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.