Yeast: A Key to new Brewing Science

On the evening of 9 October 2019, RSC Belgium members and friends were treated to a most entertaining and informative talk from Professor Kevin Verstrepen, director of the Leuven Institute for Beer Research, professor in Genetics and Genomics at Leuven University, and Director of the VIB Centre for Microbiology. The event at took place at the British School of Brussels.

Prof. Verstrepen is best known for his research into the genetics of beer yeasts and the development of novel superior brewing yeasts for a variety of clients. As part of this research he and his team have rigorously tested and tasted some 250 (mainly) Belgian beers. Its a hard job, but someone has to do it!

While most consumers know that yeast is responsible for producing the alcohol in fermented beverages like beer and wine, few people realise that yeast also contributes greatly to the aroma of these products. Prof. Verstrepen took us through his research that focuses on characterising, comparing and understanding different industrial yeasts from across the world. Over the past years, his research team has collected thousands of yeast strains from various industries and locations, including some medieval breweries, distilleries and from many spontaneous fermentations.

Fermentation assays revealed enormous differences in aroma production, fermentation efficiency and stress tolerance. In addition, DNA analysis reveals the history and domestication of today’s yeasts, and also opened the doors to understanding and improving aroma formation. Using these resources, Kevin's team is producing several new, superior yeast variants with specific properties and aroma profiles , some of which are already used for commercial production of fermented beverages. In a parallel research effort, Prof Verstrepen is leveraging the power of high-throughput chemical analysis and the availability of large consumer databases with machine learning and AI to understand the chemistry behind aroma formation and subsequent consumer appreciation. 

The ultimate result was the first fact-based atlas of Belgian beer that allows cross-comparison between different beers.

The results of this extensive research are now available in a book 'Belgian Beer - Tested and Tasted - The Complete Guide' that provides objective science-based measures of beer parameters. The book can serve as an introduction to Belgian beer for the uninitiated; a reference for the seasoned Belgian beer fan; and encourages the reader to explore new beers based on the atlas. The ideal present for the beer lover in your life?