More about yeast and flavor

I was recently in San Diego and had the opportunity to visit with some people from White Labs. This is an awesome company that does 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, providing 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 their showcased beers are available to taste. Taste leads us down a path toward understanding yeast-derived flavors.

As Erik Fowler of White Labs commented on understanding the impact of yeast on beer flavor creation: “Tasting side by side is the best experience of how yeast affects beer! For example, in At 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 brings a smooth mouthfeel the palate 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 cerevisiaand 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 of the strains used in brewing are non-GMO and have been domesticated naturally for hundreds of years. Its continued use by brewers has selected characteristics and strains that not only impart positive flavors to beer, but also work 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. 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 style of beer ever made or yet to be made!

Is there anything interesting that has happened recently with yeast that has an amazement! factor about it?

Brewing trends and innovation are always pushing the envelope with new and unique ingredients and processes. Kveik yeast has been the newest 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 such a warm temperature that it speeds up fermentation is unique to brewer’s yeast. Brewers are using these strains to create beers ranging from misty IPAs to imperial stouts.

Sugar yeast seems to dislike 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 brewing strains. It will greatly contribute to the mouthfeel. The mash schedule affects this much more drastically than strain selection.

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 about what type of yeast works best.

Health!