Skip to main content
SpringerLink
Log in

Yeast Management

  • Chapter
  • First Online:
Brewing and Distilling Yeasts

Part of the book series: The Yeast Handbook ((YEASTHDB))

  • 3171 Accesses

Abstract

The overall process between brewing fermentations is collectively described as yeast management (this process does not apply to distilling because the yeast culture is normally only used once). Brewing yeast management includes strain storage (in a culture collection), propagation, cropping (also discussed in Chap. 13), culture storage and acid washing, and this leads to wort fermentation itself. This critical latter procedure is usually not regarded as yeast management and is discussed in Chaps. 6, 7, 13, 14 and 15. Distiller’s yeast can be purchased from manufacturers of baking and distilling yeasts. Today there are a number of specialized strains available depending on the particular fermentation and organoleptic profile desired in the fermented wort. Manufacturers of yeast for bakeries and distilleries aim for minimal alcohol production during the production process.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Institutional subscriptions

References

  • Anderson R (2012) One yeast or two? Pure yeast and top fermentation. Brewery Hist 149:30–38

    Google Scholar 

  • Bah S, McKee RA (1965) Beer-spoilage bacteria and their control with a phosphoric acid – ammonium persulfate wash. Can J Microbiol 11:309–318

    Article  CAS  PubMed  Google Scholar 

  • Bamforth CW (2012) Practical guides for beer quality: foam. ASBC Handbook Series. ASBC, St Paul, MN

    Google Scholar 

  • Bamforth CW, Lentini A (2009) The flavour instability of beer. In: Bamforth CW (ed) Beer: a quality perspective. Academic Press, Burlington, MA, pp 85–109

    Chapter  Google Scholar 

  • Boulton CA, Quain DE (1999) A novel system for propagation of brewing yeast. In: Proceedings of 27th congress of the European Brewery Convention, Cannes, pp 647–654

    Google Scholar 

  • Boulton CA, Quain DE (2001) Brewing yeast and fermentation. Blackwell Science, Oxford

    Google Scholar 

  • Casey PH, Chen ECH, Ingledew WM (1985) High-gravity brewing: production of high levels of ethanol without excessive concentrations of esters and fusel alcohols. J Am Soc Brew Chem 43:178–182

    Google Scholar 

  • Chan L-YL, Driscoll D, Kuksin D, Saldi S (2016) Measuring lager and ale yeast viability and vitality using fluorescence-based image cytometry. MBAA TQ 53:49–54

    Google Scholar 

  • Cheung HC, San Lucas FA, Hicks S, Chang K, Bertuch AA, Ribes-Zamora A (2012) An S/T-Q cluster domain census unveils new putative targets under Tel1/Mec1 control. BMC Genomics 13:664

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Chlup PA, Stewart GG (2011) Centrifuges in brewing. MBAA Tech Quart 48:46–50

    CAS  Google Scholar 

  • Chlup PL, Bernard D, Stewart GG (2007a) The disc stack centrifuge and its impact on yeast and beer quality. J Am Soc Brew Chem 65:29–37

    CAS  Google Scholar 

  • Chlup PL, Conery J, Stewart GG (2007b) Detection of mannan from Saccharomyces cerevisiae by flow cytometry. J Am Soc Brew Chem 65:151–155

    CAS  Google Scholar 

  • Chlup PL, Bernard D, Stewart GG (2008) Disc stack centrifuge operating parameters and their impact on yeast physiology. J Inst Brew 114:45–61

    Article  CAS  Google Scholar 

  • Cooper DJ, Stewart GG, Bryce JH (2000) Yeast proteolytic activity during high and low gravity wort fermentations and its effect on lead retention. J Inst Brew 106:197–201

    Article  Google Scholar 

  • Cooper DJ, Husband FA, Mills ENC, Wilde PJ (2002) Role of beer lipid-binding proteins in preventing lipid destabilization of foam. J Agric Food Chem 50:7645–7650

    Article  CAS  PubMed  Google Scholar 

  • Crabtree HG (1928) The carbohydrate metabolism of certain pathological overgrowths. Biochem J 22:1289–1298

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Cunningham S, Stewart GG (2000) Acid washing and serial repitching a brewing ale strain of Saccharomyces cerevisiae in high gravity wort and the role of wort oxygenation conditions. J Inst Brew 106:389–402

    Article  Google Scholar 

  • Debourg A, Van Nedervelde L (1999) The use of dried yeast in the brewing industry. In: Proceedings of European Brewery Convention Congress, Cannes, pp 751–760

    Google Scholar 

  • Douglas J (2003) Candida biofilms and their role in infection. Trends Microbiol 11:30–36. ISSN 0966-842X

