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

精酿啤酒行业引领着酿造业的发展，并将新的和被遗忘的啤酒风格推向市场。在不太知名的啤酒中，使用非传统微生物发酵的啤酒在市场上越来越受欢迎。虽然这些类型主要是在比利时开发的，但本项目旨在调查，识别和了解在安大略省发现的具有潜在应用于受控混合发酵的本地和非本地微生物。了解、识别和提高这些微生物性能的能力对啤酒产品的质量和一致性至关重要。在这个项目中，阿姆斯特丹酿酒公司和多伦多大学将识别和了解野生微生物的行为，并调整本地菌株，以开发具有新感官特性和一致性的啤酒。这些领域的进步不仅将使加拿大的阿姆斯特丹酿造公司受益，而且将为加拿大和安大略省的精酿啤酒行业带来更多的兴趣，使其更好地参与其他市场的竞争和贸易。

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.