I was recently in San Diego and had the opportunity to visit a few people from 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 do research on contract.
White Labs Brewing Co. is part of White Labs, Inc., an international company based in San Diego, California, offering liquid / dry yeast, fermentation products, services, testing, and education to professionals and enthusiasts alike. Started in 2012 with a tasting room in San Diego, many of their beers on display are available for tasting. Taste takes us on a path toward understanding yeast-derived flavors.
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 impacts beer! For example, in our brewery / pub, enjoy Better Haze AheadTM made 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 gives the strain a mouthfeel smooth along with citric esters while accentuating the hop character. “
Fowler gave some quick answers to some general questions about his yeast.
How can yeast impart unique flavors to beer?
Brewers work with specific species of yeast names. Saccharomyces cerevisiahey Saccharomyces pastorianus. These brewer’s yeast species consist of hundreds of strains that impart defining characteristics in popular styles of beer. Ever wonder what gives a hefeweizen its banana and clove notes or why the pilsners are so crisp and clean? It is the yeast and by-products that it produces (or does not produce) during fermentation.
How long does it take to develop a new yeast strain?
Almost all strains used in brewing are non-GMO and have undergone natural domestication for hundreds of years. Its continuous use by brewers has selected characteristics and strains that not only impart positive flavors in the beer, but also work consistently and are easy for the brewer to use.
Are there yeast varieties within a given strain?
Not within a strain but within a species. To think Saccharomyces cerevisiae or “ale yeast” as an example. White Labs has over 500 strains and each can be used to make any classic or experimental style of beer that has been or is yet to be made.
Is there anything interesting that happened to yeast recently that has a surprise? factor about it?
Trends and innovation in brewing are always pushing boundaries with new and unique ingredients and processes. Kveik yeast has been the latest trend sweeping home and professional brewers around the world. Kveik is a type of yeast sourced from Norwegian farm breweries that creates beers fermented at a wide range of temperatures up to 90 ° F + / 32 ° C. This characteristic of producing complementary fruit esters at such a warm temperature that it accelerates fermentation is unique to brewer’s yeast. Brewers are using these strains to create beers ranging from misty IPAs to imperial stouts.
Sugar yeast doesn’t seem to like it’s Destrins, then?
Depending on the characteristics of the beer that a brewer is looking to create, dextrins are important. Dextrins are long chain sugars that are not fermentable for most beer strains. It will contribute greatly to the mouthfeel. The mash program 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!