Yeasts on the edge of destruction!
Did you know that yeasts also have their drama? Autolysis, which sounds more to a science fiction term than something related to beer, is the process by which yeast cells break down and, apparently, is the authentic end of the history of these little heroines of fermentation.
What happens during autolysis?
As yeast ages, boom! Its cell wall disintegrates and releases an enzyme and compound cocktail that, for the most part, are not very pleasant for the brewery palate. While the brewers work hard in the art of fermentation, this process becomes a potential headache long after beer is ready to enjoy.
The beer dilemma: good or bad autolysis?
Compared to the world of wine, where some techniques such as the ‘South Lie’ are worshiped by the softness and complexity they bring to the drink, in beer things are a bit different. Autolysis in beer does not invite the party; Rather, it launches a dark shadow that translates into bitter and sometimes sulfur flavors.
Unexpected flavor transformations
Where in the wine it is expected to find creamy or caramel notes, in beer you could end with a ‘fleshy’ taste or even a touch of barbecue. Nothing to do with the feast you expected! At greater pH for autolysis, it is also possible that your beer is not retained in the best long term.
Strategies to maintain autolysis at bay
Fortunately, the brewers have their tricks under their sleeve. The key is to separate the yeast from the beer a few weeks after fermentation. Generally, this is not a big problem for beers that are consumed soon, but for those that require prolonged aging, time is essential.
The techniques that save the day
Professional berceros and modern homebrewers use conical fermenters that facilitate the collection of sedimented yeast. Transfering beer to another container once the sediment has been formed is a gold strategy to maintain quality. And remember, autolysis is not a phenomenon that occurs overnight; In fact, it usually takes months to appear.
Just scratching the surface!
Although high temperatures and ‘osmotic shock’ are rare circumstances that can cause autolysis, if you risk fermentations at more than 25 ° C, you could ruin the party for your yeasts. The good thing is that being aware of these adverse conditions, we can continue enjoying tasty beers without pollution.
So, dearest beer friend, the next time you lift a drink, remember the brave yeasts that made that toast possible. Let us keep autolysis and enjoy beers that speak of joy instead of decomposition. Health!
