Identification of novel fermenting yeast is beneficial to the brewing industry to develop innovations in flavor or processes. In addition, there is a growing interest in sour beers, which are traditionally produced with bacteria such as Lactobacillus and Pediococcus. Here, we characterize a novel yeast, lab strain 'GY7B', and its ability to produce sour beer during fermentation without the use of bacteria. To determine it was a novel yeast, phenotypic traits, and amplification of specific regions were carried out. We also used classical fermentative experiments to determine GY7B's fermentative capabilities. Through lactic acid production, it can acidify beer to pH 3.5 in as little as five days. These fermentation properties describe the application of GY7B in the production of sour beer. Using the platform of isolating yeast, we developed a Course-based Undergraduate Research Experience (C.U.R.E.) course, Yeast Hunters, that increased student perceived learning and skill and critical thinking skill compared to students in a traditional biology lab. Yeast Hunters is a well-suited C.U.R.E course due to students feeling ownership over their project, collaboration between students, and potential contribution of their discovery which can have broad applications in various industries. [The dissertation citations contained here are published with the permission of ProQuest LLC. Further reproduction is prohibited without permission. Copies of dissertations may be obtained by Telephone (800) 1-800-521-0600. Web page: http://bibliotheek.ehb.be:2222/en-US/products/dissertations/individuals.shtml.]