New yeasts-new brews: Modern approaches to brewing yeast design and development

Brian Gibson (Corresponding Author), J.-M.A. Geertman, C.T. Hittinger, Kristoffer Krogerus (Corresponding Author), D. Libkind, E.J. Louis, Frederico Magalhães (Corresponding Author), J.P. Sampaio

    Research output: Contribution to journalArticleScientificpeer-review

    105 Citations (Scopus)


    The brewing industry is experiencing a period of change and experimentation largely driven by customer demand for product diversity. This has coincided with a greater appreciation of the role of yeast in determining the character of beer and the widespread availability of powerful tools for yeast research. Genome analysis in particular has helped clarify the processes leading to domestication of brewing yeast and has identified domestication signatures that may be exploited for further yeast development. The functional properties of non-conventional yeast (both Saccharomyces and non- Saccharomyces) are being assessed with a view to creating beers with new flavours as well as producing flavoursome non-alcoholic beers. The discovery of the psychrotolerant S. eubayanus has stimulated research on de novo S. cerevisiae * S. eubayanus hybrids for low-temperature lager brewing and has led to renewed interest in the functional importance of hybrid organisms and the mechanisms that determine hybrid genome function and stability. The greater diversity of yeast that can be applied in brewing, along with an improved understanding of yeasts' evolutionary history and biology, is expected to have a significant and direct impact on the brewing industry, with potential for improved brewing efficiency, product diversity and, above all, customer satisfaction.
    Original languageEnglish
    Article numberfox038
    Number of pages13
    JournalFEMS Yeast Research
    Issue number4
    Publication statusPublished - Jun 2017
    MoE publication typeA1 Journal article-refereed


    • beer
    • flavour
    • yeast


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