Kendall worked with Dr. Aaron Putzke to study three ale yeasts that are used as a part of the Brewing Science program at Whitworth University. The goal of the project was to bring new information to the program that can be used in further study. This study branched from a project to document the genome of eight strains of brewing yeast used on campus (including the three studied here). The goal was to generate useful information that can relate to fermentation rates, ideal growth conditions, and possible genetic similarities.