We do private investigations in the field of beer related microbiology and focus our research on yeast cultivation, isolation and the identification of yeast and bacteria. Due to our still ongoing efforts we built up a yeast database consisting of several hundred yeast strains and some bacterial strains as well. We use this yeast database to have a broad selection of different strains available because every yeast strain can influence a beer in its own way. We have a research blog where we discuss results of different experiments, share ideas and recipes or post about the successful isolation of a new yeast strains. You can find the blog by following to: eurekabrewing.wordpress.com
Fig 1: Micrograph of a Saccharomyces cerevisiae strain
On the other hand, another field of interests is spontaneous fermentation. This is a fermentation process of beer where no yeast is added artificially. The only microorganisms conducting the fermentation originate from the air or the equipment used to make these beers. The best known beer style made by spontaneous fermentation is the Belgian Lambic and its derivatives. Modern breweries nowadays use brewer’s yeast from the genus of Saccharomyces to ferment beer. Some breweries use lactic acid bacteria (Lactobacillus) to produce Berliner Weisse. A sour wheat beer originally brewed in Berlin. In recent years a lot of brewers begun to play around with different yeasts species to ferment beers. The biggest, newest player nowadays is Brettanomyces. This particular yeast is involved in the previously described spontaneous fermentation process and leads to the characteristic leathery, wild, funky, barnyard, medicinal aroma and taste in Lambics. Because there are only a limited number of Brettanomyces strains available we focus on isolating these yeasts from commercial beers to use them in our brewery. We previously managed to produce a beer which was entirely fermented by Brettanomyces. In Funk We Trust!
Fig 2: Micrograph of a Brettanomyces strain