Fermentis - ABN Webinar On Lager Beer

Trouble Shooting Guide I
in LAGER BEER production

Webinar 27/05/2021 15:00-16:00 - Fermentis & ABN
The good old lager is gaining in popularity around the world among
craft brewers, but with nowhere to hide this is not the easiest style
to master.
Krishna Rajiv & Simon Jeanpierre (Fermentis) will be sharing a
quick trouble shooting guide along with remedies for some of the
issues they have seen which puts many breweries off brewing a
lager; notably fermentation temperature, neutrality, diacetyl
andacetaldehyde.
By the end of the session you will be able to brew a good lager
with confidence thanks to the experts tips and tricks – even in the
most adverse of conditions found around the region.
This session’s key Take-Away’s. Learn to:
- Avoiding off flavours
- Producing a crisp, clean lager beer
- Enhancing the raw material characteristics in your lager
SEABrew Sessions
The Lost art of Lagers: Linking new drinkers to
Craft Lagers
Simon Jeanpierre and Krishna Rajiv, Fermentis © Fermentis communication – All rights reserved
Agenda
1 Lagers: genetic background and style

diversity
2 Baseline study and SafLager W-34/70 study
3 Lager yeast and hops interactions
4 Fine-tuning your lagers
5 Lager brewing troubleshooting guide

Lager beer definitions…
Lager is a type of beer that “lager” (from the German
is bottom fermented and verb lagern, meaning ‘to
conditioned at low store’)
temperature. Lagers can
be pale, amber, or dark
“…a beer (such as a bock or

pilsner) that is produced at cool
temperatures by slow fermentation
with a ‘slow-acting’ yeast ...
(Saccharomyces pastorianus)”
© Fermentis communication – All rights reserved

S. pastorianus
History lesson
When refrigeration didn’t exist….
Bottom-fermented lager beers had been brewed in Bavaria since ~1400s. German Beer Institute
Defining characteristics:
-> utilization of bottom fermenting yeasts
-> use of low temperatures (fermentation often 4°C to 10°C, maturation (−2°C to 4°C)
The German “Lagerbier” relates to a “beer brewed for keeping”
Often lager beer was stored and fermented in cool caves and cellars prior to artificial refrigeration
arriving in the late 1800s. Refrigeration made reliable lager beer brewing possible year-round,
Helles was an early arrival
The term “Lagering” consists of secondary fermentation, maturation, stabilisation

(Brewing New Technologies, Bamforth, 2006)

4
What happens during lagering?
Lagering is a form of beer maturation on the yeast, lasting several weeks to months
at temperatures ~0°C, causing beer sensory characteristics to change
Two processes at work in lagering influencing the organoleptic properties of beer:

Precipitation: At cold temperatures more solids precipitate out of the beer (lower
solubility of solids in cold temperatures) -> clearer beer
Aging: chemical reactions take place slowly during cold storage, and the flavour D.G. Yuengling & Son brewery caves, Pennsylvania, USA 1840
profile of the beer further develops. Cell autolysis responsible for some of the
changes in lagering (cell releases material into the beer, e.g. amino acids, peptides,
nucleotides, phosphates)
Q: Is long, cold lagering still absolutely necessary…?
MOUTHFEEL
CLARITY …”higher temperature.. faster
… “a short period (6 hours) release of fatty acids into
FLAVOUR at a very low temperature beer…. The rate at 20°C being Modern methods
… ”once Vicinal diketones and (e.g., −2.5°C) is more 20 times that in 0°C in
acetaldehyde have been dealt efficacious than a horizontal tanks… fatty acids versus traditional
with, there is no merit in the prolonged period at a are needed in certain amounts techniques…
prolonged storage of beer”.. warmer temperature (e.g., to give the proper mouthfeel”
(Metrulas et al, J. Inst. Brew. 0°C)” (Brewing New Technologies:
2019; 125: 242-249) (Miedl & Bamforth, J. Am. Chapter 12, ‘Accelerated
Soc. of Brew. Chem. Vol. Processing of Beer’, Bamforth
62, 2004 - Iss. 2) 2006) © Fermentis communication – All rights reserved
5
Differences between lager and ale yeasts
Lager
Lower
Lower
Fermentis unique know-how and pioneering work in

yeast health & drying technology enables us to dry our 3
Lager strains very effectively with very high viability.
Each Fermentis lager strain has its own unique

