1. Introduction

2. E2U study: rehydration or direct pitching, what is best?

3. Diversify to create your own unique beer(s) by YEAST (and

yeast hop interactions) and/or FERMENTATION PARAMETERS

• Impact of Temperature, Pitching rate & Density on the flavor profile

of Safale BE-256 and Saflager W34/70

• Yeast – Hop interactions

✓ NEIPA

✓ BRUT IPA

✓ Yeast - Single hop interactions: Yeast vs Cascade

Today,Lesaffre is...

R&D

PRODUCTION

SITES

6310,500

EMPLOYEES

2 billion euros

TURNOVER1 bread out of 3 in

the world made with

Lesaffre yeast

38 Baking CenterTM,

5 Culinary centers - Biospringer,

3 Fermentation nutrients labs

- Procelys,

1 The Farm - Phileo,

1 Plant Care Center - Agrauxine,

1 Powder Studio® - LIS.

49

APPLIED SCIENCE

CENTERS

in the world

10CENTERS

550EXPERTS

50 countries

LESAFFRE IS BASED IN

OUR PRODUCTS

ARE DISTRIBUTED

OF KNOW-HOW

165 years

in 185

countries

+ than 70 nationalities

Our fermentation know-how serves 4 business sectors...

We work for the world of fermented beverages:

beer, wine, cider, spirits and potable ethanol.

YEAST & YEAST DERIVATIVES

Yeast is a (sexual) organism of 4-8 µm (fungus)

Most well-known species: Saccharomyces cerevisiae

Yeast can be used for a variety of purposes:

In the presence of oxygen and nutrients yeastmultiplies (propagation)

In the absence of oxygen, yeast produces alcohol(s),CO2 and aromas (fermentation)

Diagram of yeast cell

Budding yeast

• fermented drinks (beer, wine, cider, spirits, others)

• bread dough (rising & nutritional quality)

• healthcare products for people, animals and plants

• bioethanol and new green chemistry products

+ O2

- O2

28 ATP

+ Lacto’s

Carbon dioxideEthanol / alcohol

Sugar

Yeast

Glucose and fructose(180g/gmol)

Ethanol

(46 g/mol)

Carbon dioxide

(44 g/gmol)

180 g 92 g 88 g

+ Energy(2 ATP)

Fermentable sugars

Glycerol

Lactic acid

Acetic acid

Biomass

Ethanol + C02

Residual sugars

Fermentation

Dextrins, Maltotriose

Succinic acod

Starch

Enzy

mes

Mas

hin

g

4-vinylguaiacol (4-VG)

SO2

Domestication and Divergence of Saccharomyces cerevisiae Beer YeastsBrigida Gallone, Jan Steensels, Troels Prahl, ..., Guy Baele, Steven Maere, Kevin J. Verstrepen. Cell 166, 1397–1410, September 8, 2016.

• S e x u a l re p ro d u c t i o n• Po i n t m u t a t i o n s• I n D e l s• C h a n g e s i n l e v e l o f

p l o i d y• G e n e t i c re c o m b i n a t i o n• H G T

Improving industrial yeast strains: exploiting natural and artificial diversityJan Steensels, Tim Snoek, Esther Meersman, Martina Picca Nicolino, KarinVoordeckers & Kevin J. Verstrepen

Saccharomyces cerevisiae(ale yeast)

Saccharomyces pastorianus(lager yeast)

WolphinFalse Killer Whale x Dolphin

LigerLion x Tiger

Peppermintwatermint x spearmint

Saccharomyces cerevisiae x Saccharomyces eubayanus

• Pure cultured yeast

• Propagated in dedicated state-of-the art facilities

• Fed-batch process on a balanced medium based on molasses

• Aerobic conditions to maintain maximum yeast growth

• Propagation process is stopped at the optimal moment to shape the yeast

to its best physiological state for both drying and fermentation.

