Dry brewing yeast

Fermentis 2015 All rights reserved

 Agenda

Fermentis
What is dry yeast ?
How to use dry yeast ?
Why Dry yeast ?

Fermentis 2015 All rights reserved 2

 Fermentis: Focusing on Innovation!

Fermentis is the business unit of Lesaffre in charge of the

development and sales of innovative products and services for
beer, wine, spirits and potable ethanol.

Our mission:
Create & deliver innovative and dependable ferments &
derivatives offering sustainable technical solutions to the benefit
of all stakeholders worldwide.

Fermentis 2015 All rights reserved 4

 Fermentis, part of the Lesaffre Group

Fermentis 2015 All rights reserved 5

 Lesaffre, 160 years of progress

Fermentis 2015 All rights reserved 6

 What is dry yeast?

Fermentis 2015 All rights reserved 7

 Yeast: a living treasure!

Yeast is a fragile, living organism: we do not manufacture

yeast. We grow it.
This microscopic fungus is no larger than 6 to 8 thousandths
of a millimeter in size, yet has exceptional fermentation
characteristics.

The most well-known yeast is Saccharomyces cerevisiae.

In the presence of air and nutrients introduced into the

fermenter, yeast multiplies (yeast propagation).
Diagram of a yeast cell

In the absence of air, it produces alcohol, gas and aromas.

Yeast can be used for a variety of purposes. These include:

- Producing fermented drinks

A dividing yeast cell, as seen under a
microscope
- Making bread dough rise
- Contributing to the flavor, sensory and nutritional qualities of bakery products
- Improving the well-being of people, animals and plants
- Producing bioethanol and new green chemistry products

Fermentis 2015 All rights reserved 8

 Milestones of dry brewing yeast development

1973 Lesaffre markets the first instant dry baking yeast

1980 Development of a single dry ale yeast strain for home brewing

1995 Development of Safbrew S-33, a specialty dry ale yeast range for craft brewing

1997 Launch of Saflager S-189, the first dry lager strain

2007 Fermentis launch their 9th dry brewing strain Safbrew WB-06 for wheat beers

2012 Fermentis launch the Safbrew F2 for the bottle refermentation

2014 Fermentis launch the Safbrew BE-256

Fermentis 2015 All rights reserved 9

 Dry yeast production:
A global view of the process

Fermentis 2015 All rights reserved 10

 Dry yeast production:
A controlled process

Pure cultured yeast

Propagated in dedicated state-of-the art facilities

Grown on a balanced nutrient based on molasses

Batch fed

Fully aerobic conditions are used to maintain maximum yeast growth

Yeast fermentation growth is stopped at the optimal moment to keep all

aerobic yeast fermentation benefits

Fermentis 2015 All rights reserved 11

 The yeast cell

Gx6000
Before drying After drying

25-30% dry matter 94-96,5% dry matter

Smooth surface Uneven surface

Fermentis 2015 All rights reserved 12

 Active dry yeast production

After drying

Yeast cells spherical form has been preserved

Free space between cells

Gx1600
Instant rehydration

What about the membrane and drying ?

ADY microgranulates of ~1mm under

optical microscope
Gx26

Fermentis 2015 All rights reserved 13

 Yeast and membrane protection

Mannoproteins
Cell wall Beta-glucans
Chitin
Periplasmic proteins
Periplasmic space

Proteins
Membrane
Sterols
Phospholipids

Fermentis 2015 All rights reserved 14

 Brewing yeast membrane and drying

Selective permeability
Phospholipids + proteins + carbohydrate + lipids + = Membrane

Sterol

Fermentis 2015 All rights reserved 15 Source : Wikipedia

 Brewing yeast membrane and drying

Fluid / amorphous form Rigid / cristalline form

Drying
Hydrated Dry

Full size Size reduction Partially crystalline

Folding Endo vesicle

Fermentis 2015 All rights reserved 16

 Brewing yeast membrane and drying

active dry yeast

Trehalose and membrane stability
Without Leakage

Low leakage

Drying Hydration

Fermentis 2015 All rights reserved 18

 Brewing yeast membrane and drying

Hydration
Membrane functionality
Folding Living cell
recovering
Membrane size
reduction, membrane
Endo vesicle Dead cell
disruption risk

Leakage during drying

Dead cell Dead cell

The yeast manufacturers

know-how makes the difference

Fermentis 2015 All rights reserved 19

 Brewing yeast membrane and drying

Our main target during production

Fermentation
shape the yeast to the best physiological stage for
drying
and ready to ferment
specific adaptation of media recipe and process to the
yeast strain

Drying
maintaining the membrane integrity
specific process adaptation to yeast strains

Fermentis 2015 All rights reserved 20

 Brewing yeast membrane and drying.

