IPATEC   26054
INSTITUTO ANDINO PATAGONICO DE TECNOLOGIAS BIOLOGICAS Y GEOAMBIENTALES
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
FROM THE LAB TO THE CRAFT: BREWING TECHNOLOGY TRANSFER EXPERIENCIES IN ARGENTINA
Autor/es:
BRUZONE, C; BERTOLI, C; LIBKIND D; BURINI, J; LATORRE, M; EIZAGUIRRE, JI; TROCHINE A
Lugar:
San Carlos de Bariloche
Reunión:
Simposio; International Specialized Symposium on Yeasts 34 (ISSY34); 2018
Institución organizadora:
IPATEC
Resumen:
The discovery in 2011 of Saccharomyces eubayanus, the mother of the Lager yeast, hadmany scientific and technological implicancies, and opened the possibility to actively work together with the growing craft brewing industry in Argentina, particularly inBariloche. Initially, our main goal was to work with the brewers and help them getprepared to work with this special yeast, available only in liquid format; but that goalexpanded as it was clear that they lacked crucial knowledge on yeasts and theirmanagement in the brewery. The first approach to the industry was through a series oftheoretical and practical courses that included basic brewing science and some withfocus on yeast and fermentation. Currently we have an itinerant event of courses thatgoes through the country called Ciencia & Cerveza (Science & Beer). At the request ofbrewers and hop producers, high-level technological services from our Institute(IPATEC) were developed and made available. They included quality controls, yeastconservation and propagation; microbiological, sensory and physicochemical analysis,among others. Provision of different yeasts to Argentinean brewers was an importanttool for product differentiation given only dry yeast is still available in our country.Another strong point of transference includes assessing producers in management andre-pitching of yeasts, and helping brewers build their own QC labs. From this interactionwe developed a smartphone app (MicroBrew.AR) that simplify the task of assessingunder the microscope the quality and quantity of harvested yeast and pitchingcalculations. The interaction with the craft brewing industry become a clear synergyand multiple funding programs were obtained together, multiple analytical toolsbecome available for the brewers and many scientists are being trained in differentaspects of brewing science. In overall, we want to communicate our unique case ofacademic and technological outreach activities related to brewing science, in particularrelated to yeasts.