YEAST

/YEAST
YEAST2016-11-21T14:34:16+00:00

Yeast  / brewer’s yeast

Yeast is probably still the most mystic ingredient in beer production. Not only the selection of the proper yeast strain has great impact on taste and flavor of the final product. As a living creature yeast is demanding diligent care and treatment from the brewer. Only a yeast with high vitality and optimal physiology can guarantee highest results.

B.U.B. Speckner has been dedicated to this exciting ingredient since decades and therefor can offer a unique range of products and services about yeast.

  • Especially mid-sized breweries benefit from our pure-culture-services. We raise your yeast-strains from pure-culture and deliver the new batch for your propagation in “Carlsberg flask”
  • Over the years we managed to build up a network with well-known partner breweries. So we can provide our classics the lager beer strain 365 “Augusta” and our wheat beer strain 362 in any amount needed.
  • The Craft-Brewing movement has enriched beer culture enormously during the last years. While at first the opportunities of hops had been tried out, the focus is now more and more put on yeast. With no limits to creativity. B.U.B. Speckner supports Craft-Brewers with a unique choice of speciality-yeasts, propagated as thick-yeast in ready-to-pitch amounts. Due to intelligent logistics we are able to deliver to almost every place in Europe over night without disrupting cold chain.

Gerne nehmen wir auch „Ihren“ Stamm in unsere Hefebank mit auf und führen ihn auf die erforderliche Menge.
Es kommen laufend neue Hefestämme dazu. Schauen Sie also immer mal wieder vorbei!

Classics

Our bottom-fermenting classic is the first choice for all kinds of lager beers. This yeast is equivalente to the famous strain W 34/40. We cultivate it together with selected partner breweries. So we can guarantee short-term supply of any amount needed as well as pure culture from our yeast-bank.

beer-character: mild, very-clean lager beers

flavor: very pure

fermentation properties:

  • Quick and complete reduction of diacetyl
  • High flocculation
  • Good proliferation
  • High attenuation

Broad temperature-range

Our top-fermenting classicis the first choice for the production of typically Bavarian fruit-flavored wheat-beers. We cultivate it together with selected partner breweries. So we can guarantee short-term supply of any amount needed as well as pure culture from our yeast-bank.

beer-character: typically Bavarian wheat-beers, fruity-estery

flavor: fine, top-fermentation flavor, fruity-estery, banana

fermentation properties: very high attenuation, low flocculation

Also suitable for strong wheat-beers and Weizenbock

Lager Beers

Powdery yeast stay suspended in the beer and show only very slow sedimentation. This results in extraordinary attenuation and consistent haze.

Used for:

  • Unfiltered lager beers
  • Second fermentation

beer-character: crisp, mild lagers

fermentation properties: very high attenuation, low flocculation

Kapplerbräu Logo

beer-character: mild, very-clean lager beers

flavor: very pure

fermentation properties:

  • Quick and complete reduction of diacetyl
  • High flocculation
  • Good proliferation
  • High attenuation
  • Broad temperature-range

beer-character: smooth, full-bodied, aromatic lagers

flavor: fine-estery

fermentation properties:

  • High flocculation
  • High formation of SO2

Used mainly for fermentation under higher pressure.

beer-character: smooth, full-bodied lagers

flavor: fine-estery, aromatic

fermentation properties: high flocculation

beer-character: mild lagers

flavor: fruity, flowery

Used for classic Czech Pilseners

beer-character: malty lagers

flavor: estery, aromatic

fermentation properties: medium flocculation, high alcohol tolerance

Used for: Festbeer, Maerzen, Bock

beer-character: classic Czech lagers

flavor: trace diacetyl

beer-character: Strong-lagers and Bock

flavor: excellent, malty profile

fermentation properties: high alcohol tolerance, high attenuation

Equivalente to W 34/70 but slightly  less flocculant

beer-character: typical, dark Munich-lagers, smooth-malty

flavor: smooth-malty

fermentation properties: good flocculation, alcohol tolerance

Alcohol-free Beers

This speciality yeast is an interesting alternative for the production of low-alcohol or alcohol-free beers. It is not able to ferment maltose and maltotriose but uses only monosaccharides like glucose and fructose. We recommend wort-acidification.

