Zymurgy March/April 2018 - The Origin of Ale Yeast Species (DNA Testing)

[Comfort_Zone]

Here's another crazy direction for yeast. Bryan was an instructor in a class I took and he had Denby come in and give us a lecture on this research. I'm a biologist by education and love this stuff. It's crazy how yeast are normally aneuploid, having haploid, diploid, triploid, tetraploid, and combinations of all.

http://news.berkeley.edu/2018/03/20/brewing-hoppy-beer-without-the-hops/

Yeah........yeast genetics, and microorganisms in general are really fun.

 

[Nebraskan]

I ferment Lagers at warmer temps. I have even dabbled in cross breeding of ale/lager yeast. I have fermented Munich Dunkel with a mixture of Saflager S-23, S-189 and a Norwegian ale yeast KNOWN to ferment at very high temps, Omega Voss Kveik. I think they have fermented beer with Voss Kviek at 104F with NO ill effects. https://www.brewersfriend.com/homebrew/recipe/view/581646/jenewein-s-mnchen-dunkel-4-gal-batch

Batch came out pretty good at around 75 degrees F fermentation. I collected yeast at the end and in my refrigerator and used it to start another Munich Dunkel lager and went very well.

WLP 800 is sold as a Pilsner lager yeast but Australia tests of DNA show it to be a pure Ale yeast, not S. eubayannus at all.

 

[Nebraskan]

This link I found about Lager yeast is quite intriguing and in line with the thread, I believe. Time to make "new" custom yeasts. https://www.scientificamerican.com/article/scientists-make-the-first-new-lager-yeasts-in-centuries/

 

[Comfort_Zone]

I ferment Lagers at warmer temps. I have even dabbled in cross breeding of ale/lager yeast. I have fermented Munich Dunkel with a mixture of Saflager S-23, S-189 and a Norwegian ale yeast KNOWN to ferment at very high temps, Omega Voss Kveik. I think they have fermented beer with Voss Kviek at 104F with ill effects. https://www.brewersfriend.com/homebrew/recipe/view/581646/jenewein-s-mnchen-dunkel-4-gal-batch

Batch came out pretty good at around 75 degrees F fermentation. I collected yeast at the end and in my refrigerator and used it to start another Munich Dunkel lager and went very well.

WLP 800 is sold as a Pilsner lager yeast but Australia tests of DNA show it to be a pure Ale yeast, not S. eubayannus at all.

Hmmmmmmm, a diastatic lager yeast would be a fun idea.

 

[Nebraskan]

That should read ".... Voss Kviek at 104 F with NO ill effect." Clarifying .

Lager, or hybrid yeasts do not cross well as they are sterile, but maybe they can influence the Voss Kviek genes a bit to make it a more "lager" in characteristics, bottom fermenting, etc.

 

[Northern_Brewer]

This link I found about Lager yeast is quite intriguing and in line with the thread, I believe. Time to make "new" custom yeasts. https://www.scientificamerican.com/article/scientists-make-the-first-new-lager-yeasts-in-centuries/

Some people here are quite familiar with this work...

 

[Nebraskan]

Hmmmmmmm, a diastatic lager yeast would be a fun idea.

I don't quite understand? Diastase is an enzymatic reaction within the grains conversions, yes?

 

[Nebraskan]

[Raises his hand] Always interested! And give zero $hits about NEIPA's or any other over-hopped swill

Agree on this one. I am sick and tired of over hopped fruit infused so called "Beer". It's a litte off topic, but feel the same way on this matter. Nice clean fermentation, little overboard esters and able to brew at temps in my living room. My personal goal.