Effects of regional location on the genotype and phenotype of historical Irish brewing yeast.

ABSTRACT: Most commercial beers are made using water, malted barley, and hops as the principal ingredients and Saccharomyces yeast as the transforming microorganism. The yeast is used in a semi-conservative process in which crops are collected from one fermentation, stored, and a proportion recycled into a subsequent fermentation. This process differs from wine, cider, and spirit manufacturing where the yeast culture is only used once. The serial fermentation process is continued approximately 8-12 times after which a new culture of verified purity and identity is introduced. This increases the likelihood that the yeast remains true to type. Many commercial brewers use proprietary strains the origins of which are usually unknown. Advances in genetic analyses provide a means for probing the or

SUBMITTER: Kerruish DWM 

PROVIDER: S-EPMC11933050 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature