A look at the history of mixtures in beer fermentation
Some time ago, in the days when microbiology still did not give signs of life, the brewers practiced a much more organic and random art: to prepare their fermentations with various types of yeasts, often mixed, in a kind of constant experiment. Before modern techniques made it possible to isolate a single pure strain, most beers were fermented with a community of wild and conventional yeasts that coexisted in the must, creating unique and sometimes unpredictable profiles. Only in recent centuries we have learned to isolate and perfect the strains, achieving control and uniformity that, although they give consistency, sometimes subtract a bit of the artisanal touch that the varieties mixture can offer.
The return of mixtures: advantages and challenges
At present, some brewers are recovering that tradition, experimenting with the combination of different yeast seeds in the same batch. The idea is simple: add two or more strains in the same proportions to multiply the possibilities in flavor, aroma and texture. But what benefits and risks brings this practice that is not really as novel as it seems?
The positive aspects of playing with several yeasts
First, the magic of complexity: combining yeasts can generate much richer and more richer flavor and aroma profiles than using only one. For example, mixing an English yeast with maltose and fruit notes, with an American that provides a clean and dry character, can produce a beer with a harmonious and dynamic balance.
Next, speed and efficiency. By joining yeasts with different characteristics of flocculation and attenuation, the process can be accelerated or facilitated, achieving a cleaner and more fast finish. This is useful in beers that require adjusted maturation time, or when you want a final result with a particular finish.
And finally, the creation of its own identity. The combination of yeasts can become the distinctive seal of a brewer, allowing him to experience and design styles that challenge the conventional and offer the public new and exciting sensory experiences.
Obstacles and how to overcome possible trouble
Not everything is a picnic in the field with these mixtures. One of the most frequent dilemmas is the possible dominance of one strain on another, which can completely alter the expected profile, causing beer to come out different from what is planned or, in extreme cases, that certain aromas or flavors become too present or disappear completely.
Another complication can be the incompatibility of profiles, generating unwanted flavors, or even creating a kind of ‘conflict’ in fermentation that affects the health of yeasts. In addition, the management of these mixtures requires more attention and experimentation, since each combination is unique and can behave in unpredictable ways.
Experts as researchers and beer teachers suggest that, with adequate control and a little trial and error, the benefits exceed the risks. Dr. Chris White, for example, ensures that dominance in mixtures is very rare if the proportions are well balanced and that, in their experience, with the correct combinations, the result is usually outstanding.
Do you dare to mix? Tips for a beer experiment without fear
If you feel that the theory encourages you and you want to take the step, here are some key tips: it starts with simple combinations and balanced proportions. Choose strains with complementary profiles and notes that can harmonize, not to clash. Document every step, and if you can, do small tests before launching in large production.
Remember that patience and observation are your best allies. Fermentation in these circumstances requires more attention to the stages and changes in aromas and flavors, so do not despair if at first it does not come out perfect. Innovation in beer often arises from trying, adjusting and learning from the result.
The beer community is always willing to share their experiences and provide you with advice from real practice. In the end, experimenting with mixtures can open doors to a world full of new brewer sensations and give each batch a personal touch.
