New yeasts could boost lager brewing

By Nicholas Robinson contact

- Last updated on GMT

A 1840s shipwreck could unearth benefits for modern day brewers
A 1840s shipwreck could unearth benefits for modern day brewers

Related tags: Brewing

Scientists behind the recreation of a 170-year-old shipwrecked beer in 2014 have developed hybrid lager yeasts in a bid to bring new flavours and quicker production techniques to the brewing industry.

Experts at the VTT Technical Research Centre of Finland, who salvaged beer from an 1840s shipwreck off the coast of the Åland Islands last year, hoped their development would revolutionise the sector's processes.

Recent studies

Lager has traditionally been produced using a reliable and cold-hardy Saccharomyces pastorianus yeast. However, recent studies showed that particular yeast was comprised of two species Saccharomyces cerevisiae and Saccharomyces eubayanus.

“These findings have opened up possibilities for researchers to create new, customised lager yeasts through selective mating of strains,” the researchers said.

New flavours

“This enables the production of new flavours of lager or the acceleration of the fermentation phase in lager production to take place.”

Following the research, VTT scientists developed hybrid yeasts with different properties.

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