Enhancement of beer flavor by a combination of Pichia yeast and different hop varieties

Patent metadata

Field	Value
Publication number	US-10544385-B2
Application number	US-201615348576-A
Country	US
Kind code	B2
Filing date	Nov 10, 2016
Priority date	Sep 2, 2011
Publication date	Jan 28, 2020
Grant date	Jan 28, 2020

Abstract

It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.

First claim

The invention claimed is:

1. A method of brewing beer comprising the steps of
(a) adding at least one hop variety to a wort to obtain a hopped wort;
(b) fermenting the hopped wort with a first yeast strain, wherein the first yeast strain is a Pichia kluyveri yeast strain; and
(c) fermenting the hopped wort with a second yeast strain to obtain a beer, wherein the second yeast strain belongs to the genera Saccharomyces or Brettanomyces,
wherein the use of a Pichia kluyveri yeast strain in step (b):
increases the content of at least one flavor compound selected from the group consisting of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl octanoate and ethyl decanoate by at least 50% as compared to a beer produced via a comparable method but without the use of the Pichia kluyveri yeast strain, and/or
increases the content of the thiol 3 mercaptohexyl acetate by at least 10% as compared to a beer produced via a comparable method but without the use of the Pichia kluyveri yeast strain.

2. The method according to claim 1 , wherein steps (b) and (c) are carried out sequentially.

3. The method according to claim 2 , wherein the fermenting in step (b) is for at least 12 hours prior to the onset of step (c).

4. The method according to claim 1 , wherein step (b) and step (c) are carried out at the same time by co-inoculation with the first yeast strain and the second yeast strain.

5. The method according to claim 1 , wherein the fermenting in step (c) is for at least 24 hours.

6. The method according to claim 1 , wherein the at least one hop variety is selected from the group consisting of Saaz, Nelson Sauvin, Cascade and Amarillo.

7. The method according to claim 1 , wherein the fermenting in step (b) is carried out at between about 12° C. and 28° C.

8. The method according to claim 7 , wherein the fermenting in step (b) is carried out at between about 20° C. and 22° C.

9. The method according to claim 1 , wherein the Pichia Kluyveri strain is selected from Pichia kluyveri PK-KR1 with accession number V06/022711, Pichia kluyveri PK-KR2 with accession number V06/022712, and mutants of either of these.

10. The method according to claim 1 , wherein the second yeast strain is selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces pastorianus and Brettanomyces bruxellensis.

11. The method according to claim 1 , wherein the beer is a low-alcohol, reduced-alcohol or non-alcohol beer.

12. The method according to claim 1 , wherein when the hop variety is any variety selected from the group consisting of Ahtanum, Amarillo, Apollo, Cascade, Centennial, Chinook, Citra, Cluster, Columbus, Crystal, Eroica, Galena, Glacier, Greenburg, Horizon, Liberty, Millenium, Mount Hood, Mount Rainier, Previously Presentedport, Nugget, Palisade, Santiam, Simcoe, Sterling, Summit, Tomahawk, Ultra, Vanguard, Warrior, Willamette, Zeus, Admiral, Brewer's Gold, Bullion, Challenger, First Gold, Fuggles, Goldings, Herald, Northdown, Northern Brewer, Phoenix, Pilot, Pioneer, Progress, Target, Whitbread Golding Variety (WGV), Hallertau, Hersbrucker, Saaz, Tettnang, Spalt, Feux-Coeur Francais, Galaxy, Green Bullet, Motueka, Nelson Sauvin, Pacific Gem, Pacific Jade, Pacifica, Pride of Ringwood, Riwaka, Southern Cross, Lublin, Magnum, Perle, Polnischer Lublin, Saphir, Satus, Select, Strisselspalt, Styrian Goldings, Tardif de Bourgogne, Tradition, Bravo, Calypso, Chelan, Comet, El Dorado, San Juan Ruby Red, Satus, Sonnet Golding, Super Galena, Tillicum, Bramling Cross, Pilgrim, Hallertauer Herkules, Hallertauer Magnum, Hallertauer Taurus, Merkur, Opal, Smaragd, Halleratau Aroma, Kohatu, Rakau, Stella, Sticklebract, Summer Saaz, Super Alpha, Super Pride, Topaz, Wai-iti, Bor, Junga, Marynka, Premiant, Sladek, Styrian Atlas, Styrian Aurora, Styrian Bobek, Styrian Celeia, Sybilla and Sorachi Ace, and
the use of the Pichia spp. yeast strain in step (b) results in a flavor profile or levels of the flavor compounds isoamyl acetate, isobutyl acetate, ethyl propionate and ethyl valerate which is different from a flavor profile resulting from use of the Pichia spp. yeast strain in step (b) when the hop variety in step (b) is any other variety selected from the group consisting of Ahtanum, Amarillo, Apollo, Cascade, Centennial, Chinook, Citra, Cluster, Columbus, Crystal, Eroica, Galena, Glacier, Greenburg, Horizon, Liberty, Millenium, Mount Hood, Mount Rainier, Previously Presentedport, Nugget, Palisade, Santiam, Simcoe, Sterling, Summit, Tomahawk, Ultra, Vanguard, Warrior, Willamette, Zeus, Admiral, Brewer's Gold, Bullion, Challenger, First Gold, Fuggles, Goldings, Herald, Northdown, Northern Brewer, Phoenix, Pilot, Pioneer, Progress, Target, Whitbread Golding Variety (WGV), Hallertau, Hersbrucker, Saaz, Tettnang, Spalt, Feux-Coeur Francais, Galaxy, Green Bullet, Motueka, Nelson Sauvin, Pacific Gem, Pacific Jade, Pacifica, Pride of Ringwood, Riwaka, Southern Cross, Lublin, Magnum, Perle, Polnischer Lublin, Saphir, Satus, Select, Strisselspalt, Styrian Goldings, Tardif de Bourgogne, Tradition, Bravo, Calypso, Chelan, Comet, El Dorado, San Juan Ruby Red, Satus, Sonnet Golding, Super Galena, Tillicum, Bramling Cross, Pilgrim, Hallertauer Herkules, Hallertauer Magnum, Hallertauer Taurus, Merkur, Opal, Smaragd, Halleratau Aroma, Kohatu, Rakau, Stella, Sticklebract, Summer Saaz, Super Alpha, Super Pride, Topaz, Wai-iti, Bar, Junga, Marynka, Premiant, Sladek, Styrian Atlas, Styrian Aurora, Styrian Bobek, Styrian Celeia, Sybilla and Sorachi Ace.

Assignees

• Chr Hansen As

Inventors

• Saerens Sofie
• Swiegers Jan Hendrik

Classifications

• C12C11/003 Primary

  Fermentation of beerwort · CPC title

• C12C7/205

  Boiling with hops · CPC title

• C12C12/006

  Yeasts (processes for seeding C12C11/02) · CPC title

• C12C7/287

  Treating beerwort with hopextract (C12C7/205 takes precedence) · CPC title

• C12C12/04

  Beer with low alcohol content (methods for reducing the alcohol content after fermentation C12H3/00) · CPC title