> Pretty much every beer uses a distinct "strain" of yeast I am a professional brewer and this is hilariously incorrect. _Some_ beers have their own strain of

> Pretty much every beer uses a distinct "strain" of yeast I am a professional brewer and this is hilariously incorrect. _Some_ beers have their own strain of yeast, but banking a yeast strain at a yeast lab is prohibitively expensive for most breweries. The vast majority of breweries will have maybe 2 strains in house, an ale and a lager yeast. Sometimes they'll throw in a strain for NEIPA / Hazy beers as well. These strains are not specific to that brewery however, just a strain they like and will reuse for several pitches until starting fresh with a new batch from the lab. To put it in White Labs terms, WLP001 aka Chico yeast is used in the overwhelming majority of IPAs. As referenced elsewhere in this thread almost all stouts are brewed with Guinness yeast aka WLP004. For the Hazy, WLP008 or WLP066. For the lager, WLP830 or WLP840 typically. This is not to say that plenty of breweries don't have and maintain a proprietary yeast, especially at the macro level, but to say "pretty much every beer" has it's own yeast is incredibly off the mark.