Reticulate evolution and alcohol

I have reviewed elsewhere evidence of the affect of genetic exchange not only on the origin of yeast lineages used in the production of various alcoholic beverages, but also on their adaptive evolution (Arnold 2006, pp. 120-121). Briefly, several lines of evidence support a significant role for both hybrid speciation and introgressive hybridization in the formation of the Saccharomyces species on which the production of beer, wine, ale, sake, and so on depends. In terms of hybrid lineage...