Breweries are constantly fighting against microbial threats. This talk will focus on Saccharomyces cerevisiae var. diastaticus, an over-attenuating yeast. This organism makes use of sugars that are left over after fermentation and can wreak havoc, from out-of-ABV-compliance beer to bottle bombs on the shelf. When Yeast Attack will discuss Bell’s Brewery’s journey in discovering diastaticus as a microcontaminant in its beer and what it did to fix the problem.