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Brewing yeast capabilities<br />Dr Bill Simpson<br />The Alfred Jørgensen Laboratory<br />
<ul><li>Business overview
Yeast activities and competences
Our yeast collection
Yeast storage capabilities
Yeast supply capabilities
Yeast selection capabilities
Trial fermentation capabilities
Analysis capabilities
Product and process development
Management, staff and quality systems</li></ul>overview<br />
The Alfred Jørgensen Laboratory<br /><ul><li>Located in Copenhagen, Denmark
Facilities include yeast storage facility, dried yeast culture production plant, liquid yeast production laboratory, yeast...
Facility founded by Alfred Jorgensen in 1891
Been supplying breweries with pure culture yeast for almost 130 years
Purchased by Cara Technology in 2009</li></ul>background<br />
Our vision<br />We aim to establish the world’s most useful collection of validated, proven commercial strains of brewing ...
Yeast activities and competencies<br /><ul><li>Approximately 200 brewery customers in more than 70 countries
Services include
Secure storage of yeast
Assured yeast supply
Yeast strain selection
Yeast strain improvement
Product and process prototyping
Both UK and Danish operations are accredited to BS EN ISO 9001:2008</li></ul>yeast activities and competences<br />
Our yeast collection<br /><ul><li>Largest collection of production brewing yeasts in the world
Almost 850 yeast strains (mostly lager yeast, though some ale and wheat beer yeasts)
All stored in liquid nitrogen at -196oC
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Alfred Jorgensen Laboratory Brewing Yeast Capabilities

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Overview of the activities of the Alfred Jorgensen Laboratory

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Transcript of "Alfred Jorgensen Laboratory Brewing Yeast Capabilities"

  1. 1. Brewing yeast capabilities<br />Dr Bill Simpson<br />The Alfred Jørgensen Laboratory<br />
  2. 2. <ul><li>Business overview
  3. 3. Yeast activities and competences
  4. 4. Our yeast collection
  5. 5. Yeast storage capabilities
  6. 6. Yeast supply capabilities
  7. 7. Yeast selection capabilities
  8. 8. Trial fermentation capabilities
  9. 9. Analysis capabilities
  10. 10. Product and process development
  11. 11. Management, staff and quality systems</li></ul>overview<br />
  12. 12. The Alfred Jørgensen Laboratory<br /><ul><li>Located in Copenhagen, Denmark
  13. 13. Facilities include yeast storage facility, dried yeast culture production plant, liquid yeast production laboratory, yeast testing laboratory
  14. 14. Facility founded by Alfred Jorgensen in 1891
  15. 15. Been supplying breweries with pure culture yeast for almost 130 years
  16. 16. Purchased by Cara Technology in 2009</li></ul>background<br />
  17. 17. Our vision<br />We aim to establish the world’s most useful collection of validated, proven commercial strains of brewing yeast, housed within world-class facilities, and supported by world-class analysis techniques and specialist staff<br />background<br />
  18. 18. Yeast activities and competencies<br /><ul><li>Approximately 200 brewery customers in more than 70 countries
  19. 19. Services include
  20. 20. Secure storage of yeast
  21. 21. Assured yeast supply
  22. 22. Yeast strain selection
  23. 23. Yeast strain improvement
  24. 24. Product and process prototyping
  25. 25. Both UK and Danish operations are accredited to BS EN ISO 9001:2008</li></ul>yeast activities and competences<br />
  26. 26. Our yeast collection<br /><ul><li>Largest collection of production brewing yeasts in the world
  27. 27. Almost 850 yeast strains (mostly lager yeast, though some ale and wheat beer yeasts)
  28. 28. All stored in liquid nitrogen at -196oC
  29. 29. Continuously supplied to breweries for almost 130 years</li></ul>yeast collection<br />
  30. 30. Our yeast collection<br /><ul><li>Detailed fermentation information available on about 200 of the strains
