Third dimension: Interaction with raw materials

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Moderators

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José Pizarro

Fermentis Regional Sales Manager North America - East

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Kevin Lane

Fermentis Technical Sales Support Manager - Americas

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Bryan Kreiter

Fermentis Regional Sales Manager North America - Central

Webinars Cycle – Exploring the three dimensions of beer fermentation

For many years we looked at fermentation like a mystery box: “the brewer makes the wort and yeast makes the beer”. In the last years, academic research and new findings have led us to reconsider that brewers are, in fact, yeast shepherds.

In this cycle of webinars, we will explore the differences between different brewer's yeast strains (first dimension), the interactions between yeast and process parameters (second dimension), and the interactions between yeast and ingredients (third dimension) — an innovative approach to comprehend the three dimensions of the fermentation to target specific aromatic compounds.

Third dimension: interaction with raw materials

In this webinar, we will discuss the interaction between yeasts and hops. We will present two works: the first, an application study in which our strains are used to produce styles that require maximizing the aromatic expression of hops (NEIPA and Brut IPA). The second is a research study revealing how our range of yeasts interact with a single hop variety, which allows us to visualize the organoleptic synergies generated with each strain.

These studies constitute a novel approach in the study of biotransformation, based on the collection of data on finished products and not on potential enzymatic yeast activities.