Improving yeast monitoring for better beer
Refreshing research from Aberystwyth University
Over 20 million pints of beer are consumed every day in the UK and many of these are produced with the assistance of research by scientists at the Institute of Biological, Environmental and Rural Sciences (IBERS).
Working in close collaboration with Aber Instruments, a successful Aberystwyth University spin-out company, IBERS researchers contribute to improving the yeast monitoring process and development of commercial brewing products such as Aber Instruments' Yeast Monitor. The team of researchers includes 4 co-supervised students currently undertaking postgraduate research.
Improved monitoring of brew completion using the approach developed in collaboration with the IBERS research team, allows the beer to be processed more quickly which benefits the brewer in terms of reduced costs and leads to a more consistent product quality. In turn, the customer enjoys a better pint.
Now established as the standard for on-line yeast concentration measurement Aber Instrument’s Yeast Monitor is used in large breweries including AB Inbev, SAB Miller, Coors, Diageo, Heineken, Suntory, Kirin, Asia-Pacific and San Miguel.
"[Working with the IBERS research team] helps Aber Instruments to maintain its presence in the marketplace and to promote its products"
Engineering Director, Aber Instruments
- Improve monitoring of the viability and vitality of yeast organisms to maximise the efficiency and quality of beer
- Change methods used by practitioners in breweries and biotechnology companies worldwide
- Enhance Aber Instruments' understanding of cellular processes and enable them to pass that knowledge on to the marketplace
Dr Hazel Davey
Institute of Biological, Environmental and Rural Sciences
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