Hey there, fellow brewers and beer enthusiasts! My name is Tim Shasha, and I'm excited to share some groundbreaking insights from Berkeley Yeast. Having spent over five years in the brewing industry, I've recently joined the team at Berkeley Yeast with immense trust in their products. Today, I want to dive into how our bioengineered yeasts are transforming the brewing landscape, making your beer cleaner, more expressive, less expensive, and simply better.
The Future is Fresh
Berkeley Yeast is at the forefront of fermentation science, creating yeasts that improve both the aroma and flavor of your brews. Among their cutting-edge innovations are the Fresh Strains, including Chico, London, and Ondex Lager. These strains are specifically engineered to produce high quantities of the enzyme ALDC (alpha acido, alpha acidolactate decarboxylase), ensuring super low diacetyl levels throughout your brewing process. This allows for quicker cold conditioning and faster packaging times, enhancing the overall brewing experience.
Why Not Stick with Manufactured ALDC Products?
You might be wondering why you shouldn't just stick with the manufactured ALDC products that have served you well so far. While ALDC has been a helpful tool, adding it manually presents several challenges. I've experienced variability in enzyme quality, often due to poor manufacturing, improper storage, or suboptimal beer pH. These issues can lead to increased dosing costs and results in inconsistent beer quality.
Research Backed Results
To illustrate our point, let's consider an experiment conducted by our scientists at Berkeley Yeast. They examined how different yeast treatments and ALDC levels impact diacetyl levels. Using a specific recipe to maximize diacetyl production, they tested four conditions: Chico yeast with no ALDC, Chico yeast with purified ALDC at knock-out, Chico yeast with ALDC at dry hop, and Fresh Chico yeast with built-in ALDC expression. The results were conclusive. While both Fresh Chico and purified ALDC reduced diacetyl during primary fermentation, only Fresh Chico continued reducing diacetyl after dry hopping.
Human Error? Not an Issue
Mistakes happen, whether it's being diacetyl blind, accidental forgetfulness, or missed memos. These can lead to beer being dumped or recalled. With our robust Fresh Strains, human error is minimized. They adapt to process and staffing variations, producing incredible beer consistently.
Elevating Brewing Standards
Fresh Strains aren't just about quality consistency—they elevate your brewing. Using Fresh Ondex Lager, for example, eliminates the need for elevated diacetyl rests. Brew at lower temperatures, spunder your tanks, and capture more CO2 for a refined beer profile. If hoppy styles are your focus, Fresh Chico and London strains enhance citrus, tropical, and dank aromas by maintaining low diacetyl levels.
Make the Smart Choice
Why settle for ordinary when you can brew extraordinary? Embrace our Fresh Strains to eliminate diacetyl issues and focus on other brewing challenges. Next time you're ordering yeast, choose strains with greater potential to transform your brewing capabilities.
Join us at Berkeley Yeast in advancing the brewing industry with innovation that bridges science and extraordinary flavors. Here's to better beer, every time!
