{"id":90714,"date":"2018-03-15T07:55:11","date_gmt":"2018-03-15T13:55:11","guid":{"rendered":"https:\/\/www.craftbeer.com\/?p=90714"},"modified":"2018-04-18T15:22:18","modified_gmt":"2018-04-18T21:22:18","slug":"breweries-experiment-local-wild-beer-yeast","status":"publish","type":"post","link":"https:\/\/www.craftbeer.com\/craft-beer-muses\/breweries-experiment-local-wild-beer-yeast","title":{"rendered":"Breweries Experiment with Local Wild Beer Yeast"},"content":{"rendered":"

Yeast has always had a bit of a \u201cbad boy\u201d reputation, dating back to ancient times. Yeast (leaven) is mentioned 39 times in the Bible<\/a>, almost always to represent sin or evil.<\/p>\n

Fortunately, brewers saw things differently. Hieroglyphics suggest that Egyptians first used yeast to make fermented beverages<\/a> 5,000 years ago. The rest of the civilized world eventually followed, expanding local craft beer options with both spontaneous wild yeasts \u2013 think Belgian Lambics \u2013 and then cultivated yeasts. Things really took off in 1883<\/a> when a Danish chemist figured out how to isolate and consistently produce reliable beer yeast.<\/p>\n

(READ: Great American Beer Bars 2018<\/a><\/strong>)<\/p>\n

Discovering New Local Wild Yeast<\/h2>\n

As with many brewing passions, everything that is old can be new again. CraftBeer.com has reported<\/a> on several innovative independent brewers resurrecting wild yeasts, and new research at the University of North Florida comes at a time when this wild yeast trend is intensifying.<\/p>\n

\u201cThere is a rapidly-growing interest among craft breweries to use new strains and species of yeast, as well as bacteria, to introduce new and unique flavors to their beer,\u201d says Dr. Michael Lentz<\/a> about his recently concluded study, \u201cIsolating Wild Yeast Strains.\u201d His research found 13 possible local wild strains, which he ranked for possible brewing applications. \u201cMy research and that of many other laboratories tries to understand the biology and biochemistry behind the unique flavors produced by these new yeasts,\u201d he says.<\/p>\n

The significance of his findings with local wild yeast is of biblical scope for craft brewers everywhere. Where wild yeast can lead to off-flavors if it invades a brew line uninvited, when it’s properly controlled, new wild yeasts enable brewers to make beer that is uniquely their own with a new local — and even seasonal — ingredient. For beer drinkers, these innovative wild yeast flavors could be their next remarkable craft discovery.<\/p>\n

Local Wild Yeast Sets Breweries Apart<\/h2>\n

\u201cI think brewers are always looking for something new and unique for their beers, be it a new hop varietal or product, or a new strain of yeast,\u201d says James Howat, co-founder, Chief Beer Officer and blender at Black Project Spontaneous & Wild Ales<\/a> in Denver. \u201cThe cool thing about wild, isolated strains is that you can have something that is both truly local and also proprietary to you.\u201d<\/p>\n

The brewery has garnered accolades for its unique wild yeast, often sour, creations. Its Lambic-style, open, flat vessel system to cool wort \u2013 called a \u201ccoolship<\/a>\u201d \u2013 has netted one silver and two bronze medals at The Great American Beer Festival since 2016. Howat says his interest in the isolation of wild strains began when he was a homebrewer. He still uses two of the strains, which he has grown in a commercial lab.<\/p>\n

(READ:\u00a0What Makes a Sour Beer Taste Sour?<\/a><\/strong>)<\/p>\n

\u201cThe cool thing about wild, isolated strains is that you can have something that is both truly local and also proprietary to you.\u201d James Howat, Black Project Spontaneous & Wild Ales<\/p><\/blockquote>\n

\u201cAt this point, with Black Project, we aren’t making any beers with isolated yeast \u2013 wild or not \u2013 but all of our beers undergoing spontaneous fermentation means that we have a mix of likely many dozens or even hundreds of strains that are present in the environment of our brewery and the air around it,\u201d Howat adds.<\/p>\n

