I've been curious about brewing with Saccharomyces boulardii since reading about it's probiotic benefits. In preparation for this years T-day festivities I brewed a simple batch of Hard Cider with S. boulardii. I served it up to a friendly bunch of grain and fruit homebrewers and their friends and family. It was well received. Went through most of a corney keg in an afternoon! It didn't taste significantly different from a "normal" S. cerevisiae Hard Cider. Anyone else ever try this, or other alternate species?