Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Francisco A. Cubillos, Brian Gibson*, Nubia Grijalva-Vallejos, Kristoffer Krogerus, Jarkko Nikulin

*Corresponding author for this work

Research output: Contribution to journalReview ArticleScientificpeer-review

13 Citations (Scopus)

Abstract

The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.

Original languageEnglish
Pages (from-to)383-398
Number of pages16
JournalYeast
Volume36
Issue number6
DOIs
Publication statusPublished - 1 Jun 2019
MoE publication typeA2 Review article in a scientific journal

Keywords

  • beer
  • domestication
  • flavour
  • identification
  • isolation
  • yeast

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