The production and consumption of fermented beverages has been carried out for millennia by numerous cultures, and today represents a vast global industry of diverse products. In recent years, the beer brewing industry in particular has seen an explosion in the range of products with diverse sensory characteristics due to consumer demands for new beverages with diverse and interesting flavour and aroma profiles. Whilst made from relatively few and simple ingredients, the diversity of flavours and aromas found in beer can vary greatly, and much of this diversity is owed to the enzymes and metabolites produced by both the hops added during the brewing process and the yeasts used for fermentation. The increasing use of non-Saccharomyces yeasts in brewing, and the ever-growing variety of hops cultivars being used, requires a better understanding of the enzymatic and metabolic diversity of these essential components of the brewing process, to allow a more in-depth knowledge of their impact on the sensory qualities of the final product. Here we have taken a multi-omics approach using mass spectrometry-based metabolomics, lipidomics, and proteomics to characterize metabolic and enzymatic diversity in both non-Saccharomyces yeasts and Hops cultivars. We have identified significant differences in metabolite production between native wild yeasts and when compared to US05, a commercial S. cerevisiae brewing yeast.