Hop and Fruit Glycosides Anyone?

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troxerX

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No end in mind here other than looking to wake up the interesting subject of hop glycosides as I don't see much homebrewing traction out there despite all the evidence. Wanted to revisit this subject as I got a hint from one of the top (smallest and fastest growing) juicy IPA craft breweries in the US pointing in that direction.

My apologies for the not always well received chemistry but just to make the story short, hop glycosides are plant organic molecules composed of a glucose or sucrose attached to flavor/aroma molecules (terpenes, monoterpenes, linalool, geraniol etc). They are present in green hop matter and fruits but different than hop oils (that every homebrewer easily extracts during boil/ferm) they are flavor-aroma-less and therefore sit there during the brewing process but never get released to display their aroma and flavor (yes, lost value and lost juiciness!). In order for these to be released, they need to be split/cleaved by a particular enzyme (beta-glucosidase) which is only known to be present in two yeasts; 1) particular strains of Brett C, and 2) Saccharomyces Uvaferm 228 used for white wines. This could also be done with bacterial separated powder enzymes (b-glucosidase) but is very expensive. Research points out that none of the yeasts regularly used today by IPA homebrewers (London Ale III, Cali, S05/S04 etc etc) can do this job.

I'm including below all the research I've found online. Has anyone brewed IPAs along these lines using these yeasts? Or could talk about any experience related to glycosides?


https://beersensoryscience.wordpress.com/2010/11/30/glycosides/

https://www.homebrewtalk.com/unlocking-hop-and-fruit-flavors-from-glycosides.html

https://www.uclouvain.be/cps/ucl/doc/inbr/documents/presentation-luk-daenen.pdf

https://m.reddit.com/r/beer/comments/2hj15k/beer_and_brewing_science_ama_professional_brewing/

http://www.thebrewingnetwork.com/post1888/
 
Not much details about particular strains of Brett C but one of the articles (the 2nd from top to bottom) recommends pitching as many strains of Brett C you have available to increase the chances for one in the group to do the job, this other wiki has other references and more details about other Brett strains. I believe what we need now is for the homebrewing community as a collective start looking into these non-conventional yeasts when brewing IPAs/Double IPAs and report results back!. Another note, the Uvaferm 228 is available to homebrewers as WLP727.

http://www.milkthefunk.com/wiki/Glycosides
 
Although this is not the brewery who gave me the hint here's one example of a 100% brett fermented IPA

image.jpg
 
Have you looked into Pichia Kluyveri? It's supposed to be present in some wild fermentations in New Zealand wines and produces some strong passion fruit and tropical thiols. From what I've read, you pitch this and then a few days later pitch normal sacch since pichia tops out at relatively low ABV.

Only place I could find it but it's sold in commercial quantities:
http://www.chr-hansen.com/food-cult...rds/frootzen-first-ever-pichia-kluyveri-yeast

I think making a funky beer fermented with Pichia and Brett would be very interesting. I'd love to be able to get my hands on some Pichia though.
 
Just note that a beer brewed with Brett C will not come out sour. Maybe a hint of pineapple on the nose after a few months, but yeah, the extra dryness and the change in the character of the hops are definitive plusses!
 
Thanks Tandem, I'm working with my homebrew store to see if they can get the "Uvaferm 228" through regular tube sizes by white labs serial WL727 or can get smaller portions of Uvaferm as it is available in 1 lb bags for wine makers. Maybe they can look for Pichia as well. I'm definitively intrigued as it seems that using two yeasts is the way to go provided some of these special wine strains don't ferment maltose and galactose.

In the meanwhile what I did was crash a growler and special release cans of the brewery who gave me the hint and prepared starters with them.... If you guys send me empty tubes I can set some of it for you to try it, I've set starters before but this yeast is something different, is a slow fermenter and the aroma is very unique
 
Oh nice. if you brew with it and get some really nice aromatics and flavors from it, i'd definitely be interested in trying it in my meads and ciders to see what kind of aromatics would be produced with cider and fruits instead of wort.
 
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