History of Norwegian Kveik Cultures and a Few Words on Cell … · Results: Final cell count varied...
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History of Norwegian Kveik Cultures and a Few Words on Cell Counts Mark Schwarz
Transcript of History of Norwegian Kveik Cultures and a Few Words on Cell … · Results: Final cell count varied...
HistoryofNorwegianKveik CulturesandaFewWordsonCellCounts
MarkSchwarz
WhatdoesOmegaYeast
do?
• PropagateandshipbrewingyeastandbacterialculturesformicrobreweriesandhomebrewersallovertheUS(andsomeinternational).• Basicdifferentialplating-basedcontaminationtestingofbeersamples.• Adviceonstrainselection andfermentationparameters.• Proprietarystrainbankingandpropagation.
HistoryoftheCompany
• Founded in2013byLanceShaner andmyself• LancereceivedPh.D.inMicrobiology&Molecular
GeneticsfromUT-HoustonGraduateSchoolofBiomedicalSciences
• Firstculturesold inJune 2013
• Firstemployeehired inMay2014
• Startedin1100 sq ftspace, nowoccupy 10,000 sqftbuilding
WhatisKveik?
• Norwegiandialectwordfor“yeast”
• TraditionalNorwegianfarmhouse cultures passedonforgenerations
• Broughttotheattentionof thebrewingworldbybloggerLarsMariusGarshol (Larsblog)
• Generallyspeaking, thecultures arehightemptolerant,flocculent, non-phenolic andhighalcoholtolerant.
• Norwegianbrewersregularlypush temps to100F!
HallmarksofNorwegianFarmhouseBrewingTradition• Juniper-infusedmashwater,longboils, littlehopcharacter• Rapidfermentation(1-2days)ofhighgravity(~19P)wort• Yeaststoreddryonkveikstokker(yeastlogs)• Kveikstokkerusedtoinoculatenextbatchbydippingin86-104F(30-40C)wort(!)• InoneregionofNorway,theyscreamintothefermenterasyeastisbeingpitched
Preissetal,FrontiersinMicrobiology,2018
WheredoKveik fitintheworldofbrewingyeast?
Ethylcaproate=pineapple, tropical
Ethylcaprylate=tropical,apple,cognac
Ethyldeconoate =apple
OmegaYeastKveik Offerings
• HotHead®Ale(OYL-057)- Highlyflocculentstrainwithanastoundinglywidetemperaturerange(62-98F)andlittlechangeinflavoracrosstherange.CleanenoughforbothAmericanandEnglishstyles.Ithasauniquehoney-likearomawithoverripemangowhichiscomplementarytomodern,fruityhops.• VossKveik (OYL-061)– FromtheGjernes farmstead,orange-citrusnotespresentthroughoutitswidetemperaturerange(68-98F).Relativelycleanacrossitsfermentationtemperaturerangeandpairswellwithcitrusy,fruityhops.• Hornindal Kveik (OYL-091)- FromthefarmsteadofTerje Raftevold,Hornindal presentsanintensetropicalflavorandaromaoffreshpineapple,mangoandtangerine,whichcomplementfruit-forwardhops.Addevenmoredimensionto“C”hopswithahighfermentationtemperature,intensifyingaromaandfermentationspeed.
KveikFAQ• Willkveikinfectallofmyequipment?
• No.It’sjustSacchyeast.Notdiastatic.• HowdoImakeakveikbeer?
• There’snosuchthing.“Kveik”means“yeast”.That’slikesaying“HowdoImakeayeastbeer?”
• WhatstylescanImakeusingkveik?• AnythingwhereyouwoulduseanEnglishaleyeast– IPA,NEIPA,APA,porter,stout,barleywine,imperialstout,creamale,etc.
• HowdoIpronounce“kveik”?• K(combinationofwandv)ike• AskaNorwegian.
HowdoKveikCulturesFitIntoModernBrewing?• Non-phenolicandfruity=IPAs,paleales,Englishales,stouts,imperialstouts,barleywines,porters,etc.• Highalcoholtolerance=Imperialstouts,barleywines,etc.• Rapid,hightempfermentationsmeanlowertankresidencetime,fasterproductturnaround• Rapid,hightempfermentationsmeanlowerenergycostsduetolesschillingduringKO,lessglycoldemandduringfermentation• Uniqueestercontentcanmakeproductsstandoutwhilestillbeingrecognizable
RealWorldExamples
• 5-DayBerlinerWeisse• ImperialStout• Barleywine
BerlinerWeisse
VitalsOG:1.039FG:1.010ABV:3.8%IBU:0pH:3.34
Ingredients● 40%PilsnerMalt● 50%WhiteWheatMalt● 10%MunichMalt● Nohops!
BerlinerWeisse
Process● Mashat148℉ for60minutes● Boilfor30minutes● Knockoutat95℉
Fermentation● PitchOYL-605andapplyheat
wraptomaintain90℉● After24hours,pitchOYL-
057● TerminalgravityandpHwere
reachedafter96hours.
5DayBerliner
● Onday4,coldcrashbeerfor~8hours,thentransfertokeg.
