DIVERSIFY TO CREATE YOUR OWN UNIQUE BEER(S) BY YEAST

DIVERSIFY TO CREATE YOUR OWN UNIQUE BEER(S) BY

YEAST AND/OR

FERMENTATION PARAMETERS

D r. G i n o B a a r tg . b a a r t @ f e r m e n t i s . l e s a f f r e . c o m

C R E AT E Y O U R O W N U N I Q U E B E E R

DIVERSIFY BY YEAST: NEIPA

NEIPA – SENSORY ASPECTS

• Juicy - ripe / over-ripe fruity juice, especially tropical.

• Hazy. Somewhat opaque, light-reflecting haze. Should not look like a yeast starter or a protein shake.

• Pale color (straw to golden), but some examples can have an orange hue.

• Foam A dense, white, rocky, persistent head is common.

• Intense Hop Aroma / Flavor: The aroma and flavor should be dominated by hops, intense and fresh. The hop varieties used are commonly associated with ripe or overripe tropical fruit (mango, passionfruit, guava, pineapple, papaya, etc.), also stone fruit (apricot, peach) or citrus (orange, tangerine) characters allowed. *Excessively resiny, piney, spicy, or grassy characteristics are not typically found.

• Neutral malt profile. A light toasty, honey-like, or biscuity malt flavor can sometimes be found, but the malt should not interfere with the appreciation of the hops.

• Bitterness moderate to low level, smooth and soft finish.

• Body is supportive to the alcohol content (shouldn’t be a lot), it shouldn’t be sugary sweet and heavy from unfermented sugars.

HAZY IPA

N E W E N G L A N D I PA S T Y L E G U I D E L I N E S

• 2 lager Yeasts

• 7 ale Yeasts (2 POF+)

RECIPE

• Yeasts Studied

N E I PA

S33S04

US05K97

BE256BE134

T58S189S23

CitraSimcoeMosaic

1 kg / hL

Regimes:15' whirlpool (25%)Fermentation 2 days (25%)Fermentation 4 days (25%)

16oP10% flaked oats10% flaked wheat80% pils malt

63oC

72oC78oC

40’ 25’ 1’

23oC

10oC

(25%)

FERMENTIS SENSORY PANELN E I PA

FERMENTATION PERFORMANCE

• Yeasts Studied

N E I PA R E S U LT S

S-33

S-04

US-05

K-97

BE-256

BE-134

T-58

S-189

S-23

0

2

4

6

8

10

12

14

16

0 2 4 1 2 4 1 4 4

S33 S04 US05 K97 BE256

BE134 T58 S189 S23

Gra

vity

(oP

)

Time (h)

TURBIDITY LEVEL

N E I PA S E N S O R Y C H A R A C T E R I S T I C S

None, brillant Very strong, opaque

1,7

1,0

1,6

2,1

1,1

1,0

1,0

1,0

1,9

0,0 4,0 8,0

BE256

K97

T58

SO4

S33

S189

BE134

S23

US05

MALT CHARACTER


ALL STRAINS


0

1

2

3

4

5

6

7

8

Turbidity level

Malt Character

Hop Character

Hop Fruity

Hop Citric

Hop Tropical

Hop Herbal

Hop FloralFermentation Fruity

Phenolic

Sulfury

Bitter

After Bitterness

Body

JUICY

BE256 K97 T58 SO4 S33 S189 BE134 S23 US05

Turbidity level

Malt Character

Hop Character

Hop FruityHop Citric

Hop Tropical

Hop Herbal

Hop Floral

Fermentation FruityPhenolic

Sulfury

Bitter

After Bitterness

Body

JUICY

BE256

K97

T58SO4

S33

S189

BE134

S23

US05

-4

-3

-2

-1

0

1

2

3

4

5

-5 -4 -3 -2 -1 0 1 2 3 4 5

F2

(19,5

7 %

)

F1 (39,19 %)

Biplot (axes F1 and F2: 58,75 %)

Active variables Active observations

SENSORY CHARACTERISTICS

N E I PA S E L E C T E D Y E A S T S

012345678

Turbidity level

Malt Character

Hop Character

Hop Fruity

Hop Citric

Hop Tropical

Hop HerbalHop Floral

FermentationFruity

Phenolic

Sulfury

Bitter

After Bitterness

Body

JUICY

0

2

4

6

8Turbidity level

Hop Character

Hop Fruity

Hop Citric

Hop Tropical

Hop Herbal

Fermentation Fruity

JUICY

BE256 K97 SO4 S33

The choice is yours!

