art of brewing
TRANSCRIPT
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The Art of Brewing
andThe Biology of Lager Yeast
Tom Pugh
Miller Brewing Company
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Purpose
Provide a better understanding of...
The brewing process
Types of brewing yeasts
Attributes important to the brewer
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The Art of Brewing
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Definition of Beer
An alcoholic beverage produced by the
fermentation of sugar!rich e"tracts derived
from cereal grains or other starchymaterials.
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History of Brewing
Man has been ma#ing beer since the dawn of
civili$ation.
%here grain was grown& beer was made.
'umaria ()*** B+ 'i#aru
,gypt (-*** B+ ythum
/ndia (0*** B+ 'ura
hina (0*** B+ Kiu
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History of Brewing
'umarian beer recipe
-*** B
Resembled li1uid bread2 Barley and ,mmer
'pices 3 fruits
4o 5ops
'afe& nutritious& and
e"hilarating beverage.
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The Role of Yeast in Brewing
6nwittingly& ancient brewers domesticated yeast.
'elected yeast that made good beer.
Deduced that yeast was important to ma#e beer.
ollect the creamy foam or sediment from one brew.
6se it to pitch the ne"t brew.
Did not #now what yeast was.
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The Role of Yeast in Brewing
789* Antonie van :eeuwenhoe#
;bserved yeast in beer.
79-< ! agniard :atour Microbe is responsible for alcoholic fermentation.
79-= !>ustus von :iebig and ?riedrich %ohler Alcohol is produced by a chemical process in which dead and
decaying yeast participated.
'atired :atours theory inAnnalen der Chemie. . .
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@.small animal which sips sugar through its snout& and
e"cretes alcohol from its gut and carbonic acid from its
urinary organ.
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The Role of Yeast in Brewing
7988 ! :ouis Pasteur east was responsible for alcoholic
fermentation.
799- ! ,mil hristian 5ansen
Developed pure culture techni1ue
/solated pure cultures of brewing yeasts
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Brewing Yeasts
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Types of Brewing Yeasts
Two types of brewing yeasts& originally classified
on flocculation behavior@
Top!fermenting
Ale yeast
%eiss yeast
Bottom!fermenting
:ager yeast
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Weiss Ale
LaLager
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Ale Yeast
Predominant brewing yeast prior to the mid!79**s. Displaced by lager yeast
'trains are genetically more diverse ! several origins
%arm fermentation temperatures2 8 to
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Weiss Yeast
Bavarian origins ! closely related.
Produces beer that has spicy& clove& vanilla& andnutmeg flavor notes ! P;?. PAD1gene phenylacrylic acid decarbo"ylase Decarbo"ylation of ferulic acid forms )!vinyl!guaiacol&
which gives the characteristic clove flavor.
%arm fermentation temperatures2 8 to
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Lager Yeast
Bavarian origin.
7)**s in Munich ! cool fermentations (selective pressure+
Ta#en to Pilsen and openhagen in 79)*s Pale malt& soft water& aromatic hops
Became very popular ! displaced ale yeast
Popularity fueled by advances of /ndustrial Revolution
'team power& refrigeration& railroads& pasteuri$ation and
filtration technology
'trains are closely related ! common origins
ool fermentation temperatures2 )0 to 0 C?
Beers are more delicate& clean& drin#able& and less
aromatic.
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Ta!onomy
Ale and %eiss yeasts ! Saccharomyces cerevisiae
Polyploid and probably aneuploid.
4on!mating 'porulates poorly and poor spore viability
:ager yeast ! Saccharomyces pastorianus
S. cerevisiae
S. carlsbergensis
S. uvarum
'porulates very poorly ! poor spore viability
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Distinguishing Chara"teristi"s
olony morphology
Microscopic appearance hain formation
?ermentation characteristics
?locculation behavior 3 flavor compound profiles rowth at -< C
Melibiase
,lectrophoretic #aryotyping
Yeast 37 C Melibiase POF
:ager ! E !
Ale E ! !
%eiss E ! EKindly provided by Tom Pugh and David Ryder of Miller Brewing ompany
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Distinguishing Chara"teristi"s
Difficult to distinguish between different lager yeasts
using conventional techni1ues olony and cell morphologies similar
?ermentation characteristics
PR ! limited success
,lectrophoretic #aryotyping
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#enome $tru"ture % Lager Yeast
Allopolyploid and probably aneuploid. Tetraploid
4atural hybrid S. cerevisiae andS. bayanus
S. cerevisiae andS. monacensis
ontains two types of chromosomes S. cerevisiae type
S. bayanus type
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#enome $tru"ture
ene order and function highly conserved
'ingle chromosome transfer e"periments
ene length similar& but nucleotide divergence. :ow levels of recombination between homeologues
Gene Nt. Identity AA. Identity
ILV1 98 F =8 F
ILV2 9 =0
!"2 9) =)
#$A%
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&le"trophoreti" 'aryotypes
LagerAle WeissLab
XII
IV
XV VII
I
VI
III
IX
V VIII
XI
XVI XIII
XII XIV
! C C
Lager Ale Lab"ere#.
bayan.$arad.
$ast%r.XIIIV
XV VII
I
VI
III
IX
VIII
XI
XVI XIII
X
II XIV
V
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The Brewing Pro"ess
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(ngredients
Malted barley
ereal AdGunct
5ops
%ater
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Malted Barley
Two types of barley 0!rowed
8!rowed
Provides fermentable sugars&flavor& and color.
Malting process2 'teeping
ermination
Kilning
Purpose2 Activate en$yme systems
Preserve for brewhouse
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$teeping
'oa#& aerate& drain.
