Why is contamination with diastatic yeasts increasing?

Contamination with diastatically active yeasts has increased in recent years, hand in hand with the growing popularity of beers such as pale ales and IPAs. Post-fermentation in the container often ‘only’ leads to higher alcohol content, off-flavours or gushing, but in extreme cases to bombing of containers due to CO2 formation. Dr Nerve Zhou from the Botswana International University of Science and Technology and Prof Brian Gibson from the Technical University of Berlin are working with other researchers to track down the global population of diastatically active yeasts.

Released on 06/02/2025