September 19, 2018 Bright

New Yeasts, New Beers: Non-GMO Technologies for New Beer Flavours (Part 1)

DESCRIBING FLAVOUR | Continuing our series on the topic Better Yeast, Better Beer, here we provide the first part of a three-part article explaining yeast’s significant potential in developing revolutionary new beer tastes and flavours to meet rising consumer demands for innovative beer tastes. In part two, we examine the many variables that brewers can exploit to modulate yeast impact on beer flavour and aroma. And finally, in part three, we explore the idea of developing novel brewer’s yeast strains, using classical non-GMO techniques, to help deliver better yeasts for better beer.

EXPERIENCING BEER has become a refined art for today’s savvy beer drinkers. Terms like “hoppy” have been replaced with descriptors such as “menthol”, “floral”, “citrus”, “woody aromatic” and “cream caramel”, to name a few. In fact, the palates of some beer enthusiasts are probably sophisticated enough that they could moonlight as professional sensory panelists. The divide between enthusiast and professional has narrowed remarkably, with many passionate beer drinkers ultimately starting up their own successful breweries.

The art and science of brewing has also become increasingly complex. While at its core brewing beer has remained unchanged for thousands of years, the modern brewer has at their disposal a deeper scientific understanding of brewing and fermentation, as well as advances in brewing technology that allow for precise control of the multitude of biological, environmental and chemical factors at work in the makeup of
a beer.

And brewers need every bit of help they can get, too. As the beer industry (specifically the craft market) matures, so does the beer consumer. The beer consumer today not only has a more cultivated palate but also, and importantly, a greater level of direct engagement with breweries via social media and beer ranking websites.

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