15/03/ :58. Yeast Selection for Beer Diversity

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1 15/03/ :58 Yeast Selection for Beer Diversity

2 Agenda I Introduction - Our Group and Fermentis II Yeast Production and Product Usage III Yeast Characteristics/Selection - attenuation - kinetics - flocculation - flavours IV Example of yeast selection - Belgian Copper/Blonde 2

3 I Intro. - Our Group and Fermentis Consolidated annual sales revenue > 1.5 billion Euro. Global presence ~ 8,000 employees around the world ~ 50 manufacturing sites worldwide

4 I Intro. - Lesaffre Wordwide

5 6 I Intro. - R&D Strengths

6 I Intro. - Fermentis Business Unit in charge of development, marketing and sales of innovative and qualitative products and services for/to the beer, wine, spirits and all other potable alcohol industries worldwide.

7 II YEAST PRODUCTION AND USAGE

8 II Yeast Production - Vitality Pure cultured yeast Propagated in dedicated state-of-the art facilities. Grown on a balanced nutrient based on sugar derivates Batch fed Fully aerobic conditions are used to maintain maximum yeast growth.

9 II Yeast Production Membrane Risk Hydrated Drying Dry Full size Size reduction Partially crystalline Folding Endo vesicle Fluid Rigid

10 II Yeast production- Membrane Hydration Membrane functionality recovering Folding Living cell Membrane size reduction, membrane disruption risk Endo vesicle Dead cell Leakage during drying Dead cell Dead cell Objective of maximum yeast membrane recovery in rehydration how?

11 II Yeast Production Membrane Trehalose and membrane stability Without Leakage Low leakage Whith Drying Hydration

Continuous batch control/piloting culture II Yeast

Division Yeast Shaping Doors are open for sugar

12 Continuous batch control/piloting culture II Yeast Production Max. Vitality Yeast duplication in the fermentor Migration Spindel Ready to start Replication Segregatio n, Division Yeast Shaping Doors are open for sugar assimilation Growth Cytokines e glucose Maltose glucose glucose Maltose Active dry yeast Stabilsed membrane

II Easy to Use - Rehydration 10 mn Yeast Reydration Ale 25-29 C Lager 21-25 C Sprinkle yeast in 10

13 II Easy to Use - Rehydration 10 mn Yeast Reydration Ale C Lager C Sprinkle yeast in 10 times it s weight in water or wort Gentle Agitation Let rest 30mn Pitch yeast by transferring to fermenter 14

15 II Easy to Use Direct Pitch 2/ Sprinkle yeast directly on wort surface in CCT 1/ Fill CCT with wort C (Lager or Ale range) 3/ Fill fermenter with wort at fermentation temperature Fermentis 2015 All rights reserved 16

16 II Usage - Yeast Rehydration Procedure Solutions for all scales Available Technology for Craft as well as Industrial Breweries

17 III YEAST CHARACTERISTICS / SELECTION Attenuation Kinetics Flocculation Flavours

18 Apparent Attenuation % III Characteristics - Ale strains Attenuation 90% 18 P, 20 C 80% 70% 60% Safbrew WB-06 50% Safbrew S-33 Safbrew T-58 40% 30% 6 days 10 days Safbrew BE-256 Abbaye Safbrew K-97 Safale US-05 20% Safale S-04 10% 0% Days Fermentation kinetics Process Time

19 Apparent Attenuation % III Yeast Characteristics - Lager strains 13,5 P, C followed by 14 C 100% 90% 80% 70% 60% 50% 40% 30% 10 days Saflager W34/70 Saflager S189 Saflager S23 20% 10% 0% Days

20 Apparent Attenuation % III Characteristics Attenuation Attenuation 18 P, 20 C 90% 80% 70% 60% Safbrew WB-06 50% Safbrew S-33 Safbrew T-58 40% 30% 6 days 10 days Safbrew Abbaye BE-256 Safbrew K-97 Safale US-05 20% Safale S-04 10% 0% Days Fermentation kinetics Process Time

21 III Characteristics - Attenuation Maltotriose Glucose Maltose Melibiose

22 III Characteristics Attenuation Attenuation (%) 90% 80% 70% 60% W34/70 S23 S189 K97 US05 S04 WB06 S33 T58 Abbaye BE-256 Saflager Safale Safbrew Residual Maltotriose (g/l) (18 P EBC tubes) W34/70 S23 S189 K97 US05 S04 WB06 S33 T58 Abbaye BE-256 Saflager Safale Safbrew

