76. Isolating interesting wild Saccharomyces yeast strain for brewing applications

J. AKERBOOM (1); (1) Lost Rhino Brewing Company, Ashburn, VA, U.S.A.

Yeast, Fermentation, and Microbiology II
Saturday, October 10
8:30–10:15 a.m.
Grand 6–8

—This paper was recipient of a 2015 Best Paper Award

Saccharomyces yeast is the workhorse of the modern brewing world. Most of the yeast used for brewing belongs to two species, S. cerevisiae and S. pastorianus, although with the advent of very cheap sequencing and computational methods, the true classification might prove more complicated. The brewing industry is currently going through a period of extreme expansion, crowding the marketplace and pushing breweries to continuously differentiate by using new hop varieties and novel hop utilization techniques and focusing on new fermentables. Here we report on easy and straightforward laboratory methods to expand on the available yeast portfolio with personal isolates, concentrating on ease of application, speed, and success rate. Using these straightforward and relatively cheap screening methods we were able to isolate several novel yeast strains we use routinely in the brewery.

Jasper Akerboom received his B.S. and M.S. degree in Molecular Sciences in 2002. He finished his Ph.D. with Willem de Vos and John van der Oost at Wageningen University in the Netherlands, where he studied carbohydrate metabolism in extremophiles. He joined Howard Hughes Medical Institute in 2007 to work on biosensors for small molecule in vivo detection. He setup the Quality Assurance and Quality Control lab at Lost Rhino Brewing Company in 2011 and decided to join them full-time in 2013. He started his own yeast company, "Bright Yeast Labs LLC," selling hard-to-find yeast strains and authored more than 25 peer-reviewed articles.

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