How one ecologist made a beer using yeast isolated from sea water
New wave: Petar Puškarić used yeast isolated from the Adriatic Sea to make a beer that he named Morski Kukumar .Petar Puškarić is an engineer, ecologist and head of beer production at LAB Split, a craft brewery in Split, Croatia. He graduated with a master’s degree from the department of marine studies at the University of Split last year, after successfully making a beer from, a yeast that can be isolated from sea water. He now hopes to brew this sea-yeast beer commercially.
I’ve had an interest in brewing beer for a long time, and started brewing as a hobby when I was a student. During a marine-microbiology lecture as part of my undergraduate degree in ecology, my mentor Marin Ordulj and I started to talk about marine yeasts, and one question led to another. We wondered whether sea yeast could ferment beer.
We researched the literature and could not find anyone who had made a beer with a yeast isolated from the sea. Perhaps we could become the first to do so? The idea stayed with me for a few years as I continued my degree and moved on to my master’s course. When I came to choose my dissertation topic, I decided it was time to put the idea to the test. I discussed things with Marin, and he agreed to help me plan an experiment.
Our first task was to isolate yeasts from the sea. We then tested the fermentation abilities of the isolated yeasts and grew cultures from the most promising samples. Finally, we used those cultures to brew beer.I wasn’t overorganized, but I always made sure to be disciplined and to do whatever was needed as tasks came along. I kept active outside work as well, continuing to play as a mandolinist in an orchestra, for example.
Sea Cucumber, as we’ve named the beer, might not help much directly in that regard, but I do hope that it could raise awareness about how many useful things there are in the sea.Any experience in microbiology helps in the food industry. Sea yeast might turn out to be useful in brewing, but we have to consider the finances and infrastructure we’d need to support its use commercially. For now, we’re concentrating on brewing more standard beers.
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