Well, this is a quote from Wyeast's website technical section, yeast fundamentals page
" Ale and lager yeasts are currently both classified as Saccharomyces cerevisiae"
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Saccharomyces cerevisiae in Latin translates roughly to sugar fungus (Saccharomyces) of beer (cerevisiae). It's no coincidence that the Spanish word for beer is cerveza.
At one point, all brewing strains were classified as Saccharomyces cerevisiae (the species also includes wine and baker's yeast). However, the field of yeast genetics has determined that lager strains are hybrids of two different species within the Saccharomyces genus; namely, Saccharomyces cerevisiae and Saccharomyces eubayanus. The Latin name for this hybrid is Sacchormyces pastorianus. Furthermore, the field of yeast genetics has determined that their are two genetically different yeast families within the S. pastorianus species; namely, Frohberg and Saaz. Here's a link to a recent paper that sheds new light on the Frohberg and Saaz families: http://www.g3journal.org/content/early/2014/02/26/g3.113.010090.full.pdf+html. The researchers sequenced Carlsberg Bottom Yeast No. 1 (the first pure culture lager strain, which is also a Saaz strain) and W-34/70 (which is a Frohberg strain) for the study.
I don't know anything about that publication, and I am not an expert in yeast or genomes, but I made it past the abstract and I thought that it sounded interesting and I could probably pick out the important parts that I can understand. Then I got to the first line of the introduction...
"Starting from the early ages of agriculture and the domestication of barley fermented beverages played an important role in the emerging societies."
...and I thought: whatever happened to commas! I had to read that sentence three times before it made sense to me, and there are none of them fancy words in there neither.
I will trudge through the the science and hope that the grammar doesn't slow me down.