Classification and study of local microorganisms for controlled mixed fermentation of beer

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The craft beer sector leads the brewing industry in developing and bringing new and forgotten styles of beer tothe market. Among the less-well-known styles, beers fermented using nontraditional microorganisms areseeing a surge in popularity in the market. While these styles have been mainly developed in Belgium, thisproject aims to survey, identify, and understand the indigenous and non-indigenous micro-organisms found inOntario that have potential applications in controlled mix fermentations. The ability to understand, identify,and improve the performance of these microorganisms is of paramount importance for quality and consistencyof beer products. In this project, Amsterdam Brewing Co. and the University of Toronto will identify andunderstand the behaviour of wild microorganisms and adapt indigenous strains to develop beers with novelorganoleptic properties and consistency. Advancements in these areas will not only benefit AmsterdamBrewing Co. in Canada but will bring more interest in the Canadian and Ontario craft beer industry setting it tobetter compete and trade in other markets.