Project Overview
Information Products
Commodities
- Agronomic: Yeast
- Animals: bees
- Animal Products: honey
Practices
- Crop Production: beekeeping, Fermentation
- Education and Training: on-farm/ranch research
- Farm Business Management: market study, new enterprise development, value added
- Sustainable Communities: local and regional food systems, new business opportunities, values-based supply chains
Summary:
Yeast is fundamental to brewing. Most commercial yeast strains that are used for brewing are produced in laboratories and have standardized flavor profiles. Wild yeast, on the other hand, reflects the terroir (local climate, crops and soil).
Small farm breweries using wild yeast occupy a growing niche in the local food movement. However farmhouse breweries using wild yeast traditionally rely on open, spontaneous fermentation. This project was intended to help farmhouse breweries explore a new potential source of yeast for brewing. The purchase of commercial yeast is usually one one of the most expensive elements in brewing. When farmhouse brewers have local sources of wild yeast, it allows them to produce a product that is unique and economically attractive.
Our economic goal was to increase the commercial viability of farmhouse fermentation by expanding sources of local yeast. Our specific objective was to determine what wild yeast species could be isolated from raw honey. We were particularly interested in Saccharomyces yeasts that could have potential for use in making beer, cider or mead. Our educational goal was to demonstrate to farmers and small batch brewers how to exploit an important natural resource, wild yeast.
Twenty nine samples of honey were tested from six states. There were seven species of yeasts identified. Candida magnoliae was the most common species isolated. Other species of Candida were also identified. Several isolates could not be identified by the time this project concluded but are being investigated. In addition, yeast was also isolated from bees and wildflowers.
While our research did identify a number of yeasts existing in honey, Saccharomyces does not appear to be naturally found there. However, the diversity of yeasts that we isolated included several yeast isolates that have yet to be identified. A scientific outcome of this work was the potential for expanding an identification tool, MALDI-TOF (matrix assisted laser desorption ionization-time of flight mass spectrometry).
An unexpected outcome was the breadth of interest and potential for collaboration that the science of yeast inspires. Our project drew interest from small-batch commercial meaderies and breweries, home brewers, beekeepers, homemakers, chemistry students, university professors and yeast professionals. For example, thanks to this project, several undergraduate chemistry students acquired skills that aided yeast identification. We also corresponded with the Yeast Bay Company located in Portland Oregon about Metchnikowia reukaufii, a nectar yeast that we isolated from flowers. In addition, we corresponded with beekeepers throughout the United States in our quest for a suitable wild yeast. Their interest has encouraged us to plan an article for submission to a beekeeping and/or scientific journal.
Project objectives:
- Evaluate the potential of wild yeast as a crop by identifying and testing wild yeast strains in particular terroirs (fruit farm, flower farm and brewery farm)
- Encourage farmers and beekeepers to exploit the wild yeast possibilities of their particular landscape and products (beverage, baking, cheese, pickling, etc.) by sharing findings through social media, educational presentations, conferences and written information
- Identify scientific methods that would be useful for capturing and propagating wild yeast with the help of a microbiologist
- Evaluate the impact of seasonal fluctuations and geographical constraints (such as monofloral environments) on the prevalence of wild yeast
- Encourage the development of innovative market bridges and income streams between local agriculture and local brewing