C R E AT E Y O U R O W N U N I Q U E B E E R

D I V E R S I F Y B Y F E R M E N TAT I O N C O N D I T I O N S

Safale™ BE-256

S A F A L E ™ B E - 2 5 6

S A F A L E ™ B E - 2 5 6

Yeast

Strain

Pitching

Rate

°C

°P

How fermentation parameters might affect e.g. the FRUITYflavor profile produced bySafale™ BE-256?

Fermentation Performance

Volatiles

Sensory Analysis

• All malt wort (pils)• 28 EBU• Direct pitching

time (h)

Pitching

Rate

°C

°P

S A F A L E ™ B E - 2 5 6


Volatiles

Sensory Analysis

Pitching

Rate

°C

°P

BE256 Scale Condition Density (°P)Temperature

(°C)Pitching rate

(g/hL)

1 Pilot C1 16 12 50

2 Pilot C2 20 24 50

3 Pilot C3 20 24 100

4 Pilot C4 12 20 50

5 Pilot C5 16 20 50

6 Pilot C6 20 20 50

7 Pilot C7 16 20 25

8 Pilot C8 16 20 100

9 Pilot C9 12 20 100

10 Pilot C10 16 16 100

11 Pilot C11 12 12 25

12 Pilot C12 12 16 50

13 Pilot C13 20 16 25

14 Pilot C14 20 12 100

S A F A L E ™ B E - 2 5 6

S A F A L E ™ B E - 2 5 6 – P I L O T T R A I L S

0

4

8

12

16

20

1 2 3 4 5 6 7 8 9 10 11 12 13 14

Deg

rees

Pla

to

Days of Fermentation

Fermentation Performance BE256

C1

C2

C3

C4

C5

C6

C7

C8

C9

C10

C11

C12

C13

C14

BE256 Scale ConditionDensity

(°P)Temperature

(°C)Pitching

rate (g/hL)

1 Pilot C1 16 12 502 Pilot C2 20 24 503 Pilot C3 20 24 1004 Pilot C4 12 20 505 Pilot C5 16 20 506 Pilot C6 20 20 507 Pilot C7 16 20 258 Pilot C8 16 20 1009 Pilot C9 12 20 100

10 Pilot C10 16 16 10011 Pilot C11 12 12 2512 Pilot C12 12 16 5013 Pilot C13 20 16 2514 Pilot C14 20 12 100


S A F A L E ™ B E - 2 5 6 – P I L O T T R A I L S

0

4

8

12

16

20

1 2 3 4 5 6 7 8 9 10 11 12 13 14

Deg

rees

Pla

to


C4

C9

C11

C12


(°P)Temperature

(°C)Pitching

rate (g/hL)

1 Pilot C1 16 12 50

2 Pilot C2 20 24 50

3 Pilot C3 20 24 100

4 Pilot C4 12 20 50

5 Pilot C5 16 20 50

6 Pilot C6 20 20 50

7 Pilot C7 16 20 25

8 Pilot C8 16 20 100

9 Pilot C9 12 20 100

10 Pilot C10 16 16 100

11 Pilot C11 12 12 25

12 Pilot C12 12 16 50

13 Pilot C13 20 16 25

14 Pilot C14 20 12 100

0

1

2

3

4

5

6

C4 C9 C11 C12

Co

nce

ntr

atio

n (

g/L)

Sugars - BE256

Glucose Maltose DP3 DP4 DP5 DP6 DP7 DP8

▪


B E 2 5 6 – P I L O T T R I A L S

0

4

8

12

16

20

1 2 3 4 5 6 7 8 9 10 11 12 13 14

Deg

rees

Pla

to


C1

C5

C7

C8

C10


(°P)Temperature

(°C)Pitching

rate (g/hL)