growth recipe!
S. cerevisiae
S. pastorianus
S. eubayanus © Fermentis communication – All rights reserved
Lager Beer diversity
Light Lagers Dark Lagers
✓ Lite American Lager ✓ Dark American
✓ Standard American Lager Lager
✓ Premium American Lager ✓ Munich Dunkel
✓ Munich Helles ✓ Schwarzbier
✓ Dortmunder Export
✓ Indian Pale Lagers (IPL) Bocks
Pilsners ✓ Maibock/
✓ German Pilsner (Pils) Helles Bock
✓ Bohemian Pilsner ✓ Traditional Bock
✓ Classic American Pilsner ✓ Doppelbock
Amber Lagers ✓ Eisbock
✓ Vienna Lager
✓ Oktoberfest/Märzen

BASELINE STUDY
YEAST CHARACTERISTICS

Baseline study
Flavour diversity?
The Baseline Study
• 15 P wor t (100% spring 2rows, 3EBC )
• Bitterness : 25 EBU (iso -alpha extract )
• Pitching : 50g/hl
• Temperature : 23°C
• Atmospheric pressure
A PICTURE OF ALL THE YEASTS IN THE SAME CONDITIONS…

Apparent attenuation
Our lager yeasts
are similar, 80-84%
apparent
attenutaion

Our lager yeasts
Residual Sugars assimilate
maltotriose well,
but can’t assimilate
dextrins
J. Inst. Brew. 2013; 119: 202–220

11
Alcohol Tolerance v/v
Yeast characteristics

Baseline: Flavour characteristics
Beer composition and sensory analysis
Two methods used to

understand the flavour
characteristics

Baseline: Esters and Sensory Analysis
Esters; aromatic compounds generated by fermentation composed of an organic acid and an alcohol
Analytical Sensory
Lagers: A
similar ester
profile at
23°C

BUT: what happens if we change conditions for just one yeast?
Saccharomyces
pastorianus

SafLagerTM W-34/70 Study
How does fermentation influence a specific strain?

How fermentation parameters might affect the
NEUTRAL flavour profile produced by W-34/70?
°P
Yeast °C
Strain
Pitching
Rate
Fermentation Performance
Volatiles Profile
Sensory Analysis

1 2 0P
°P 1 6 0P PROTOCOL
2 0 0P • All malt wort (pils)
• 28 EBU
1 2 0C • Direct pitching
1 6 0C
°C 2 0 0C STUDIED CONDITIONS (14)
2 4 0C
Temperature Pitching rate
BE256 Scale Condition Density (°P)
(°C) (g/hL)
25g/hL 1 Pilot C1 16 12 50
Pitching 50g/hL 2 Pilot C2 20 24 50
Rate 3 Pilot C3 20 24 100
100g/hL 4 Pilot C4 12 20 50
200g/hL
5 Pilot C5 16 20 50
6 Pilot C6 20 20 50
7 Pilot C7 16 20 25
8 Pilot C8 16 20 100
9 Pilot C9 12 20 100
10 Pilot C10 16 16 100
11 Pilot C11 12 12 25
Fermentation Performance 12 Pilot C12 12 16 50
time (h) 13 Pilot C13 20 16 25
14 Pilot C14 20 12 100
Volatiles
LAB TRIALS 100ML
Sensory Analysis P I LOT T R I A L S 50L

FERMENTATION PERFORMANCE
Conditions Density (°P) Temperature (°C) Pitching rate (g/hL) Duration (h) Ethanol (ABV)
C1-P 16 12 50 432 7,03
C2-P 20 16 100 264 8,83
C3-P 20 16 200 264 8,4
C4-P 12 20 50 96 4,84
C5-P 16 20 50 120 7,17
C6-P 20 20 50 240 9,16
C7-P 16 20 25 192 7,31
C8-P 16 20 100 120 7,33
C9-P 16 16 100 264 7,38
C10-P 12 20 100 120 5,58
C11-P 12 12 25 240 5,41
C12-P 12 16 50 192 5,43
C13-P 20 16 25 384 8,99
C14-P 20 12 100 456 8,95
C1-P 20
C2-P
✓ 4 to 19 days of fermentation
Extract (°P)
C3-P 16 in all 14 tested conditions

