The assimilability of FAN using active dry yeast is not investigated nowadays. The hopping technology and boiling intensity in relation to the assimilability of FAN is studied. Low FAN contents in pitching wort do not influence yeast performance and attenuation. Higher C/N ratios result in very low residual FAN levels, even for 20 °P. High heat loads decrease the assimilability of FAN during fermentation. High Tech Hopping compared to conventional hopping, leads to lower residual FAN levels in beer. The analytical data and sensory evaluations demonstrate the negative relation between high residual FAN levels in beer and the flavour stability.
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