Malting and Brewing
|Project lead:||Dr. Yueshu Li, Canadian Malting Barley Technical Centre (CMBTC)|
|Funders:||Agriculture and Agri-Food Canada (AAFC): $110,000|
|SaskBarley Development Commission: $91,000|
|Brewing and Malting Barley Research Institute (BMBRI): $19,000|
Brewers around the world face a similar problem when it comes to brewing: premature yeast flocculation (PYF). This refers to what happens when yeast combines into clumps prematurely during fermentation, leading to undesirable beer quality and potentially substantial economic losses.
Previous studies have indicated that several factors involving malt and brewing can contribute to or cause PYF, but there are still outstanding questions about how it works.
This project aims to address that by studying PYF in the brewing process and identifying the factors that can trigger it. In particular, it will aim to identify the processing factors in malting that have the greatest impacts on the production of PYF positive malt and develop procedures to control these factors. It will also study the responses and interactions of different strains of yeast to PYF positive malt, and aim to improve test methods for quick assessment of malts with PYF potential.
The results generated from this project will benefit Canadian malting and brewing companies by helping to avoid production loss. These benefits will extend to the entire malting barley value chain as better testing methods and reduced losses create value. The results may also encourage more barley to be selected for malting use, particularly in years with less favorable growing conditions which lead to a higher load of microorganisms on barley kernels that in turn can trigger PYF.