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Microbe New To Science Found In Self-Fermented Beer (sciencemag.org)
sciencehabit writes: In May 2014, a group of scientists took a field trip to a small brewery in an old warehouse in Seattle, Washington -- and came away with a microbe scientists have never seen before. In so-called wild beer, the team identified a yeast belonging to the genus Pichia, which turned out to be a hybrid of a known species called P. membranifaciens and another Pichia species completely new to science. Other Pichia species are known to spoil a beer, but the new hybrid seems to smell better.
Their investigation offered a proof-of-concept for a new methodology for studying spontaneously fermented beers -- especially since the brewmaster admitted that like many brewers making wild beers, "he had no idea what microbes were living in the barrel staves that had inoculated his beer."
The scientists dubbed the new hybrid Pichia apotheca -- which is Greek for "warehouse."
Their investigation offered a proof-of-concept for a new methodology for studying spontaneously fermented beers -- especially since the brewmaster admitted that like many brewers making wild beers, "he had no idea what microbes were living in the barrel staves that had inoculated his beer."
The scientists dubbed the new hybrid Pichia apotheca -- which is Greek for "warehouse."
There are several varieties of beer, (lambics come to mind in particular). that use "wild caught" yeast. This is instead of being inoculated with a standard yeast strain. It's pretty difficult to tell exactly what yeast and other microbes you've caught, so each batch often ends up different. Often the microbes in addition to yeast can add sour or fruity type flavors, but really, the brewer typically does not know exactly which microbes are in the brew.
... "professional" brewers do know exactly what's in their beer?
Yes. And even serious amateurs do. Modern beer fermentation practice is to use fermentation conditions that are sterile (or nearly so) and the introduction of a very specific yeast strain, chose for the specific result desired.
On my desk in front of me is a vial of White Labs WLP099, Super High Gravity Ale Yeast. This strain, WLP099, will provide the exact type of fermentation I want. White Labs, one of the best brewing yeast companies, maintains sterile labs and propagation systems to maintain their extensive library of strains.
Starships were meant to fly, Hands up and touch the sky - Nicky Minaj
Producing such beers typically requires maintaining an historical process, at a fixed location, since the colonization conditions are uncontrolled yet very specific for the product. Its difficult to introduce innovation without risking the result.
One Belgian lambic brewer needed to move out of their historic wooden structure for a larger one, so they dismantled the old building and re-erected it in pieces inside new one, to provide the same environment as much as possible.
Starships were meant to fly, Hands up and touch the sky - Nicky Minaj