Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)

Abstract

In the history of beer production, yeasts of genera other than Saccharomyces occurred as part of a spontaneous fermentation. They are now mostly regarded as contaminants producing undesirable sensorially active substances and CO2. Exceptions are special beer styles (e.g. lambic and gueuze), in which the metabolic activity of non-Saccharomyces yeasts (in particular genera Brettanomyces and Dekkeraa) is a key element. The article gives the characteristics and taxonomy of Brettanomyces and Dekkera yeast and describes the basic microbiological aspects of brewing lambic and gueuze.

Keywords

• Brettanomyces
• Dekkera
• gueuze
• non-Saccharomyces
• lambic
• spontaneous fermentation