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.

Engineered Trait

Prevents diacetyl formation

Parent strain

Andechs Lager

Temperature range

50-62° F

Attenuation

72-75%

Flocculation

Med

Haze

Low

Pitch Rate

1,500,000 - 2,500,000 Cells/mL/Degree Plato

More FRESH™ Resources

Tim Sciascia's West Coast Pilsner Recipe

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

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.