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Last but not yeast: launching our LIFE YEAST project

, By: Heleen Vanhoudt, CSR & External Communications Officer Europe
Last but not yeast: launching our LIFE YEAST project

Ask most beer lovers to reel off the ingredients of their favorite tipple and they will probably say malted barley, hops and water. All present and correct; however, the brewing process would not be complete without another vital – but often overlooked – ingredient: yeast.

Yeast is responsible for fermentation and is the last of the four key ingredients to be added in the brewing process. When yeast is added to beer it immediately begins to consume the sugars, producing alcohol and carbon dioxide, which gives beer both its alcohol content and its carbonation.

Yeast also plays an important role in determining the flavor profile of the beer, as different strains are used to produce ales and lagers.

The use of yeast to brew alcoholic drinks can be traced back more than 5,000 years – featuring in Ancient Egyptian hieroglyphics – which means we discovered the ‘magical’ effects of yeast long before we would have known the exact science behind them.

What is yeast?

Yeast is life in its simplest form: the single-cell micro-organism. It is part of the fungus family, and is distributed widely throughout the natural word, including in soil, vegetation and marine environments. Certain strains are also natural inhabitants of human beings and animals.

A typical yeast cell is roughly the same size as a human red-blood cell, and is spherical to ellipsoidal in shape. They are so tiny that it takes about 30 billion cells to make a single gram of compressed baker’s yeast.

There are 500-600 known strains of yeast, many of which can be bought from commercial yeast banks – giving us an almost unlimited range of options when devising a new variety of beer.

As beer’s only living ingredient, yeast survives fermentation and can be collected and re-used. Many breweries have been using the same strain of yeast for generations; indeed, such is its longevity that microscopic quantities of yeast were extracted from a 220-year-old beer bottle found in a shipwreck in 2016, and subsequently used to brew beer in a unique scientific experiment.

The future of yeast

Scientists are also hard at work trying to devise new strains of yeast that could produce even better beer. One group – based in our home town of Leuven, in Belgium – are working on a joint initiative, by the University of Leuven and the Flanders Institute for Biotechnology, to build the perfect yeast.

Also in Leuven, in our Global Innovation & Technology Center, we are currently developing interesting techniques with brewer’s spent yeast (BSY). The objective of this LIFE project is to develop a new and innovative method to use BSY as a raw material, to build a more sustainable brewing process and increase resource efficiency, fully embedded in the circular economy concept.

The goals are aligned with our dream to create a better world. The LIFE YEAST aims to contribute to the transition towards a circular economy by:

  • Developing a new methodology to process BSY into valuable constituents that can be used as raw materials in a wide range of industrial applications
  • Developing new applications for BSY with an emphasis on technologies that are at or close to market readiness.

Clever stuff – which should ensure a few more chapters will yet be written in the story of mankind’s oldest-known industrial micro-organism.

Find out more HERE about the LIFE YEAST project.

Heleen Vanhoudt

Heleen Vanhoudt

CSR & External Communications Officer Europe

As CSR officer at AB InBev, I have the opportunity to combine my passion for corporate communication and my love for beer. I am convinced that an open dialogue between a company and its stakeholders is key for building sustainable relationships. As beer is the original social network, it brings people together. Through this blog, I also hope to bring people together and share our stories about our contribution to build a better world.