Microbial Ecology of Mixed Fermentation in Craft Beer Production

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Most beer on the market today is fermented with brewer's yeast, Saccharomyces cerevisiae. However, mixed fermentation beers, fermented with a variety of wild yeast and bacteria, include sought-after craft beer styles. A steady rise in popularity of these styles has led breweries worldwide to produce their own mixed fermentation beers. Some of these use a unique 'house culture' of wild yeasts and bacteria.The challenge with producing these styles is that they require fermentation and aging of up to three years. The fermentation process proceeds by a poorly understood succession of unknown wild yeasts and bacteria. Procedures have not been standardized and lack of reproducibility leads to production losses and inconsistent product quality. The goals of this partnership, between The Establishment Brewing Co. and the University of Calgary, are to elucidate the microbial ecology of the extended fermentation process, enabling standardization and improved and consistent product quality.In Alberta, the growth of small and independent breweries contributes to economic diversification, a key objective of the provincial government. This partnership will benefit Canada by enhancing professional standards and the international competitiveness of the Canadian brewery sector.