Fermentation and yeast have always been key drivers when it comes to innovation in beer production. However, that role is even more pronounced today, explains JoAnne Carilli-Stevenson, global key account manager at White Labs.
Craft Brewing is a global phenomenon and not just because of the growth or number of new breweries. It’s because of the new styles of beer being created due to innovation and creativity in fermentation.
Fermentation and yeast have always driven innovation in beer production, but today it is even more than it has been in the past. Just look at the number of new beer styles in The World Beer Cup. In 2008, there were 91 categories and by 2017 there were 101 including Experimental Beers categories for Wild Beers, Sake-Yeast Beer, Field Beer, Wood & Barrel Ages Sour Beer and Mixed Culture Brett Beer.
When reviewing the style guidelines for these types of beers, it is apparent the impact of fermentation on these styles and you can identify the trends.
Sour beers
The evolution of natural acidity develops a balanced complexity. The acidity present is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash or in fermentation by the use of various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and attributes of age.
The trends and opportunities with these beers are various production methods – kettle sours, primary and secondary fermentation, new bacteria and yeast isolation to produce acidity.
Mixed culture and Brett beers
Acidity resulting from Brettanomyces fermentation results in a complex flavor profile. Brettanomyces character, at low to high levels, should be present and expressed as horsey, goaty, leathery, phenolic, fruity and/or acidic aromas and flavors. Here, primary fermentation is more common with usage in common beer styles like saison and IPA.
Experimental beers
Experimental beers are any beers that are primarily grain-based and employ unique and unusual techniques and/or ingredients. A minimum of 51% of the fermentable carbohydrates must be derived from malted grains. The overall uniqueness and creativity of the process and/or ingredients should be considered when evaluating these beers.
These beers are brewed with sake yeast or sake (koji) enzymes. The unique byproducts of sake yeast and/or koji enzymes should be distinctive and in harmony with other elements. Sake character may best be described as having mild fruitiness and mild earthiness, with mushroom and/or an umami protein-like character. A high amount of alcohol may be evident. The trends and opportunities are mainly cultures from other cultures and other beverages.
As the yeast craze continues, we also see more breweries working with wild yeast and spontaneous fermentation and we definitely cannot forget the haze craze, New England IPA
As a global yeast supplier since 1995, White Labs supplies breweries around the world with the yeast for all of these beers and we recently signed a distribution deal with Brew Culture to be able to supply these to the Canadian market. By making these strains more accessible to the Canadian breweries, they have the opportunity to be put their own mark on these beer styles, and that is exciting.
“Brew Culture was thrilled to be able to expand on our product line this spring when we partnered with White Labs Pure Yeast & Fermentation to become their Canadian distributor. Canadian brewers now have access to White Labs’ entire portfolio domestically,” Daniel Collins, president and founder of Brew Culture told us. “Our cold storage facilities in Ontario and British Columbia allow us to receive weekly bulk shipments to distribute across the country. This alone saves our customers hundreds of dollars on freight each shipment, and entirely eliminates any customs fees or headaches.
Sam Corbeil, brewmaster and co-founder of Sawdust City Brewing, also adds: “Having Brew Culture as the main supplier for White Labs in Canada has been great for Sawdust City. Their Ontario warehouse is just down the road, so accessing yeast when we need it has never been easier. It’s also opened up new partnership and collaboration avenues for us.
“We’ve already been able to work with White Labs on two unique and very fun projects. It’s only been a few months, so hopefully we’ll be able to grow this relationship further in the future. To have the opportunity to purchase yeast from the Canadian representative of a fantastic producer is exciting, and the added cost savings are a great bonus for our business. Dealing with a trusted supplier like Brew Culture is always a pleasure.” – explained Matt Tweedy, brewmaster and founder of Tooth and Nail Brewing Company.