C4-P
C5-P
12
✓ long fermentations associated
C6-P with low pitching rate or low
C7-P fermentation temperature
C8-P 8
C9-P
C10-P 4
C11-P
C12-P 0
C13-P
0 24 48 72 96 120 144 168 192 216 240 264 288 312 336 360 384 408 432 456 480
C14-P
time (h) © Fermentis communication – All rights reserved
SafLagerTM W-34/70
Volatile – Alcohols and Esters Concentration =

Threshold
Flavour
units
Alcohols (Flavour Units)

2.5
1.5
0.5
0
C1-P C2-P C3-P C4-P C5-P C6-P C7-P C8-P C9-P C10-P C11-P C12-P C13-P C14-P
Neutral across all
n-propanol Isobutanol (isobutyl alcohol) Amyl alcohol Isoamyl alcohol Phenylethyl alcohol fermentations!!
Esters and 4VG (Flavour Units)

2.5
1.5
0.5
0
C1-P C2-P C3-P C4-P C5-P C6-P C7-P C8-P C9-P C10-P C11-P C12-P C13-P C14-P
Ethyl acetate Isoamyl acetate Isobutyl acetate Ethyl butanoate Ethyl

© hexanoate
Fermentis communication – All rights reserved
Fermentis Beer Panel
Random, blind,
Weekly
repetitions, 40 panelists
statistics tests! Sessions

PILOT TRIALS SENSORY
Statistical relevancy: density related

*
(sweetness, alcohol + warmth)
* ^
^
LS means
C11-P = off-note
* (low temp, very low pitching rate)

Most sulphur = C13-P
(high density, very low pitching rate)

Variables Density (°P) Temperature (°C) Tem p era t u re
Density (°P) 1 -0,786
Temperature (°C) -0,786 1
Duration (h) 0,768 -0,996 Fermentation
At 100g/hL
Ethanol (ABV) 0,998 -0,795
n-propanol
Isobutanol
0,023
0,630
-0,603
-0,054
time
Amyl alcohol
Isoamyl alcohol
0,708
0,694
-0,205
-0,258
Flavours neutral! 25
Phenyl ethyl alcohol -0,336 0,670

20
-0,996
Ethyl acetate 0,753 -0,401
Temperature (°C)
Isoamyl acetate 0,859 -0,541 15
Ethyl butyrate 0,994 -0,758
Ethyl hexanoate 0,838 -0,643
10
Ethyl octanoate 0,600 -0,388
Phenyl ethyl acetate 0,276 0,156 5

Ethyl decanoate 0,301 0,049
4VG 0,730 -0,511
Fruity 0,485 -0,823 0
Floral -0,460 0,064 0 100 200 300 400 500
Phenolic -0,445 -0,034 Duration (h)
Sulfur 0,153 -0,539
Alcohols 0,552 -0,482 D en sit y
Other OFF Notes 0,537 -0,207
Sweet
Bitter
0,930
-0,232
-0,797
0,330
Fermentation time
Acidity
Warmth
-0,667
0,983
0,897
-0,859
Higher volatiles
Body 0,276 -0,265
Values in bold are different from 0 with a significance level N o s ign ific a n t im pa c t o n fla vo u r
alpha=0,05
At lower fermentation temperature higher risk of slow fermentation and off-notes

SafLagerTM W-34/70
THE HIGHER THE DENSITIES,
Conclusions THE HIGHER FERMENTATION
TIME
AT 100 G/HL THE HIGHER THE

TEMPERATURE OF FERMENTATION, THE
LOWER FERMENTATION TIME THE HIGHER THE DENSITIES, THE
WITHOUT DAMAGE TO BEER QUALITY HIGHER VOLATILES PRODUCTION
– BUT NO RELEVANT SENSORY
IMPACT
THE LOWER THE FERMENTATION TEMPERATURES,

THE HIGHER THE RISK OF
SLOW FERMENTATION AND OFF NOTES

Lager Yeast and Hop interactions

Yeast and Cascade
Yeast and single hop interaction with Lager yeast
• Single hop trials
• Lack of knowledge in Yeast &

Hop Interaction AND THE
°P Potential of Fermentis yeasts
in late-hopped beers;
• Cascade: most popular
°C American hop, presents spicy,
citrus aroma with hints of
grapefruit.
Pitching • Important flavours and
Rate flavour precursors

