Presented in partnership with Lallemand Brewing

Diastaticus yeasts can be used to create complex and interesting beers, most notably Saisons, however if they find their way into areas of the brewery where they are unwanted they can cause damage leading to costly product spoilage.

Simply explained diastaticus is a yeast that produces glucoamylase enzymes which digest the dextrins in beer. This action releases sugars which can then lead to re-fermentation in the bottle, can or keg.

One of the most serious threats from cross contamination with diastaticus yeast is that of compromised product integrity through over-carbonation. The excess CO2 can potentially lead to gushing and even exploding product packaging.

This Asia Brewers Network Technical Series webinar, delivered by Daniel McCulloch (Lallemand Brewing, Technical Manager – Asia Pac.), will address the problem of Saccharomyces var. diastaticus yeast contamination, how to detect it and how to remove it from your brewhouse.

Key Takeaways of this webinar:

• An explanation of the strain Saccharomyces var. diastaticus and it’s relevance in brewing
• Methods to detect and prevent cross contamination
• A live demo of the cheapest method to test for this problematic strain

View this webinar HERE or through the link below: