Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

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.     

Physicochemical characterization of sahti,an ‘ancient’ beer style indigenous to Finland

Sahti, a strong, unhopped farmhouse beer flavoured with juniper, is still actively brewed in rural areas in Finland. Presented here is the first comprehensive analysis of the physical and chemical properties of this unique beer style. Twelve sahti samples from the southwest of Finland were analysed and, while properties varied, the beers generally had high levels of alcohol (mean = 7.9% ABV) and high residual extract (mean = 9.5°P). Foam stability was negligible, as is typical for the style, and glycerol concentrations at 3.1 – 4.7 g L^?1 were higher than in reference beers (commercial lager, wheat beer and porter). These features may be attributed to the very high gravity conditions employed in brewing sahti beers. Bitterness levels were relatively low (3–13 IBU) owing to the absence or moderate use of hops. All samples contained detectable levels of the clove‐like compound 4‐vinylguaiacol owing to the use of baker's rather than brewer's yeast for brewing. Concentrations of higher alcohols and esters were high, with many individual aroma compounds being above the normal flavour thresholds. Results have highlighted the uniqueness of this style of beer in comparison to commercially available beers and have contributed to our understanding of the reasons for the particular sensorial properties of this traditional beer style. Copyright © 2015 The Institute of Brewing & Distilling     

Effect of waxy flour blends on dough rheology and bread quality

Although much research has been conducted on wheat flour dough rheology, the principal focus has been the role of the protein fraction. Starch is the main component of flour and plays a key role in dough dynamic properties, particularly during heating. This study assesses the effect of two different waxy flours, a durum and a bread wheat, and their blends with commercial bakers' flour on dough rheology during heating with a concurrent investigation into baking performance. Both waxy flour blends produced similar effects on dough rheological behaviour despite differences in protein content, acting to delay gelatinisation and reduce storage modulus. The main effects in bread were to increase loaf expansion during baking and reduce loaf firmness. It is postulated these effects are largely water mediated, with the higher swelling ability of the waxy starch granules reducing overall water availability and driving complete gelatinisation to higher temperatures.     

Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus

Two distinct genetic groups (Saaz and Frohberg) exist within the hybrid Saccharomyces pastorianus (S. cerevisiae × S. eubayanus) taxon. However, physiological/technological differences that exist between the two groups are not known. Fermentative capability of the parental S. eubayanus has likewise never been studied. Here, 58 lager strains were screened to determine which hybrid group they belonged to, and selected strains were characterized to determine salient characteristics. In 15 °P all‐malt wort fermentations at 22 °C, Frohberg strains showed greater growth and superior fermentation (80% apparent attenuation, 6.5% alcohol by volume in 3–4 days) compared to all other strains and maintained highest viability values (>93%). Fermentation with S. eubayanus was poor at the same temperature (33% apparent attenuation, 2.7% alcohol by volume at 6 days and viability reduced to 75%). Saaz strains and S. eubayanus were the least sensitive to cold (10 °C), though this did not translate to greater fermentation performance. Fermentation with S. eubayanus was poor at 10 °C but equal to or greater than that of the Saaz strains. Performance of Saaz yeast/S. eubayanus was limited by an inability to use wort maltotriose. [¹⁴C]‐Maltotriose transport assays also showed negligible activity in these strains (≤0.5 µmol min^?1 g^?1 dry yeast). Beers from Saaz fermentations were characterized by two‐ to sixfold lower production of the flavour compounds methyl butanol, ethyl acetate and 3‐methylbutyl acetate compared to Frohberg strains. Higher alcohol and ester production by S. eubayanus was similar to that of Frohberg strains. Copyright © 2013 John Wiley & Sons, Ltd.     

Creation of reduced fat foods: Influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions

The impact of calcium-induced fat droplet aggregation on the microstructure and physicochemical properties of model mixed colloidal dispersions was investigated. These systems consisted of 2 wt% whey protein-coated fat droplets and 4 wt% modified starch granules heated to induce starch swelling (pH 7). Optical and confocal microscopy showed that the fat droplets were dispersed within the interstitial region between the swollen starch granules. The structural organisation of the fat droplets within these interstitial regions could be modulated by controlling the calcium concentration: (i) at a low calcium concentration the droplets were evenly distributed; (ii) at an intermediate calcium concentration they formed a layer around the starch granules; (iii) at a high calcium concentration they formed a network of aggregated droplets. Paste-like materials were produced when the fat droplets formed a three-dimensional network in the interstitial region. The properties of fat droplet–starch granule suspensions can be modulated by altering the electrostatic interactions to alter microstructure.     

Social support as a moderator of the relationship between recent history of depression and smoking cessation among lower-educated women.

We examined psychosocial mechanisms linking recent history of depression and subsequent short-term smoking cessation. Our sample included lower-educated women smokers who registered for a brief cessation intervention (registrant panel; n = 1,198), and a quasicontrol panel not participating in the intervention (population panel; n = 682). Women were surveyed by telephone every 6 months for a period of 2 years, measuring psychosocial variables (motivation, self-efficacy, perceived stress, and social support) and self-reported smoking status (7-day abstinence) at each point. In both panels, smoking rate and self-efficacy were strong independent predictors of subsequent cessation, but recent history of depression (as measured 6 months earlier) was not a significant predictor. However, among only the registrant panel, the effects of recent history of depression were significantly moderated by social support. Recently depressed women who had higher levels of perceived social support were as likely to quit subsequently as women who did not have a recent history of depression. The determinants of successful quitting among lower-educated women differ between those who seek assistance and those who do not.