Dr. Gino Baart (1973) is a brewing professional with strong expertise in microbial cell physiology, cell metabolism and industrial biotechnology, has a background in Food, Nutrition & Biotechnology (PhD), Bioprocess Engineering (MSc) and Chemical Engineering (BSc) and loves fermentation. With more than 20 years of experience in academic, technical and managerial roles at research institutes and universities, he is now working for active dry yeast specialist Fermentis to support brewers, distillers and winemakers with yeasts and bacteria for their fermentation process.
Yeast in the world of taste & pleasure
There are several ways to ferment wort to create your own unique beer. Diversification is key. During the seminar the impact of gravity, pitching rate and temperature on the flavour profile of the final beer will be shown. You can also diversify by selecting a particular yeast to create a particular beer style. At Fermentis large scale studies have been done to select the best possible yeast for e.g. New England IPA and Brut IPA. Results of these studies, where yeast-hop interactions are key, will be explained.