Jasper A. Diderich

Reduction of off-flavour formation and improved α-oligoglucoside utilization enable use of Saccharomyces eubayanus as a novel lager brewing yeast

Abstract Lager beer, made by fermentation of barley malt using the hybrid yeast Saccharomyces pastorianus, is extremely popular worldwide. The low genetic variation of S. pastorianus strains limits the scope of development for novel lager beer types. The wild ancestor Saccharomyc...