ArticleMolecules (Basel, Switzerland)2022
Characteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Genomic Evidence of Early-Diverging Domesticated Lineages in Norwegian Farmhouse Yeast.Genome biology and evolution · 2026Article
- Isolation and characterization of haploid heterothallic beer yeasts.Applied microbiology and biotechnology · 2025Article
- European farmhouse brewing yeasts form a distinct genetic group.Applied microbiology and biotechnology · 2024Article
- Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation.Microorganisms · 2022Article
- Microbes of traditional fermentation processes as synthetic biology chassis to tackle future food challenges.Frontiers in bioengineering and biotechnology · 2022Article
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Authors and funding
6 authors.
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Abstract
The aim of this research was to determine the potential of four unconventional Norwegian yeasts of the KVEIK type to produce NEIPA beer. The influence of yeast strains on fermentation process, physicochemical properties, antioxidant potential, volatile compounds, and sensory properties was investigated. The KVEIK-fermented beer did not differ in terms of physicochemical parameters from the beer produced with the commercial variants of US-05 yeast. The yeast strain influenced the sensory quality (taste and aroma) of the beers, with KVEIK-fermented beer rating significantly higher. The antioxidant activity of the tested beers also significantly depended on the yeast strain applied. The beers fermented with KVEIK had a significantly higher antioxidant potential (ABTS
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