With the rise of consumer interest in sour beers, yeasts of the genus Lachancea have received increased attention because of their ability to produce both ethanol and lactic acid. To produce sour beers many breweries have turned to using lactic acid bacteria (LAB) in a process called kettle souring. However, this comes with the disadvantage of complicating the cleaning process of brewing equipment to avoid cross contamination of ferments of other beer styles with LAB. Yeasts of the genus Lachancea thus represent a novel bacteria-free method for producing sour beers. L. thermotolerans is the most studied species of the genus focusing on its ability to acidify beer and wine, and additionally impact aroma and flavour . L. fermentati, while not as thoroughly studied, has also been explored for the production of low-alcohol beers .