Characteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast

The aim of this research was to determine the potential of four unconventional Norwegian yeasts of the KVEIK type to produce NEIPA beer. The influence of yeast strains on fermentation process, physicochemical properties, antioxidant potential, volatile compounds, and sensory properties was investigated. The KVEIK-fermented beer did not differ in terms of physicochemical parameters from the beer produced with the commercial variants of US-05 yeast. The yeast strain influenced the sensory quality (taste and aroma) of the beers, with KVEIK-fermented beer rating significantly higher. The antioxidant activity of the tested beers also significantly depended on the yeast strain applied. The beers fermented with KVEIK had a significantly higher antioxidant potential (ABTS(center dot+)) than those fermented with US-05. The strongest antioxidant activity was found in the beer brewed with the Lida KVEIK yeast. The use of KVEIK to produce NEIPA beer allowed enrichment of the finished products with volatile compounds isobutanol, 2-pentanol, 3-methylobutanol, ethyl octanoate, and ethyl decanoate.

Automated summary

The aim of this research was to determine the potential of four unconventional Norwegian KVEIK yeasts in producing NEIPA beer. The yeast strain influenced the fermentation process, physicochemical properties, antioxidant potential, volatile compounds, and sensory properties of the beers. KVEIK-fermented beer did not differ in terms of physicochemical parameters from beers produced with commercial US-05 yeast variants, but had higher sensory quality and antioxidant activity.