Services on offer
We offer
10,000 different yeast strains
Our extensive collection includes hundreds of industrial yeasts suitable for beer production (ale and lager), winemaking, ethanol production, and food fermentation. Each strain is carefully characterized in our laboratory, enabling us to select yeasts with specific characteristics (aroma production, fermentation efficiency, flocculation...).
Sensory analysis
Chemical and sensory analysis of fermentation products, including precise ethanol content (to 0.001%), pH, concentration of many important flavor compounds using headspace GC and SPME-GC, sugar profiling (dionex), microbiological profiling (presence of yeasts, molds, and bacteria), and sensory analysis by a trained panel.
Optimization
Expertise in analyzing and optimizing industrial yeasts using either natural techniques (isolation, selection, breeding, genome shuffling, crossing, directed evolution...) or genetic modification. We can optimize almost any selectable/measurable characteristic of a given yeast strain, including aroma formation, flocculation, and sugar utilization.
Genotyping
Expertise in genotyping and characterizing yeasts, including DNA fingerprinting and whole-genome sequencing.
State-of-the-art facilities
Our equipment, including a 4-laser BD Influx Fluorescence-Activated Cell Sorting (FACS), live-cell imaging, ascus dissection, directed evolution in chemostats, turbidostats, batch or fed-batch fermenters, genetic engineering, and biochemical analyses, allows us to tackle complex microbiology questions.
Pilot brewery
A pilot brewery for brewing trials from 50 to 500 L. The brewhouse consists of 5 hl 3-vessel brewhouse. The fermentation cellar consists of 2x 5 hl and 14x 50 l cylindroconical fermenters with individual cooling till -10°C. We can deliver the finished beer in kegs or bottles.