Yeast duplication in the fermentor

Spindel
Migration

Ready to
Segregation,
start
Replication Yeast
Division
Shaping

Cytokinese
Doors are open for sugar
assimilation Growth

glucose
Maltose glucose glucose Maltose

Active dry yeast

Stabilized membrane
Fermentis 2015 All rights reserved 21
 Dry yeast production

After drying:
Active dry yeast present themselves as small particles,
They are vacuum-packed to preserve them from oxygen and moisture.
They have a 3 years shelf life from production date.
Productions are released based on specific & strict quality tests (purity, composition, ageing,
properties)

Fermentis 2015 All rights reserved 22

 Quality Procedure

New yeast strain. Genetic, purity &

properties'.
Lesaffre Yeast collection
R&D
Genetic, purity &
properties'.
Propagation
Lesaffre
International R&D Lesaffre Yeast collection
Industrial Genetic, purity &
properties'.
Propagation
Daughter line yeast
tubes.
Genetic, properties' .
Factory
 Quality Procedure

Reception of daughter
line yeast unit.

Lab propagation. Purity control.

Factory Biomass production

Purity, composition,
ageeing, properties'.
Biomass drying

Positive quality
Storage
release

Fermentis Customers
 How to use dry yeast?

Fermentis 2015 All rights reserved 25

 How to use dry yeast ?

Hydration
Dried yeast is porous permitting rush water arrival.

Yeast membrane contains lipids. Their fluidity

depends on the temperature. At low temperature,
lipids are less fluid and could be crystalline.

Yeast Disruption Risk

Hydration procedure adapted to temperature

 How to use dry yeast ?

Typical viability curve

80 % Viable
Robust yeast
100
cells
80
Viabiliy (%)

60

40

20 Fragile yeast
0
0 5 10 15 20 25 30 35 40 45 50
Rehydration temperature (C)
 How to use dry yeast ?

Hydration
RECOMMENDATION:
80
Yeast on the liquid
70 surface
60 No or gentle agitation
50 Not liquid on yeast
Viability
40
(%)
30
20
10
0
1 2 3
 Simple rehydration procedure

20 min
Re-
hydratation Ale
of the yeast
25-29C

Lager
21-25C

Sprinkle into 10 times

its weight of sterile Leave to rest 20 Pitch in the
Gently stir
water or wort and wait minutes fermentation vessel
for 10 min.

Fermentis 2015 All rights reserved 29

 Direct pitching

2/ Pitch the dry yeast

straight in the wort

1/ Fulfill the
cone of the tank
with wort at
21C - 29C
(depending the
strain)

3/ Complete the
fermentation tank
with wort at
fermentation
temperature

Fermentis 2015 All rights reserved 30

 Brewing raw materials and Fermentation

Malt Mashing

Boiling
Hops

Fermentation - maturation
Yeast

Lager yeast Ale yeast

Target cell count > 7 millions cells/ml Target cell count: > 3 millions cells/ml
Yeast dosage: 80-120 g/hL Yeast dosage: 50 80g/hl

Fermentis 2015 All rights reserved 31

 Application in Breweries

Dry vs Conventional Yeast

Fermentation Performance (BRI Trials)

Fresh yeast Dried yeast

95 % viability 65% viability

Under same conditions

pitching rate: 10 x 106 viable cells/ml wort
original gravity: 12o Plato
temperature: 12oC
scale: 1 hl
 Application in Breweries

Dry vs Conventional yeast Fermentation Performance (BRI Trials)

Fermentation.
 Application in Breweries

Dry vs Conventional yeast Fermentation Performance (BRI Trials)

Sedimentation.
 Application in Breweries

Dry vs Conventional yeast Fermentation Performance (BRI Trials)

Flavor Profile.

