New Yeasts, New Beers: Non-GMO Technologies for New Beer Flavours (Part 3)
DESIGNING YEAST | In this concluding section of our three-part series (part 1 and 2 see BRAUWELT International No. 5, 2018, pp. 354-356 and No. 6, 2018, pp. 430-432) we outline the various non-GMO methods by which new brewer’s yeast are being created to drive beer flavour and aroma innovations. By applying the classical technique of selective breeding – used for millennia in the
domestication of species – it becomes possible to re-imagine brewer’s yeast, thereby enhancing and expanding yeast’s natural ability to define beer styles and flavours.
ANTON CHEKHOV famously wrote, “Knowledge is of no value unless you put it into practice.” In the last two articles in this series, the importance of yeast to the final sensory profile of beer was highlighted, an examination was made of how yeast produce these compounds, and an overview was provided of how brewers can modulate environmental, chemical and biological factors to produce the beers they desire. Sometimes however all the knowledge in the world is useless unless it is applied correctly. When it comes to beer that means starting with the right Saccharomyces yeast. Sometimes Mother Nature is kind and the right choice is already out there. If not, however, Saccharomyces yeast strains can be built from the ground up using classical, non-GMO yeast development techniques.CLICK FOR FULL ARTICLE IN PDF FORMAT – VIEW / PRINT / SAVE
Publication: BRAUWELT INTERNATIONAL | KNOWLEDGE | FERMENTATION AND MATURATION
Authors: Jason Hung, Associate Scientific Research Writer, Matthew Dahabieh, Ph.D., Chief Science Officer, Renaissance BioScience Corp., Vancouver, Canada