Tom Pugh Miller Brewing Company Purpose Provide a better understanding of The brewing process Types of brewing yeasts Attributes important to the brewer Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company ID: 1034924
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1. The Art of Brewing andThe Biology of Lager YeastTom PughMiller Brewing Company
2. PurposeProvide a better understanding of...The brewing processTypes of brewing yeastsAttributes important to the brewerKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
3. The Art of BrewingKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
4. Definition of BeerAn alcoholic beverage produced by the fermentation of sugar-rich extracts derived from cereal grains or other starchy materials.Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
5. History of BrewingMan has been making beer since the dawn of civilization.Where grain was grown, beer was made.Sumaria (4000 BC) SikaruEgypt (3000 BC) ZythumIndia (2000 BC) SuraChina (2000 BC) KiuKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
6. History of BrewingSumarian beer recipe3000 BCResembled liquid bread:Barley and EmmerSpices / fruitsNo HopsSafe, nutritious, and exhilarating beverage.Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
7. The Role of Yeast in BrewingUnwittingly, ancient brewers domesticated yeast.Selected yeast that made good beer. Deduced that yeast was important to make beer.Collect the creamy foam or sediment from one brew. Use it to pitch the next brew.Did not know what yeast was.Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
8. The Role of Yeast in Brewing1680 Antonie van Leeuwenhoek Observed yeast in beer.1837 - Cagniard LatourMicrobe is responsible for alcoholic fermentation.1839 -Justus von Liebig and Friedrich Wohler Alcohol is produced by a chemical process in which dead and decaying yeast participated.Satired Latour’s theory in Annalen der Chemie . . .Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
9. ….small animal which sips sugar through its snout, and excretes alcohol from its gut and carbonic acid from its urinary organ.Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
10. The Role of Yeast in Brewing1866 - Louis PasteurYeast was responsible for alcoholic fermentation.1883 - Emil Christian Hansen Developed pure culture techniqueIsolated pure cultures of brewing yeastsKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
11. Brewing YeastsKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
12. Types of Brewing YeastsTwo types of brewing yeasts, originally classified on flocculation behavior…Top-fermentingAle yeastWeiss yeastBottom-fermentingLager yeastKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
13. WeissAleLabLagerKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
14. Ale YeastPredominant brewing yeast prior to the mid-1800s.Displaced by lager yeastStrains are genetically more diverse - several originsWarm fermentation temperatures: 65 to 72 °F.Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
15. Weiss YeastBavarian origins - closely related.Produces beer that has spicy, clove, vanilla, and nutmeg flavor notes - POF.PAD1 gene phenylacrylic acid decarboxylaseDecarboxylation of ferulic acid forms 4-vinyl-guaiacol, which gives the characteristic clove flavor.Warm fermentation temperatures: 65 to 72 °F.Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
16. Lager YeastBavarian origin.1400s in Munich - cool fermentations (selective pressure)Taken to Pilsen and Copenhagen in 1840sPale malt, soft water, aromatic hopsBecame very popular - displaced ale yeastPopularity fueled by advances of Industrial RevolutionSteam power, refrigeration, railroads, pasteurization and filtration technologyStrains are closely related - common originsCool fermentation temperatures: 42 to 52 °FBeers are more delicate, clean, drinkable, and less aromatic.Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
17. TaxonomyAle and Weiss yeasts - Saccharomyces cerevisiaePolyploid and probably aneuploid.Non-matingSporulates poorly and poor spore viabilityLager yeast - Saccharomyces pastorianusS. cerevisiaeS. carlsbergensisS. uvarumSporulates very poorly - poor spore viabilityKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
18. Distinguishing CharacteristicsColony morphologyMicroscopic appearanceChain formationFermentation characteristicsFlocculation behavior / flavor compound profilesGrowth at 37 °CMelibiaseElectrophoretic karyotypingYeast 37 °C Melibiase POFLager - + - Ale + - -Weiss + - +Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
19. Distinguishing CharacteristicsDifficult to distinguish between different lager yeasts using conventional techniquesColony and cell morphologies similarFermentation characteristicsPCR - limited successElectrophoretic karyotyping Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
20. Genome Structure - Lager YeastAllopolyploid and probably aneuploid.TetraploidNatural hybridS. cerevisiae and S. bayanusS. cerevisiae and S. monacensisContains two types of chromosomesS. cerevisiae typeS. bayanus typeKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
21. Genome StructureGene order and function highly conservedSingle chromosome transfer experimentsGene length similar, but nucleotide divergence.Low levels of recombination between homeologuesGeneNt. IdentityAA. IdentityILV1 86 % 96 %ILV2 85 92MET2 84 94URA3 79 93Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
