SUPER-ATTENUATION OF BEER: A STUDY OF THREE ORGANISMS CAPABLE OF CAUSING ABNORMAL ATTENUATIONS

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Abstract
Three organisms have been isolated which can cause naturally conditioned beers to ferment to abnormally low specific gravities. This effect, which here is termed super-attenuation, is shown to be due to the action of diastase produced by the organisms. (1) Saccharomyces diastaticus nov. sp. A yeast which can ferment beer wort to a specific gravity well below that produced either by brewery culture yeast (Saccharomyces cerevisiae) or by secondary yeast (Brettanomyces). (2) Streptococcus damnosus var. diastaticus. A variety of Str. damnosus which can cause super-attenuation in beer by synergistic action either with culture yeast or with secondary yeast. (3) Lactobacillus pastorianus var. diastaticus. A variety of L. pastorianus which can cause super-attenuation in beer by synergistic action either with culture yeast or with secondary yeast.

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