Sensory Analysis
Hop Components
°P
Analysis
Monoterpene
Alcohols
Hop derived Esters Terpenes °C
Ox. Sesquiterpenes Ketons Aldehydes
Linalol 2+3 Methylbutylpropanoate β-Myrceen Caryophylleen oxide β-Damascenon Citral
3-Methylbutyl-2-
Geraniol α-Humuleen 2-Undecanon
methylpropanoaat Pitching
2-Methylbutyl-2- Rate
Citronellol Limonene
methylpropanoaat
2-Methylbutyl-3-
α-Terpineol
methylbutanoate
1-Terpinen-4-ol Methyloctanoate
Methylgeranate
Geranylacetaat

3 Amount
Code Hop Addition
(g/hL)
1 Lh Late Hopping 300
2 Dh Dry Hopping 300
3 LDh Late Hopping + Dry Hopping 150+150
Focus today on LAGERS
Late Hopping - Added at beginning of pumping the wort in the whirlpool Fermentation Performance
(pumping takes 10 minutes, then 15 minutes of settling), around 90°C
Volatiles Profile
Dry Hopping* - added 24h after filling of vessel, Fermentation day 1 (24
°C). Sensory Analysis © Fermentis communication – All rights reserved
The case of W-34/70
1.5
T58_Dh
Herbal BE134_Lh
1
Gen. Hoppy
S189_Lh
US05_Dh
S23_Dh
T58_Lh S04_Dh
S23_LDh Floral K97_Dh
0.5 S33_Dh
WB06_Lh
S04_LDh
Bitterness BE134_Dh
W3470_Dh Afterbitterness BE134_LDh
0
F2 (27,07 %)
US05_LDh S189_Dh
WB06_LDh
W3470_Lh S33_LDh
Fruity
W3470_LDh S23_Lh K97__LDh
-0.5
S189_LDh
S04_Lh T58_LDh
-1
WB06_Dh
K97_Lh
US05_Lh
-1.5
S33_Lh
-2
-2 -1.5 -1 -0.5 0 0.5 1 1.5 2
F1 (36,26 %)
The gypsy lager strain S-189
1.5
BE256_LDh
T58_Dh
Herbal BE134_Lh
1
Gen. Hoppy
S189_Lh US05_Dh
S23_Dh
T58_Lh S04_Dh
S23_LDh Floral
0.5
BE256_Dh
WB06_Lh
S04_LDh
Bitterness BE134_Dh
W3470_Dh BE134_LDh
Afterbitterness
0
S189_Dh
F2 (27,07 %)
US05_LDh
WB06_LDh
W3470_Lh
Fruity
W3470_LDh S23_Lh
BE256_Lh
-0.5
S189_LDh
S04_Lh T58_LDh
-1
WB06_Dh
US05_Lh
-1.5
-2
-2 -1.5 -1 -0.5 0 0.5 1 1.5 2
F1 (36,26 %) © Fermentis communication – All rights reserved
S-23 … 1.5
BE256_LDh
T58_Dh
Herbal BE134_Lh
1
Gen. Hoppy
S189_Lh
US05_Dh
S23_Dh
T58_Lh S04_Dh
0.5
S23_LDh Floral
BE256_Dh
WB06_Lh
S04_LDh
BE134_Dh
Bitterness
W3470_Dh BE134_LDh
Afterbitterness
0
F2 (27,07 %)
US05_LDh S189_Dh
WB06_LDh
W3470_Lh
Fruity
W3470_LDh S23_Lh
BE256_Lh
-0.5
S189_LDh
S04_Lh T58_LDh
-1
WB06_Dh
US05_Lh
-1.5
-2
-2 -1.5 -1 -0.5 0 0.5 1 1.5 2
F1 (36,26 %)
Yeast and Cascade
Conclusion: Part 1
❖Globally, different hop regimes will affect more or less

the hop flavour perception.
❖For every hop treatment the yeasts deliver a specific

intensity / quality flavor profile.
❖Yeasts may deliver different notes and in association

with Cascade Hops, the lager yeast S189 appears to be
the most interesting one…
❖But…
❑Integrating a ‘Blanco’ (non
hopped)
B L A N C O + 1 L AT E H O P P I N G R E G I M E S
Hop Addition Amount (g/hL)
NO LATE Hopping 0
Late Hopping + Dry Hopping* 200+200
Late Hopping - Added at beginning of pumping the wort in
the whirlpool (pumping takes 10 minutes, then 15 minutes
of settling), around 90°C
Dry Hopping* - added 24h after filling of vessel,
Fermentation day 1 (24 °C).
➢ + Detailed Sensory
(discriminating
fermentation from
hop flavours)
➢ + Analytics
Yeast & Cascade study with blank/non-hopped control
Focus on Lager Yeasts