22. Electrophoretic KaryotypesLagerAleWeissLabXIIIVXV, VIIIVIIIIIXV, VIIIXIXVI, XIIIXII, XIVTCCLagerAleLabcerev.bayan.parad.pastor.XIIIVXV, VIIIVIIIIIX VIIIXIXVI, XIIIXII, XIVVKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
23. The Brewing ProcessKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
24. IngredientsMalted barleyCereal AdjunctHopsWaterKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
25. Malted BarleyTwo types of barley2-rowed6-rowedProvides fermentable sugars, flavor, and color.Malting process:SteepingGerminationKilningPurpose:Activate enzyme systemsPreserve for brewhouseKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
26. SteepingSoak, aerate, drain.2 daysKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
27. GerminationVentilated to remove CO2Repeated turning4 to 5 daysKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
28. Cereal AdjunctsTypes of adjuncts commonly used:Corn gritsRiceCorn syrups (high maltose and dextrose)Purpose:Additional source of fermentable sugarsLighter bodyKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
29. HopsSpice of beerProvides aroma and bitternessFlower (cone) of a vine-growing plantHumulus lupulusFemale triploidUsed as:Whole conesPelletsExtractsLupulin GlandsKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
30. HopsKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
31. The Brewing ProcessBrewhouseFermentationLageringStepPurposeStarchSugarsEthanolSugarsCarbonationFlavor maturationWort productionFlavor productionKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
32. The Brewing ProcessMalt MillMash TunCerealCookerLauter TunBrewKettleHot WortReceiverWortCoolerFermentationBrinkAerationLageringHopsKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
33. Mash Tun / Cereal CookerActivate malt enzymesConvert starch to fermentable sugarsKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
34. Lauter TunStrainerKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
35. Brew KettleSterilizationProtein coagulationHop extractionVolatile removalKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
36. The Brewing ProcessMalt MillMash TunCerealCookerLauter TunBrewKettleHot WortReceiverWortCoolerFermentationBrinkAerationLageringHopsKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
37. Wort CompositionCarbohydratesFermentableNon-fermentable73% FermentableKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
38. Wort CompositionFermentable Sugars** need to adjust to normal wortGlucoseFructoseMaltoseMaltotrioseKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
39. Wort CompositionAmino Acids (** adjust to normal wort)AlaArgAspGluGlyHisIleLeuLysMetPheProThrTyrValAsnGlnSerNot included: Cys (2 ppm) and Trp (50 ppm)Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
40. The Brewing ProcessMalt MillMash TunCerealCookerLauter TunBrewKettleHot WortReceiverWortCoolerFermentationBrinkAerationLageringHopsKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
41. FermentationYeast growthAlcohol and CO2Flavor compoundsLarge - 600,000 LKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
42. LageringCarbonationOff-flavor reductionKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
43. The Brewing ProcessMalt MillMash TunCerealCookerLauter TunBrewKettleHot WortReceiverWortCoolerFermentationBrinkAerationLageringHopsKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
44. Balanced GrowthYeast growth affects beer flavor.Need balance between yeast growth and beer flavor.The brewer needs...Desired flavor profile in desired time.Sufficient yeast crop for subsequent fermentations.Oxygen is growth limiting nutrient.Control pointKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
45. Yeast Metabolism During FermentationSugarsOxygenAmino AcidsGlucosePyruvateTCACycleEnergyCO2EthanolAcetaldehydeOrganic AcidsAmino AcidsUnsaturated Fatty AcidsSterolsEstersHigherAlcoholsVDKSulfurVolatilesMembranesKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
46. Higher AlcoholsFormed by the decarboxylation and reduction of a-keto acids.From amino acid anabolism and catabolism.Alcohol Amino Acid a-keto acidIsoamyl Leucine a-keto-isocaproateAmyl Isoleucine a-keto-3-methylvalerateIsobutanol Valine a-keto-isovaleratePropanol Threonine a-keto-butyrateAlcoholic, solventy, and fruity flavor notesKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
47. EstersClosely linked to lipid metabolism - growth.Reaction of an alcohol and fatty acid intermediateAcetate estersEthyl acetate solventy, fruity, sweetIsoamyl acetate bananaPhenethyl acetate roses, honey, appleFatty acid estersEthyl caproate apple, aniseedEthyl caprylate appleIsoamyl decanoate tropical fruitsFruity flavor notesKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
48. Vicinal DiketonesThreoninea-ketobutyratepyruvatea-acetolactatea-acetohydroxybutyrateIsoleucineValineDiacetylPentanedioneButtery, butterscotch flavorKindly provided by Tom Pugh and David Ryder of Miller Brewing Company
49. Thanks to David Ryder of Miller Brewing Companyand Tom Pugh, formerly of Miller Brewing Company,for providing this presentation to the Saccharomyces Genome Databasefor dissemination to the yeast community.