Microbiology and Biochemistry: Difference between revisions

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American Coolship Ale

Spontaneously fermented beers from the United States (and occasionally other parts of the world) form a group of beers referred to as American Coolship Ales or ACAs <ref name=AWAs>Nicholas A. Bokulich, Charles W. Bamforth, David A. Mills. [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507|Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale], PLoS One, 7(4), 2012</ref>. ACAs vary in their intended similarity to lambic, with some American producers even going so far as to label their beers "lambics", while other ACAs bear little in common with lambic besides spontaneous fermentation. Due to the geographical separation between the United States and Belgium and the large variations in yeast and bacteria genetics between these different populations, even an ACA wort carefully prepared to be very similar to that of lambic will yeild notably different results after fermentation, even if the overall experience of the two styles of beer is similar <ref name=AWAs>Nicholas A. Bokulich, Charles W. Bamforth, David A. Mills. [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507|Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale], PLoS One, 7(4), 2012</ref> <ref name=sour>John Edwards and Adam DiCaprio. [http://www.process-nmr.com/pdfs/Edwards%20-%20SMASH%202014%20-%20MNova%20Users%20Meeting%20-%209-7-14.pdf|When Beer Goes Sour: An NMR Investigation], Mestrelab

Spontaneously fermented beers from the United States (and occasionally other parts of the world) form a group of beers referred to as American Coolship Ales or ACAs.<ref name=AWAs>Nicholas A. Bokulich, Charles W. Bamforth, David A. Mills. [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507|Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale], PLoS One, 7(4), 2012</ref> ACAs vary in their intended similarity to lambic, with some American producers even going so far as to label their beers "lambics", while other ACAs bear little in common with lambic besides spontaneous fermentation. Due to the geographical separation between the United States and Belgium and the large variations in yeast and bacteria genetics between these different populations, even an ACA wort carefully prepared to be very similar to that of lambic will yeild notably different results after fermentation, even if the overall experience of the two styles of beer is similar.<ref name=AWAs>Nicholas A. Bokulich, Charles W. Bamforth, David A. Mills. [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507|Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale], PLoS One, 7(4), 2012</ref> <ref name=sour>John Edwards and Adam DiCaprio. [http://www.process-nmr.com/pdfs/Edwards%20-%20SMASH%202014%20-%20MNova%20Users%20Meeting%20-%209-7-14.pdf|When Beer Goes Sour: An NMR Investigation], Mestrelab

MNova Users Meeting, SMASH – Atlanta, GA, September 7, 2014</ref> <ref name=Oevelen77 >D. Van Oevelen, M. Spaepen, P. Timmermans and H. Verachtert, [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract|MICROBIOLOGICAL ASPECTS OF SPONTANEOUS WORT FERMENTATION IN THE PRODUCTION OF LAMBIC AND GUEUZE], 1977</ref>.

MNova Users Meeting, SMASH – Atlanta, GA, September 7, 2014</ref> <ref name=Oevelen77 >D. Van Oevelen, M. Spaepen, P. Timmermans and H. Verachtert, [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract|MICROBIOLOGICAL ASPECTS OF SPONTANEOUS WORT FERMENTATION IN THE PRODUCTION OF LAMBIC AND GUEUZE], 1977</ref>

Other spontaneous fermentations exist as well, such as Chicha, a corn-based lightly alcoholic drink indigenous to the Andes. Much like the spontaneous fermentation of Lambic, Chicha posesses its own set of yeasts, dominated by strains of Saccromyces responsible for its unique characteristics <ref name=Vallejoa >J. A. Vallejoa, P. Mirandaa, J. D. Flores-Félixb, F. Sánchez-Juanesc, J. M. Ageitosa, J. M. González-Buitragoc, E. Velázquezb, T. G. Villaa, [http://www.sciencedirect.com/science/article/pii/S0723202013001513|Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru], 2013</ref>.

Other spontaneous fermentations exist as well, such as Chicha, a corn-based lightly alcoholic drink indigenous to the Andes. Much like the spontaneous fermentation of Lambic, Chicha posesses its own set of yeasts, dominated by strains of Saccromyces responsible for its unique characteristics.<ref name=Vallejoa >J. A. Vallejoa, P. Mirandaa, J. D. Flores-Félixb, F. Sánchez-Juanesc, J. M. Ageitosa, J. M. González-Buitragoc, E. Velázquezb, T. G. Villaa, [http://www.sciencedirect.com/science/article/pii/S0723202013001513|Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru], 2013</ref>

Brettanomyces and other wild organisms, despite often being spoilage organisms in wine, are responsible for some major sensory characteristics of some wine styles.