  31. 31. Strain key describes important properties</li></ul>yeast collection<br />
  32. 32. Collection highlights<br /><ul><li>Unusual flavour production, eg very high isoamyl acetate production
  33. 33. Unusual sedimentary characteristics, eg ‘dust’ yeasts
  34. 34. Unusual attenuation properties, both low and high degrees of attenuation
  35. 35. High rate of attenuation
  36. 36. Exceptionally good beer filtration performance
  37. 37. Strains suited to production of low- and non-alcoholic beers
  38. 38. Strains associated with low levels of beer loss or extract loss</li></ul>yeast collection<br />
  39. 39. Yeast storage<br /><ul><li>Store approximately 100 yeast strains on behalf of customers
  40. 40. Held either for archiving purposes or for routine supply
  41. 41. Liquid nitrogen on a minimum of two sites
  42. 42. Electrical freezer storage as additional back-up in Copenhagen</li></ul>yeast storage<br />
  43. 43. Assured yeast supply<br /><ul><li>We supply yeast cultures in three forms:
  44. 44. Slopes (slants)
  45. 45. Liquid cultures (various volumes)
  46. 46. Ultra-pure dried yeast (50 g)
  47. 47. All cultures are quality assured prior to dispatch</li></ul>yeast supply<br />
  48. 48. Typical supply contract<br /><ul><li>Yeast supplied six times per year - four slopes per brewery per shipment - 24 slopes per brewery per year
  49. 49. All cultures are quality assured prior to dispatch
  50. 50. Cell- and colony-morphology
  51. 51. Carbohydrate utilization
  52. 52. Growth temperature
  53. 53. PAD gene activity
  54. 54. Flocculation
  55. 55. Multiplex PCR DNA fingerprinting
  56. 56. Checks for contaminant microorganisms
  57. 57. Only cultures which have passed all tests are released to brewery customers
  58. 58. Phytosanitary Certificates and Certificates of Origin provided on request</li></ul>yeast supply<br />
  59. 59. Yeast strain selection<br />Two approaches<br />Select candidate yeasts with the desired traits from within our own collection<br />Select clones and variants from within the customer’s existing yeast culture, eg<br /><ul><li>Consistent colony morphology on indicator media
  60. 60. Increased or reduced flocculation
  61. 61. Higher ethanol tolerance
  62. 62. Improved flavour (esters, sulphurs etc)
  63. 63. Improved flavour stability (SO2)</li></ul>yeast selection and improvement<br />
  64. 64. Yeast strain improvement<br />We occasionally use additional techniques to increase our chances of success<br />Single cell isolation by micromanipulation<br />Mutation with physical or chemical agents<br />Rare mating<br />yeast selection and improvement<br />
  65. 65. Yeast strain selection and improvement outputs<br />Culture purity is key<br /><ul><li>Phenotypic purity
  66. 66. Colony type
  67. 67. Fermentation behaviour
  68. 68. Flocculation behaviour
  69. 69. Flavour formation
  70. 70. Genotypic purity
  71. 71. Fingerprinting of chromosomal DNA</li></ul>yeast selection and improvement<br />
  72. 72. Trial fermentations<br /><ul><li>We have the capability to perform trial fermentations at several scales
  73. 73. 10 ml McCartney tubes
  74. 74. 500 ml Schott bottles
  75. 75. 1 litre AJL tall tubes
  76. 76. 1.5 litre flasks
  77. 77. 5 litre buckets
  78. 78. 10 litre stirred Carlsberg flasks
  79. 79. 1 hl lab-scale CCVs
  80. 80. Through partner organizations we can scale up to ‘laboratory’ pilot scale or ‘commercial’ pilot scale</li></ul>yeast selection and improvement<br />
  81. 81. Yeast analysis capability<br /><ul><li>We have yeast analysis labs in Leatherhead and Copenhagen
  82. 82. Various microbiological (phenotypic) tests
  83. 83. Multiplex PCR DNA fingerprinting</li></ul>analysis<br />
  84. 84. Chemical analysis capability<br /><ul><li>Our analysis lab is based in our Leatherhead facility
  85. 85. SPME-GC-MS
  86. 86. Headspace GC
  87. 87. SCABA and other wet chemistry equipment
  88. 88. We have a network of partner laboratories to supplement our in-house capabilities