Flavor: fine “beer”-flavor

Brauhaus Fallersleben

Wheat Beer

beer-character: typical, neutral wheat beers

flavor: medium flavored, fine-yeasty

fermentation properties: high attenuation, low flocculation

beer-character: typical, phenolic wheat beers

flavor: clove-like, high flavor

fermentation properties: high attenuation, low flocculation

Biercharakter: typische, hefig-neutrale Hefeweizenbiere
Aroma: relativ geringe Aromabildung
Gäreigenschaften: hohe Vergärung, niedrige Bruchbildung

beer-character: Weizenbock

flavor: fruity-estery, banana, peach

beer-character: well balanced

flavor: medium flavor, banana and clove

fermentation properties: good haze

beer-character: typical, neutral wheat beers with reduced flavor

flavor: discreet

beer-character: typical, neutral, yeasty

flavor: discreet, yeasty flavor

 

German Speciality-Beers

beer-character: top-fermented, pale speciality beers, typical German Koelsch

flavor: mild, fruity-estery

fermentation properties: medium  flocculation, medium alcohol tolerance

beer-character: top-fermenting allrounder for Duesseldorf-Style Alt, but also more “discreet” Ales or top-fermented Lagers

flavor: mild, fruity-estery

  • Mixture of traditional German wheatbeer yeast and various Lactobacillae
  • Tangy Sourbeers
  • Perfect for Berlin-Style Wheat-Beer
  • medium flocculation, medium to high alcohol tolerance

Ale Yeasts

beer-character: Craft-brewer´s allrounder; perfect for all kinds of ales

flavor: fine, top-fermentation flavor, supports hops as well as malt-body

fermentation properties: low flocculation, medium alcohol tolerance

beer-character: perfect for all kinds of stouts dark beers with toasty flavor

flavor: estery

fermentation properties: low flocculation, high alcohol tolerance

beer-character: Craft-brewer´s allrounder for IPAs and hop-dominated American ales

flavor: fine, top-fermentation flavor, interacts perfectly with high amounts of aroma-hops

fermentation properties: low flocculation, medium alcohol tolerance

Forschungsbrauerei American Ale

beer-character: Craft-brewer´s allrounder full-bodied English style ales like Bitter, Pale Ale and Stout

flavor: lusty-estery, emphasized malt-body

fermentation properties: very high flocculation, medium alcohol tolerance

Riedeburger Bierspezialitäten

beer-character: Emphasised dark-beer character for Porters and Stouts as well as continental style Brown- and Red-Ales

flavor: light, crisp, fruity flavor

fermentation properties: good flocculation, medium alcohol tolerance

beer-character: One of our most aromatic yeasts. Perfect for many kinds of Ales with full yeast aroma.

flavor: very fruity: Apple, pear, honey

fermentation properties: medium  flocculation, medium alcohol tolerance

beer-character: Our best-adjusted yeast for craft-brewers. Results in very well-balanced Ales. Defers to hops and malt.

flavor: clean, well-balanced flavor

Ottakringer Brauererei Wien

beer-character: Craft-brewer´s allrounder for high-alcohol Ales like Berley-Wine, Baltic Porter or Grand-Cru

fermentation properties: very high flocculation, outstanding alcohol tolerance

BernardiBräu

Biercharakter: Hefestamm, der häufig im Nordwesten der USA eingesetzt wird. Allround Hefe für dezent-gehopfte, eher malzbetonte amerikanische Bierstile wie z.B. American Pale Ale, American Stout, etc.
Aroma: feiner, obergäriger Ale-Charakter, mild fruchtig-estrig
Gäreigenschaften: gute Bruchbildung, gute Alkoholtoleranz

Belgian-Style Beers

beer-character: Trappist-Style Strong-Ales, Grand-Crus

flavor: complex mixture: estery-flavor for plum and phenolic substances

fermentation properties: medium  flocculation, very high alcohol tolerance, very high attenuation

Ottakringer Brauererei Wien

Ettaler Kloster-Biere

beer-character: Typical Belgian wheat beer

flavor: characteristic for plum and apple

fermentation properties: low  flocculation, medium alcohol tolerance, medium attenuation

beer-character: Typical Belgian Dubbles and Triples

flavor: complex mixture: estery-flavor for plum and phenolic substances

fermentation properties: medium  flocculation, very high alcohol tolerance, very high attenuation

beer-character: Typical Belgian WIT beers

flavor: complex mixture of phenolic substances and spicy flavors

Biercharakter: belgische Fruchtbiere, Wit-Biere und Grand-Cru-Biere
Aroma: phenolisch, estrig, sehr ausgeprägte Fruchtnoten
Gäreigenschaften: gute Alkoholtoleranz

Biercharakter: Zur Herstellung klassischer belgischer Bierstile wie Lambic oder Geuze
Aroma: typisches „Brett“-Aroma
Gäreigenschaften: Wird häufig mit anderen Hefen oder Milchsäurekulturen kombiniert und monatelang gereift.

Speckner Yeast: From Augsburg! To the World

Speckner Yeast: From Augsburg! To the World!