3rd VLB Symposium on Acidic Fermented Non-Alcoholic Beverages (SAFB) to take place in May

Latest research | The 3rd VLB Symposium on Acidic Fermented Non-Alcoholic Beverages (SAFB) will take place at the VLB Berlin from 24th to 25th May 2022. Through a program of selected experts and representatives from science & industry, the participants are to be brought up to date with the latest research and relevant aspects of acidic fermented non-alcoholic beverages.

4th BrewingScience Yeast Special: Call for papers

Yeast research in focus | The 4th BrewingScience Yeast Special will be published on April 29, 2022. The call for papers is open now.

IWOBY 2021: Call for abstracts open 10 May–15 July

Focus on yeast | Every two years, the IWOBY (International Workshop on Brewing Yeasts) organized by the Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC) from CONICET and Comahue’s National University, and CRELTEC Foundation brings together yeast scientists and advanced brewers from all over the world.

New yeast nutrition for reliable and clean fermentation

Well-balanced | On 16 March 2021, AB Vickers, part of the Lallemand Brewing Business Unit and a global leader in the field of brewing process aids, released its new yeast nutrient solution YeastLife O™.

New non-GMO breeding platform technology for creating novel lager yeast

Yeast breeding | Renaissance BioScience Corp., a leading global bioengineering company based in Vancouver, Canada, is pleased to officially announce the publication of a landmark paper on lager yeast development in the February 2021 issue of Applied and Environmental Microbiology (Volume 87, Issue 3).

Omega Yeast launches yeast nutrient for brewing hard seltzers

Hard Seltzer | Omega Yeast®, known for custom propped liquid yeast pitches, announces the November release of Propper Seltzer™, a yeast nutrient for non-malt, sugar-based fermentation. Propper Seltzer nutrient is compatible with any strain of yeast including beer yeast, champagne yeast, wine yeast and distillers yeast, and was designed to make things easier for brewers looking to create their own hard seltzer.

3. BrewingScience Yeast Special

Yeast research in focus | Please note: in the April 2021 issue of BrewingScience, we will focus on yeast once again. The 3rd BrewingScience Yeast Special will be published on April 30, 2021. All researchers working in the field of brewing yeast research are invited to submit their scientific articles by Monday, 11 January 2021, at the latest.

Collaboration: Premium Yeast Selection for Premium IPA

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.

Partnership with Mitacs to advance yeast development platform

The global yeast technology company Renaissance BioScience Corp. (RBSC) announced a new partnership with Mitacs for a multi-year, USD 1.44-million research and development project. Mitacs, a national not-for-profit research and training organization, will provide matching funding to the RBSC project to support the development of next-generation, systematic tools and methods for expanding, screening and selecting biodiversity in non-GMO industrial yeast strains.

Cold-tolerant yeast strains for cider and wine makers

The Finnish company developed new cold-tolerant hybrid strains that enable fermentation at lower and higher temperatures than before. In 2015 the company generated the first new lager brewing yeast strains in 500 years, and has now applied the knowledge obtained to create new yeast strains for the production of wine and cider. A key characteristic of these strains is that they can tolerate a wide range of temperatures from 10 to 37 °C. Importantly, the low temperature range reduces the risk of contamination during fermentation, possibly allowing for reduced sulphate use.

R&D Funding from the Government of Canada

The global yeast technology company Renaissance BioScience Corp. (RBSC) announced on 6 June 2017 that it will receive a multi-year, non-repayable contribution of up to CAD 500,000 from the National Research Council of Canada Industrial Research Assistance Program (NRC-IRAP). The funding will support the company’s ongoing research and development efforts through the advancement of its proprietary, non-genetically modified organisms (non-GMO) yeast strain development platform.

2nd Ludwig Narziss Award bestowed

Fermentation and Spoilage Yeasts and their Relevance for the Beverage Industry – A Review

During the production of beverages or in terms of quality control, the question often arises as to which yeast species occur in which beverage as starter cultures or as spoilers? The species name should direct beverage microbiologists and technologists to information that is available about species’ specific spoilage and fermentation characteristics. This review provides an overview regarding the yeast flora present in beverage processes in general and provides guidance on how this yeast flora can be identified at the level of genus, species or strain. Additionally, beverage-specific technological and microbiological information about specific yeast species is included. Yeasts are grouped as either inoculated or spontaneous starter cultures and as direct or indirect spoilage organisms..