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 …

Yeasts directly impact the efficiency of brewery fermentations as well as the character of the
beers produced. In recent years, there has been renewed interest in yeast selection and …

The world of beer is a rich tapestry woven with diverse styles, each with its unique character.
Lager, known for its crispness, ferments at lower temperatures, while ale, at warmer ones …

Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers,
this product category offers economic benefits in the form of a growing market and often a …

De novo sourdough cultures were here assessed for their potential as sources of yeast
strains for low-alcohol beer brewing. NGS analysis revealed an abundance of ascomycete …

Beer is a biotechnologically produced beverage that results from the anaerobic fermentation
of the sugars contained in cereals such as barley or wheat. Such fermentation is mainly …

Brettanomyces yeasts have gained popularity in many sectors of the biotechnological
industry, specifically in the field of beer production, but also in wine and ethanol production …

An unknown interspecies Saccharomyces hybrid,“Muri,” was recently isolated from a “kveik”
culture, a traditional Norwegian farmhouse brewing yeast culture. Here we used whole …

The continuous usage of single Saccharomyces cerevisiae strains as starter cultures in
fermentation led to the domestication and propagation of highly specialized strains in …

The field of genetic engineering was born in 1973 with the “construction of biologically
functional bacterial plasmids in vitro”. Since then, a vast number of technologies have been …