Supplementary Table 1. List of isolates employed in this study.

Supplementary Table 2. Growth media utilized in this study and their composition in semi-solid and 96-well plate phenotyping assays. *liquid media for 96-well plate phenotyping assay.

Supplementary Table 3. Hypergeometric test results.

Supplementary Table 4. Coefficient of variation test results. Different letters indicate statistically significant differences between strains with a p-value < 0.05, one-way ANOVA.

Supplementary Table 5. Selected strains for fermentation experiments.

Supplementary Table 6. Total CO2 loss, residual wort sugars, ethanol and glycerol production in fermentation experiments. CO2 loss, g/L ± SD; average sugars, g/L ± SD; average ethanol, % ± SD; average glycerol, g/L ± SD. n=3, n.d = sugar not detected. Different letters per column and fermented wort indicate statistically significant differences between strains with a p-value < 0.05, one-way ANOVA.

Supplementary Table 7. Tukey's multiple comparisons between S. eubayanus and S. uvarum in beer wort at 12° and 20°C.

Supplementary Table 8. Total CO2 loss, residual wort sugars, acids, ethanol and glycerol production of different mead composition. CO2 loss, g/L ± SD; average sugars, g/L ± SD; average ethanol, % ± SD; average glycerol, g/L ± SD. n=3, n.d = not detected. Different letters per column depict statistically significant differences between strains with a p-value < 0.05, one-way ANOVA.

Supplementary Table 9. YAN consumption under mead fermentation condition.