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''Pichia apotheca'' is a new hybrid species of ''Pichia'' which was identified in 2017. <ref name="pichia a">[http://www.biorxiv.org/content/biorxiv/early/2017/06/15/150722.full.pdf . Identification of Pichia apotheca. Authors: Caiti Smukowski Heil, Joshua N. Burton, Ivan Liachko, Anne Friedrich, Noah A. Hanson, Cody L. Morris, Joseph Schacherer, Jay Shendure, James H. Thomas, Maitreya J. Dunham. 2017.]</ref> ''Pichia apotecaapotheca'' was identified as a hybrid of ''Pichia membranifaciens'' and another unidentified species of ''Pichia''.

During the study, a fermentation using solely ''Pichia apotecaapotheca'' was conducted. The test wort used was at 13.75 degrees Plato and after 5 weeks at 13.61 degrees Plato. The alcohol by weight was found to be 0.02% after fermentation. In addition to this, percentages based on the entire contents of the wort showed that over five weeks, glucose levels dropped from 1.62% to 1.22%. The hybrid may incrementally breakdown maltotriose and fructose, dropping from 1.46% to 1.05% and 0.57% to 0.22% respectively, but did not appear to be able to reduce the levels of maltose. These results indicate that the ''Pichia'' hybrid did not significantly metabolize much of the available carbohydrates into alcohol within this wort environment. <ref name="pichia a"></ref> See also:* [https://www.facebook.com/groups/MilkTheFunk/permalink/2163074540387415/ MTF thread on characterizing the strain of ''P. apotheca'' found and distributed by Maitreya Dunham.]