Evaluation of a Beer Brewed with an Isolated Microbe via GC/MS-FID and Sensory Analysis
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In most brewery operations few strains of yeast used, with most breweries using a proprietary strain. Though recently a movement has grown to use wild yeasts, also known as yeasts that haven’t been cultured in a lab. This study aims to find a wild yeast that is suitable for brewing by creating a uniquely flavored beer. The determination of the yeast was done by comparing a strain isolated from apples with two commercial available strains (S-04 and S-05), chemically with Flame ID, and with the use of a panel of tasters. 6 compounds were tested with the GC/MS: acetaldehyde, ethyl acetate, isoamyl alcohol, isoamyl acetate and ethyl hexanoate; while three specific flavors were tested by the panelists: fruity, floral and plant-like. The isolated yeast was found to produce a beer of 4-5% ABV in two weeks, while also creating a beer with a fruity aroma. This study contributes to the overall genetic diversity of known yeast strains which can be used by brewers of all kinds to create a beer with unique qualities.