24 Apparent Attenuation % III Characteristics Final Gravity 18 P, 20 C 90% 80% 70% 60% Safbrew WB-06 50% Safbrew S-33 Safbrew T-58 40% 30% 6 days 10 days Safbrew Abbaye BE-256 Safbrew K-97 Safale US-05 20% Safale S-04 10% 0% Days Fermentation kinetics Process Time

25 % of sugars assimilated III Characteristics Fermentation Kinetics 0% Time (Days) % 20% 30% 40% 50% 60% 70% 80% 18 S23 18 S W34/70 18 S04 18 US05 18 K97 18 T58 18 S33 18 WB06 Lager Ale Brew 90% 100% Reaching FG is strain/process specific Fermentis R2 Group Seminar OSLO June 2015 All rights reserved 26

26 Sucres assimilés (%) III Characteristics OG and Kinetics Effect of Original Gravity on fermentation kinetics (US05) Temps (jours) 0% % 40% 60% 13,5 US05 18 US05 22,5 US05 80% 100% 120% Fermentation time will increase exponentially with increase of original gravity Lesaffre BU Fermentis - Formation IFBM - Tous droits réservés 27

27 III Characteristics - Alcohol tolerance % maximal alcohol achieved in the trials (EBC tubes) W34/70 S23 S189 K97 US05 S04 WB06 S33 T58 Abbaye BE-256 Saflager Safale Safbrew

28 Final ethnaol g/l III Characteristics - Alcohol Limit 80 Final Ethanol and residual sugars depending on the original gravity (T58) Ethanol g/l Sugars g/l Original Gravity P Lesaffre BU Fermentis - Formation IFBM - Tous droits réservés 29

29 III Characteristics - Flocculation The yeast flocculation can be defined as a non-sexual phenomenon, homotypic (between similar biological structures), reversible and multivalent aggregation of yeast cells in a multicellular mass (see consisting of thousands of millions of cells) called "floc", with the consequent effect of sediment rapidly or in the medium they are suspended The cells with the capacity formed floc are said flocculent and look like tufts of wool, while those who do not have this capacity are generally called powdery E.V. Soares: J Appl Microbiol Jan;110(1):

30 III Characteristics - Sedimentation K-97 (+) WB-06 (-) US-05 (+-) T-58 (-) S-33 (-) S-23 (+) S-189 (+) W-34/70 (+) BE-256 (+) S-04 (+) Sedimentation speed (Helm s test floculation) 31

31 III Characteristics - Flavours Beer Composition Analysis Beer Sensory Analysis 32

32 W34/70 S23 S189 K97 US05 S04 WB06 S33 T58 W34/70 S23 S189 K97 US05 S04 WB06 S33 T58 III Characteristics - Flavours Total Esters (ppm) = Ethylacetate + Isoamylacetate Total Higher Alcohols (ppm) = Propanol + Isobutanol + Isoamylalcohol Saflager Safale Safbrew Saflager Safale Safbrew 33

33 IV Example of Yeast Selection Belgian Copper/Blonde This ale aims to be at 6,5% v/v very refreshing, well attenuated for drinkability with significant fruit and some spiciness from fermentation. The brewery has no issue with process times; long fermentations and process time are possible.

IV Example of Yeast Selection Belgian Copper/Blonde This ale aims to be at 6,5% v/v very refreshing, well attenuated for drinkability with significant fruit

34 IV Example of Yeast Selection Belgian Copper/Blonde This ale aims to be at 6,5% v/v very refreshing, well attenuated for drinkability with significant fruit and some spiciness from fermentation. The brewery has no issue with process times; long fermentations and process time are possible. WB-06, BE-256, K-97, US-05

35 IV Example of Yeast Selection Belgian Copper/Blonde This ale aims to be at 6,5% v/v very refreshing, well attenuated for drinkability with significant fruit and some spiciness from fermentation. The brewery has no issue with process times; long fermentations and process time are possible. WB-06, BE-256, K-97, US-05

36 III III Craft Beer - Example o WB-06, BE-256, K-97, US-05 Belgian Copper/Blonde This ale aims to be at 6,5% v/v very refreshing, well attenuated for drinkability with significant fruit and some spiciness from fermentation. The brewery has no issue with process times; long fermentations and process time are possible.

37 IV Example of Yeast Selection

38 by Julien Slabbinck Head Brewer Brasserie Des Carrières ABV: 6.5% With Safbrew WB-06 ABV: 8.5% With Safbrew BE-256 Silver Medal - Brussels Beer Challenge 2015

05/09/ :56. Yeast Selection for Beer Diversity

05/09/ :56. Yeast Selection for Beer Diversity 05/09/2016 09:56 Yeast Selection for Beer Diversity Agenda I Introduction - Our Group and Fermentis II Yeast Production and Product Usage III Yeast Characteristics/Selection - attenuation - kinetics -