1. Production and Use of Dried Beer Yeast

2. Lallemand’s core activity
Development, production and marketing of…
Yeast
Bacteria
…and their derivatives

3. Yeast and Bacteria Applications
Bread
& Baked Goods
Beer
Animal Nutrition & Health
Wine
Human Nutrition
& Health
Distilled Spirits
& Fuel Ethanol
Plant Care
Savoury
& Bio Nutrients

4. Brewer’s ADY Available in different package sizes 500g vacuum pack
11g vacuum sachets

5. Yeast Culture Collection
Short term storage
Agar slants
Long term storage
Liquid nitrogen -196°C
Freezer -80°C
The integrity and characteristics of the yeast remain intact

6. Dried Beer Yeast Production
Molasses, Water,
Salt, Acids,
Trace Elements,
Vitamins
Molasses, Water,
Salt, Acids,
Trace Elements,
Vitamins
Culture Media
Molasse, Water
Nutrients
Washing Water
-1ºC – 7ºC
Lab Cultures
3 Steps
Pre Culture
2 Steps
Seed Yeast
Fermentation
Separation
Seed Yeast
Receiver
Commercial
Fermentation
Washing Water
-1 ºC – 7 ºC
Commercial Yeast
Receiver
Separation

7. Yeast Propagation Batch propagation Fed Batch
All nutrients are in fermenter up front
Alcohol and little yeast is produced
Fed Batch
Carbohydrates and nitrogen are added at a certain flow rates
Aerobic propagation => Alcohol decreases, yeast production

8. Main Goals of Propagation
Biomass Production
Aerobic growth feeding & aeration
Yeast conditioning for drying
Protein content feeding rate
Matured cells feeding rate
Trehalose enrichment stress
Unsaturated fatty acids aeration
Sterols (Ergosterol) aeration

9. Dried Beer Yeast Production
Dryer
RVF
Extruder
-1 ºC – 7 ºC
Extrusion
Drying
Screening
Vacuum Packaging
Emulsifier QC
NaCl
Shipping
Filtration
(RVF)
Commercial Yeast
Receiver

10. Quality Control Viability (Methylene blue, YPD)
Vitality (Clinitest, Ankom-System)
Wild Yeast (Lysine, LWYM, LCSM)
Bacteria (PCA, MRS, UBA, SDA)
Petite mutants (TTC)
Beer fermentation
DNA fingerprinting

11. Typical Analysis Dry weight: 93-95% Viability:  5 x 109 / gram
Wild yeast: <1 per 1 million yeast cells
Bacteria: <1 per 1 million yeast cells
Recommended pitching rate: 100g – 200g per hl

12. Rehydration Step 1 (Ale Yeast)
Sprinkle the yeast on the surface of ten (10) times its weight clean, sterilized (boiled) tap water at 30 – 35 C
DO NOT STIR !!!
Leave for 15 Min. undisturbed at 30 – 35 C
Foam or no foam is no indication of vitality

13. Rehydration Step 2 (Ale Yeast)
After 15 Min. stir gently until all yeast is suspended
Leave undisturbed for another 5 Min.
Attemperate in steps (5 min) of 10 Celsius degree to the temperature of the wort by mixing aliquots of wort

14. Rehydration Step 3 (Ale Yeast)
After attemperation inoculate without delay
Pitching rate: 1 g/L
Aeration of wort is not necessary

15. Bottle conditioning

16. Why Bottle Conditioned?
Longer shelf-life
Complexity of flavors
Crafty aspect
Fresh flavor

17. How to Bottle Condition?
Add fermentable sugars to green beer
Bottle beer
Production of CO2 under pressure
Parameters to consider:
Yeast dosage
Priming sugar
Temperature

18. Yeast Sources Yeast carried over from primary fermentation
Fermenting wort (Krausen)
Cropped yeast slurry added post filtration
Revitalize cropped yeast
Propagated yeast added post filtration
Dry yeast added post filtration or without filtration

19. Bottle conditioning The ideal yeast Alcohol tolerant Stress resistant
CO2 production
Firm sediment
Adequate flavour profile
Reproducibility
Easy dosage
Active
Strain
Dry Yeast
Advantage!

