BREWING WITH THE MOTHER OF THE LAGER YEAST IN PATAGONIA

JULIETA BURINI; JUAN IGNACIO EIZAGUIRRE; DIEGO LIBKIND

Bariloche

Simposio; 34TH INTERNATIONAL SPECIALIZED SYMPOSIUM ON YEASTS; 2018

International Commission for Yeasts (ICY)

Saccharomyces eubayanus is a criotolerant yeast native to Andean Patagonia. It was isolated in 2011 by the MABB, being the most recently described species within the genus Saccharomyces. Genetic studies confirmed that hybridization between this species and S. cerevisiae (Ale yeast) gave rise to S. pastorianus (Lager yeast, responsible for 96% of beer production worldwide). This discovery sparked interest in the scientific-technological sector due to the potential application of wild parental yeast as a starter culture in the brewing industry. From our laboratory we began to work to know its fermentative and organoleptic characteristics and to develop the starter cultures that could be transferred to the breweries. This labor forged a relationship between the scientific and the productive sector: prepare the industry to work with yeasts in liquid format (most of the craft breweries of Argentina only worked at that time with dry yeast), teach courses and instruct on the management and repitching of yeast, train on control of contaminants and perform checks in plant. Experiments were started with brewers on a semi-pilot scale (20-50 Lts) with S. eubayanus to learn its behavior outside the laboratory. In May 2017, the first 100% Argentine beer was launched in Bariloche, where 5 breweries in the area presented their own styles made with the wild yeast. In conjunction with a local brewerie, the low-alcohol beer ?Wild Lager Sauvage? was presented at the Ironman 70.3 Bariloche. Currently, through an agreement with the Chamber of Brewers of Bariloche (ACAB), beers are being made at scales of 150 to 1500 Lts with the Patagonian yeast. The transfer of starter cultures of Saccharomyces eubayanus to the industry results not only in obtaining innovative beers with greater productive differentiation, but also gives rise to the possibility of granting a regional character to the product, resulting in greater added value and a consequent competitive improvement for the sector.