I had to go back and check because you made me doubt myself. As stated in the article:
“As the yeast becomes more unique over time it contributes those characteristics to the flavour and the character of the beer, so potentially this is different than yeast used anywhere else,” said Wall.
“It’s been pretty much separated from mixing with any other yeast and is kept alive, so each batch you keep a little bit and use it in the next and it grows up more, the same thing can be done traditionally in a bakery.”
David Thiessen, a student from SIAST’s bioscience technology program, is using DNA techniques to characterize the genetic identity of GWBC’s proprietary yeast culture.
“Then they will see how close a match it is to an existing strain at yeast banks,” said Fuller.