The traditional brewing of farmhouse ales, particularly in regions like Norway and Lithuania, represents a unique intersection of cultural heritage and microbiological diversity. This study delves into the genomic landscape of Saccharomyces cerevisiae strains isolated from these ales, focusing on their phylogenetic relationships and potential evolutionary pathways. The Lithuanian yeast strains analyzed displayed distinct genetic markers suggesting a mixed ancestry with Asian fermentation yeasts, likely influenced by historical trading routes such as the Silk Road. Parallel to this, the bacterial species present in the fermentation process were investigated, revealing a broader microbial diversity than previously documented. These findings show the complexity of traditional ale fermentation, highlighting the need for further exploration into the microbial interactions that shape the flavor profiles traditional beverages.