Non hopped Hopped
Turbidity level
8 Turbidity level
Bitterness Malt Character 8
Bitterness Malt Character
6
6
Sulfury Fruity Global
Sulfury Fruity Global
4 4
2 2
Gen. Hoppy
Phenolic, clovy Phenolic, clovy Gen. Hoppy Expression
Expression
0 0
Hop Herbal, Fruity Apple Hop Herbal, Vegetal

Fruity Apple
Vegetal
Fruity BANANA Floral

Fruity BANANA Floral
HOP Tropical HOP Citric
HOP Tropical HOP Citric
S189 S23 W3470 S189_h S23_h W3470_h

Yeast & CASCADE
Lagers
S189 S23 W3470
8
7
Sensory LS means
6
5
4
3
2
1
0
Turbidity Malt Fruity Global Gen. Hoppy Hop Herbal, Floral HOP Citric HOP Fruity Fruity Apple Phenolic, Sulfury Bitterness
level Character Expression Vegetal Tropical BANANA clovy
S189_h S23_h W3470_h

8
7
Sensory LS means
6
5
4
3
2
1
0
Turbidity Malt Fruity Global Gen. Hoppy Hop Herbal, Floral HOP Citric HOP Fruity Fruity Apple Phenolic, Sulfury Bitterness
level Character Expression Vegetal Tropical BANANA clovy

Key take-aways to make your choice
Characteristic summary of Fermentis SafLager™

Fermentis SafLager™ strains
Summary of our 3 options to suit your needs
Strain W-34/70 S-23 S-189
Origin German strain, from From VLB-Berlin (Germany) (Institute Swiss strain, from the
Weihenstephan for Fermentation & Biotechnology) Hürlimann brewery
Characteristics Crisp, clean lagers of any May give fruity, estery notes, good Clean and crisp lager strain,
in Lager style (across a range of length on the palate. Clean and crisp high drinkability. Interesting
ferment temperatures!). Low finish. Suitable for Continental / hop interactions, with
esters and higher alcohols Western European lager styles. May noticeable floral and herbal
production leave slightly more residual sugars characters, low esters
Sedimentation Fast sedimentation, Fast sedimentation, flocculant strain Fast sedimentation,
/ Flocculation flocculant strain flocculant strain
Apparent 80-84% ADF 80-84% ADF 80-84% ADF
attenuation
Pitch rate, 80 - 120 g/hl (12°C – 15°C) 80 - 120 g/hl (12°C – 15°C) 80 - 120 g/hl (12°C – 15°C)
temperature ≤12°C 200 g/hl ≤12°C 200 g/hl ≤12°C 200 g/hl
range ≤9°C 300 g/hl ≤9°C 300 g/hl ≤9°C 300 g/hl

Fine-tuning your lagers

Adjusting mashing for your lager
Fermentability – Brew House Process
SUGAR PROFILE
PERCENTAGE OF SUGAR COMPOUNDS AT VARIOUS

TEMPERATURES
60 65 70
Disaccharide 61 55 41
Trisaccharide 9 12 16
Monosaccharide 10 9 8
Dextrins 20 24 35

Playing with pitching rate in lager fermentations
Considering the same gravity and temperature, what is the effect of :
• A low pitching rate (<80 g/hl for lager)?
Prolonged lag phase and risk of contamination
Slow fermentations
Risks of uncomplete fermentations and off-notes associated (diacetyl, acetaldehyde)
More cellular growth => more sugar used for biomass production, less for alcohol production
Shift in aroma profile: more esters… (some may want that!)
• A high pitching rate (no cell counts)?