Parameter Fresh yeast Fresh yeast Dried yeast

(11 brews) (control brew) (trial brew)

Estery 3.85 - 5.00 4.95 4.98

Fruity 3.54 - 5.00 5.00 5.43
Floral 1.75 - 2.90 2.60 2.73
DMS 1.75 - 2.60 2.35 2.10
Sweet 3.55 - 4.55 4.03 4.03
Bitter 3.60 - 4.80 4.50 4.30
Astringent 3.00 - 4.50 4.45 4.45
Body 3.30 - 4.30 4.00 4.20
 Application in Breweries

Dry vs Conventional yeast Fermentation Performance (BRI Trials)

No significant differences have been observed

between conventional and dry yeast.
 Product Consistency & Stability

SafAle
SafAle S-04:
SafAle S-04:
Kinetics
S-04: Kinetics
comparison
Kinetics of recent
of fresh
comparison ofyeast dry
freshvsyeast.
aged yeast.
yeast
8

6
Ethanol (% v/v)

0
0 40 80 120 160 200
Time (h)

I. Meurice study
 Product Consistency & Stability

SafAle SafAle
S-04:
SafAle S-04:
Kinetics
S-04: Kinetics
comparison
Kinetics ofofyeast
of fresh
comparison aged
agedvs dry
aged yeast.
yeast.
yeast
8

6
Ethanol (% v/v)

0
0 40 80 120 160 I.200
Meurice study
Time (h)
 Product Consistency & Stability

SafAle S-04:
SafAle
SafAle S-04:Kinetics
S-04: Kinetics Comparison
Kineticscomparison
comparison of
of fresh of recent
fresh yeast
yeast vs (blue)
vs aged
aged yeast. and
yeast.
aged dry yeast (red)
88

66
v/v)
(% v/v)
Ethanol (%

44
Ethanol

22

00
00 40
40 80
80 120
120 160
160 200
200
Time
Time(h)
(h)
 Product Consistency & Stability
3,8 Productivity 40,0 Esters
Fresh Fresh
35,0
Productivity (% ethanol/d)

Aged Aged
3,3
30,0

25,0

Esters (ppm)
2,8
20,0
2,3 15,0

10,0
1,8
5,0

1,3 0,0
S-04 (5)US-05 (3)
WB-06 (2)S-33 (3) T-58 (3)BE-256 (1) S-04 (5)US-05 (3)
WB-06 (2)S-33 (3) T-58 (3)BE-256 (1)

7,5 350,0 Higher alcohols

Fresh Ethanol Fresh
Aged Aged
7,0 300,0

Higher alcohols (ppm)

Ethanol (% v/v)

6,5 250,0

6,0 200,0

5,5 150,0

5,0 100,0
S-04 (5)US-05 (3)
WB-06 (2)S-33 (3) T-58 (3)BE-256 (1) S-04 (5)US-05 (3)
WB-06 (2)S-33 (3) T-58 (3)BE-256 (1)
 Product Consistency & Stability

SafAle W-34/70: Kinetics Comparison of

Saflager S-34/70: Kinetics comparison of fresh yeast vs aged yeast.

recent and aged dry yeast

8

6
Ethanol (% v/v)

0
0 40 80 120 160 200 240
Time (h)
 Product Consistency & Stability
4 Productivity 16,0
Esters
Fresh
Fresh
14,0 Aged
Productivity (% ethanol/d)

3,5 Aged
12,0
3
10,0

Esters (ppm)
2,5 8,0

6,0
2
4,0
1,5
2,0

1 0,0
Lager S-23
Lager(3)
W-34/70
Lager(3)
S-189 (3)
B33 (3) BL13 (3) B256 (1) Lager S-23 (3) Lager W-34/70 (3) Lager S-189 (3)

240,0
Ethanol
7,2 Higher alcohols
Fresh Fresh
235,0
7,1 Aged Aged
230,0
7,0

Higher alcohols (ppm)

Ethanol (% v/v)

225,0
6,9
220,0
6,8
215,0
6,7
210,0

6,6 205,0

6,5 200,0
Lager S-23 (3) Lager W-34/70 (3) Lager S-189 (3) Lager S-23 (3) Lager W-34/70 (3) Lager S-189 (3)
 Product Consistency & Stability

Flask fermentation performances after storage at:

Temperature : -20, 5, 12, 25C.

Storage time: 0, 8, 12, 24* Month

*(running)

Analyses at the end of fermentation:

Ethanol, acetaldehyde, esters, higher alcohols and vicinal
diketones
Residual sugars

These tests are determined on 3 to 5 batches.

Yeast models: Saflager W34/70 & Safale S04 (*)
(*) data available on request
 Product Consistency & Stability

Storage temperature effect on attenuation; yeast SafAle S-04.

