Abstract

The diversification of craft beer styles has stimulated interest in innovative yeast-driven strategies to enhance sensory complexity while maintaining process robustness and stylistic integrity. In this context, non-Saccharomyces yeasts represent promising biotechnological tools for modulating fermentation performance and flavor development in brewing systems. This study evaluated the application of Lachancea thermotolerans and Torulaspora delbrueckii in the production of a Porter-style beer using sequential inoculation with Saccharomyces cerevisiae. All fermentations were conducted in triplicate from a wort with an original gravity of 1042. The final alcohol content ranged from 4.82 to 4.99% (v/v), and apparent attenuation varied between 84.1 and 88.9%, with no significant differences among treatments (p > 0.05). Color (92–94 European Brewery Convention (EBC) and bitterness (~18 International Bitterness Units (IBU) remained within Porter-style parameters across all fermentations. Total acidity ranged from 0.19 to 0.21% (lactic acid equivalents), while volatile acidity was significantly higher in the L. thermotolerans treatment (0.55 g L−1) compared with the control (0.22 g L−1) (p < 0.05). Sequential inoculation influenced early fermentation kinetics and modulated selected sensory attributes. Quantitative Descriptive Analysis (n = 18 panelists) indicated higher aroma intensity and foam quantity in beers produced with L. thermotolerans, whereas T. delbrueckii was associated with moderate increases in foam persistence. The roasted character and overall stylistic perception remained stable across treatments. These findings indicate that sequential inoculation with selected non-Saccharomyces yeasts enables measurable sensory differentiation in dark beer matrices without compromising fermentative performance or stylistic integrity. The results support their controlled integration as technological tools for sensory innovation in Porter-style beers.