Enhancement of beer flavor by a combination of pichia yeast and different hop varieties
AssigneeChr. Hansen A/S
InventorsSofie Sarens, Jan Hendrik Swiegers
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Abstract
In the beer fermentation process, Pichia spp. yeast strains can be combined with normal beer yeast strains and with different hop varieties to produce synergistic effects, including the increased production in the fermentation product of esters, e.g., increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate, and ethyl octanoate. Additionally, the Pichia spp. strain interacts differently with different hop varieties, such that the flavor profile of beer can be tuned by employing different combinations of Pichia spp. strains and hops.
Claims15
A method of brewing beer comprising the steps of
- a) providing a wort;
- b) adding at least one hop variety to obtain a hopped wort;
- c) fermenting the hopped wort with a first yeast strain, wherein the first yeast strain is a Pichia spp. yeast strain;
- and
- d) fermenting the hopped wort with a second yeast strain to obtain a beer, wherein the second yeast strain belongs to the genera Saccharomyces or Brettanomyces.
The method according to claim 10, wherein the Pichia Kluyveri strain is selected from the group consisting of Pichia kluyveri PK-KR1 and Pichia kluyveri PK-KR2 as deposited on 24 Aug. 2006 at the National Measurement Institute, 541-65 Clarke Street, South Melbourne, Victoria 3205, Australia, by University of Auckland, School of Biological Sciences, Auckland 1142, New Zealand, under accession numbers V06/022711 and V06/022712, respectively, and mutants and variants thereof.
Dependencies are inferred from the claim text.