The craft brewery industry is seeing increased innovation — and beer drinkers eagerly embrace these novel experiments. Brewers are turning to new, unique yeast profiles for distinctive drink styles.
“Whether a brewer chooses to ferment hot and quick or slow and cold is in large part a direct response to what microorganisms – i.e., yeasts – they select to turn their sugar water (aka wort, in beer-speak) into beer; and depending on the temperature and amount of yeast used, the same yeast profile can yield different flavors. Will a yeast profile influence the drinker’s experience?” reads an article in Sauce magazine. “The past several years have seen substantial innovation in the fermentation process leading to greater efficiency and efficacy.”
Yeast isolates used more and more by craft brewers include the lager-style Lutra kveik (kveik being the word for yeast in Norwegian). Kveik strains produce fruity, tropical-tasting beers. Another yeast rising in popularity among brewers is Sourvisiae, which produces a more sour flavor.
Read more (Sauce)