The taming of the brewRonn FriedlanderAERONAUT Brewing Co.AERONAUT LABS
June 14, 2017
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STATS:
● Founded in June, 2014
● Brewery, taproom and “Foods Hub”
● Brewed 2000 BBL in 2016 (62,000 gal.)
● 6 production employees
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GOAL: Make exciting and innovative new beers
Craft brewing today
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There are over 5000 breweries in the U.S.
YEAR
NU
MB
ER
OF
BR
EW
ER
IES
Licensees
Breweries
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How many beer styles are there?
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2015 BCJP guide lists 121 recognized styles
If 5000 breweries choose their styles exclusively from the 121 beers on this list, we end up with a very redundant beer market
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Redundancy in the marketplace
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Whoa
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How do we innovate?New branding
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How do we innovate?
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New ingredients
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True innovation within the categoryFocus on ingredients
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Yeast as a flavor engine
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Fermentation
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FERMENTATION
Yeast Cell
SUGAR ENERGYETHANOL
CO2
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Yeast metabolism
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50-70% of beer flavors and aromas come from yeast.
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Yeasts used in brewing today
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“the thousands of industrial yeasts that are available today seem to stem from only a few ancestral strains”
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Nature has untold troves of flavor-active molecules
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At AERONAUT LABS, we cultivate wild microbes to find new beer flavors.
Wrangling wild yeast
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PIPELINE SCHEMEFrom wild yeast to production
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COLLECT WILD SPECIMENS
CHARACTERIZE PURE STRAINS
IDENTIFY BEST SPECIMENS
TEST BREWING, SELECTION
PILOT RECIPES
PRODUCTIONYEAST
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Step 1: Collection
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Step 2: Characterization“The Fermenator”
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Step 2: CharacterizationMetabolism and sensory
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Step 2: CharacterizationFlocculation, killing, etc.
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Step 3: Identification
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Step 4: Selection, prototyping and recipe design
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Production
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Future workBreeding and selection to enhance desirable attributes
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Questions?Please use the microphone indicated so our recording includes audio of your question
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For further information, please contact Dr. Ronn Friedlanderat [email protected]
Or check out our blog at:
http://www.aeronautbrewing.com/blog/
Ronn FriedlanderCofounder and CSOAeronaut Brewing Company14 Tyler St.Somerville, MA 02143