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
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
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
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
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
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
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
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
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.