0 days
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# i i
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#ermination
Hentilated to remove ;0
Repeated turning
) to days
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Cereal Ad)un"ts
Types of adGuncts commonly used2
orn grits
Rice orn syrups (high maltose and de"trose+
Purpose2
Additional source of fermentable sugars
:ighter body
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H
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Hops 'pice of beer
Provides aroma
and bitterness ?lower (cone+ of a
vine!growing plant
&umulus lupulus
?emale triploid
6sed as2
%hole cones
Pellets
,"tracts
:upulin lands
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Hops
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The Brewing Pro"ess
&re'(%)se
Fer*entati%n
Lagering
+te$ P)r$%se
+tar"( +)gars
,t(an%l+)gars
Carb%nati%n
Fla#%r *at)rati%n
W%rt $r%d)"ti%n
Fla#%r $r%d)"ti%n
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The Brewing Pro"ess
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The Brewing Pro"essMalt Mill
Mas( !)nCerealC%%-er
La)ter !)n
&re'
ettle
/%t W%rt0e"ei#er
W%rt
C%%ler
Fer*entati%n&rin-
Aerati%n
Lagering
/%$s
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M h T * C l C +
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Mash Tun * Cereal Coo+er
Activate malt en$ymes
onvert starch to
fermentable sugars
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Lauter Tun
'trainer
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B K ttl
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Brew Kettle
'terili$ation
Protein coagulation
5op e"traction
Holatile removal
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The Brewing Pro"ess
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The Brewing Pro"essMalt Mill
Mas( !)n CerealC%%-er
La)ter !)n
&re'
ettle
/%t W%rt0e"ei#er
W%rt
C%%ler
Fer*entati%n&rin-
Aerati%n
Lagering
/%$s
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Wort CompositionCarohydrates
Fer*entable N%n12er*entable
,-. /ermentale
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11.77
4.43
0
5
10
15
20
CHO(%
w/v)
Wort Composition
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Wort Composition/ermentale $ugars
00 need to ad)ust to normal wort
Gl)"%se Fr)"t%seMalt%se Malt%tri%se
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52.9
28.4
16.1
2.6
0
20
40
60
80
100
Percent(%
w/v)
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Wort CompositionAmino A"ids 100 ad)ust to normal wort2
Ala
Arg
As$
Gl)
Gly
/is
Ile
Le)
Lys
Met
P(e
Pr%
!(r
!yr
Val
Asn
Gln
+er
4ot included2 ys (0 ppm+ and Trp (* ppm+Kindly provided by Tom Pugh and David Ryder of Miller Brewing ompany
107
132
6553
3049
63
151
89
31
126
269
56
93105110
17
68
0
50
100
150
200
250
300
PPM
The Brewing Pro"ess
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The Brewing Pro"essMalt Mill
Mas( !)n CerealC%%-er
La)ter !)n
&re'
ettle
/%t W%rt0e"ei#er
W%rt
C%%ler
Fer*entati%n&rin-
Aerati%n
Lagering
/%$s
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/ermentation
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/ermentation Yeast gr%'t(
Al"%(%l and CO
Fla#%r "%*$%)nds
Large 1 455555 L
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Lagering
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Lagering arbonation ;ff!flavor reduction
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The Brewing Pro"ess
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The Brewing Pro"essMalt Mill
Mas( !)n CerealC%%-er
La)ter !)n
&re'
ettle
/%t W%rt0e"ei#er
W%rt
C%%ler
Fer*entati%n&rin-
Aerati%n
Lagering
/%$s
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Balan"ed #rowth
east growth affects beer flavor. 4eed balance between yeast growth and beer flavor.
The brewer needs...
Desired flavor profile in desired time. 'ufficient yeast crop for subse1uent fermentations.
;"ygen is growth limiting nutrient.
ontrol point
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Y M li D i / i
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Yeast Metaolism During /ermentation
+)gars O6ygen
A*in% A"ids
Gl)"%se
Pyr)#ate
!CA
Cy"le
,nergyCO
,t(an%l
A"etalde(yde
Organi" A"ids
A*in% A"ids
nsat)rated Fatty A"ids
+ter%ls,sters
/ig(er
Al"%(%ls
V8
+)l2)r
V%latiles
Me*branes
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Hi h Al h l
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Higher Al"ohols
?ormed by the decarbo"ylation and reduction of
!#eto acids. ?rom amino acid anabolism and catabolism.
Al"ohol Amino A"id
%+eto a"id
/soamyl :eucine !#eto!isocaproate
Amyl /soleucine !#eto!-!methylvalerate
/sobutanol Haline
!#eto!isovalerate
Propanol Threonine !#eto!butyrate
Al"%(%li" s%l#enty and 2r)ity 2la#%r n%tes
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&sters
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&sters
losely lin#ed to lipid metabolism ! growth.
Reaction of an alcohol and fatty acid intermediate
Acetate esters ,thyl acetate solventy& fruity& sweet
/soamyl acetate banana
Phenethyl acetate roses& honey& apple
?atty acid esters ,thyl caproate apple& aniseed
,thyl caprylate apple
/soamyl decanoatetropical fruits
Fr)ity 2la#%r n%tes
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3i"inal Di+etones
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3i"inal Di+etones
Threonine
!#etobutyrate
pyruvate !acetolactate
!acetohydro"ybutyrate /soleucine
Haline
8ia"etyl
Pentanedi%ne
&)ttery b)tters"%t"( 2la#%r
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Than#s to David Ryder of Miller Brewing ompany
and Tom Pugh& formerly of Miller Brewing ompany&
for providing this presentation to the Saccharomycesenome Databasefor dissemination to the yeast community.