A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production

TL;DR

This paper reviews how non-conventional yeasts are being used to innovate in craft beer production, offering new flavors and sustainable brewing options.

Contribution

The paper provides a comprehensive review of non-conventional yeast applications in brewing, highlighting their potential for flavor innovation and sustainable development.

Findings

Non-conventional yeasts offer richer enzyme profiles and novel aroma profiles in beer.

These yeasts are being explored for use in non-alcoholic and functional beers.

There is still limited understanding of yeast-raw material interactions and fermentation management.

Abstract

The craft beer market is continually expanding, driven by the consumers’ demand for product diversification, which leads to innovation in the brewing industry. While traditional brewing focuses on consistency and high-volume efficiency using standard yeasts, craft brewing prioritizes small-batch experimentation and flavor complexity. Traditionally, Saccharomyces cerevisiae (Ale beer) and Saccharomyces pastorianus (Lager beer) yeast are used in brewing. The craft brewing revolution introduced the use of non-conventional yeast. These yeasts possess distinct technological characteristics compared to commercial starters, such as a richer enzyme profile. This biological diversity produces beers with novel, complex aroma profiles, and opens exciting avenues for flavor creation. Recently, non-alcoholic beer and low-alcoholic beer (NABLAB), and functional beer have become the new horizons for the application of non-conventional yeasts. In recent years, the brewing potential of these alternative yeasts has been extensively explored. However, some aspects relating to the interactions between yeast and raw materials precursors involved in the aroma of the final beer, and the management of yeasts in fermentation, remain unexplored. This review systematically outlines the various innovative ways in which non-conventional yeasts are applied in brewing, including healthier beer. Here, we explore how these yeasts can foster innovation in the beer sector and provide the possibility for sustainable development in contemporary brewing.

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