Tim Sciascia’s Tropics Boosted Hazy IPA
Looking to lower costs on your Hazy IPA but not at the expense of aromatic potency? This recipe relies on a heavy dose of Berkeley Yeast’s Tropics Boost and fermentation with Tropics London yeast strain for an attention grabbing bouquet of passionfruit.
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 the alcohol.
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 “lager” from grain to glass in as little as one week.
Nonalcoholic Brewing Best Practices
Former Kona and Cellarmaker brewmasters have created the following guide to give you an advantage in a booming NA market.
Tim Sciascia's West Coast Pilsner Recipe
This recipe creates a wonderfully light and aromatic, highly drinkable hop focused lager with our ultra-low diacetyl Fresh Andechs strain. With drinkers’ ever-increasing preference for lower ABV beverages, this West Coast Pilsner will satisfy both the hop and lager heads.
Tim Sciascia (Co-founder of Cellarmaker) Joins the Berkeley Yeast Team!
Tim Sciascia, Co-founder and Director of Brewing and Blending at the renowned Cellarmaker Brewing Co., has officially joined the Berkeley Yeast team. For those unfamiliar, Cellarmaker has earned a devoted following and numerous accolades, including being named one of the Top 20 Small Craft Breweries by Craft Beer & Brewing in 2022, 2023, and 2024.
Say Goodbye to Diacetyl with Fresh™ Yeast Strains
Berkeley Yeast is at the forefront of fermentation science, creating yeasts that improve both the aroma and flavor of your brews. Among our cutting-edge innovations are the Fresh strains: including Chico, London, and Andechs Lager. These strains are specifically engineered to produce high quantities of the enzyme ALDC (alpha acetolactate decarboxylase), ensuring super low diacetyl levels throughout your brewing process.
Fresh Data: Comparing Fresh Strains with Purified ALDC
To test how different yeast and ALDC treatments would impact diacetyl levels, we designed a recipe that we knew would result in high diacetyl after dry hopping. The beer was formulated with 15% maltodextrin and dry-hopped with a varietal known for its high diastatic potential. The combination of maltodextrin and diastatic activity drives significant hop creep.
Our Customers are the Best And the Judges Agree
Both Riip and Glenwood Canyon use Fresh strains to ensure there’s a clean and distraction-free background for layering on the notes that they want to stand out. Check out this article to read more.
Fresh Andechs: Ultra-Clean and Easy to Harvest
There’s a reason why Fresh Andechs is our best-selling lager strain and a cellar staple in production breweries large and small. Fresh Andechs is a workhorse that outperforms every lager strain. It's bioengineered to make an ultra-crisp, low-sulfur, low-diacetyl beer and it flocculates well, so it’s easy to harvest and repitch. Fresh Andechs is a dream strain with wide utility, able to create incredibly clean lagers and IPAs with a crisper and lighter profile.
Our New Headquarters is Purpose-Built for Bioengineering Yeast
After two years of planning and building, this spring we have cut the ribbon for our brand new, state-of-the-art, brewers yeast bioengineering facility. We designed our 9,000-square-foot headquarters to optimize our product development process, enabling rapid and precise development and evaluation. No detail was overlooked, all so that you, our customers, can brew more consistently delicious beer.
A Fresh (Chico) Approach to Fresh-Hop Beers
As harvest falls upon America’s hop fields throughout late August and September, we start daydreaming of all the fresh-hop beers that we’ll soon sip. But being scientists, we couldn’t help but wonder: How could fresh-hop beers be even better? Sometimes the aromatics are a little subdued, a feature that could be fixed with one of our engineered yeast strains.
Employee Spotlight: Anthony Bledsoe
A pitch of yeast is testament to strength in numbers, as is Berkeley Yeast’s growing team. One of our newest hires is VP of Product Strategy, Anthony Bledsoe, who brings expertise gleaned from more than 15 years working for breweries ranging from Trumer Braueri to Anheuser-Busch InBev.