Ontario District

The document presents research by George van der Merwe at the University of Guelph, focusing on the characterization and breeding of stress-tolerant brewing yeasts, particularly Kveik strains. The study aims to enhance product diversity and process efficiency in craft brewing by examining yeast fermentation processes, including the production of metabolites and the effects of environmental stresses on yeast performance. Key findings reveal that Kveik yeasts show increased viability and improved maltotriose consumption at higher temperatures, with hybrid strains exhibiting enhanced fermentation efficiencies, highlighting the potential for breeding thermotolerant yeast strains to optimize brewing processes.%0aAdditionally, the research emphasizes that not all Kveik strains are suitable for breeding, as efficiency varies among them. The experimental workflow includes mechanisms such as sensing, chaperone production, and adaptive responses to fermentation-related stresses. The presentation also discusses the domestication of yeast and the performance of Kveik strains under varying temperature conditions, acknowledging the contributions of the research team and collaborators at the conclusion of the document.