2 days after pitching End of fermentation

90 90
80 80
70 70
60 60
% Attenuation

% Attenuation
50 50
40 40
30 30
20 20
10 10
0 0
-20 C 5 C 12 C 25 C -20 C 5 C 12 C 25 C
attenuation after 2 days (%) attenuation at end of fermentation (%)
0M 66 66 66 66 0M 74 74 74 74
8M 74 70 73 8M 77 80 79 78
12M 74 67 76 78 12M 80 76 79 80
 Product Consistency & Stability

Storage temperature effect on volatiles; yeast SafAle S-04.

300

250

200

150 0M
8M
12M
100

50

0
-20 C 5 C 12 C 25 C -20 C 5 C 12 C 25 C
total esters (ppm) total higher alcohols (ppm)
 Product Consistency & Stability

Storage temperature effect on attenuation; yeast Saflager W34/70.

90 2 days after End of

80 pitching fermentation
70

60
Attenuation %

50

40

30

20

10

0
-20 C 5 C 12 C 25 C -20 C 5 C 12 C 25 C
attenuation after 2 days (%) attenuation at end of fermentation (%)
0M 80 80 80 80
8M 44 48 42 62 79 81 80 79
12M 50 41 60 80 79 80 79
 Product Consistency & Stability

Storage temperature effect on FAN uptake; yeast Saflager W34/70.

300

250

200
FAN (mg/l)

150

100

50

0
4M 8M 12M 4M 8M 12M 4M 8M 12M 4M 8M 12M
-20 C 5 C 12 C 25 C
FAN wort 173 163 152 167 147 174 166 132
FAN beer 55 38 49 47 62 52 53 47
% decrease 68 77 67 72 58 70 68 64
 Product Consistency & Stability

Storage temperature effect on volatiles; yeast Saflager W34/70.

140

120

100

80

60

40

20

0
-20 C 5 C 12 C 25 C -20 C 5 C 12 C 25 C
total esters (ppm) total higher alcohols (ppm)
0M 22,52 22,52 22,52 22,52 95,90 95,90 95,90 95,90
8M 19,62 20,14 23,25 19,87 105,21 105,08 107,86 111,79
12M 21,31 22,93 22,68 19,48 130,68 128,26 119,00 126,79
 Product Consistency & Stability

Next steps:

24 month trials.
Tasting comparison with pilot beers.
 Why dry yeast?

Fermentis 2015 All rights reserved 52

 Benefits of dry yeast to beer lovers

Wide range of products

Easy to source

Easy to store

Easy to use

Reliable, Consistent

Fermentis 2015 All rights reserved 53

 Benefits of dry yeast to the craft brewer

Easy to source
Low weight & volume
Often sent with malt, hops, and brewing ingredients
No need for refrigerated transport
Short lead-time, no delay in receiving yeast

Easy to store
No loss in viability with a storage at low temperature (<10C, fridge or maturation
room)
3 years shelf life
Opportunity for a security stock, independence

Easy to use
No need for lab equipment
Easier planning: ready to pitch within 30 minutes
Flexibility: immediate switch from one strain to another
Wide range available for all types of beers

Reliable, consistent
Accurate conversion of dry matter weight into yeast cell count
Guaranteed microbial quality
Avoid failed propagation
Fast fermentation start
Better consistency than fresh yeast
Fermentis 2015 All rights reserved 54
 Costs avoided with Dry Yeast

Yeast bank management

Propagation lab
Propagation costs
Utilities (sterile air, steam, cooling, electricity, additional CIP)
Labour
Maintenance
Depreciation
Quality control
Production materials

Failed fermentation/propagation

Fermentis 2015 All rights reserved 55

 Fermentis range of products

Fermentis 2015 All rights reserved 56

 An adapted offer for each scale

Home brewer Craft brewer Industrial

Sachets of 11,5g Sachets of 500g Boxes of 10kg

Fermentis 2015 All rights reserved 57

 Focus on our home brew range

6 ale and
specialty

Safale Safale Safbrew Safbrew Safbrew Safbrew

S-04 US-05 S-33 T-58 WB 06 BE-256

2 lager

Saflager W 34/70 Saflager S 23

Fermentis 2015 All rights reserved 58

 Easy to source

Available solutions for everyone, from

Homebrewer to Industrial

Fermentis 2015 All rights reserved 59

 For further information, please contact:

Roberto Pavesi
Sales manager South Europe
Mob. +39 334 698 2254
rpi@italia.lesaffre.com
www.fermentis.com

www.fermentis.com
www.brewwithfermentis.com
www.facebook.com/Fermentis

Fermentis 2015 All rights reserved 144