Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing

Autor: Catallo, M. (Martina), Nikulin, J. (Jarkko), Johansson, L. (Linnea), Krogerus, K. (Kristoffer), Laitinen, M. (Mika), Magalhães, F. (Frederico), Piironen, M. (Marjokaisa), Mikkelson, A. (Atte), Randazzo, C. L. (Cinzia L.), Solieri, L. (Lisa), Gibson, B. (Brian)

Publikováno v: Catallo, M, Nikulin, J, Johansson, L, Krogerus, K, Laitinen, M, Magalhães, F, Piironen, M, Mikkelson, A, Randazzo, C L, Solieri, L & Gibson, B 2020, ' Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing ', Journal of the Institute of Brewing, vol. 126, no. 2, pp. 168-175 . https://doi.org/10.1002/jib.608

The Finnish farmhouse ale sahti is unique in that it is fermented with baking, rather than brewing strains of Saccharomyces cerevisae. The custom of maintaining farmhouse yeast cultures is however no longer practiced in Finland, and much yeast derive

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http://hdl.handle.net/20.500.11769/499785