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Primary souring: A novel bacteria-free method for sour beer production
Kara Osburn1, Justin Amaral2, Sara R Metcalf1
1Molecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, Room 405B, Indiana University, Bloomington, IN 47405, USA.
Food Microbiology
|November 28, 2017
Summary
Researchers discovered wild yeasts capable of producing lactic acid and ethanol, offering a novel, bacteria-free method for crafting sour beers. This "primary souring" approach utilizes local yeast strains for unique flavor profiles and supports local economies.
Area of Science:
- Microbiology
- Fermentation Science
- Food Science
Background:
- The craft beverage industry emphasizes local ingredients to enhance regional character and economic growth.
- Traditional craft brewing primarily uses local barley and hops, with limited exploration of native yeast strains.
- Identifying and utilizing novel yeasts is crucial for expanding brewing innovation.
Purpose of the Study:
- To bio-prospect for wild yeasts in the American Midwest to identify new brewing strains.
- To evaluate the fermentation characteristics of isolated wild yeast species.
- To explore yeast-based alternatives to lactic acid bacteria for sour beer production.
Main Methods:
- Isolation and identification of 284 wild yeast strains from 54 species.
- Fermentation trials to assess characteristics like attenuation and acid production.
- Sensory analysis of fermented products.
Main Results:
- Five yeast species (Hanseniaspora vineae, Lachancea fermentati, Lachancea thermotolerans, Schizosaccharomyces japonicus, Wickerhamomyces anomalus) were found to produce both lactic acid and ethanol during wort fermentation.
- These yeast isolates demonstrated excellent attenuation, significant lactic acid production, and desirable sensory profiles.
- The identified yeasts are viable alternatives to lactic acid bacteria for sour beer production.
Conclusions:
- Wild yeasts can be effectively used for sour beer production, offering a novel alternative to traditional methods.
- The proposed
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