The introduction should consist of different parts, listed here:

1. What is Saccharomyces cerevisiae and S. pastorianus

2. Traditional yeasts: what are kveik beer yeasts according to a manufacturer
https://www.kveikyeast.com/ and according to a scientific paper
https://www.frontiersin.org/journals/microbiology/articles/10.3389/
fmicb.2018.02137/full shortly?
3. New, artificially created but non-GMO strains: what is the Novalager
https://www.lallemandbrewing.com/en/united-states/products/lalbrew-novalager/
4. New, artificially created but non-GMO strains: what is the LoNa
https://www.lallemandbrewing.com/en/united-states/products/lalbrew-lona
5. New, artificially created but non-GMO strains: what is the Hybrid Farmhouse Ale
https://www.lallemandbrewing.com/en/united-states/products/lalbrew-farmhouse
6. What is a diastatic yeast?
https://www.lallemandbrewing.com/en/united-states/resources/whats-new/everything-
you-need-to-know-about-diastaticus-2
7. New, artificially created GMO strains: what is the Sourvisiae
https://www.lallemandbrewing.com/en/united-states/products/sourvisiae/
8. New, artificially created GMO strains: what is a DKO strain
https://omegayeast.com/news/introducing-the-diacetyl-knock-out-dko-series
9. New, artificially created GMO strains: what is a thiolized yeast
https://omegayeast.com/all-about-our-thiolized-yeast-series

Don't just copy-paste, as parts of these strains and knowledge about them will be part of the
test! You will learn about them if you summarize what is on the webpages. Think as if your
task at a company was to do a market analysis and you have to report to your bosses. You
have to give a quick, factual overview of what market competitors are doing right now and
what methods they used to do it.