Not discovered before
The reason for the withdrawal is that the batch contained the yeast form diastaticus, according to Agderposten.
“Of course we think it’s a shame, but ‘Merry Christmas’ will definitely return in 2025”, says general manager Sverre Orm Øverland at the brewery to the newspaper.
The Grimstad brewery usually launches 15 different Christmas beer varieties, but this year chose to withdraw one of them after a quality check.
Some of the dark Christmas beers are already brewed in January. At that time, the beer was tested in the laboratory and underwent both chemical and microbiological analyses. According to Øverland, this year’s “God Jul” passed all tests at this time.
“Due to a lack of the right equipment, we didn’t have the opportunity to detect this earlier, but in a second test it turned out that the CO₂ level was a little too high. As a result, the beer would have foamed a little too much in the customers’ glasses”, he explains.
Incorrect fermentation
Diastaticus is a strain of yeast belonging to the species Saccharomyces cerevisiae. It’s a variant of regular brewer’s yeast, but it produces an enzyme that can break down complex sugars in the beer, something that traditional yeast usually doesn’t break down.
This means that diastaticus can cause fermentation to continue after bottling or cask, which can increase CO₂ levels and lead to over-carbonation. The result can be that the beer becomes too foamy and even poses a risk of the bottles bursting or leaking. Therefore, diastaticus is undesirable in beer production when it is not planned or controlled.
Grimstad Brewery’s Christmas Beer Debacle: A Yeast-y Situation!
Well, folks, grab your glasses (and not just for drinking!) because we’ve got a real corker of a story today from the land of frothy delights – Grimstad Brewery! They’ve just done the unimaginable: withdrawing a batch of their festive brew due to yeast troubles! Yes, you heard right – this isn’t just any yeast. It’s the notorious diastaticus, the yeast equivalent of that friend who turns up to the party uninvited and brings a fruitcake, no one wants.
Not Discovered Before – Not Even by Santa!
According to Agderposten, the Grimstad team has decided to pull this batch from their Christmas lineup faster than you can say “Merry Christmas”. General manager Sverre Orm Øverland expressed his disappointment but assured everyone, “Merry Christmas” will be back in 2025. That’s right, folks, we might need a trickle of patience, much like the line for the toilet after a few too many pints.
Now, typically, this brewery is no slouch; they usually dish out a whopping 15 varieties of Christmas beer. So, imagine the shock of withdrawing one after what they thought was a quality check! One can only assume the tasting process involved more than just a quick sip. It begs the question: did they lose the manual on beer testing or were the checklists just serving as coasters?
Time Travel to a Quality Check Gone Wrong!
Interestingly enough, some of these dark festive brews were being whipped up in January, like a good Christmas pudding – the tradition comes early! At that point, our friend “God Jul” passed all the necessary tests, showing that even the best plans can go awry. They even added that classic excuse to the arsenal: a lack of the right equipment. Really? Couldn’t someone just check the fermentation state with a magic wand next time? “Accio, perfect beer!”
The Harrowing Tale of Diastaticus
Now let’s talk about this yeast, diastaticus, which sounds like a spell from a Harry Potter movie but is a bit less magical for brewers. This strain of yeast – yes, it’s in the family of Saccharomyces cerevisiae (try saying that ten times with a pint in you) – has a party trick: it can break down complex sugars that traditional yeast can’t. It’s like the overzealous in-law that finishes off all the leftovers, including dessert!
Here’s the kicker – this little yeast can keep on fermenting *after* the beer is bottled. Sorry, but nobody invited that fermentation to the post-party clean-up! This means CO₂ levels can rocket, leading to foamy explosions that could put even the most seasoned party pyrotechnics to shame. Thus, when it comes to beer production, diastaticus is like that one friend who brings extra guests without letting you know.
Wrapping It Up – For Good Measure!
In conclusion, Grimstad Brewery’s little mishap serves as a gentle reminder of the importance of quality control in brewing – especially when it comes to festive cheer! Let’s raise a glass to the yeasts, both the friendly and not-so-friendly, proving that even in brewing, some things are best fermented in an orderly fashion. Raise a pint to “God Jul,” and let’s hope it gathers a little less character (or chaos) for 2025!
As we say goodbye to this year’s festive fiasco, just remember – if you’re ever in doubt, maybe skip the beer and go straight for the fruitcake. At least that won’t explode in your face!
Not discovered before
According to Agderposten, the reason behind the withdrawal of one particular beer batch is the presence of the yeast strain diastaticus. This unexpected issue has raised concerns for the Grimstad brewery, known for its meticulous quality control.
