The beer industry is constantly evolving, driven by the dedication of brewers, suppliers, and partners working together to push the craft to new heights. One of the industry’s biggest challenges remains balancing product quality with operational efficiency. As the market continues to shift, investing in advanced quality-control measures—going beyond traditional presence/absence testing—has become critical for maintaining brand integrity, improving profit margins, and ensuring long-term sustainability.
Advancing Yeast Quality Control
Science has made significant strides in yeast quality control, a key element in the brewing process. Yeast, considered the backbone of beer production, has historically presented challenges for quality monitoring due to its dense cellular structure. Traditional testing methods, such as microbiological plating, often resulted in delayed results—taking up to five to seven days to produce data. This left brewers with limited ability to proactively manage yeast quality.
However, new molecular testing technologies have transformed this process. With these advancements, brewers can now monitor yeast quality much earlier in the brewing process, ensuring more consistent and high-quality fermentations.
Breakthrough in Yeast Slurry Testing
A major milestone in yeast quality control came in 2023 when yeast supplier White Labs, in collaboration with bioMérieux—a global leader in brewing quality solutions—developed the first-ever PCR-based test designed specifically for yeast slurries. This breakthrough, known as GENE-UP® BREWPRO™ YS, provides a rapid, highly sensitive test for detecting bacteria and yeast contamination in yeast propagations and slurries.
Unlike traditional tests that only detect common spoilage organisms, GENE-UP® BREWPRO™ YS identifies a broad spectrum of contaminants, including those unique to yeast. By providing brewers with a comprehensive quality snapshot, this test empowers them to make more informed decisions, improve operational efficiency, and ensure the integrity of their raw materials.
Since its official launch in 2024, the test has been widely embraced by both brewers and yeast suppliers. Its ability to rapidly detect contamination during yeast propagation and harvesting has revolutionized how brewers approach quality control.
Smarter Detection for Diastaticus Yeast
Yeast quality control continues to advance, and the development of new detection methods remains a priority for the industry. In a recent collaboration with Cornell University, bioMérieux worked to create genetic markers for Saccharomyces cerevisiae var. diastaticus, a yeast strain notorious for causing secondary fermentations that can result in bottle or can explosions on the market.
This partnership led to the creation of BREWPRO™ WILD YEAST PLUS, an advanced PCR test that enables brewers to distinguish between spoilage and non-spoilage strains of diastatic yeast. The test combines conventional and proprietary biomarkers to help brewers avoid costly mistakes, such as unnecessary product quarantining or, worse, sending compromised product to market. With this predictive, risk-based testing, brewers can quickly and confidently protect their brand’s reputation.
Looking to the Future
These innovations represent just the beginning of a broader trend towards more sophisticated quality control in brewing. BioMérieux remains committed to providing accessible, high-performance solutions for brewers of all sizes. From streamlined testing workflows to hands-on training and ongoing support, bioMérieux aims to make advanced quality control achievable for every brewer.
As the beer industry continues to evolve, these cutting-edge tools are enabling brewers to not only safeguard the quality of their products but also drive the craft forward—ensuring that each pint poured meets the highest standards of excellence.
You Might Be Interested In:
