Life Sciences Commons^™

Assessment Of Non-Saccharomyces Yeast Species As Secondary Fermenters In Beer, Paul J. Clark

Master of Science in Integrative Biology Theses

Secondary fermentation of beer is traditionally used to condition and refine the sensory profile of a beer. During methods such as barrel aging or lagering, the yeast continues to produce flavor-active compounds. Some methods include the intentional inoculation of microorganisms or the utilization of natural consortia associated with a barrel, fruit, or additive for the generation of desired sensory profiles. As unique products increase in popularity, brewers have begun to experiment with secondary fermentation using alternative yeast species as bioflavorants. To assess the viability of an organism’s application to brewing, the physiochemical properties of beer and their impact on the …