S41: We ferment with strains, not species

Brewers make a species decision very easily when they make beer.  If they are brewing an ale, they will use the yeast Saccharomyces cerevisiae.  If they are brewing a lager, they will use Saccharomyces pastorianus.  After they choose the species, it gets much more difficult.  Brewers can comb through hundreds of different yeast stains to find the one that will match the beer they are making.  Each strain makes a different range of flavor and aroma compounds.  Often the range of these compounds is not well understood, and will vary with different ingredients and brewing conditions. 

This seminar will discuss the diversity of yeast strains, and how they impact fermentation and the flavor profile of beer.  White Labs recently sequenced 96 of its brewers yeast strains.  This data, along with fermentation and sensory data from White Labs Brewing Co., will be used to understand the diversity of brewers yeast strains.