There is an emergence of craft beer production occurring in the United States in both commercial breweries and for those who brew beer as a hobby.  The brewing process involves many steps and relies on the presence of yeast cells which will efficiently produce alcohol while not generating off-flavors.  We will track the microbial and major volatile metabolite changes that occur during the production of a hibiscus-mango blonde beer.  The production of this craft beer will be done using different strains of yeast in different brewing trials.  The goal is to determine the optimal yeast strain which results in a final beer with the least amount of off-flavor molecular components.

Analysis of a hibiscus-mango blonde craft beer during fermentation

2019 Spring National Meeting

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