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 American Coolship Ale
-Spontaneously fermented beers from the United States (and occasionally other parts of the world) form a group of beers referred to as American Coolship Ales or ACAs <ref name=AWAs>Nicholas A. Bokulich, Charles W. Bamforth, David A. Mills. [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507|Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale], PLoS One, 7(4), 2012</ref>. ACAs vary in their intended similarity to lambic, with some American producers even going so far as to label their beers "lambics", while other ACAs bear little in common with lambic besides spontaneous fermentation. Due to the geographical separation between the United States and Belgium and the large variations in yeast and bacteria genetics between these different populations, even an ACA wort carefully prepared to be very similar to that of lambic will yeild notably different results after fermentation, even if the overall experience of the two styles of beer is similar <ref name=AWAs>Nicholas A. Bokulich, Charles W. Bamforth, David A. Mills. [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507|Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale], PLoS One, 7(4), 2012</ref> <ref name=sour>John Edwards and Adam DiCaprio. [http://www.process-nmr.com/pdfs/Edwards%20-%20SMASH%202014%20-%20MNova%20Users%20Meeting%20-%209-7-14.pdf|When Beer Goes Sour: An NMR Investigation], Mestrelab
+Spontaneously fermented beers from the United States (and occasionally other parts of the world) form a group of beers referred to as American Coolship Ales or ACAs.<ref name=AWAs>Nicholas A. Bokulich, Charles W. Bamforth, David A. Mills. [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507|Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale], PLoS One, 7(4), 2012</ref> ACAs vary in their intended similarity to lambic, with some American producers even going so far as to label their beers "lambics", while other ACAs bear little in common with lambic besides spontaneous fermentation. Due to the geographical separation between the United States and Belgium and the large variations in yeast and bacteria genetics between these different populations, even an ACA wort carefully prepared to be very similar to that of lambic will yeild notably different results after fermentation, even if the overall experience of the two styles of beer is similar.<ref name=AWAs>Nicholas A. Bokulich, Charles W. Bamforth, David A. Mills. [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507|Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale], PLoS One, 7(4), 2012</ref> <ref name=sour>John Edwards and Adam DiCaprio. [http://www.process-nmr.com/pdfs/Edwards%20-%20SMASH%202014%20-%20MNova%20Users%20Meeting%20-%209-7-14.pdf|When Beer Goes Sour: An NMR Investigation], Mestrelab
-MNova Users Meeting, SMASH – Atlanta, GA, September 7, 2014</ref> <ref name=Oevelen77 >D. Van Oevelen, M. Spaepen, P. Timmermans and H. Verachtert, [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract|MICROBIOLOGICAL ASPECTS OF SPONTANEOUS WORT FERMENTATION IN THE PRODUCTION OF LAMBIC AND GUEUZE], 1977</ref>.
+MNova Users Meeting, SMASH – Atlanta, GA, September 7, 2014</ref> <ref name=Oevelen77 >D. Van Oevelen, M. Spaepen, P. Timmermans and H. Verachtert, [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract|MICROBIOLOGICAL ASPECTS OF SPONTANEOUS WORT FERMENTATION IN THE PRODUCTION OF LAMBIC AND GUEUZE], 1977</ref>
-Other spontaneous fermentations exist as well, such as Chicha, a corn-based lightly alcoholic drink indigenous to the Andes. Much like the spontaneous fermentation of Lambic, Chicha posesses its own set of yeasts, dominated by strains of Saccromyces responsible for its unique characteristics <ref name=Vallejoa >J. A. Vallejoa, P. Mirandaa, J. D. Flores-Félixb, F. Sánchez-Juanesc, J. M. Ageitosa, J. M. González-Buitragoc, E. Velázquezb, T. G. Villaa, [http://www.sciencedirect.com/science/article/pii/S0723202013001513|Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru], 2013</ref>.
+Other spontaneous fermentations exist as well, such as Chicha, a corn-based lightly alcoholic drink indigenous to the Andes. Much like the spontaneous fermentation of Lambic, Chicha posesses its own set of yeasts, dominated by strains of Saccromyces responsible for its unique characteristics.<ref name=Vallejoa >J. A. Vallejoa, P. Mirandaa, J. D. Flores-Félixb, F. Sánchez-Juanesc, J. M. Ageitosa, J. M. González-Buitragoc, E. Velázquezb, T. G. Villaa, [http://www.sciencedirect.com/science/article/pii/S0723202013001513|Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru], 2013</ref>
 Brettanomyces and other wild organisms, despite often being spoilage organisms in wine, are responsible for some major sensory characteristics of some wine styles.