Brewing Yeast Strain Screening for Lower Methanol Producing Yeast
Faculty Mentor Information
Randy Mann, Up North Distillery
Presentation Date
7-16-2026
Abstract
All current strains of Saccharomyces cerevisiae (S. cerevisiae) and Saccharomyces bayanus (S. bayanus) produce amount of methanol during fermentation. Methanol is converted into carcinogenic formaldehyde within the body when ingested, causing the blindness associated with bootleg moonshines. Meads have specifically been chosen for fermentation for their naturally low methanol levels. Prior research pertaining to new strains of yeast is to make the yeast be methylotrophic or produce little-to-no-alcohol. There has yet to be a strain engineered that does not produce methanol. Eight batches of mead were created with a different strain for each. Four strains from the S. cerevisiae, three strains from the S. bayanus, and one hybrid strain. Final alcohol content was calculated through the daily tracking of gravity and brix using a hydrometer over a period of 10 days. The hybrid strain ICV OKAY fermented the most alcohol with an average of 0.095 l/day. While results were inconclusive, if a more effective method of methanol quantification is used a better experiment can be ran to more precisely discern alcohol levels and strain effectiveness. Lower methanol levels in commercial alcoholic drinks will improve the health of any who consumes them.
Brewing Yeast Strain Screening for Lower Methanol Producing Yeast
All current strains of Saccharomyces cerevisiae (S. cerevisiae) and Saccharomyces bayanus (S. bayanus) produce amount of methanol during fermentation. Methanol is converted into carcinogenic formaldehyde within the body when ingested, causing the blindness associated with bootleg moonshines. Meads have specifically been chosen for fermentation for their naturally low methanol levels. Prior research pertaining to new strains of yeast is to make the yeast be methylotrophic or produce little-to-no-alcohol. There has yet to be a strain engineered that does not produce methanol. Eight batches of mead were created with a different strain for each. Four strains from the S. cerevisiae, three strains from the S. bayanus, and one hybrid strain. Final alcohol content was calculated through the daily tracking of gravity and brix using a hydrometer over a period of 10 days. The hybrid strain ICV OKAY fermented the most alcohol with an average of 0.095 l/day. While results were inconclusive, if a more effective method of methanol quantification is used a better experiment can be ran to more precisely discern alcohol levels and strain effectiveness. Lower methanol levels in commercial alcoholic drinks will improve the health of any who consumes them.