Biochemistry of Beer Fermentation

Associate Professor Tomáš Brányik holds an MSc degree (1994) in Bioengineering and a PhD (1999) in Biotechnology from the Institute of Chemical Technology Prague (ICTP), Czech Republic. From 2000 to 2005 he held a position of post-doctoral fellow at Department of Bioengineering, University of Minho, Portugal. Presently he holds a position as associate professor at the Department of Biotechnology at the Institute of Chemical Technology, Prague. His research interests are in the area of fermentation engineering, cell physiology, alcohol-free beer production and use of non-traditional yeast in brewing. Dr. Eduardo Pires holds a PhD in chemical and biological engineering. The main topic of his research is continuous beer fermentation by flocculated yeast. The main problem affecting beers produced by over-populated yeast reactors is the excessive production of diacetyl during primary continuous fermentation. Dr. Pires' main task is currently to avoid the uncontrolled diacetyl formation under such conditions.

An overview of brewing process.- The Brewing Yeast.- By-products of beer fermentation.