Heineken - H41

H41 and its ‘conception’ in relation to Heineken’s beer credentials presented by Willem van Waesberghe, Global Craft and Brew Master, Global Commerce Innovation

1. Willem van Waesberghe Global Heineken Master Brewer willem.vanwaesberghe@heineken.com
2. Let’s taste a fresh lager
6. 3 or 4 Ingredients ?
7. Can you innovate Heineken®?
9. Can you innovate Heineken®?
10. Yeast is the Essence of Lager Beer
11. Growing Yeast: Multiply by cloning Alcohol CO2 Flavor
12. Ale vs lager • Saccharomyces cerevisiae • “Bakers yeast” • Ale yeast • Saccharomyces pastorianus • Lager yeast • Heineken A-yeast
13. Lager yeast is the result of sex Ale Lager yeast ???
14. The story of Saccharomyces eubayanus ♦ Isolated from bark, soil and Cyttaria stromata ♦ Cryotolerant yeast ♦ The genome sequence of S. eubayanus is 99.5% identical to the non-S. cerevisiae portion of the S. pastorianus genome sequence Libkind et al, 2011
15. H41 – The Story
16. Let’s taste a wild lager
17. H41 – The Beer • Clean aroma; Spicy with Fruity notes (typical lager fermentation, but ale aroma) • Full bodied (no maltotriose fermentation; 5,3% ABV; 14 Pl: concentrated Heineken wort, high residual extract: 4 Pl AEFA) • Higher colour (12,5 EBC: concentrated Heineken wort) • Higher bitterness (22,5 EBU: concentrated Heineken wort)
18. The Process -> May 2010: discovery by Diego Libkind -> July 2011 first publication in PNAS (Proceedings of National academy of Sciences) -> July 2012 first contact with Diego -> March 2013 official ordering strain CBS12357 (H41) from CBS for R&D purposes -> 2013 first trial brews with H41 strain -> Feb 2014 first pilot brewing trial -> May 2014 first contact with Diego/Conicet on licensing discussions -> 28 Aug 2014 NDA between HEINEKEN – CONICET -> Jan 2015 first attempt to brew in Den Bosch -> 1 Sept 2015 license and research agreement with CONICET -> 1st commercial brew ready November 2015
19. Styles are based on yeast Ales (S. cereviseae) Stout Wheat Beers Sours (Brettano- myces) Lager (S. pastorianus) European Lager American Lager Bock Wild Ales (Spontaneous Fermentation) ???? (S. eubayanus)
20. A new style Ales (S. cereviseae) Stout Wheat Beers Sours (Brettano- myces) Lager (S. pastorianus) European Lager American Lager Bock Wild Lager (S. eubayanus) Wild Ales (Spontaneous Fermentation) H41 Patagonian Wild Lager
21. H41 – The Key Visual
22. THE RESULTS SO FAR
23. …very positive PRs in Italy H41 ITEMS READERSHIP/ REACH PRINT 13 1.168.000 WEB 34 17.942.876 TOTAL 47 19.110.876
24. …and the Netherlands
25. …a story worth telling The Wild Yeast from Patagonia is an intriguing and true story…. The real ‘’hero’’ of the storytelling. The challenge of ‘’taming’’ this wild yeast is reinforcing our credentials as brewers.
28. References • http://barclayperkins.blogspot.de/2014/06/heineken-and-pure-yeast-cultures.html • http://www.lacapital.com.ar/informacion-gral/La-empresa-Heineken-hara-cerveza-con-levadura-de- bosques-sureos-20151122-0018.html • http://www.pnas.org/content/108/35/14539.full.pdf • http://www.bjcp.org/docs/LagerYeast.pdf • http://genome.cshlp.org/content/18/10/1610.full.pdf