2017 Master Brewers Conference
 
94. Initial investigation into the effect of yeast strain on the aroma profiles of barley and sorghum beers

Brett Serafini, Coastal Carolina University, Conway, SC, U.S.A.

Coauthor(s): Drew Budner, Coastal Carolina University, Conway, SC, U.S.A.

Poster
Yeast, Fermentation, and Microbiology

An increase in consumer interest in gluten-free products has extended into beer. There are several beers produced from gluten-free grains, especially sorghum. The beers produced from gluten-free grain have a distinct flavor, which is significantly different from beer produced from barley. Investigations into the chemical difference between beers made from these two different grain sources has been explored and some key differences have been identified. However, the effect of yeast strain on these aroma profiles has not been investigated. This study is an initial investigation into the effect of different yeast strains on beers brewed from sorghum malt. The aroma profile was sampled using SPME with chemical separation and identification and quantification using GCMS.

Brett Serafini is currently a student at Coastal Carolina University studying chemistry.

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