The premise behind this article is that Active Dried Yeast (ADY) has been around for ages, as anybody who has dabbled in making their own bread, beer or wine will know!  Commercially though whilst increasingly successful in wine, cider, distilling and latterly fuel alcohol, ADY is only recently making inroads into the world of beer.  Although primarily used in franchised products and niche brands, ADY has the potential to become a 'disruptive technology' and replace conventional processes such as yeast propagation, cropping and storage.  Before this can become a realistic option, work is needed to improve the microbiology and viability of ADY as well as flexing the size of production batches.  The article expands on these themes.