How to make a high quality beer (avoiding spoilage organisms)
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How to make a high quality beer (avoiding spoilage organisms)

Hello everybody! I am with Ben from Invisible Sentinel, but that s not the point. Today we sharing what? A beer! We are sharing a beer
today. Pleasure! Cheers Thank you very much Ben, but don’t drink it, because we need to test it first to see if it’s a high quality beer or not ! I am so happy you brought that up, Julien.
and you re an expert. I am an expert, I like to consider myself an expert, but importantly,
you know we had the opportunity to work with so many breweries around the world because
of the technology we developed. Invisible Invisible sentinel. And more specifically
brewPAL. We’ve designed a test in partnership with 5 award-winning breweries in the United
States. And the test actually ensures that the breweries make a consistent product, that
they are able to get their product in bottle, can or keg rapidly and ensure that organisms
that can spoil beautiful craft beer are not present. Tell me about the organisms you’re
looking for with your technique. Yes, so brewPAL was our first test. It was a huge
hit with all our breweries out there and that looks for hop-resistent pediococcus and lactobacillus.
These are common, these are brought to our breweries from some of the raw materials and.. …like in the wine as well.. Correct, that’s right. But in this case beer, with the addition of
hops, hops are a natural anti-microbial. So we developed a test brewers said .. well
listen, I not as concerned whether I have lactobacillus or pediococcus, I want to know
if they have the genes for hop resistance meaning that lacto and pedio can go on and
survive in my beer and spoil it. And that was what our first test was – it was a huge
hit for our breweries out there, it brought a lot of value to our breweries because now
they know they were able to identify true spoilage organism in the brewery. And from
there the breweries came to us and said We want more. There are other organisms that
are very important to us to maintain the quality of our brews. And that include wild yeasts,
like bretanomyces bruxellensis or a Dekkera species many groups will use this to create
some barrel- aged beers or some funkier flavours in their beer, right, but you don’t wanna
get them in your beautiful lager or pilsner, it ll ruin that beer. And then there’s new
targets out there as well. Things like Saccaromyces diastaticus, which is a hot topic now in the
beer community. If you go a little bit on the technology, what do you use? What time to result do you provide? So, I mentioned how fast the
beer production process can be, So our test, within three to four hours , depending on
the organism you’re looking for a brewer has a result, they know if it’s a true spoilage
organism and they are able how much organism is actually present there. But we’re talking
about molecular, gene.. somebody from brewery can run this kind of test? You need a training?
No, that’s the beauty of it. Of course you need training, right? But for us to get a
brewery up and running we re looking at a few hours for them to be highly confident
in running that methodology and you get good, repeatable results in all the stages in their
process, it s a few hours of training and the other great feature about it is as I mentioned
not only the speed but the idea it gives you and then finally the results, how do we again
democratize a molecular system? What can anyone understand ? Something that looks like a pregnancy
test. So now we take the beauty of a diagnostic that everyone understands in the world but
we translate it to quality in beer so that someone in a brewery can very quickly learn
how to run that diagnostic, they certainly know how to interpret their results and then
we have a device that can quantify how much is there. How they used to do it before, before
invisible sentinel? Because now you re bringing some innovation but before they used to test
their beer, right? Yeah, many brewers do traditionally have a background in microbiology and they
understand a lot of the organisms that go in the beer but importantly being able to
find those organisms that can ruin the beer are extremely important to them and how do
they do it rapidly. And you said what happened before Invisible sentinel? Well you had your
traditional culturing technique, but again- Going from production of beer and going through
the process it’s very quick. So to be able to catch something fast is difficult with
culture based methodology, right? It’s also difficult to tell: Who is truly a spoilage
organism from who isn’t ? You’ve managed to convince US Market, I guess, what’s about the ROW? We’ve had a lot of success in Australia, we’ve started some great opportunities with
breweries in Ireland, and importantly we’ve had a lot of success in the Italian market
as well with some of the great craft breweries who before been winemakers and crossed the
bridge to become a brewer and we’ve a lot of success there, so we gonna see where the technology
takes us at this point. So Ben I think we covered everything about beer, about juice, about Invisible Sentinel, now we can enjoy our beer safely I would say and with highy
quality test. Of course, Thank you Julien Thank you Ben.

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