of Blending Yeast Cultures Chris White Australian National - PowerPoint PPT Presentation

Not So Pure: The Art and Science of Blending Yeast Cultures Chris White Australian National HombrewersConference Adelaide, Oct 13, 2016

White Labs Locations San Diego, CA USA Asheville, NC USA Copenhagen DK Boulder, CO USA Davis, CA USA Hong Kong

ANHC FUN 2008 Melbourne Yeast for High Gravity Fermentations 2010 Melbourne Lager Yeast 2012 Melbourne Yeast Strain Selection 2014 Canberra Yeast Wrangling: Yeast Culturing at Home 2016 Adelaide Blending Yeast Lab Experiments Examples of Blends Yeast Genomics

THESE GUYS SAID YOU MUST USE PURE YEAST!

Yeast as used in Brewing now All brewing yeast is currently non-GMO Ale Yeast • Original brewing strain - Saccharomyces Lager Yeast cerevisiae • Natural hybrid - • Top ferment * Saccharomyces • Warmer fermentation pastorianus temps (Saccharomyces • Wide strain variety Other Strains carlsbergensis) • • Saccharomyces uvarum Bottom ferment • • Saccharomyces Colder fermentation bayanus temps • • Saccharomyces Limited strain variety eubayanus *Saccharomyces pastorianus = Saccharomyces cerevisiae + Saccharomyces eubayanus. 5

Unique Properties of Brewers Yeast Asexual reproduction by budding • Little to no sporulation • Therefore mating is rare • Polyploid • Phenol Flavor Negative • Stress tolerant • Flocculate • Hundreds of different, stable strains currently used industrially • These properties also make them well suited for blending 6

The ‘Real’ Significance of Yeast: Flavor Glycerol NAD+ Glycerol Fig 2.3 Yeast: The Practical Guide to Beer Fermentation, White and Zainasheff 2010 7

Why are Strains so Important: Flavor • Alcohol • Higher (fusel ) alcohols • Esters • Diacetyl • Sulfur • Acetaldehyde • Phenolic compounds *Different Yeast strains make different amounts Different Beers often require different yeast strains 8

Lab Experiments with Blends

Option A Option B Goal: Alcohol/ Goal : Flavor Attenuation Use :2 or more Use :Flavor Yeast Flavor Yeast and Alcohol Yeast When :Add at beginning When : Add at of fermentation staggered intervals

OPTION A: FLAVOR WLP300 WLP380 WLP380 WLP830 50% 50% 70% 30% German Hefeweizen Weizen dunkelbock OG 13.4 FG 2.8 (Aventinus type) 79% attenuation (WLP380) Servomyces used OG 18.3-5.0 Fermentation temp.: 63F to 68F 1 wort additions, 1 yeast Brewer Comments: addition (blended) 3 Day fermentation, first generation Brewer Comments: Not re-pitched Very balanced flavors, good phenolic, nothing Good weizen flavor, diminished overbearing. as the yeast flocculated out. Balanced and more complex than previous Would do 60/40 blend next batches using WLP300. Banana flavors were time. not as strong and other phenolics balanced the profile.

OPTION A: FLAVOR 50% 50% WLP5019 WLP001 OG 1st: 1.048 - 1.010 Honey Ale Mixed Strain Profile Comments: 100% % of Each Strain First used last year for Hop15. Liked 80% flavor profile of WLP5019, but too 60% WLP5019 40% WLP001 malty. Used WLP001 for dryness. 20% Blend gave desired profile, used for 5 0% generations. #3 was ‘ perfect ’ . Generation 1 Generation 4 Generation 5 Generations 4 & 5 produced desired Yeast Pitch Number flavor and attenuation, even though data shows a change in collection percentage.

A NEW EXPERIMENT Sp Speci ecial Th Thanks to: Karen Fortmann

CLEAN ALE WITH SAISON WLP001 WLP565 50 50 60 40 30 70 10 90

Fermentation Data Gravity Reading Turbidity 3.5 0.6 0.5 3 WLP001 WLP001 Degrees Plato 0.4 2.5 WLP565 WLP565 OD 600 0.3 40/60 40/60 2 50/50 50/50 0.2 70/30 70/30 1.5 0.1 90/10 90/10 1 0 Day Day Day Day Day Day Day Day Day Day Day Day 5 6 7 8 9 10 5 6 7 8 9 10

Fermentation Data Apparent Strain Alcohol Alcohol Apparent Bitterness Calories Color pH RDF attenuation (v/v) (w/w) extract units WLP 6.12 4.81 87.09 1.7 25 172.58 5.36 4.27 71.83 001 WLP 6.08 4.78 87.95 1.56 29.05 169.85 4.96 4.03 72.49 565 40/60 6.32 4.97 89.85 1.34 29.95 172.22 5.02 4.2 74.02 50/50 6.33 4.98 90.28 1.28 29.35 171.68 4.66 4.19 74.35 70/30 6.27 4.94 89.89 1.32 30.15 171.01 5.12 4.14 74.03 90/10 5.99 4.7 87.92 1.54 34.35 167.18 5.21 4.1 72.44 Fermentation temp = 18 C for 3 days then finish at 20 C

