Abstract
In this study, we selected three kinds of strong ale beer yeast, which were SafAle HA-18, Lallemand Saison and SafAle BE-134, for comparative brewing experiments. The comprehensive sensory evaluations were made by testing the physical and chemical indicators, flavor substances and antioxidant capacities, according to which a yeast suitable for the brewing of ale beer with high alcohol content was selected. We showed that there were some differences between the three kinds of yeast on fermentation performance. HA-18 performed the best on sugar lowering speed, yeast sedimentation, tolerance to alcohol and production of alcohol. Saison was outstanding on reproductive capacity and reduction speed of diacetyl. Although the fermentation speed was relatively close to HA-18, the sedimentation of Saison was poor. BE-134 had better yeast sedimentation, but the overall fermentation performance was average and the sensory quality of the finished beer was poor.
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