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.
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FRESH™ Andechs
What Are FRESH™ Strains?
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.
Prevents diacetyl formation
Andechs 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.
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.