1 Pilot C1 16 12 50

2 Pilot C2 20 24 50

3 Pilot C3 20 24 100

4 Pilot C4 12 20 50

5 Pilot C5 16 20 50

6 Pilot C6 20 20 50

7 Pilot C7 16 20 25

8 Pilot C8 16 20 100

9 Pilot C9 12 20 100

10 Pilot C10 16 16 100

11 Pilot C11 12 12 25

12 Pilot C12 12 16 50

13 Pilot C13 20 16 25

14 Pilot C14 20 12 100

0

1

2

3

4

5

6

7

C1 C5 C7 C8 C10

Co

nce

ntr

atio

n (

g/L)

Sugars - BE256


▪


B E 2 5 6 – P I L O T T R I A L S

0

4

8

12

16

20

1 2 3 4 5 6 7 8 9 10 11 12 13 14

Deg

rees

Pla

to


C2

C3

C6

C13

C14


(°P)Temperature

(°C)Pitching

rate (g/hL)

1 Pilot C1 16 12 50

2 Pilot C2 20 24 50

3 Pilot C3 20 24 100

4 Pilot C4 12 20 50

5 Pilot C5 16 20 50

6 Pilot C6 20 20 50

7 Pilot C7 16 20 25

8 Pilot C8 16 20 100

9 Pilot C9 12 20 100

10 Pilot C10 16 16 100

11 Pilot C11 12 12 25

12 Pilot C12 12 16 50

13 Pilot C13 20 16 25

14 Pilot C14 20 12 100

0

1

2

3

4

5

6

7

8

9

C2 C3 C6 C13 C14

Co

nce

ntr

atio

n (

g/L)

Sugars - BE256


▪


B E 2 5 6 – P I L O T T R I A L S


Correlation matrix (Pearson):

Variables Density (°P)Temperature

(°C)

Pitching rate

(g/hL)Total Fermentation

time (h)

Density (°P) 1 0,228 0,114 0,101Temperature (°C) 0,228 1 0,154 -0,787Pitching rate (g/hL) 0,114 0,154 1 -0,336Total Fermentation time (h) 0,101 -0,787 -0,336 1

Values in bold are different from 0 with a significance level alpha=0,05

0

50

100

150

200

250

300

350

0 5 10 15 20 25 30

To

tal

Fe

rmen

tati

on

tim

e (

h)

Temperature (°C)

-0,787✓

B E 2 5 6 – P I L O T T R I A L S

DIACETYL PRODUCTION

0

10

20

30

40

50

60

70

80

90

C1 C2 C3 C4 C5 C6 C7 C8 C9 C10 C11 C12 C13 C14

con

cen

trat

ion

(p

pb

)

Conditions Code

Diacetyl - BE256


(°P)Temperature

(°C)Pitching

rate (g/hL)

1 Pilot C1 16 12 50

2 Pilot C2 20 24 50

3 Pilot C3 20 24 100

4 Pilot C4 12 20 50

5 Pilot C5 16 20 50

6 Pilot C6 20 20 50

7 Pilot C7 16 20 25

8 Pilot C8 16 20 100

9 Pilot C9 12 20 100

10 Pilot C10 16 16 100

11 Pilot C11 12 12 25

12 Pilot C12 12 16 50

13 Pilot C13 20 16 25

14 Pilot C14 20 12 100

0

5

10

15

20

25

30

0 20 40 60 80 100

Tem

pe

ratu

re (

°C)

Diacetyl ppb

-0,759

✓

Fermentation CorrelationData

Variables Temperature Plato Pitching rate (g / hL)Temperature 1 0,228 0,154Plato 0,228 1 0,114

Pitching rate (g / hL) 0,154 0,114 1

Total Fermentation time -0,787 0,101 -0,336Alcohol 0,187 0,988 0,147Alcohol 0,237 0,793 0,327Density 0,021 0,960 -0,039Real Extract 0,095 0,985 0,044App. Extract 0,020 0,959 -0,039Orig. Extract 0,159 0,991 0,114Real Degree of Fermentation 0,522 -0,142 0,547App. Degree of Fermentation 0,374 -0,552 0,410Calories 0,157 0,990 0,113Glucose 0,119 0,544 -0,079Maltose -0,083 0,606 0,243DP3 -0,222 0,701 -0,197DP4 0,129 0,970 0,072DP5 0,372 0,654 0,348DP6 -0,233 0,425 0,161DP7 -0,124 0,394 0,329DP8 -0,308 0,695 0,246Diacetyl -0,759 -0,275 -0,517Values in bold are different from 0 with a significance level alpha=0,05

