Patent ID: 7713717

Claim:
A testing method using a yeast for evaluating fermentation characteristics of malt to be used in brewing beer, capable of obtaining a reproducible test result, the method comprising: (i) preparing yeast for use in the testing by culturing and shaking the yeast in a liquid medium comprising 6 to 12% by weight of sugar in which yeast can ferment, 1400 to 3000 mg/L of free amino acids until the resulting ferment reaches a plato of 3.0° P or less and collecting yeast from the ferment, (ii) producing a filtered wort by hot water filtration from a sample of a malt being evaluated for fermentation characteristics to be used in brewing beer, wherein the filtered wort is prepared by a grinding step in which the sample of malt is ground to form a ground malt, followed by a hot water filtration step in which the ground malt is added to hot water and filtered to obtain the filtered wort, (iii) adding the yeast collected above in step (i) to the filtered wort prepared from the sample of the malt in step (ii) to perform a fermentation test for estimating the fermentation characteristics of the malt sample, (iv) culturing the yeast in the wort in a flask to produce a yeast fermentation solution, and (v) evaluating the fermentation characteristics of the sample of the malt by measuring optical density at 800 nanometers (OD800), degrees plato, apparent attenuation limit and premature flocculating nature of the yeast fermentation solution.