● Forcecarbonateat30psiwithintermittentshaking.
● Readytodrink5daysafterbrewing.
● Tart,bready,andclean.
ImperialStout
VitalsOG:1.114FG:1.040ABV:9.7%IBU:50
Ingredients● LightDME- 38.9%● 2row- 22.2%● MunichMalt- 11.1%● Crystal60L- 5.6%● SpecialB- 5.6%● RoastedBarley- 5.6%● BlackMalt- 5.6%● HoppedwithWarriorandEKG
ImperialStout
Process● Mashat150℉ for60min● Boilfor150minwithhop
additionsat60,15,10andflameout
● Knockoutat90℉ andoxygenategenerously
Fermentation● Pitch2xstandardpitchrate
ofOYL-091(~14milcells/mL)● Fermentat90℉+● Reachedterminalgravityon
Day4.
ImperialStout
● Smooth,richdarkchocolatecharacter.
● Stonefruitesterscomplimentdarkmalts.
● Nofusels=dangerouslydrinkable
Barleywine
VitalsOG:1.150FG:1.030ABV:16%IBU:45
Ingredients● DarkMunich(30SRM)-65%● FlakedBarley- 32%● Pale2-row- 3%● HoppedwithColumbus
Barleywine
Process● Mashat154℉ for60min● Boilfor240minwithhop
additionat60min● Knockoutat95℉ and
oxygenategenerously
Fermentation● Pitch2xstandardpitchrate
ofOYL-091(~14milcells/mL)● Fermentat90℉+● Reachedterminalgravityin
36hours.
Barleywine
● Smallamountofacetaldehydeconditionedoutat72hours.
● Richmaltiness+kveikesters=candiedfruit
● Again,nofuselsmeansnoboozeyburn.
FutureProjects
● Generationalbehavior● Experimentwithpitchrates● HAZE!● BrutStout● Kveik+Brett● Cider,meadsandbeyond● ExplorethefarmhousesofLithuania
ABriefExaminationofCellCounts
ConventionalWisdom:● Toachieveanoptimalfermentation,yeastshouldbepitchedarateof0.75-1.5millioncells/mLperdegreePlato.
● Inputyourtargetpitchrateandbatchsizeintoacalculatoranditwilloutputthestartervolumenecessarytoproducethetotalnumberofcellsrequired.
OurExperiment
1. Inoculateyeastscrapedfrompetriplateinto100mLof1.040wortinsmallflask.
2. Incubateonstirplateuntilmaximumcelldensityisachieved.3. Countcellsusingmicroscopeandhemocytometer.4. Repeatwithallthestrainsinourlibrary.
Results:Finalcellcountvariedwildlyfromstraintostrain.
*HefeweizenAle(OYL-021):98Mcells/mL*WestCoastAleI(OYL-004):146Mcells/mL*FrenchSaison(OYL-026):465Mcells/mL*Brettanomyces lambicus (OYL-203):885Mcells/mL
AFewWordsonCellCountsandPitchRates
Results
OYL-02198Mcells/mL
OYL-004146Mcells/mL
OYL-203885Mcells/mL
OYL-026465Mcells/mL
AMetaphor
● Rememberthatthegoalofyeastistoproducemoreyeast,notmakebeer.
● Thinkofyeastcellslikefactoriesthatmakemoreidenticalfactories.○ Wortcomponentsaretherawmaterials.○ Factorieswillcontinuetomakemoreofthemselves untiloneoftheraw
materialsrunsout.○ Alcohol,carbondioxide,andflavorcompoundsaretheemissions.
● Somefactoriesarebiggerthanothers.○ Biggerfactorieswillproducefewercopiesofthemselves thansmaller
factoriesgiventhesameamountofrawmaterials.○ Inmostcases,thetotalamountoffactorymassandemissions remainsthe
same.
Why?
Think ofyeastcellslikelittlefactoriesthatchurnoutmorefactories.
AFewWordsonCellCountsandPitchRates
Why?
Think ofyeastcellslikelittlefactoriesthatchurnoutmorefactories.
AFewWordsonCellCountsandPitchRates
Why?
Think ofyeastcellslikelittlefactoriesthatchurnoutmorefactories.
AFewWordsonCellCountsandPitchRates
Practicallyspeaking,whatdoesthismean?
Ifyoutrulywantedacalculatorthatcouldestimate cellcountsinastarter,itwouldhavetotakeintoaccountstraindifferences.
Shouldtherebeastrain-specificcalculator?
Ouropinionisthatit’sunnecessary.Existingpitchratecalculatorscouldmoreaccuratelybethoughtofasbiomasscalculators.Strain-specificcalculatorscouldleadtounderpitching oroverpitchingwhenapplyingpitchrate“rules.”
AFewWordsonCellCountsandPitchRates
Conclusion:Yourpitchratecalculatorislyingtoyou,butthat’sok.
AFewWordsonCellCountsandPitchRates
Acknowledgements
OmegaYeastcrewNateGibbon,PlantManagerNikAllen,YeastPropagationTechnicianAdiHastings,ShippingManagerMattGlazier,ProductionManager
