I was recently in San Diego and had the opportunity to visit with some folks at White Labs. This is an awesome company that is dedicated to all things yeast, no matter the application. They also have a brewery operation that allows them to experiment with recipes and conduct contract research.

White Labs Brewing Co. is part of White Labs, Inc., an international company headquartered in San Diego, California, offering liquid/dry yeast, fermentation products, services, testing, and education for professionals and enthusiasts alike. Started in 2012 with a tasting room in San Diego, many of its beers on display are available for sampling. Taste leads us down a path towards understanding the flavors derived from yeast.

As Erik Fowler of White Labs commented on understanding the impact of yeast in creating beer flavor: “tasting side by side is the best experience of how yeast affects beer. For example, in our brewery /pub, enjoy Better Haze AheadTM brewed with WLP518 Opshaug Kveik Ale Yeast, this high temperature yeast promotes tropical aromas and a dry finish Or try Better Haze AheadTM with WLP066 London Fog Ale Yeast, this strain provides a smooth mouthfeel along with citrus esters while accentuating the hop character.”

Fowler gave some quick answers to some general questions about his yeast.

How can yeast impart unique flavors in beer?

Brewers work with specific species of yeast names. Saccharomyces cerevisiaY Saccharomyces pastorianus. These brewer’s yeast species consist of hundreds of strains that impart defining characteristics in popular beer styles. Ever wonder what gives a hefeweizen its banana and clove notes or why pilsners are so crisp and clean? It is the yeast and the by-products it produces (or does not produce) during fermentation.

How long does it take to develop a new strain of yeast?

Almost all strains used in brewing are non-GMO and have been naturally domesticated for hundreds of years. Its continued use by brewers has select strains and characteristics that not only impart positive flavors in the beer, but also perform consistently and are easy for the brewer to use.

Are there varieties of yeast within a given strain?

Not within a strain but within a species. To think Saccharomyces cerevisiaeo “brewer’s yeast” as an example. White Labs stocks over 500 strains and each one can be used to make any classic or experimental beer style ever made or to be made!

Is there anything interesting that has happened recently with yeast that has a wow! factor about it?

Brewing trends and innovation are always pushing the boundaries with new and unique ingredients and processes. Kveik yeast has been the latest trend among professional and home brewers around the world. Kveik is a type of yeast sourced from Norwegian farmhouse breweries that creates beers fermented at a wide range of temperatures up to 90°F+/32°C! This characteristic of producing complementary fruit-like esters at a temperature so warm that it accelerates fermentation is unique to brewer’s yeast. Brewers are using these strains to create beers ranging from hazy IPAs to imperial stouts.

Sugar yeast doesn’t seem to like Destins, then?

Depending on the characteristics of the beer a brewer is looking to create, dextrins are important. Dextrins are long chain sugars that are not fermentable for most beer strains. It will greatly contribute to the mouthfeel. The mashing schedule affects this much more drastically than the selection of strains.

There are many yeast manufacturers around the world. Some sell liquid yeast and others distribute dry yeast. It’s not hard to find homebrewers and microbrewers with strong opinions on what type of yeast works best.

Health!

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