Non-Saccharomyces yeasts present exciting opportunities in the fermented beverage industry for creating varied and diverse products to meet emerging consumer demands. However, despite the growing body of research supporting the use of non-Saccharomyces yeasts to achieve desired characteristics in fermented beverages, their use is not yet commercially widespread. This slow uptake may be due to a lack of extensive characterization of the impacts of different species and strains of non-Saccharomyces yeasts on the organoleptic properties of fermented beverages. Major challenges constraining characterization of non-Saccharomyces yeasts and their use in fermented beverage production are issues of data availability and curation within metabolite databases, and a lack of a thorough understanding of how metabolite profiles affect beverage sensory profile.