•

SUMMARY

•

•

•

0,0

1,0

2,0

3,0

4,0

5,0

6,0

7,0

Volatiles - Odour Units

C1 C2 C3 C4 C5 C6 C7 C8 C9 C10 C11 C12 C13 C14

Concentration Threshold

= Flavour units

1,0 1

,2

1,4

2,2

1,3

2,6

2,5

5,0

2,3

3,0

5,4

1,7

1,9

1,5

2,0

4,1

1,11

,2

2,5

2,3

6,4

1,3

1,7 1,7

4,4

1,2

1,1

2,7 2

,8

1,9

1,2

2,2

2,9

1,1

1,0

1,6

2,0

2,4

1,9

1,1

5,4

1,2

1,2

2,2

2,0

4,7

1,0

2,0

3,0

4,0

5,0

6,0

7,0

4-V G ETHYL-A CETA TE 3-METHYL-BUTA NOL ETHYL-BUTA NOA TE ISOA MYL -A CETA TE ETHYL-HEXA NOA TE

VOLATILES - ODOUR UNITS

C1 C2 C3 C4 C5 C6 C7 C8 C9 C10 C11 C12 C13 C14

Variables Temperature Plato Pitching rate (g / hL)

Temperature 1 0,228 0,154Plato 0,228 1 0,114

Pitching rate (g / hL) 0,154 0,114 1

Fruity 0,132 0,833 -0,371Floral 0,384 0,092 -0,672

Phenolic -0,192 -0,193 0,116Sulfur -0,087 -0,594 0,491

Alcohols 0,239 0,899 0,186Other OFF Notes -0,502 -0,358 -0,220

Sweet 0,164 0,832 -0,078Bitter 0,047 0,230 0,459

Acidity 0,094 0,386 0,063Warmth 0,183 0,945 0,092

Body -0,025 0,914 0,023Diacetyl -0,759 -0,275 -0,517

4-VG 0,191 0,780 0,164n-propanol 0,452 0,897 0,308

Ethyl-acetate 0,318 0,952 -0,105Iso-butanol 0,808 0,413 0,622

2-methyl-butanol 0,683 0,777 0,3513-methyl-butanol 0,701 0,645 0,585Isobutyl-acetate 0,571 0,867 0,185Ethyl-butanoate -0,238 0,770 -0,336Isoamyl-acetate 0,390 0,920 -0,053Ethyl-hexanoate -0,001 0,645 -0,503

Phenylethyl-alcohol 0,742 0,008 0,618Ethyl-octanoate 0,419 0,861 -0,209

Phenylethyl-acetate 0,825 0,401 0,328Ethyl-decanoate 0,712 0,626 0,036

Values in bold are different from 0 with a significance level alpha=0,05

S U M M A R Y P I L O T : S E N S O R Y + V O L I T I L E S D ATA

CORRELATION TABLE

0,0

4,0

8,0

Fruity

Floral

Phenolic

Sulfur

Alcohols

Other OFF NotesSweet

Bitter

Acidity

Warmth

Body

BE 256 - Flavor Profile

C1 C2 C3 C4 C5 C6 C7 C8 C9 C10 C11 C12 C13 C14

P I L O T T R I A L S

0

1

2

3

4

5

6

7

C1 C10 C11 C12 C13 C14 C2 C3 C4 C5 C6 C7 C8 C9

Fru

ity

Condition

Means(Fruity) - Condition


(°P)Temperature

(°C)Pitching

rate (g/hL)

