Art of Brewing

7/25/2019 Art of Brewing

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The Art of Brewing

andThe Biology of Lager Yeast

Tom Pugh

Miller Brewing Company


2/49

Purpose

Provide a better understanding of...

The brewing process

Types of brewing yeasts

Attributes important to the brewer

Kindly provided by Tom Pugh and David Ryder of Miller Brewing ompany


3/49

The Art of Brewing



4/49

Definition of Beer

An alcoholic beverage produced by the

fermentation of sugar!rich e"tracts derived

from cereal grains or other starchymaterials.



5/49

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



6/49

History of Brewing

'umarian beer recipe

-*** B

Resembled li1uid bread2 Barley and ,mmer

'pices 3 fruits

4o 5ops

'afe& nutritious& and

e"hilarating beverage.



7/49

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.



8/49


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. . .



9/49

@.small animal which sips sugar through its snout& and

e"cretes alcohol from its gut and carbonic acid from its

urinary organ.



10/49


7988 ! :ouis Pasteur east was responsible for alcoholic

fermentation.

799- ! ,mil hristian 5ansen

Developed pure culture techni1ue

/solated pure cultures of brewing yeasts



11/49

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



18/49

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


19/49

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



21/49

#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%


22/49

&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


# i i


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#ermination

Hentilated to remove ;0

Repeated turning

) to days



28/49

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


H


29/49

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



30/49

Hops



31/49

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


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


M h T * C l C +


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Mash Tun * Cereal Coo+er

Activate malt en$ymes

onvert starch to

fermentable sugars



34/49

Lauter Tun

'trainer


B K ttl


35/49

Brew Kettle

'terili$ation

Protein coagulation

5op e"traction

Holatile removal


The Brewing Pro"ess


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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



37/49

Wort CompositionCarohydrates

Fer*entable N%n12er*entable

,-. /ermentale


11.77

4.43

0

5

10

15

20

CHO(%

w/v)

Wort Composition


38/49

Wort Composition/ermentale $ugars

00 need to ad)ust to normal wort

Gl)"%se Fr)"t%seMalt%se Malt%tri%se


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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La)ter !)n

&re'

ettle

/%t W%rt0e"ei#er

W%rt

C%%ler

Fer*entati%n&rin-

Aerati%n

Lagering

/%$s


/ermentation


41/49

/ermentation Yeast gr%'t(

Al"%(%l and CO

Fla#%r "%*$%)nds

Large 1 455555 L


Lagering


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Lagering arbonation ;ff!flavor reduction


The Brewing Pro"ess


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La)ter !)n

&re'

ettle

/%t W%rt0e"ei#er

W%rt

C%%ler

Fer*entati%n&rin-

Aerati%n

Lagering

/%$s



44/49

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


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


Hi h Al h l


46/49

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


&sters


47/49

&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


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.

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