Special yeasts for non-alcoholic and low-alcohol beers
Yeast biodiversity | During the Corona crisis, some brewers used free capacities for product development. Novel maltose-negative yeasts from the “Hefejagd” (Yeast Hunt) project of the Research Center Weihenstephan formed the basis for more yeast biodiversity. This contribution looks at the tried and tested production of a non-alcoholic beer using Saccharomycodes ludwigii and analyses the yeast strains Cyberlindnera misumaiensis, Cyberlindnera saturnus as well as Kluyveromyces marxianus and their properties.
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