Ontario Centres of Excellence

Scientific Publications

Tyrawa, C., Preiss, R., Armstrong, M., and van der Merwe, G. (2019). The temperature dependent functionality of Brettanomyces bruxellensis strains in wort fermentations. J. Inst. Brew. doi: 10.1002/jib.565.

Garshol, L. M., and Preiss, R. (2018). How to Brew with Kveik. Tech. Q. 55, 76–83. doi: 10.1094/TQ-55-4-1211-01.

Preiss, R., Tyrawa, C., Krogerus, K., Garshol, L. M., and Van Der Merwe, G. (2018). Traditional Norwegian Kveik are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts. Front. Microbiol. doi: 10.3389/FMICB.2018.02137.

Krogerus, K., Preiss, R., and Gibson, B. (2018). A Unique Saccharomyces cerevisiae × Saccharomyces uvarum Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction. Front. Microbiol. doi: 10.3389/fmicb.2018.02253.