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Researchers at the Universidad de Santiago de Chile have developed new lager yeast strains by combining wild yeast from Patagonia with traditional brewer’s yeast. This method produced strains with distinct aromas and increased alcohol output, leveraging genetic diversity to potentially expand lager flavor profiles.
Hybrids of wild Patagonian strains and traditional brewer’s yeast had mutations that enhanced alcohol production. Researchers Jennifer Molinet and Francisco Cubillos from the Universidad de Santiago de Chile have developed new yeast strains for lager beer production by combining wild yeast from Patagonia with traditional brewer’s yeast. Published in the journalon June 20, their study reveals that these hybrid yeasts can introduce unique flavors and aromas to lager beers.
Lagers, which represent more than 90% of the global beer market, are typically brewed at low temperatures. The range of flavors and aromas in lagers has been traditionally limited due to the minimal genetic diversity of the yeasts used. Currently, the industry relies on only two types of yeast, both of which are hybrids of the common brewer’s yeast FONDECYT program and ANID-Programa Iniciativa Científica Milenio – ICN17_022 and NCN2021_050.
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Wild yeasts from Patagonia could yield new flavors of lagers: Genetic mutations enhance alcohol productionNew strains of yeast for brewing lager beers, created by hybridizing wild strains of yeast from Patagonia with brewer's yeast, can yield novel flavors and aromas, reports a new study by Jennifer Molinet and Francisco Cubillos of the Universidad de Santiago de Chile, published June 20 in the journal PLOS Genetics.
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