While the field is still young and has hurdles to overcome, the metabolomic characterization of non-Saccharomyces yeasts has already proven to be a valuable tool for finding alternative ways to meet consumer demands for novel flavours and sensory attributes in fermented beverages. Integrating yeast isolation and traditional microbiology with quantitative sensory evaluation and modern metabolomics will provide exciting opportunities to help develop non-Saccharomyces yeast as a viable and growing option for the fermented beverage industry.