Vol.11 Issue 2 / Latest topics 2Pursuing deliciousness from a scientific perspective Shimadzu’s beer initiative Educational

  1. A craft beer jointly developed by Shimadzu Corporation and ISEKADO(Nikenjayamochi Kadoya Honten, Ise City, Mie Prefecture, Japan) called “Kocho—BREWED on Science by ISEKADO and SHIMADZU Innovation ” was launched in January 2023 as a limited edition of 1,000 bottles and was well-received.
    “Kocho” is brewed from the wild “BOKE yeast.” Shimadzu’s liquid chromatograph mass spectrometer (LC-MS) and gas chromatograph mass spectrometer (GC-MS) were used to analyze the beer. This is the first time in Japan that a manufacturer of analytical and measuring instruments and a craft brewer have collaborated to launch a beer.

    In this collaboration, Shimadzu and ISEKADO analyzed the aroma and metabolic components of beers made from four different types of yeast, all brewed under the same conditions. The “BOKE yeast” used in “Kocho” is a wild yeast from the fruit of a Boke tree near the old Shimbashi Station in Tokyo. Although it produces a unique aroma compared to commercial yeast, it is less stable during fermentation.

    Analyzing Beer Metabolites from Old and New Breweries

    In 2018, to identify the cause of “quality variations” that occurred during the relocation of ISEKADO’s brewery, Shimadzu conducted a comprehensive analysis of beer metabolites from both the old and new breweries using GC-MS. The analysis revealed that certain components were detected at high concentrations, indicating that the yeast used in the new brewery was under stress. Additionally, by utilizing LC-MS to analyze ISEKADO’s hop beverages, it was discovered that they contained functional components not commonly found in typical beers.

    Shimadzu’s GC-MS and LC-MS technologies played a crucial role in this investigation. The GC-MS analysis allowed for the identification of specific stress markers in the yeast, while the LC-MS analysis provided insights into the unique functional components of the hop beverages. This comprehensive approach helped ISEKADO address the quality issues and optimize their brewing process.
    Shimadzu’s analytical instruments, such as the GC-MS and LC-MS,are essential tools for R&D and quality control in the food and beverage industry. These instruments, combined with sensory evaluations, enable a thorough understanding of the taste and flavor profiles of products. Since 2018, ISEKADO has been leveraging scientific data from these analytical instruments in collaboration with Shimadzu to enhance the quality and consistency of their beers.

    Related Research

    Shimadzu is committed to addressing these emerging trends and challenges in food industry by developing innovative solutions and applications.By leveraging our expertise in analytical technologies, we aim to support the industry in creating sustainable, delicious and healthconscious products. Our ongoing research and collaborations will continue to drive advancements in brewing science, ultimately benefiting consumers and the environment alike.

Quantifying Beer Aroma

  1. When developing pairing menus that complement Far Yeast Brewing’s beers, Shimadzu utilized the “Smart Aroma Database” for GC-MS.This database contains analytical conditions and compound information for over 500 aroma components found in foods and beverages. The analysis revealed that Far Yeast Brewing’s beers contain higher levels of certain aroma components compared to typical beers, contributing to their differentiation from other brands.

    Shimadzu’s analytical instruments, such as the GC-MS and the Smart Aroma Database, are essential for quantifying the flavors and aromas of beer. This scientific approach ensures a high level of quality and consistency, helping breweries like Far Yeast Brewing stand out in the competitive craft beer market.

  1. World Brewing Congress—Trends in the Beer Industry & Shimadzu’s Solutions

    Mr. Takemori, one of the key developers of Kocho beer, recently presented at the World Brewing Congress held from August 17–20, 2024,in Minneapolis, Minnesota. His presentation showcased how advanced analytical instruments play a crucial role in ensuring quality control in craft beer production.

    This year’s congress highlighted several major trends shaping the brewing industry:

    • Sustainability—A growing emphasis on reducing carbon footprints and adopting eco-friendly technologies.
    • Non-alcoholic & low-alcohol beers—Rising in popularity due to their perceived health benefits and evolving consumer preferences.
    • Climate change—Affecting the availability and quality of key brewing ingredients.

    At Shimadzu, we are committed to addressing these challenges through cutting-edge analytical solutions. By leveraging our expertise, we help breweries create sustainable, high-quality, and health-conscious beer products. Our ongoing research and collaborations continue to drive innovation in brewing science—benefiting both consumers and the environment.