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====''Saccharomyces cerevisiae'' var. ''diastaticus''====
This subspecies of ''S. cerevisiae'' can ferment starches, and has been identified as a contaminant in breweries and is responsible for a few large recalls. This subspecies can produce extracellular glucoamylase that can break down starches into simpler sugars that are then fermented by the yeast, and cause over-carbonation. It can grow at 37°C and can also remain viable at refrigeration temperatures <ref>[http://www.ebc2017.com/inhalt/uploads/P095_Begrow.pdf Wade Begrow. "Recent notable microbiological contaminations
of craft beer in the United States". Presentation poster at EBC 2017. Retrieved 11/19/2017.]</ref>. WY3711 saison yeast, which originated from Basserie Thiriez, has been determined to be this subspecies <ref name="preiss_diastaticus" />. In the [[Saccharomyces#Commercial_Farmhouse.2FBelgian_Strains_of_Saccharomyces|commercial culture]] lists below where we believe a lab is selling this strain of yeast, we note that it has been determined to be ''diastaticus''.