Brewing a Craft Belgian-Style Pale Ale Using Pichia kudriavzevii 4A as a Starter Culture

• Published in: Microorganisms (Basel) Vol. 11; no. 4; p. 977
• Main Authors: Nieto-Sarabia, Vogar Leonel, Melgar-Lalanne, Guiomar, Ballinas-Cesatti, Christian Bryan, García-García, Fernando Abiram, Jose-Salazar, Jorge Alberto, Flores-Ortiz, César Mateo, Cristiani-Urbina, Eliseo, Morales-Barrera, Liliana
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 09.04.2023; MDPI
• Subjects: Acetic acid; Alcoholic beverages; alcoholic fermentation; Ale; Aroma; Arsenic; Barley; Barley malt; Beer; beer guidelines; beer production; Beverages; Bitterness; Breweries; Brewing; Cereals; Consumers; Contamination; Ethanol; Ethyl acetate; Fermentation; Flavors; Glucose; Humidity; Isopentyl alcohol; Microbial contamination; Mycotoxins; non-Saccharomyces yeasts; Physicochemical analysis; Physiological aspects; Pichia kudriavzevii; Production processes; Sensory evaluation; Starter cultures; Substrates; Sugarcane; Yeast; Yeast fungi; Yeasts; Mexico; alcoholic fermentation; Pichia kudriavzevii; mycotoxins; beer production; non-Saccharomyces yeasts; beer guidelines
• ISSN: 2076-2607; 2076-2607
• DOI: 10.3390/microorganisms11040977

There is an expanding market for beer of different flavors. This study aimed to prepare a craft Belgian-style pale ale with a non- yeast. 4A was used as a sole starter culture, and malted barley as the only substrate. The ingredients and brewing process were carefully monitored to ensure the quality and innocuousness of the beverage. During fermentation, the yeast consumed 89.7% of total sugars and produced 13.8% / of ethanol. The product was fermented and then aged for 8 days, adjusted to 5% / alcohol, and analyzed. There were no traces of mycotoxins, lead, arsenic, methanol, or microbiological contamination that would compromise consumer health. According to the physicochemical analysis, the final ethanol concentration (5.2% / ) and other characteristics complied with national and international guidelines. The ethyl acetate and isoamyl alcohol present are known to confer sweet and fruity flavors. The sensory test defined the beverage as refreshing and as having an apple and pear flavor, a banana aroma, and a good level of bitterness. The judges preferred it over a commercial reference sample of Belgian-style pale ale made from . Hence, 4A has the potential for use in the beer industry.