  89. 89. Analytes include: basic physical parameters, higher alcohols and esters, volatile sulphur compounds, anions and cationsetc</li></ul>analysis<br />
  90. 90. Sensory analysis capability<br /><ul><li>We have a well-trained expert taste panel which is capable of
  91. 91. Quality assessment
  92. 92. Identification of non-conformances
  93. 93. Detailed descriptive profiling
  94. 94. Visual profiling</li></ul>analysis<br /><ul><li>Browser-based sensory software about to be implemented in our new taste room</li></li></ul><li>Drivers of differentiation<br /><ul><li>Malt
  95. 95. Adjunct
  96. 96. Hops
  97. 97. Water
  98. 98. Salts
  99. 99. Oxygen
  100. 100. Yeast
  101. 101. Brewhouse practices
  102. 102. Fermentation practices
  103. 103. Maturation practices
  104. 104. End-processing practices
  105. 105. Packaging practices
  106. 106. Hygiene control
  107. 107. Oxygen control
  108. 108. Heat transfer control
  109. 109. Temperature / time control</li></ul>product and process development<br />
  110. 110. Primary influences of yeast on beer composition<br /><ul><li>Alcohol
  111. 111. Apparent extract
  112. 112. Real extract
  113. 113. pH
  114. 114. Colour
  115. 115. Bitterness</li></ul>product and process development<br />
  116. 116. Beer flavours whose levels are increased or decreased by yeast<br />Smoky<br />‘Yeast bite’<br />Acetaldehyde<br />Acetic<br />Diacetyl<br />Worty<br />Caprylic<br />product and process development<br />Sweet<br />Isovaleric<br />Leathery<br />Grapefruit<br />Burnt rubber<br />Isoamyl acetate<br />Astringent<br />Ethyl hexanoate<br />Woody<br />H2S<br />Floral<br />Butyric<br />Ethyl acetate<br />Ethyl butyrate<br />Caramel<br />Methional<br />Phenolic (4-VG)<br />Grainy<br />Rotten vegetable<br />Citrus<br />Bitter<br />Malty<br />Solvent alcoholic<br />Mercaptan<br />Musty<br />Metallic<br />Indole<br />Honey<br />DMS<br />
  117. 117. The brand flavour specification<br />product and process development<br />Critical<br />Important<br />Tolerable<br />
  118. 118. Target brand profile for a new pale lager beer<br />product and process development<br />
  119. 119. Process constraints for a new pale lager beer<br />product and process development<br />
  120. 120. Product and process development<br />Production brews<br />Develop a detailed understanding of current brands and processes<br />Carry out brewery trials – review - revise<br />product and process development<br />Identify changes needed to current production process and bill of materials to make the new product<br />Propagate yeast for trials<br />Develop a detailed specification for the new product<br />Identify suitable yeast strains for producing the new product<br />Select the best yeast strain in laboratory trials<br />
  121. 121. Management, staff and quality systems<br /><ul><li>Seven of our 22 staff directly service our yeast business
  122. 122. Good mix of experience – all well trained and qualified
  123. 123. Leatherhead operation accredited to Investor in People (IiP) standard since 2001
  124. 124. All operations accredited to ISO 9001:2008
  125. 125. HACCP implemented throughout
  126. 126. Disaster recovery systems in place and regularly tested</li></ul>management, staff and quality systems<br />
  127. 127. Summary<br /><ul><li>Facilities and processes in place and well established for supporting product and process development through exploitation of brewing yeast
  128. 128. Specialist teams in UK and Denmark
  129. 129. Good track record of developing profitable new products and processes, and modifying existing ones on time and within budget</li></ul>summary<br />
  130. 130. Contact details<br />Cara Technology Limited<br />Leatherhead Enterprise Centre<br />Randalls Road<br />Leatherhead<br />Surrey<br />KT22 7RY<br />UK<br />Tel +44 1372 822218 Fax +44 1372 821599<br />www.cara-online.com bill.simpson@cara-online.com<br />
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