Pseudo-Lager—Brewing with Lutra<sup>®</sup> Kveik Yeast
Kristina Habschied | Vinko Krstanović | Goran Šarić | Ivana Ćosić | Krešimir Mastanjević
Brewers commonly produce ales since the ale yeast is more resilient, ferments quicker and requires higher temperatures, which are easier to ensure as opposed to lager and pilsner, which require lower temperatures and longer lagering time. However, Kveik yeasts are also resilient, ferment at fairly high temperatures (up to 35 °C), and can provide light, lager-like beers, but more quickly, in shorter lagering time, and with reduced off flavors. Diacetyl rest is not needed. The intention of this paper was to assess the possibility of producing pseudo-lager by using Lutra<sup>®</sup> Kveik. A batch (120 L) was divided into six fermenting vessels and inoculated with Lutra<sup>®</sup> yeast. To test its possibility to result in lager-like beer at higher temperature, we conducted fermentation at two temperatures (21 and 35 °C). Fermentation subjected to 21 °C lasted for 9 days, while at 35 °C, fermentation was finished in 2 days. After fermentation, both beers were stored in cold temperatures (4 °C) and then kegged, carbonized, and analyzed (pH, ethanol, polyphenols, color, bitterness, clarity). Alongside the sensory evaluation, a GC-MS analysis was also conducted in order to determine if there are any difference between the samples.
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