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Water chemistry and the utilization of brewing salts such as gypsum, magnesium sulfate and bicarbonates, have been well documented for  Saccharomyces cerevisiae , however, there has been limited published research on the impact bicarbonates have on  Brettanomyces , especially in a brewing application. The objective of this project was to look at varying levels of added bicarbonates (0, 50, 75 and 100 mg/L) to identify correlations between bicarbonate content and the fermentation activity of  Brettanomyces bruxellensis  within beer. Two, 58.7 L brews with a target OG of 1.040 were brewed using a recirculating infusion mash system and mixed-together using a mash mixer to create one, 117.4 L batch to reduce variability. The batch was split into three, 37.9 L allotments and treated as triplicates. The beer was hopped to 20 IBUs using Bravo hops.  Brettanomyces bruxellensis  was propagated prior to being pitched at 1.2 million cells per degree Plato. After inoculation, the triplicates were stored at 21 °C until fermentation was completed. The reduction in gravity caused by the  Brettanomyces  was followed using a digital airlock and a benchtop densitometer. GC-MS was used for the analysis of the volatile compounds within the experimental beers. Statistical analysis (p &lt; 0.05) showed that there were significant differences between the fermentation activity, including flavor compound production, of the different batches brewed at different bicarbonate levels. The total concentration of volatiles ranged from 69.76 to 83.4 mg/L within the different beers. It was concluded that the varying levels of bicarbonates had an impact not only on the fermentation, but also on the volatile compounds.

Bicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds