I’m doubtful of turbo yeast, I’ve seen a lot of really powerful soviet strains that go to 20%+ abv (above 30 if you are willing to mess with substrate) in matter of days. But at a dire cost of flavor, product is often only good for distilling (which, obviously, was design goal).

Of course, any lager strain can ferment below 36 and the hotter it is, faster the process, and ale strains go even above that. Result is often heavy fusel off-flavor, diacetyl, phenols. Often could be desired part of profile, but you’ve got to know where you plan to end up. Some lager strains advertized as “super crisp clean” explode with complexity at 27C.

And timing reported is quite typical for many liquid strains if they are prepared properly (I often bottle within a week), although it is indeed impressive for dry yeast. I wonder if they just used gentler liophilization? There are many techniques that are known, just not implemented commercially. Yet, I feel reluctant to try, conforming myself to locality feels more environmentally conscious and ethical. Although we’ve made the basic tools for that already…