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Special Issue Article Open Access

The use of kveik norwegian yeast for the production of new England India pale ale beer

Abstract

Kveik yeast, traditionally used in Norway are a very diverse group, classified as a top-fermenting yeast, characterized by strong flocculation, high fermentation rate, high temperature resistance during fermentation (< 30ºC) and a unique taste profile. Therefore, the aim of the work was to design beers using various KVEIK yeasts and their influence on the fermentation process and on the physicochemical and sensory parameters of obtained beer, and also compare them with commonly used SafAle US-05 yeast. The biological material used for wort fermentation consisted of four mixtures of Norwegian KVEIK yeast, such as: Horniwdak Var Kveik (HVK), Lida Kveik (LK), Var Kveik (VK), FM 53 Voss Kveik (FM53) and also commercial Saccharomyces cerevisiae SalAle US-05 (US05) yeast. Produced beers were analyzed in terms of: pH, extract, alcohol, degree of fermentation, density (infrared spectroscopy), calories, carbohydrates profile, glycerol (High Liquid Performance Chromatography) and sensory analysis where testers tasted foaminess, clarity, colour, CO2, saturation, bitterness, odour and taste. The real degree of fermentation of all beers ranged from 69.79% in FM53 beer to 71.28% in LK beer. Also, the content of ethyl alcohol in the tested beers was at a similar level. No statistically significant differences in alcohol content were found, however the lowest content was determined in FM53 beer, which was 5.05%, while the highest in US05 beer – 5.58%. The calories content of all tested beers was also at the same level and ranged from  34.04 kcal/100 mL in FM53 beer to 38.03 kcal/100 mL in US05 beer.   

Joanna Kawa Rygielska
Wroclaw University of Environmantal and Life Sciences, Poland

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