Saccharomyces boulardii

This is going to be fun.

From Wikipedia:
"Saccharomyces boulardii is a tropical strain of yeast first isolated from lychee and mangosteen fruit in 1923 by French scientist Henri Boulard. It is related to, but distinct from, Saccharomyces cerevisiae in several taxonomic, metabolic, and genetic properties. S. boulardii has been shown to maintain and restore^] the natural flora in the large and small intestine; it is classified as a probiotic."

S.boulardii under the scope

How great would it be to brew beer which you could actually say is healthful and probiotic??

So, I bought a box of this stuff from the pharmacy - it's sold as one of those things to prevent traveler's diarrhoea, and it's helluva expensive for yeast. In any case, I opened the capsule carefully, and rehydrated the contents before placing it under the scope. Lo and behold, it's really (almost) pure yeast cells! I added a bit of wort to the falcon tube, and it started bubbling away - it's alive!

I'm not sure though if it has another other contaminants, but being sold for "medical" purposes I am assuming there's got to be some quality control somewhere. Next step would be to plate it up and see what really grows, followed by a fermentation/taste test. Hell, not all yeasts make palatable beers.

I'm planning on running a few batches using a pretty bog-standard american pale ale recipe (sans the dry hopping and keeping the late additions restrained).
#1 would be a stirred sample at room temp, just so we have an approximate attenuation level.
#2 would be a sample fermented at 18C
#3 would be a sample fermented at 25C
I'm going to taste #1 first to see if it's even any good. It may not be able to attenuate the wort well, for all we know. 

Dang. So many things to do, so little time.