Michael Balla (1), Joseph Buono (1), Cody Gifford (1), Kari Murad (1); (1) The College of Saint Rose, Albany, NY, U.S.A.
Yeast, Fermentation, and Microbiology
Poster
Growth of new microbreweries in the United States has rapidly
increased over the last decade. According to the latest statistics from
the Brewers Association, 2013-2014 experienced a 27.8% increase in new
U.S. microbreweries. In our state, New York, there has been a 141%
increase in breweries from 2011-2014. This growth in number has caused
increased competition and a desire to differentiate product within the
crowded market. The vast number of different recipes and varying styles
produced has driven the craft brew excitement and market accessibility.
While many new recipes focus on variations of grains, malt extracts and
hops, our lab concentrated on the yeast and, specifically, wild yeasts.
Previous studies in our laboratory have focused on the isolation,
identification and characterization of local wild yeast strains from a
nearby orchard for possible use in food production. This study continued
and expanded upon that work to determine if the wild yeast strains were
capable of producing quality craft beer. Side-by-side sensory taste
analysis and alcohol yields were performed using both commercial and
wild yeast strains and four different brewing recipes. Successful taste
and alcohol yield with locally obtained wild yeast may represent a
desired end product that consumers can enjoy and that producers can
market uniquely.
Michael Balla received his B.S. degree in cell and molecular
biology at the College of Saint Rose in Albany, NY, in May 2016. He
performed undergraduate fermentation research for a year and a half
under the guidance of Dr. Kari Murad and in conjunction with a local
brewery and distillery. He received a Sigma Xi award for outstanding
student research in March 2016. Upon graduation, he is hoping to begin
working in the field of brewery science.