    Article  CAS  PubMed  Google Scholar 

  • Dreyer T, Biedermann K, Ottesen M (1983) Yeast proteinase in beer. Carlsberg Res Commun 48:249–253

    Article  CAS  Google Scholar 

  • Fels S, Reckelbus B, Gosselin Y (1998) Why use dried yeast for brewing your beers? Brew Distil Int 29:17–19

    Google Scholar 

  • Finn DA, Stewart GG (2002) Fermentation characteristics of dried brewer’s yeast: effect of drying on flocculation and fermentation. J Am Soc Brew Chem 60:135–139

    CAS  Google Scholar 

  • Gadd GM, Chalmers K, Reed RH (1987) The role of trehalose in dehydration resistance of Saccharomyces cerevisiae. FEMS Microbiol Lett 48:249–254

    Article  CAS  Google Scholar 

  • Gosselin Y, Fels S (1998) Fermentation characteristics from dried ale and lager yeasts. Tech Q MBAA 35:129–132

    Google Scholar 

  • Hansen EC (1883) Undersøgelser over alkoholgjaersvampenes fysiologi og morfologi. II Om askosposedann elsen hos slaegten Saccharomyces. Meddelelser fra Carlsberg Laboratoriet. 2:29–104

    Google Scholar 

  • Harrison CJ, Hayer-Hartl M, Di Liberto M, Hartl F, Kuriyan J (1997) Crystal structure of the nucleotide exchange factor GrpE bound to the ATPase domain of the molecular chaperone DnaK. Science 276:431–435

    Article  CAS  PubMed  Google Scholar 

  • Helm E, Nohr B, Thome RSW (1953) The measurement of yeast flocculence and its significance in brewing. Wallerstein Lab Commun 16:315–325

    Google Scholar 

  • Hill AE, Stewart GG (2009) A brief overview of brewer’s yeast. Brewer Distil Int 5:13–15

    Google Scholar 

  • Holter H, Moller KM (eds) (1976) The Carlsberg laboratory, 1876–1976. International Service and Art, Copenhagen

    Google Scholar 

  • Jenkins DM (2011) The impact of dehydration and rehydration on brewing yeast. PhD thesis, University of Nottingham

    Google Scholar 

  • Jenkins D, Powell CD, Smart KA (2010) Dried yeast: impact of dehydration and rehydration on brewing yeast DNA integrity. J Am Soc Brew Chem 68:132–138

    CAS  Google Scholar 

  • Kara BV, Simpson WJ, Hammond JRM (1988) Prediction of the fermentation performance of brewing yeast with the acidification power test. J Inst Brew 94:153–158

    Article  Google Scholar 

  • Kirsop B, Doyle A (1990) Maintenance of microorganisms and cultured cells. A manual of food practice, 2nd edn. Academic Press, London

    Google Scholar 

  • Krogerus K, Gibson BR (2013) Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer’s wort. Appl Microbiol Biotechnol 97:6919–6930

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Kunze W (2014) Technology brewing and malting, 5th edn. VLB, Berlin

    Google Scholar 

  • Miller KJ, Box WG, Jenkins DM, Boulton CA, Linforth R, Smart KA (2013) Does generation number matter? The impact of repitching on wort utilization. J Am Soc Brew Chem 71:233–241

    CAS  Google Scholar 

  • Nielsen O (2005) Control of the yeast propagation process – How to optimize oxygen supply and minimize stress. MBAA Tech Quart 42:128–132

    Google Scholar 

  • Nielsen O (2010) Status of the yeast propagation process and some aspects of propagation for re-fermentation. Cerevisia 35:71–74

    Article  Google Scholar 

  • O’Rourke T, Godfrey T, West S (1996) Industrial enzymology, 2nd edn. MacMillan, London

    Google Scholar 

  • Osmond IHL, Lebor EF, Sharpe FR (1991) Yeast proteolytic enzyme activity during fermentation. In: Proceedings of European Brewery convention congress, Copenhagen, pp 457–464

    Google Scholar 

  • Pasteur L (1876) Études Sur La Bière. Gauthier-Villars, Paris

    Google Scholar 

  • Powell CD, Diacetis AN (2007) Long term serial repitching and the genetic stability of brewer’s yeast. J Am Soc Brew Chem 113:67–74

    CAS  Google Scholar 

  • Pratt-Marshall PL, Brey SE, de Costa SD, Bryce JH, Stewart GG (2002) High gravity brewing – an inducer of yeast stress. Brew Guard 131:22–26

    Google Scholar 

  • Pyke M (1958) The technology of yeast. In: Cook AH (ed) The chemistry and biology of yeasts. Academic Press, New York, pp 535–586

    Google Scholar 

  • Quain DE, Tubb RS (1982) The importance of glycogen in brewing yeasts. MBAA Tech Quart 19:29–33

