ULTRA-LOW DIACETYL
Fresh strains make cleaner tasting beer that judges and beer drinkers prefer. Until now, brewers have relied on imperfect methods for reducing total diacetyl, a distracting off-flavor that can impact quality at even very low levels. Our Fresh strains are engineered to produce the ALDC enzyme inside the cell, a reliable method that’s robust to process variation. Diacetyl rests are shortened, beer is packaged sooner, fewer forced tests are required, and above all, your customers will enjoy a beer that’s so fresh and so clean.
FRESH Chico
If you’re using a California ale yeast in your brewery, then switching to Fresh Chico is pure upside. Cleaner beer in less time.
Order NowPrevents diacetyl formation
Chico Ale
64-72° F
80-90%
Med
Low
750,000 - 1,500,000 Cells/mL/Degree Plato
FRESH London
Fresh London makes hazy, clean, full-bodied beer, that is free of distracting off-flavors. Let the juice notes pop.
Order NowPrevents diacetyl formation
London Ale
64-72° F
70-75%
Med
High
750,000 - 1,500,000 Cells/mL/Degree Plato
FRESH Andechs
Fresh Andechs is your go-to lager strain for making a variety of easy-drinking classic styles, including Helles, pilsner, and dark lagers. Low sulfur, low diacetyl, and easy to harvest and repitch. A brewery workhorse.
Order NowPrevents diacetyl formation
Andechs Lager
50-62° F
72-75%
Med
Low
1,500,000 - 2,500,000 Cells/mL/Degree Plato
LICENSING ONLY
FRESH Hazy Chico
Fresh Hazy Chico produces the same clean profile that you get from Fresh Chico, except this strain also produces a stable haze. It’s the perfect strain for hazy West Coast IPAs and other hazy styles.
Contact Us to OrderPrevents diacetyl formation
Chico Ale
64-72° F
80-90%
Med
High
750,000 - 1,500,000 Cells/mL/Degree Plato
LICENSING ONLY
FRESH Augustiner
Fresh Augustiner produces complex and rich lagers with accentuated malt character. A touch of biscuit and a dash of sulfur.
Contact Us to OrderPrevents diacetyl formation
Augustiner Lager
50-62° F
72-75%
Med
Low
1,500,000 - 2,500,000 Cells/mL/Degree Plato
More Fresh Resources
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.
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.
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 organic compound that, at low concentrations, can mute hop notes in beers like Riip’s aroma-charged IPAs. At high concentrations, diacetyl can add an unwanted buttery note.
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Wild flavors from domesticated yeast. Make classic styles without the diastatic woes.
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