Broadcast Date: August 1, 2018 | 10:00 AM - 11:00 AM CDT
View the Webinar
Webinar Summary
Saccharomyces cerevisiae variety diastaticus (S. cer. var. diastaticus) is a type of yeast that can cause unwanted superattenuation of beer during fermentation and after packaging. Furthermore, diastaticus can be particularly difficult to detect and identify with traditional microbiological QA/QC practices. Under the microscope, the cell morphology of diastaticus can be very similar to production yeast strains so it is unfeasible to detect it with direct microscopy. This webinar will cover reliable detection methods for diastaticus contamination ranging from traditional microbiological testing to genetic screening. Participants will learn about tools that can be used to screen for diastaticus issues regardless of brewery size or resources.
S. cer. var. diastaticus has caused significant damage to the brewing industry and continues to pose a threat. Alcohol content non-compliance, over-carbonation, difficulty pouring, and even package explosion are some of the symptoms that may be associated with a diastaticus infection.
Who Should Attend
- Microbiologists
- QA/QC, Production, and Packaging Managers
- Distributors, Wholesalers, and Third-Party Labs, etc.
Webinar Takeaways
S. cerevisiae var. diastaticus has caused significant damage and continues to pose a risk to the industry including breweries, distributers, and consumers. Superattenuation of beer by diastaticus can lead to a wide range of issues including alcohol noncompliance and package explosion. Oftentimes diastaticus contamination is not detected until packaged product has already left the brewery and entered distribution networks.
- Diastaticus can cause significant damage to a brewery regardless of size
- Diastaticus infections can go undetected without special testing until it is too late
- A brewery may have a diastaticus contamination problem without even knowing it
About the Presenter
Wade Begrow
Microbiologist, Founders Brewing Co. | Wade Begrow is the microbiologist at Founders Brewing Co. in Grand Rapids, Michigan. Some of his interests include molecular diagnostics with qPCR, microbiological media optimization, and yeast cryopreservation. Before joining Founders in 2016, Wade was the microbiologist at Bell's Brewing in Comstock, MI. Prior to entering the brewing industry, Wade was a microbiologist at a full-service microbiology lab in Grand Rapids, MI. Wade holds two degrees from Michigan State University, and he created a module on brewing science for the M.S. in Food Safety program at MSU. He is a strong proponent of brewing science education and has presented at the World Brewing Congress, European Brewing Convention, Master Brewers Annual Conference, and Craft Brewers Conference. |
