S. diastaticus: A yeast loved – and feared

Over-attenuating yeast | At the turn of the century, hardly anyone in Germany was familiar with this yeast. Nowadays, Saccharomyces diastaticus has virtually become a household name, especially among craft brewers. Some use it to brew novel beers in the style of those from Belgium. Others, however, fear this yeast and despise it as a beer spoiler, conducting extensive analyses to detect the merest traces of its presence in an effort to eradicate it in their breweries.

The science of sour: old traditions reborn

Traditions and opportunities | There are many different ways for producing sour beer, ranging from modern kettle souring to traditional long term mixed fermentation. This article describes the most important souring methods, emphasizing opportunities to diversify the portfolio of sour beer styles.

Lallemand | Expanding even further the “We Brew With You™” concept, LalBrew® Verdant IPA yeast is the result of a collaboration between Lallemand Brewing and Verdant Brewing Co, a craft brewery focusing on IPAs and modern hop-forward styles.

Resurrection of the Lager Beer Yeast S. pastorianus Franconia – TUM strain 35

Balanced aroma profile | At over 90 percent, bottom-fermented beers dominate the global beer market. The bottom-fermenting yeast S. pastorianus behind this success has become a pillar of the brewing industry [1]. A number of popular and widespread strains used in the production of bottom-fermented beers have been extensively characterized, e.g. the most commonly used strain S. pastorianus Frisinga – TUM 34/70^®. However, we know very little, if anything at all, about rarely used bottom-fermenting yeast strains out of the past. It has been rumored that beer fermented with the historical TUM 35 strain exhibits an extremely mild, balanced aroma profile with a high degree of attenuation. Although long-standing culture collections exist, TUM 35 was not deposited anywhere and thus was considered lost. So, how was the resurrection of this strain possible?

Beer maturation: a contemporary model

Kokumi-active compounds | The biochemistry of prolonged beer maturation is poorly understood. This knowledge shortfall has constrained our utilisation of it to help maximise beer flavour quality, minimise operational costs, and promote innovation. A science-underpinned model based on yeast cell excretion and incorporating flavour-modulating tripeptides is proposed in this article. It promises a step-change in our understanding of maturation and the potential to innovate.

Foreign yeasts in yeast tanks – a needle in a haystack

Focus on brewers’ yeast | Microbiological detection of foreign yeasts in the brewing process is an important part of hygiene monitoring in breweries. A novel DNA extraction and Real-Time PCR process might help here. This process can reliably detect S. cerevisiae var. diastaticus contamination, without previous enrichment.

Pre-enrichment for PCR detection of beer-spoiling yeast – possibilities and pitfalls

Rapid and reliable | Detecting yeasts that are detrimental to beverages is essential when ensuring the microbiological quality of the brewing process and finished products. In the current study, the growth characteristics of all important types of spoilage yeast were comprehensively analyzed under selective and non-selective enrichment conditions. The optimal duration of pre-enrichment for sensitive detection by real-time PCR as well as factors interfering with spoilage yeast growth could be determined.

Controlling humidity to avoid equipment damage

Adsorption dehumidifiers| Condensation and moisture represent daily challenges for breweries. Mold and moisture-related damage places a burden on production. In order to counter this problem, two German brewers chose to install adsorption dehumidifiers to regulate the humidity in the air inside their breweries.

Aroma development during barrel aging

Unique Character | The craft beer movement has inspired craft brewers all over the world to experiment and play with new approaches to beer production. Among these approaches is barrel aging, which has risen in importance and now is considered part of the standard practice in the industry. Barrel aging provides a means for producing unique character in beer, rooted in the distinctive aromas and flavors formed over time using this method. However, to make this type of beer, the brewer must possess a certain amount of knowledge on how pre-treated or previously occupied barrels can change the aroma and texture of beer. This article explains the factors at play during barrel aging and the technical aspects of aging beer on wood to modify and generate desirable aromas and flavors.

Helpful: clearly catching hazy media

Turbidity measurement | Process-compliant and hygienic turbidity measuring systems up to 13200 FAU – and soon even to 26400 FAU – are initiating a paradigm shift in many areas of food and beverage technology. Known applications such as separators and filters in breweries can now be monitored much more efficiently in terms of operation and economics.

Diacetyl measurement in beer in real time?

Improved process control | Real-time measurement of process parameters is indispensable for achieving high process efficiency. Diacetyl, an indicator substance for assessment of fermentation processes and thus the point in time for cooling and hosing in the brewing process, is accorded particular commercial importance. This article provides an overview of existing measurement procedures and the potential for further development.