1 Pilot C1 16 12 50

2 Pilot C2 20 24 50

3 Pilot C3 20 24 100

4 Pilot C4 12 20 50

5 Pilot C5 16 20 50

6 Pilot C6 20 20 50

7 Pilot C7 16 20 25

8 Pilot C8 16 20 100

9 Pilot C9 12 20 100

10 Pilot C10 16 16 100

11 Pilot C11 12 12 25

12 Pilot C12 12 16 50

13 Pilot C13 20 16 25

14 Pilot C14 20 12 100

0

5

10

15

20

25

0 2 4 6 8

Pla

to

Fruity

0,833

0

1

2

3

4

5

6

7

0 10 20 30

Fru

ity

Temperature

0

1

2

3

4

5

6

7

0 50 100 150

Fru

ity

Pitching rate (g / hL)

-0,3710,132

0

1

2

3

4

5

6

7

0 50 100 150

Su

lfu

r

Pitching rate (g / hL)0

0,2

0,4

0,6

0,8

1

1,2

1,4

1,6

1,8

0 50 100 150

Flo

ral

Pitching rate (g / hL)

-0,672

All data

SUMMARY

Salager™ W34/70

oC

oP

Pitching

Rate


Volatiles Profile

Sensory Analysis

Condition code

Density (oP) Temperature (oC)Pitching Rate

(g/hL)C1 16 12 50C2 20 16 100C3 20 16 200C4 12 20 50C5 16 20 50C6 20 20 50C7 16 20 25C8 16 20 100C9 16 16 100

C10 12 20 100C11 12 12 25C12 12 16 50C13 20 16 25C14 20 12 100

Variables Density (°P) Temperature (°C)

Density (°P) 1 -0,786

Temperature (°C) -0,786 1

Duration (h) 0,768 -0,996

Ethanol (ABV) 0,998 -0,795n-propanol 0,023 -0,603Isobutanol 0,630 -0,054

Amyl alcohol 0,708 -0,205

Isoamyl alcohol 0,694 -0,258

Phenyl ethyl alcohol -0,336 0,670

Ethyl acetate 0,753 -0,401

Isoamyl acetate 0,859 -0,541

Ethyl butyrate 0,994 -0,758

Ethyl hexanoate 0,838 -0,643

Ethyl octanoate 0,600 -0,388

Phenyl ethyl acetate 0,276 0,156

Ethyl decanoate 0,301 0,0494VG 0,730 -0,511Fruity 0,485 -0,823Floral -0,460 0,064Phenolic -0,445 -0,034Sulfur 0,153 -0,539Alcohols 0,552 -0,482

Other OFF Notes 0,537 -0,207Sweet 0,930 -0,797Bitter -0,232 0,330Acidity -0,667 0,897Warmth 0,983 -0,859Body 0,276 -0,265Values in bold are different from 0 with a significance level alpha=0,05

0

5

10

15

20

25

0 100 200 300 400 500

Tem

pe

ratu

re (

°C)

Duration (h)

-0,996

At 100g/hL:S A F L A G E R W 3 4 / 7 0

Conditions Density (°P)Temperature

(°C)Pitching rate

(g/hL)

C1-P 16 12 50

C2-P 20 16 100

C3-P 20 16 200

C4-P 12 20 50

C5-P 16 20 50

C6-P 20 20 50

C7-P 16 20 25

C8-P 16 20 100

C9-P 16 16 100

C10-P 12 20 100

C11-P 12 12 25

C12-P 12 16 50

C13-P 20 16 25

C14-P 20 12 100

0

1

2

3

4

5

6

7

8

Fruity

Floral

Phenolic

Sulfur

Alcohols

Other OFF NotesSweet

Bitter

Acidity

Warmth

Body

C1-P C2-P C3-P C4-P C5-P C6-P C7-P

C8-P C9-P C10-P C11-P C12-P C13-P C14-P

S U M M A R Y

To create your own unique beer:

Select the strain that works best for you

NEIPA: Safale™ S-33, K-97 or S-04

Change basic fermentation parameters (gravity, temperature, pitching rate) to tweekthe beer to your own liking

Safale™ BE-256

- changing parameters has a high impact

Saflager ™ W34/70

- changing parameters has a low impact

- neutral at higher temperatures!

CHECK THE FERMENTIS APP!

Fermentis.com

Thank you!

[email protected]

Documents

DIVERSIFY TO CREATE YOUR OWN UNIQUE BEER(S) BY YEAST