Ordinary yeast made extraordinary

Bioengineered yeast strains that give brewers better tools for their craft.

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“I almost feel like it’s a cheat code”

You Shouldn't Have to Worry About Diacetyl

Our strains remove the off-flavors that ordinary strains produce. Our Fresh line of yeast keep diacetyl ultra-low, which provides a blank canvas for you to create the beer you want to make. No distractions or muted flavors. While it’s easy to make a yeast that keeps diacetyl low, it’s difficult to make one that holds up to industrial brewing conditions. We dialed these strains so they are more robust than other yeast. This technology is also more reliable than adding ALDC enzyme.

“I almost feel like it’s a cheat code,” says Brian Cendrowski, the co-founder of Fireforge Crafted Beer, who now makes his IPAs with Berkeley Yeast’s Fresh strains, “It’s been a game-changer.”

Explore Fresh™ Strains
“push the limits of what’s possible"

Get Precise Flavors That Stand Out

With precise bioengineering you can get purely the flavors you want without the ones you don’t want. For instance, our Tropics line creates intense passionfruit and guava notes reminiscent of the finest southern Hemisphere hops, but without bringing along undesirable flavors and astringency that you might get from an over-the-top hop charge. How do we do it? We take the biochemistry from natural sources—like hops, fruits and other edible plants—and put it into yeast, without any extra baggage. With more flavor coming from yeast and less from agricultural inputs, not only can you make a better beer, but you can save on ingredients and make a more consistent and sustainable product.

“It’s helping us push the limits of what’s possible with flavor,” says Alvarado Street’s J.C. Hill.

Explore Tropics™ Strains
No mechanical dealcoholization required

Make Non-Alc Beer that Tastes like Beer

Our NA strains are the only ones that are bioengineered to make non-alc beer that tastes like beer. To achieve authentic beer flavor, we’ve engineered the yeast to produce less alcohol during fermentation and also to produce key flavor compounds at the right levels. So the beer actually tastes like beer and not like partially fermented wort. No mechanical dealcoholization required.

Explore NA Strains
Made For You

Customized Yeast Give You an Advantage

Whether you’re seeking to enhance an existing product, improve the consistency and scalability, or reduce your reliance on expensive and inconsistent ingredients, we can custom build a yeast to your preferences and needs. The resulting strains are protected by our broad patent portfolio so you get best-in-class technology that is one-of-a-kind.

Explore Custom Strains
“I almost feel like it’s a cheat code”

You Shouldn't Have to Worry About Diacetyl

Our strains remove the off-flavors that ordinary strains produce. Our Fresh line of yeast keep diacetyl ultra-low, which provides a blank canvas for you to create the beer you want to make. No distractions or muted flavors. While it’s easy to make a yeast that keeps diacetyl low, it’s difficult to make one that holds up to industrial brewing conditions. We dialed these strains so they are more robust than other yeast. This technology is also more reliable than adding ALDC enzyme.

“I almost feel like it’s a cheat code,” says Brian Cendrowski, the co-founder of Fireforge Crafted Beer, who now makes his IPAs with Berkeley Yeast’s Fresh strains, “It’s been a game-changer.”

Explore Fresh™ Strains
“push the limits of what’s possible"

Get Precise Flavors That Stand Out

With precise bioengineering you can get purely the flavors you want without the ones you don’t want. For instance, our Tropics line creates intense passionfruit and guava notes reminiscent of the finest southern Hemisphere hops, but without bringing along undesirable flavors and astringency that you might get from an over-the-top hop charge. How do we do it? We take the biochemistry from natural sources—like hops, fruits and other edible plants—and put it into yeast, without any extra baggage. With more flavor coming from yeast and less from agricultural inputs, not only can you make a better beer, but you can save on ingredients and make a more consistent and sustainable product.

“It’s helping us push the limits of what’s possible with flavor,” says Alvarado Street’s J.C. Hill.

Explore Tropics™ Strains
No mechanical dealcoholization required

Make Non-Alc Beer that Tastes like Beer

Our NA strains are the only ones that are bioengineered to make non-alc beer that tastes like beer. To achieve authentic beer flavor, we’ve engineered the yeast to produce less alcohol during fermentation and also to produce key flavor compounds at the right levels. So the beer actually tastes like beer and not like partially fermented wort. No mechanical dealcoholization required.

Explore NA Strains
Made For You

Customized Yeast Give You an Advantage

Whether you’re seeking to enhance an existing product, improve the consistency and scalability, or reduce your reliance on expensive and inconsistent ingredients, we can custom build a yeast to your preferences and needs. The resulting strains are protected by our broad patent portfolio so you get best-in-class technology that is one-of-a-kind.

Explore Custom Strains

Brewers Using Berkeley Yeast

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Turning Off Unwanted Flavors: How Berkeley Yeast’s Fresh Strains Create Low Diacetyl IPAs and Lagers

Turning Off Unwanted Flavors: How Berkeley Yeast’s Fresh Strains Create Low Diacetyl IPAs and Lagers

Like most brewers, Danny Priddy has a pretty discerning palate. The director of brewing operations at Riip Beer Company in Huntington Beach, California, is particularly sensitive to diacetyl, an or...

How Tropics Strains Are Helping Brewers Create More Aromatic IPAs

How Tropics Strains Are Helping Brewers Create More Aromatic IPAs

J.C. Hill, the cofounder of Alvarado Street Brewery in Monterey, California, wanted to make a hazy IPA that’s welcoming in both flavor and price point; increasing the hopping rate increases a beer’...

How Berkeley Yeast’s Superbloom Builds Highly Drinkable Hoppy Beer

How Berkeley Yeast’s Superbloom Builds Highly Drinkable Hoppy Beer

Over the last decade, boom-and-bust cycles have defined the IPA category. Sour IPAs, overly bitter palate wreckers, and bone-dry brut IPAs have mostly disappeared, a dry-hopped gold rush that didn...

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Strains Available to Order Online

If you're interested in Summerstone, Tamed, Fresh Augustiner, Fresh Hazy Chico, or Sunburst, please contact us.

The Latest at Berkeley Yeast

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Recipe: Tim Sciascia’s NA West Coast IPA

Recipe: Tim Sciascia’s NA West Coast IPA

Brewing a tasty nonalcoholic beer is dramatically different from brewing one of normal strength—but this recipe provides a great jumping-off point for making something pleasurably hoppy but without...

Recipe: Tim Sciascia’s NA Light “Lager”

Recipe: Tim Sciascia’s NA Light “Lager”

Drinkers who are familiar with American light lager will be impressed by this crisp nonalcoholic version. Even more amazing, nonalcoholic beer production’s shortened fermentation can move this “lag...

Nonalcoholic Brewing Best Practices

Nonalcoholic Brewing Best Practices

Former Kona and Cellarmaker brewmasters have created the following guide to give you an advantage in a booming NA market.

BENEFITS

Precision, consistency and efficiency.

CUSTOMIZATION

Yeast that's custom-built for you.

LICENSING

Get the most value from our yeast.

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A company built on science and shaped by values

Learn more about Berkeley Yeast