Esters and VDKs Acetaldehyde Strain Diacetyl Ethyl Iso-Amyl Ethyl Ethyl Acetate Acetate Hexanoate Octanoate 001 42.325 105.371 18.95 0.689 0.071 0.594 565 20.678 17.755 46.962 2.5185 0.2385 1.661 40/60 39.818 79.785 20.288 0.9085 0.1025 0.582 50/50 31.505 50.171 30.664 1.282 0.151 1.0045 70/30 35.209 105.765 34.236 1.533 0.188 1.767 90/10 37.763 114.649 42.369 2.253 0.318 1.8735

Do you have an specific descriptive Please rank the beers from most words for the following? phenolic to least phenolic A) B) C) D) E) F) Two of these are very similar with what they are inoculated with, which ones are they?

6 5 WLP 565 Two of these are very similar with what 90/10 4 they are inoculated 50/50 with, which ones are they? 40/60 70/30 3 90/10 and 50/50 2 WLP 001 1

WLP 001 WLP 565 90/10 40/60 70/30 50/50

Examples of Blended Yeast Fermentations

A BIG BLEND White Labs beer made with 96 yeast strains ◦ Produces lots of complex flavors and aromas ◦ Phenolic and banana characteristics most apparent ◦ Culture re-pitched into multiple different brews

Frankenstout

WHITE LABS YEAST BLENDS

WHITE LABS YEAST BLENDS

WHITE LABS YEAST BLENDS

WLP200 WLP200 Best of Both Worlds Yeast Blend Blend of WLP001 of WLP002

TODAY’S EXAMPLE : THANKS BREWERS! OG 1.046 Colour 6.4 EBC 64L batch - split 3 ways at knock out. Best Malz Pilsen - 91.4% Best Malz Munich Dark - 5.4% Weyermann Acidulated - 3.2% STARTER/PITCH METHOD: Mash pH 5.4 ’4 PurePitch of each yeast were put into 2 separate 1.5 L starters and weighed (minus the flask Mash temp 67 ° C - 60 minutes weight). When adding to the fermentors 2 thirds of Thin decoction mash out 75 ° C - 10 minutes the starters (by weight) were added to a fermentor each, the remaining third of each starter was put into Target OG 20 IBU's third fermentor .’ Simcoe 45 minute addition -Kieren Vercoe

TODAY’S EXAMPLE : THANKS BREWERS! WLP001 100% WLP029 100% WLP001-WLP029 50-50 Ferment Ferment Ferment 3 days at 16°C 3 days at 16°C 3 days at 16°C 3 days at 18°C 3 days at 18°C 3 days at 18°C 2 days at 20°C 5 days at 20°C 5 days at 20°C 9 Days to Terminal Gravity 6 Days to Terminal Gravity 3 days at 14°C 5 days to Terminal Gravity FG 1.008- 5% ABV FG 1.095- 4.8% ABV FG 1.0085- 4.9% ABV Other Comments: Flocculation? Sensory? Other Combinations?

Genomics of Brewers Yeast will help you to develop Yeast Blends

A NEW FUTURE FOR DEVELOPING BLENDS? Cell , Volume 166, Issue 6, p1397 – 1410.e16, 8 September 2016 Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts Brigida Gallone, Jan Steensels, Troels Prahl, Leah Soriaga, Veerle Saels, Beatriz Herrera-Malaver, Adriaan Merlevede, Miguel Roncoroni, Karin Voordeckers, Loren Miraglia, Clotilde Teiling, Brian Steffy, Maryann Taylor, Ariel Schwartz, Toby Richardson, Christopher White, Guy Baele, Steven Maere, Kevin J. Verstrepen ‘Here , we describe the high-quality sequencing, de novo assembly, annotation, and extensive phenotyping of 157 S. cerevisiae strains used for the industrial production of beer, wine, bread, spirits, saké, and bioethanol, in their natural ploidy. Our data reveal that industrial yeasts are genetically and phenotypically distinct from wild strains and stem from only a limited set of ancestral strains that have been adapting to man-made environments .’

4-Vinyl Guiacol

SPECIAL THANKS TO THESE HOMEBREW OUTLETS FOR CARRYING WHITE LABS YEAST IN AUSTRALIA Brew Your Own At Home Dave's Home Brew Mashematics Hoppy Days Brewing Supplies Full Pint Brewmart Brewing Supplies Home Make It ESB Brewing Supplies Sydney Homebrew Supplies Bett-A-Brew Beer & Wine Making Supplies Keg King AND Artisan Brewing Pty Ltd AND The Wheatsheaf Hotel and Pirate Life Brewing And many other great breweries using White Labs Yeast in Australia

Questions? The Yeast Vault