Resurrection of the Lager Beer Yeast S. pastorianus Franconia – TUM strain 35
Balanced aroma profile | At over 90 percent, bottom-fermented beers dominate the global beer market. The bottom-fermenting yeast S. pastorianus behind this success has become a pillar of the brewing industry [1]. A number of popular and widespread strains used in the production of bottom-fermented beers have been extensively characterized, e.g. the most commonly used strain S. pastorianus Frisinga – TUM 34/70®. However, we know very little, if anything at all, about rarely used bottom-fermenting yeast strains out of the past. It has been rumored that beer fermented with the historical TUM 35 strain exhibits an extremely mild, balanced aroma profile with a high degree of attenuation. Although long-standing culture collections exist, TUM 35 was not deposited anywhere and thus was considered lost. So, how was the resurrection of this strain possible?
Select offer and read on
6 print issues
