Pseudo-Lager—Brewing with Lutra® Kveik Yeast

Habschied, Kristina; Krstanović, Vinko; Šarić, Goran; Ćosić, Ivana; Mastanjević, Krešimir

doi:10.3390/fermentation8080410

Cited by 6 publications

(2 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Limited work has so far been carried out on the phenotypic diversity of farmhouse yeasts. Prior work on a relatively small subset of ‘kveik’ isolates has revealed that they tend to ferment wort rapidly, have high thermotolerance, and can produce beers ranging from clean and neutral to strongly aromatic (Preiss et al 2018; Foster et al 2022; Kawa-Rygielska et al 2022; Habschied et al 2022; Dippel et al 2022). Here, we reveal that farmhouse yeast, including kveik, show significant phenotypic diversity, both in regards to fermentation dynamics and flavour formation.…”

Section: Discussionmentioning

confidence: 99%

European Farmhouse Brewing Yeasts Form a Distinct Genetic Group

Preiss,

Fletcher,

Garshol

et al. 2024

Preprint

View full text Add to dashboard Cite

The brewing industry is constantly evolving, driven by the quest for novel flavors and fermentation characteristics that cater to evolving consumer preferences. This study explores the genetic and phenotypic diversity of European farmhouse yeasts, traditionally used in rural brewing practices and maintained outside of pure culture industrial yeast selection. We isolated landrace brewing yeast strains from diverse geographical locations across Europe, including Norway, Lithuania, Latvia, Russia, and also included African farmhouse brewing strains from Ghana. Our genomic analysis using long-read and short-read whole genome sequencing uncovered a genetically distinct group that diverges from industrial brewing yeasts. This group, which is closely related to ale brewing strains, is preliminarily named the "European Farmhouse" group and shows greater predicted admixture from Asian fermentation strains. Through genomic and phenotypic analyses, including flavor metabolite analysis via HS-GC-MS, sugar metabolite analysis via HPLC, and wort fermentation analysis, we found a broad spectrum of fermentation capabilities, from rapid and efficient fermentation to unique aroma and flavor compound profiles, potentially offering novel traits for brewing applications. This study highlights the importance of preservation of brewing cultural heritage knowledge and resources including yeast cultures.

show abstract

Section: Discussionmentioning

confidence: 99%

European Farmhouse Brewing Yeasts Form a Distinct Genetic Group

Preiss,

Fletcher,

Garshol

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

“…K. Habschied et al (2022) evaluated the possibility of using Lutra® Kveik yeast for the production of pseudo-lager. The beer produced showed good physical and chemical quality indicators, comparable to ordinary light beer made using unmalted grain and enzyme preparations.…”

Section: Viscositymentioning

confidence: 99%

Use of unmalted cereals with enzyme preparations in brewing

Loiko,

Romanova,

Zheplinska

et al. 2024

Animal Science and Food Technology

View full text Add to dashboard Cite

The use of unmalted grain is one of the methods for improving quality, reducing production costs, and creating new types of beer. However, the enzymatic activity of such raw materials is zero, so the use of enzyme preparations is relevant. The purpose of the study was to compare the quality indicators of 100% malt beer and beer with the replacement of malt with unmalted barley using enzymes. Methods of technical and chemical analysis were used to determine the organoleptic and physico-chemical parameters of beer. Recommendations have been developed for intensifying the preparation of wort using various types of grain raw materials – unmalted barley and rice grits with the addition of enzyme preparations from Novozymes (Denmark) at different stages of brewing were developed. When testing new enzyme preparations (β-glucanase complex, xylanase), the filtration time, wort viscosity, and the content of β-glucans and arabinoxylans decreased by about 20% compared to the control samples. The use of a new enzyme preparation resulted in better breakdown of substances, which affected the quality and duration of filtration. This leads to an improvement of wort quality, reducing the duration of the process and reducing the cost of raw materials. To ensure the required ratio of substances in the wort, it is necessary to introduce complex enzyme preparations – peptidhydrolase, α-amylase, endo-β-glucanase (Ceremis Plus). Preparations containing endo-β-glucanase (Ultraflo Max) should be used at the beginning of mashing to improve the rheological properties of the wort and reduce its viscosity, which improves the filtration process. To obtain beer with the required degree of fermentation during mashing, it is better to use new enzyme preparations (glucoamylase). The practical significance of the study lies in the use of large amounts of unmalted grain together with exoenzymes such as Ultraflo Max and Ceremis Plus, which will allow brewers to produce wort and beer of the same composition and quality as premium wort and beer, using only malt

show abstract

European farmhouse brewing yeasts form a distinct genetic group

Preiss,

Fletcher,

Garshol

et al. 2024

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

The brewing industry is constantly evolving, driven by the quest for novel flavours and fermentation characteristics that cater to evolving consumer preferences. This study explores the genetic and phenotypic diversity of European farmhouse yeasts, traditionally used in rural brewing practices and maintained outside of pure culture industrial yeast selection. We isolated landrace brewing yeast strains from diverse geographical locations across Europe, including Norway, Lithuania, Latvia, and Russia, and also included African farmhouse brewing strains from Ghana. Our genomic analysis using long-read and short-read whole genome sequencing uncovered a genetically distinct group that diverges from industrial brewing yeasts. This group, which is closely related to ale brewing strains, is preliminarily named the ‘European Farmhouse’ group and shows greater predicted admixture from Asian fermentation strains. Through genomic and phenotypic analyses, including flavour metabolite analysis via headspace gas chromatography-mass spectrometry, sugar metabolite analysis via high-performance liquid chromatography, and wort fermentation analysis, we found a broad spectrum of fermentation capabilities, from rapid and efficient fermentation to unique aroma and flavour compound profiles, potentially offering novel traits for brewing applications. This study highlights the importance of preservation of brewing cultural heritage knowledge and resources including yeast cultures. Key points • A large set of geographically diverse farmhouse brewing strains were characterized • Norwegian and Baltic farmhouse brewing strains form a distinct genetic group • Farmhouse strains show considerable diversity in fermentation and flavour formation

show abstract

Pseudo-Lager—Brewing with Lutra® Kveik Yeast

Cited by 6 publications

References 20 publications

European Farmhouse Brewing Yeasts Form a Distinct Genetic Group

European Farmhouse Brewing Yeasts Form a Distinct Genetic Group

Use of unmalted cereals with enzyme preparations in brewing

European farmhouse brewing yeasts form a distinct genetic group

Contact Info

Product

Resources

About