August 28, 2014
by suregork
16 Comments
While ale yeast and baker’s yeast belong to the same species, Saccharomyces cerevisiae, they have over time been adapted to different functions. Brewing with baker’s yeast is not a very common practice, nor generally recommend amongst brewers, mostly because these … Continue reading
August 8, 2014
by suregork
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I’ve been researching diacetyl formation and removal by brewing yeasts the past year(s), and we recently did some screening of various lager yeast (Saccharomyces pastorianus) strains for diacetyl production and subsequent transcriptional analysis of key genes in the isoleucine-valine catabolic … Continue reading
September 3, 2013
by suregork
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This is the second part of my mini-essay on diacetyl formation during beer fermentation. You can find the first part here. Most of the text is based on my recently published review on diacetyl in brewery fermentations, so have a … Continue reading
August 26, 2013
by suregork
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I’m happy to announce that my review on the formation and control of diacetyl during brewery fermentations has been published in the Journal of the Institute of Brewing. The review covers how diacetyl is formed during fermentation, what factors affect its … Continue reading
July 23, 2013
by suregork
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In this multi-part mini-essay, I thought I’d write a little about diacetyl (or 2,3-butanedione) and why it is an important flavor compound in beer. Most of the text is based on my recently published review on diacetyl in brewery fermentations, … Continue reading
April 26, 2013
by suregork
3 Comments
I’m really happy to announce that my manuscript entitled ‘Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer’s wort’ has been accepted for publication in the Applied Microbiology and Biotechnology journal. As … Continue reading