Effect of different yeast strain to the sensory characteristics of coconut flavored beer

Abstract

PT Kita Pasti Bisa or well known as Islands Of Imagination is a brewery specialized in craft beer that is located in the island of Bali. The internship took place from 22nd of July to 8th of December 2024 in the Quality Control, Quality Assurance and production department that is located at Sibetan Brewery. Some activities have been done during the internship period, including making yeast starter, conducting beer experiments, canning, packaging and sensory evaluations. The yeast is the most crucial ingredient during the fermentation process of a beer. However, different types of yeast have different sensory characteristics that are produced after fermentation. K-97 and S-04 yeast are different strains from Saccharomyces cerevisiae species. To investigate the different sensory characteristics of the beer, check-all-that-apply, 9-point hedonic scale, and ranking test is used for this study. Beer pitched with S-04 and K-97 are more clear and hazy respectively. There were no significant differences found between the samples in the 9-point hedonic scale test. However, beer pitched with K-97 is more preferred.