• Each yeast has its own dedicated process

24

Migration

Replication

Spindel

Segregation,

Cytokinese

Division

Growth

Yeast duplication in the fermenter

Yeast Shaping

Stabilized membrane

Active dry yeastglucose

glucoseMaltose Maltoseglucose

Fresh YEAST, Dried Ready to Go

“Doors” are open for sugar assimilation

Before drying

• 25-30% dry matter

• Smooth surface

After drying

• 94-96,5% dry matter

• Uneven surface (membrane intact)

Gx6000

Active dry yeastmicrogranulates(~1mm)

Gx26

• vacuum-packed: preserve from oxygen and moisture

• shelf life: 3 years

Malt

Hops

Yeast

Boiling

Fermentation maturation

Water

Yeast

refermentation

30

Similar kinetics and final attenuation

31

Similar f locculation characteristics

Parameter Liquid yeast Active dry yeast

(11 brews) (ref brew) (brew test)

Estery 3.85 - 5.00 4.95 4.98

Fruity 3.54 - 5.00 5.00 5.43

Floral 1.75 - 2.90 2.60 2.73

DMS 1.75 - 2.60 2.35 2.10

Sweetiness 3.55 - 4.55 4.03 4.03

Biterness 3.60 - 4.80 4.50 4.30

Astringency 3.00 - 4.50 4.45 4.45

Roundness 3.30 - 4.30 4.00 4.20

32

Aromatic profile (BRI trials) / Expert Sensory panel (35 tasters)

Scores were given in range 0-10 for 8 parameters

•

•

•

•

•

•

•

•

Ale yeasts (SafAle™) Target : > 4 mio cells/ml

Pitching rate: 50 – 80 g/hl

Lager yeasts (SafLager™)Target : > 8 mio cells/ml

Pitching rate: 80-120 g/hlMalt

Hops

Active dry yeast

Boiling

Fermentation & maturation

refermentation

Active dry yeast(SafAle™ F-2)

Water

Sprinkle the yeast on liquid

surfaceGently stir Wait 30 min.

Pitch into the fermentation

vessel

Ale (SafAle™)25 – 29 °C

Lager (SafLager™)21 – 25 °C

Temp. afterrehydration and before

pitching

Maximumtime before

pitching

4 °C 18 h

20 °C 6 h

25 °C 4 h

Valid for any type of dry yeast

Fill fermenter with wort at T = 21 - 29°C (depending on strain)

Sprinkle the yeast directly on the wort

surface

Fill fermenter with wort at fermentation

temperature

3 lager yeasts (SafLager™):• S-23• S-189• W34/70

11 ale yeasts (SafAle™):• US-05• S-04• K-97• BE-256• S-33• T-58• WB-06• F-2*• BE-134• HA-18 • LA-01 (New!)

Sachets of 11,5 g

Sachets of 500 g

Boxes of 10 kg

39

.G

ravi

ty (

°P)

Time (days)

(FG) Final Gravity

15

X

Apparent attenuation @ end of fermentation:OG-FG

OG

(OG) Original Gravity

x 100 = %AA

100 % pilsner malt 15 P25 IBU (α-iso acids) Pitch 50g ADY/hLT = 23 C

43

Glucose

Maltose

Maltotriose

Sugar composition (% w/w) in a typical wort:- Glucose: 10-15- Maltose: 50-60- Maltotriose: 10-20- Complex / higher sugars: 15-20

E B C t u b e s , 1 8 P w o r t ( 1 0 0 % p i l s n e r m a l t ) ,

Te m p e ra t u r e : 2 0 ° c f o r A l e s , 1 2 °C f o r l a g e rs f o r 4 8 h , t h e n 1 4 °C

0

2

4

6

8

10

12

14

16

g/LDP1-DP2

DP3

DP4

DP5-DP7

Lager Ale

Glucose, Maltose

Maltotriose

Dextrins

Tetraoses

K-97

WB-06

T-58

S-33

S-23

S-189

W-34/70

US-05

BE-256

S-04

BE-134

HA-18

SafAle™ BE-134• Belgian style saison (> dry beer)• Diastaticus• High apparent attenuation (~ 89%)• Prefers T > 20 C• Produces phenolic flavors (e.g. 4-VG) • Non-flocculent (remains in the beer)• S. cerevisiae var diastaticus

• Produces amyloglucosidase (AG)• Breaks down starch/dextrins into

fermentable sugars• Not for refermentation!!!

→

4-vinylphenol

4-vinylguaiacol

Vo

lati

les

(pp

m)

•

S-04

HA-18

Lager yeasts (SafLager™)• Similar kinetics, apparent attenuation• Limited diversity in residual sugars• Limited diversity in aroma formation• Comparable alcohol tolerance• Fast flocculation

Ale yeasts (SafAle™):• Great diversity in kinetics & apparent attenuation• Great diversity in residual sugars• Great diversity in aroma formation• Great diversity in alcohol tolerance• Great diversity in flocculation characteristiscs