ORIGIN
A YEAST WITH
A HUNDRED-YEAR
HISTORY.
S. boulardii has quite the journey. In 1923, a French microbiologist noticed people chewing lychee and mangosteen skins during a cholera outbreak, and went on to isolate this resilient microbial strain in his laboratory. It's been used as a pharmaceutical supplement across Europe ever since the 1950s.
Then in 2024, our founders Josh and George teamed up to see if they could brew with it - so that it would live on in the can after fermentation. Turns out it's pretty resilient stuff. A year of experimenting in Josh's garage later, Güt was born.