Publisher Summary This chapter provides an overview of the latest research work carried out on the yeast including genetic constitution of brewer's yeast, and genetic manipulation. Saccharomyces cerevisiae is one of the best genetically characterized yeast as its genome is fully sequenced and analyzed exhaustively. There are basically two kinds of yeast used in brewing that correspond to the ale and lager types of beer. Development of molecular biology in the 20th century has brought many new opportunities for technical improvements in the field of brewing industry. The basic scientific questions concerning the genetic nature of the brewer's yeast and different physiological problems related to brewing have been answered. Instruments to construct a new generation of brewer's yeast strains, designed to circumvent common problems of brewing, have been developed. The main obstacle for the development and industrial implementation of improved brewing yeast is not technical, but psychological.