Fast to very fast fermentation, short lag phase, H2S issue
Different flavour profile: more neutral
High competition for nutrient access (can cause issues if high adjunct wort with deficiency)
Less biomass production, decrease in quality of harvested yeast

Playing with temperature in lager fermentations
Considering the same gravity and pitching rate, what is the effect of:
• A low temperature on my lager yeast (<10 C)?
Slower fermentations, Difficulties to remove diacetyl, acetaldehyde; possible off-notes (H2S)
• A high temperature on my lager yeast (>16 C)?
Faster fermentation, Different flavour profile..??!! (not in all cases, see SafLager W-34/70 study)
SafLagerTM W-34/70 at 20°P & 100 g/hl

22.0 °P
20.0 °P
18.0 °P
16.0 °P
14.0 °P
12.0 °P
10.0 °P 12.0 °C 16.0 °C
8.0 °P
6.0 °P
4.0 °P
2.0 °P
0.0 °P
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 © Fermentis communication – All rights reserved
Impact of density on Kinetics at 12-14°C
13.5°P 18°P

Playing with Pressure in lager fermentations (external)
Counter
• Slowed yeast pressure
growth, inhibits cell
assimilation of growth
sugar and FAN
(free amino
nitrogen) in the
wort,
• Reduced the final
concentration of
total higher
alcohols and total
ester production
• Increased the final At the same
dissolved CO2 gravity, esters
were lower with
top pressure
application
(Dongsheng Yang (2019)
Influence of Top Pressure on the
Flavor and Sensorial
Characteristics of Lager Beer, J.
Am. Soc. of Brew. Chem.)

Lager brewing troubleshooting guide
Slow fermentation, off-flavours

Quick Lager Troubleshooting Guide
Quick guide – Slow or Sluggish Fermentations

Quick guide – Off Flavours

Quick guide – Off Flavours

Thank you for listening
Do you have any questions?
Register to all our webinars from APAC and worldwide from the Fermentis website
Feel free to come back to us with any questions by email

Thank you for your attention
Register to all our webinars from APAC and worldwide from the Fermentis website
Send us your questions by email
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Trouble Shooting Guide I

in LAGER BEER production

1 Lagers: genetic background and style

2 Baseline study and SafLager W-34/70 study

3 Lager yeast and hops interactions

4 Fine-tuning your lagers

5 Lager brewing troubleshooting guide

“…a beer (such as a bock or

© Fermentis communication – All rights reserved

The German “Lagerbier” relates to a “beer brewed for keeping”

The term “Lagering” consists of secondary fermentation, maturation, stabilisation

© Fermentis communication – All rights reserved

Two processes at work in lagering influencing the organoleptic properties of beer:

Fermentis unique know-how and pioneering work in

Each Fermentis lager strain has its own unique

© Fermentis communication – All rights reserved

© Fermentis communication – All rights reserved

• 15 P wor t (100% spring 2rows, 3EBC )

• Bitterness : 25 EBU (iso -alpha extract )

A PICTURE OF ALL THE YEASTS IN THE SAME CONDITIONS…

© Fermentis communication – All rights reserved

© Fermentis communication – All rights reserved

J. Inst. Brew. 2013; 119: 202–220

© Fermentis communication – All rights reserved

© Fermentis communication – All rights reserved

Two methods used to

© Fermentis communication – All rights reserved

© Fermentis communication – All rights reserved

© Fermentis communication – All rights reserved

How does fermentation influence a specific strain?

© Fermentis communication – All rights reserved

© Fermentis communication – All rights reserved

Sensory Analysis P I LOT T R I A L S 50L

C3-P 16 in all 14 tested conditions

Volatile – Alcohols and Esters Concentration =

Alcohols (Flavour Units)

Esters and 4VG (Flavour Units)

Ethyl acetate Isoamyl acetate Isobutyl acetate Ethyl butanoate Ethyl

© Fermentis communication – All rights reserved

Statistical relevancy: density related

* (low temp, very low pitching rate)

© Fermentis communication – All rights reserved

Phenyl ethyl alcohol -0,336 0,670

Phenyl ethyl acetate 0,276 0,156 5

At lower fermentation temperature higher risk of slow fermentation and off-notes

AT 100 G/HL THE HIGHER THE

THE LOWER THE FERMENTATION TEMPERATURES,

© Fermentis communication – All rights reserved

© Fermentis communication – All rights reserved

Yeast and single hop interaction with Lager yeast

• Single hop trials

• Lack of knowledge in Yeast &

© Fermentis communication – All rights reserved

© Fermentis communication – All rights reserved

Focus today on LAGERS

❖Globally, different hop regimes will affect more or less

❖For every hop treatment the yeasts deliver a specific

❖Yeasts may deliver different notes and in association

Hop Addition Amount (g/hL)

Focus on Lager Yeasts

Hop Herbal, Fruity Apple Hop Herbal, Vegetal

Fruity BANANA Floral

S189 S23 W3470 S189_h S23_h W3470_h