Eric Lumen, head brewer and co-owner at Green Room Brewing<\/a> in Jacksonville Beach, Florida, has a keen interest in brewing with locally-sourced yeasts and other ingredients, such as honey. As grains and hops cannot be grown well in Florida, he sees yeast as a significant point of differentiation.<\/p>\n

\u201cYeast is really a way for a brewery to distinguish themselves,\u201d says Lumen. \u201cAll breweries have access to pretty much the same raw ingredients, and yeast control can set a unique and interesting flavor to a product. We were able to produce a beer brewed with 100 percent locally-sourced yeast that tasted great and that our clientele enjoyed.\u201d<\/p>\n

(LEARN:\u00a0Beer Styles Study Guide<\/a><\/strong>)<\/p>\n

Brewers See Opportunities for Local Wild Yeast<\/h2>\n

\"Aardwolf
Michael Payne at Aardwolf Brewing Co. in Jacksonville sees opportunities for experimenting with local wild beer yeasts. (Aardwolf Brewing Co.)<\/figcaption><\/figure><\/p>\n

Dr. Lentz works with nearby Green Room to provide locally-sourced yeasts. He cites Lumen\u2019s work to use a Brettanomyces strain of yeast \u2013 “Brett” for short \u2013 to make a standout IPA sourced from loquat fruit. In his study, Dr. Lentz finds \u201ca small but significant portion” of Brett isolates “are likely to be useful and interesting to the commercial or home brewer.”<\/p>\n

Still, Brett is not for every brewer. Some of that biblical bias has accompanied the strain down through the ages. Michael Payne, owner and head brewer at Jacksonville’s Aardwolf Brewing Company, and whom Dr. Lentz also cited for their work with wild yeasts, said that \u201ca lot of\u201d breweries are afraid of Brett. With good reason: Dr. Lentz describes the strain as “unconventional,” and it can become invasive if uncontrolled on a brew line.<\/p>\n

But Payne saw this yeast as an opportunity. He said his brewery sourced some of their sour cultures from the local Cowford Ale Sharing Klub (CASK) homebrew club, which likely included wild strains. This eventually morphed into a lab-grown yeast.\"\"<\/a><\/p>\n

\u201cOur house Brettanomyces strain is sort of an exception in that it started out as a lab culture, but after being used as the primary fermentation yeast for our San Marco Sour ale for several years, it has noticeably mutated, becoming both more reliable and efficient at fermenting and developing a distinct house character,\u201d explains Payne.<\/p>\n

(TRAVEL: 9 Themed Beer Festivals<\/a><\/strong>)<\/p>\n

Happily for their customers, Aardwolf uses Brett for good. Its taps feature a well-rounded assortment of yeast-influenced, traditional and barrel-aged craft beers.<\/p>\n

Howat at Black Project cautions that brewing wild yeast beers on a commercial scale takes \u201ca bit of insanity\u201d\u2013 especially using the coolship fermentation method, which uses open vats. Much like traditional Lambic, the beer is fermented spontaneously from particles and wild, airborne microbes. The slow fermentation follows a very long and different profile of microbial progression than other types of sour beer production.<\/p>\n

\u201cThe amount of waste, amount of beer we end up dumping, the amount of space required, and the amount of time required shocks a lot of my friends that brew at or own other breweries that are focused on making ales or lagers,\u201d Howat says. \u201cIt is just a different kind of brewing and a different way of thinking of things. It is also certainly not the most growth or profit-focused type of brewery one could start.\u201d<\/p>\n

Despite such challenges, yeast-centric brewers report they would not have it any other way. Henry Ford once said, \u201cEnthusiasm is the yeast that makes your hopes shine to the stars.” It’s clear that this life view also motivates some brewers to make unique beers.<\/p>\n","protected":false},"excerpt":{"rendered":"

Research into wild local beer yeast by Dr. Michael Lentz at the University of North Florida could help brewers break new ground.<\/p>\n","protected":false},"author":2148,"featured_media":90999,"sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[4295],"class_list":["post-90714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-craft-beer-muses","tag-beer"],"acf":[],"yoast_head":"\nBreweries Experiment with Local Wild Beer Yeast Based on New 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