20. Advantages of Using Dry Yeast
Flexibility – always available
Easy shipping and storage
Consistent cell count for easy dosage
Cells rich in sterols and unsaturated fatty acid – ready to divide
Selected strains

21. How to Use Dry Yeast for Bottle Conditioning?
Weight the right amount (cell number per g known)
Rehydration
In water
In beer
In priming solution
Pitching
Mixing
Bottling

22. Priming Sugars
Glucose/dextrose
Sucrose
Wort

23. This Study Yeast (1g per L ≈ 5 x 106/ml) Beer Bottle conditioning
Nottingham ale yeast, neutral flocculent
Windsor ale yeast, fruity medium flocculent
BRY-97 ale yeast, neutral flocculent
CBC-1 selected yeast, neutral flocculent
Munich wheat beer yeast low flocculent
Beer
Wheat beer 5% ABV
Bock beer 9% ABV
Priming
Glucose (10g per L)
Wort 12°P (100mL per L)
Bottle conditioning
1 week at 19 ºC
3 weeks at 11 ºC

24. Tasting Results Wheat Beer

25. Tasting Results Bock Beer

26. Bottle conditioning – Wheat Beer residual sugar analysis
10 g/L Glucose
100 ml wort/L

27. Bottle conditioning – Bock Beer residual sugar analysis
10 g/L Glucose
100 ml wort/L

28. Bottle conditioning flavour analysis

29. Bottle conditioning flavour analysis

30. Wheat Beer and Glucose Addition Post Conditioning
Gr. beer
Munich
Windsor
Nottingham
BRY-97
CBC1
Apparent attenuation [%] 83 87 86
Real attenuation [%] 68 71 70
Alcohol [Vol. %]
5.42
6.24
6.18
6.20
6.04
6.11
CiS [Mio/ml]
5.6
1.9
0.03
0.06
0.1
Total cells [Mio/ml] -
30.4
42.8
9.4
12.3
31.7
Viable cells [%]
81.4
75.7
81.3
74.5
71.9 x3

31. Wheat Beer and Wort Addition Post Conditioning
Gr. beer
Munich
Windsor
Nottingham
BRY-97
CBC1
Apparent attenuation [%] 83 84
Real attenuation [%] 68
Alcohol [Vol. %]
5.42
5.58
5.61
5.27
5.6
CiS [Mio/ml]
0.5
Total cells [Mio/ml] -
10.9
17.7
9.2
11.1
14.2
Viable cells [%] 87
81.4
82.1
80.4
84.3

32. Bock Beer and Glucose Addition Post Conditioning
Gr. beer
Munich
Windsor
Nottingham
BRY-97
CBC1
Apparent attenuation [%] 88 89
Real attenuation [%] 72 73
Alcohol [Vol. %]
8.93
9.51
9.57
9.60
9.55
CiS [Mio/ml] 19
4.7
0.6
2.8 17
Total cells [Mio/ml] - 65 70 68 49 75
Viable cells [%]
39.0
12.5
10.3
24.7
21.6
9.9 x3

33. Bock Beer and Wort Addition Post Conditioning
Gr. beer
Munich
Windsor
Nottingham
BRY-97
CBC1
Apparent attenuation [%] 88 87
Real attenuation [%] 72 71
Alcohol [Vol. %]
8.93
8.61
8.62
8.58
8.67
8.78
CiS [Mio/ml] 19
0.5
0.9
1.5
7.7
1.3
Total cells [Mio/ml] - 75 59 58 52 56
Viable cells [%]
39.0
10.8
14.4
31.5
30.9
14.9 x2

34. Summary Bottle conditioned beers scored higher
Using wort for priming is more stressful for the yeast – less cell division and no production of alcohol
Bottle conditioning of high alcohol beers is more stressful for the yeast – less cell division, lower viability and less settling
High alcohol beers scored higher with glucose as a priming agent
More residual sugars in high alcohol beers and even more when wort is used

35. How to Pick the Right Yeast?
Consider the type of beer to bottle condition
Consider the type of priming to be used
BRY-97 displayed signs of stress under all conditions
Tasting scores for Nottingham were worse after conditioning
The use of Munich, Windsor and CBC-1 resulted in the highest tasting scores

36. TUM Munchen – Weihenstephan
Acknowledgments
TUM Munchen – Weihenstephan
Andreas Marshall
Hubertus Schneiderbanger
Josef Englmann
Sylvie Van Zandycke