Molecular measures of yeast exhaustion in commercial brewing

Beer production is only as good as the yeast that make it. When yeast are first pitched for brewing, they produce the desired fermentation productbeer. But, after numerous cycles of fermentation, the yeast become exhausted and produce beer with unwanted flavors and alcohol content. As such, the beer is no longer fit for consumption. Over time, the stress of fermentation causes unwanted effects on the yeasts genes, which ultimately compromises their beer-producing abilities. This project focuses on finding identifiers of exhausted yeast prior to their production of bad beer. If successful, brewers can use this knowledge to test their yeasts health and prevent exhausted yeast from tainting the production of good beer. This will save brewers time, energy, and money that is regularly lost on bad beer produced by exhausted yeast.

Faculty Supervisor:

Fraser Hof

Student:

Charlotte Dewar

Partner:

Phillips Brewing and Malting Co

Discipline:

Chemistry

Sector:

Agriculture

University:

Program: