Novas leveduras para produção de cerveja: não cerevisiae, farmhouse e híbridas

Abstract

Saccharomyces cerevisiae has been traditionally used in beer production due to its high fermentation efficiency and predictability. However, with the growth of the craft beer market and the search for sensory and technological innovation, new yeast species have gained attention. This monograph presents a literature review on the use of non-conventional yeasts in beer production, focusing on non-cerevisiae species, hybrid strains, and traditional farmhouse yeasts such as Kveik. Microbiological, fermentative, and sensory aspects of these yeasts are discussed, as well as their potential and challenges for industrial application. The analysis revealed that species such as Brettanomyces, Lachancea, Candida, and Pichia have desirable characteristics for style diversification, while hybrids offer the combined advantages of different lineages. Kveik yeasts stand out for their fast fermentation at high temperatures and their unique sensory profile. It is concluded that the exploration of these new yeasts represents a promising trend in brewing biotechnology, capable of enhancing quality and distinctiveness of the final product and broadening the technical capabilities of brewers.