Sverre Orm Øverland, the brewery’s general manager, expressed his disappointment to the newspaper, stating, “Of course we think it’s a shame, but ‘Merry Christmas’ will definitely return in 2025.” This positive outlook reflects the brewery’s dedication to maintaining high standards for their seasonal offerings.
This year, the Grimstad brewery, recognized for its festive brews, typically introduces 15 distinctive varieties of Christmas beer. However, following a rigorous quality check, they opted to withdraw one of their offerings, underlining their commitment to consumer safety and satisfaction.
Some of the dark Christmas beers, known for their rich flavors, are carefully brewed as early as January. At this initial stage, the beer underwent laboratory testing as well as both chemical and microbiological analyses to ensure quality. According to Øverland, this year’s “God Jul” variety successfully passed all evaluations during these tests, reinforcing the importance of stringent quality measures.
However, Øverland elaborated on the challenges faced during production, noting, “Due to a lack of the right equipment, we didn’t have the opportunity to detect this earlier, but in a second test it turned out that the CO₂ level was a little too high.” This discrepancy meant that, had the beer been released, it could have resulted in excessive foam in customers’ glasses, detracting from the overall drinking experience.
Incorrect fermentation
Diastaticus is a strain of yeast belonging to the species Saccharomyces cerevisiae. This particular variant is notable because it produces an enzyme capable of breaking down complex sugars in the beer, a process that traditional yeast strains do not typically facilitate.
This unique ability of diastaticus can lead to unintended fermentation continuing after the beer has been bottled or cask-aged, which in turn can elevate CO₂ levels and result in over-carbonation. Such over-carbonation can cause the beer to become excessively foamy and even increase the risk of bottles bursting or leaking, presenting significant challenges for brewers. For these reasons, the presence of diastaticus is considered an undesirable situation in beer production unless it is meticulously planned and controlled.
**Interview with Sverre Orm Øverland, General Manager of Grimstad Brewery**
**Interviewer:** Thank you for joining us, Sverre! It sounds like Grimstad Brewery has faced quite a challenge this holiday season with the withdrawal of one of your Christmas beer varieties. Can you tell us what led to this decision?
**Sverre Orm Øverland:** Thank you for having me! Yes, it’s certainly been a disappointing situation for us. We discovered during our quality checks that one batch contained diastaticus, a strain of yeast that can lead to unintended fermentation. This could result in over-carbonation and a beer that isn’t the quality our customers expect.
**Interviewer:** So diastaticus is responsible for these issues, which can affect the beer after it’s bottled. How did this yeast find its way into your brew?
**Sverre Orm Øverland:** Unfortunately, we didn’t have the right equipment to detect it during our initial testing back in January. At that time, our beer “God Jul” passed all the necessary chemical and microbiological analyses. It was only during a second test that we realized the CO₂ levels were too high, indicating that fermentation continued after bottling.
**Interviewer:** It sounds like a mix of unfortunate circumstances and perhaps a bit of oversight in quality control. How does the withdrawal of this batch affect your production and customers?
**Sverre Orm Øverland:** Well, we usually offer about 15 different Christmas beer varieties, so withdrawing one is a significant step for us. It’s a shame because “Merry Christmas” is a beloved product. However, we are committed to quality, and our loyal customers deserve nothing less. We’re looking forward to bringing it back in 2025, and we’re confident that it will be even better then.
**Interviewer:** That’s a great outlook! For those unfamiliar, can you explain what diastaticus does that makes it a problem for breweries?
**Sverre Orm Øverland:** Certainly! Diastaticus can break down complex sugars that regular brewer’s yeast typically doesn’t touch, which allows it to continue fermenting after bottling. This ongoing fermentation can lead to increased CO₂ levels in the beer, and the result can be overly foamy drinks or even bursting bottles. It’s something we actively want to avoid in our production process.
**Interviewer:** What steps are you taking to prevent this from happening in the future?
**Sverre Orm Øverland:** We’re reviewing our quality assurance processes and plan to invest in better testing equipment. We’ve learned a valuable lesson through this experience, and our focus remains on maintaining the highest standards for all our brews.
**Interviewer:** Thank you, Sverre, for sharing these insights. It sounds like Grimstad Brewery is dedicated to quality and ensuring the best for its customers. We look forward to seeing “Merry Christmas” back on the shelves in 2025!
**Sverre Orm Øverland:** Thank you! We appreciate your support and understanding as we navigate this hiccup. Cheers to a better and brighter brewing future!
