WBA Specialized Lectures - Siebel Institute of Technology
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Yeast and Cellars

Yeast Characteristics for Brewing

Learn more about brewing yeasts.
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Keywords

Yeast, Ale, Lager, Differentiation, Flocculation, Genetic, Bio-diversity, Testing

Description

This lecture dives further into the genetic background of brewing yeasts. What are the specific characteristics of Ale and Lager brewing yeasts? We discuss strain differentiation, growth and fermentation characteristics, biochemical characteristics, flocculation characteristics and molecular genetic characteristics, and some of the methods used to identify those particular traits.


Learning Objectives

  • Distinguish between Ale and Lager yeast
  • Describe methods of differentiation
  • Understand flocculation and influential factors
  • Appreciate developments to improve yeasts characteristics

Lecture developed by

Dr. Graeme Walker

Graeme Walker completed his PhD in Microbial Physiology at Heriot-Watt University and has a DSc from Abertay University, Dundee, Scotland. Graeme is currently Professor of Zymology at the Abertay University where he leads a yeast research group. Prior to joining Abertay in 1987, he held positions in Denmark (Carlsberg Foundation), New Zealand (Otago University) and Ireland (Dublin City University). He also acts as Scientific Director at the Ethanol Technology Institute, and as a consultant for international brewing, distilling, yeast biotechnology and biofuel companies. He is a Fellow of the Institute of Brewing & Distilling and a member of the faculty and guest lecturer at the Siebel Institute of Technology/World Brewing Academy covering topics in the areas of yeast and fermentation. Graeme has published numerous articles as well as textbooks such as Yeast Physiology & Biotechnology and Bioethanol.

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Enroll options

Lecture Duration (Narration)
72 minutes

Lecture Availability
10 days from purchase

Lecture Level
advanced

Cost
$190.00

Lecture Duration
72 minutes

Lecture Availability
10 days from purchase

Level
advanced

Cost
$190.00

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