influential flavor creators in a fermented beverage. It would have huge effects on the final beer. But since sanitation was low, bacteria probably had a huge effect (acidic sourness) as well. Take the same base recipe from the article and ferment it with a hefewizen (banana and/or clove flavors and a resulting yeast in suspension haze), Belgian strain ( bubblegum all the way to barnyard aroma), wine yeast, bread yeast or as they mentioned the lambic yeast (resulting in a slight sourness) and you would have totally different beers. Modern brewers have access to hundreds of different strains just for beer, resulting in different flavors from each. In simple terms vinegar comes from bacteria and yeast. Yeast eats the sugar making alcohol, Bacteria eats the alcohol and makes acids. Kombucha style. Eventually resulting in vinegar.