    CAS  Google Scholar 

  • Quain DE, Thurston PA, Tubb RS (1981) The structural and storage carbohydrates of Saccharomyces cerevisiae: changes during fermentation of wort and a role for glycogen catabolism in lipid biosynthesis. J Inst Brew 87:108–111

    Article  CAS  Google Scholar 

  • Russell I, Stewart GG (1981) Liquid nitrogen storage of yeast cultures compared to more traditional storage methods. J Am Soc Brew Chem 39:0019

    Google Scholar 

  • Russell I, Stewart GG (eds) (2014) Whisky: technology, production and marketing, 2nd edn. Academic Press (Elsevier), Boston

    Google Scholar 

  • Samp EJ, Sedlin D (2017) Important aspects of controlling sulphur dioxide in brewing. MBAA Tech Quart 54:60–71

    Google Scholar 

  • Shardlow PJ (1972) The choice and use of cylindrico-conical fermentation vessels. MBAA Tech Quart 9:1–5

    Google Scholar 

  • Shardlow PJ, Thompson CC (1971) The Nathan system. Conical fermenters. Brew Digest 46(August):76–80

    Google Scholar 

  • Simpson WJ, Hammond JRM (1989) The response of brewing yeasts to acid washing. J Inst Brew 95:347–354

    Article  Google Scholar 

  • Sofie MG, Saerens C, Duong CT, Nevoigt E (2010) Genetic improvement of brewer’s yeast: current state, perspectives and limits. Appl Microbiol Biotechnol 86:1195–1212

    Article  Google Scholar 

  • Speers RA, Stokes S (2009) Effects of vessel geometry, fermenting volume and yeast repitching on fermenting beer. J Inst Brew 115:148–150

    Article  CAS  Google Scholar 

  • Stewart GG (1999) High gravity brewing. Brew Guard 128:31–37

    Google Scholar 

  • Stewart GG (2004) Chemistry of beer instability. J Chem Educ 81:963–968

    Article  CAS  Google Scholar 

  • Stewart GG (2009) Forty years of brewing research. J Inst Brew 115:3–29

    Article  CAS  Google Scholar 

  • Stewart GG (2015) Chap 2: Yeast quality assessment, management and culture maintenance. In: Hill AE (ed) Brewing microbiology: managing microbes, ensuring quality and valorising waste. Elsevier Woodhead, Oxford, pp 11–29

    Chapter  Google Scholar 

  • Stewart GG (2017) Brewer’s yeast propagation – the basic principles. MBAA Tech Quart 54:125–131

    Google Scholar 

  • Stewart GG, Russell I (2009) An introduction to brewing science and technology, series III: Brewer’s yeast, 2nd edn. The Institute of Brewing and Distilling, London

    Google Scholar 

  • Stewart GG, Hall AE, Russell I (2013) 125th Anniversary review: developments in brewing and distilling strains. J Inst Brew 119:202–220

    Article  CAS  Google Scholar 

  • Stoupis T, Stewart G, Stafford RA (2002) Mechanical agitation and rheological considerations of ale yeast slurry. J Am Soc Brew Chem 60:58–62

    CAS  Google Scholar 

  • Stoupis T, Stewart GG, Stafford RA (2003) Hydrodynamic shear damage of brewer’s yeast. J Am Soc Brew Chem 61:219–225

    CAS  Google Scholar 

  • Strevey D (2014) Taking control of cone to cone pitching in the Craft Brewery. Dan Strevey, Cellar Manager, Avery Brewing Company, Avery Brewing, 4910 Nautilus Ct, Boulder, CO 80301

    Google Scholar 

  • Wellman AM, Stewart GG (1973) Storage of brewing yeasts by liquid nitrogen refrigeration. J Appl Microbiol 26:577–583

    CAS  Google Scholar 

  • Young L, Cauvain SP (2007) Technology of breadmaking. Springer, Berlin, p 79

    Google Scholar 

  • Zheng X, D’Amore T, Russell I, Stewart GG (1994) Factors influencing maltotriose utilization during brewery wort fermentations. J Am Soc Brew Chem 52:41–47

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. International Centre for Brewing and Distilling, Heriot Watt University, Edinburgh, Scotland, UK

    Graham G. Stewart

  2. GGStewart Associates, Cardiff, Wales, UK

    Graham G. Stewart

Authors
  1. Graham G. Stewart
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 2017 Springer International Publishing AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Stewart, G.G. (2017). Yeast Management. In: Brewing and Distilling Yeasts. The Yeast Handbook. Springer, Cham. https://doi.org/10.1007/978-3-319-69126-8_12

Download citation

Publish with us

Policies and ethics

Search

Navigation