Methods for the production of fermented beverages and other fermentation products

A method of producing a sour fermented beverage comprising fermenting brewer's wort prepared from malted grain with a yeast species, wherein the brewer's wort comprises maltose and/or maltotriose, and the yeast species is Lachancea thermotolerans strain YB16 deposited as NRRL Y-67252 and/or Lachancea thermotolerans strain BB202 deposited as NRRL Y-67253, each of which have the ability to metabolize maltose and/or maltotriose, produce lactic acid, and produce at least 0.5% (about 3.9 g/L) ethanol, thereby producing a sour fermented beverage having a pH of 3.8 or lower.