Yeast strains for breweries and research

The Research Center Weihenstephan for Brewing and Food Quality at the Technical University Munich reacts to numerous enquiries from different breweries all over the world concerning:

- direct acquisition of brewery yeasts from Research Center Weihenstephan for Brewing and Food Quality;

- direct srorage of the breweries’ own yeast strains;

- technological and microbiological characterisation of the yeast strains stored;

- microbiological quality control of the brewery yeast strains according to the guidelines of an accredited laboratory;

- analysis of brewery-specific problems concerning yeast technology;

- consulting, technical and technological support;

- yeast strain-specific research and development.

As a result of these enquiries which came up in the course of its external services, Research Center Weihenstephan for Brewing and Food Quality especially focuses on the international distribution of the typical Weihenstephan yeast strains. These are being analysed in respect of purity (i.e. not containing beer-spoiling microorganisms), using implemented and accredited microbiological methods. Theses standard methods are supplemented by the latest DNA-based molecular-biological methods, ensuring strain, purity and the absence of contamination.

The focus on the technological, biochemical and microbiological characterisation of yeast strains is shared by the Institute of Brewing and Beverage Technology.

Ongoing research pursues the goal of further specifying the aroma profiles of beer and the metabolites that occur within the specific brewery yeast strains.

The research brewery in Weihenstephan offers the opportunity to try out alterations in the production processes as well as new technologies.

The Research Center offers its assistance concerning all topics and issues stated above to breweries and other interested parties.