WHAT IS THE GRODZISKIE STYLE BEER? We are excited to be part of the revival of the iconic Grodziskie style, a 100% smoked wheat ale in the sessionable 2.5-3.3% ABV range, that defines Poland’s rich brewing heritage, with a yeast blend collected from the original Grodziskie brewery straight from the revived Grodzisk Brewery in the…
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Introduction to Acetaldehyde Acetaldehyde is a natural byproduct of yeast fermentation and a precursor compound to alcohol. It is an “off-flavor” known to have the aroma and taste of green apple or pumpkin rind. It can be commonly referred to as “green” beer or unfinished beer. Factors influencing the acetaldehyde levels in beer are yeast…
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“Yeast cells need 100% of their essential vitamins and minerals (nutrients) to make it through a fermentation properly nourished and to be ready to work again another day, much the same way humans do.” At White Labs, we do countless experiments on nutrient levels, especially FAN (Free Amino Nitrogen). Yeast needs sufficient nitrogen to carry…
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Brewers regularly produce wort with varying strengths and chemical properties. Most brewing strains have evolved to thrive within a narrow range of growth conditions specific to certain styles. As brewers, we already choose strain parameters depending on the yeast strain, from attenuation ranges, flocculation characteristics, and preferred fermentation temperatures. Filter Through Our Yeast & Bacteria…
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Contamination is the Culprit Contamination is one of the quickest ways to spoil a great beer. Beer generally uses a pure single culture of yeast to help produce a consistent fermentation and flavor profile. However, there are many control points in the brewing process where contamination can occur. Preventing beer contamination and maintaining brand reputation…
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WLP655 Belgian Sour Mix 1 is a unique blend of Saccharomyces, Brettanomyces, Lactobacillus, and Pediococcus. Beers produced with Belgian blends, such as WLP655, are often aged in bottles or barrels for several months, continuously evolving their sensory profiles. The impacts of different fermentation conditions on beer evolution are not fully understood. Our R&D team experimented…
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From the beginning, White Labs has focused on high cell counts, high viability, and high strain diversity. In 1995, we coined the term “pitchable” as a way to bring a new type of liquid yeast into homebrewing and integrated into our strain numbers (WLP = White Labs Pitchable). The term ‘starters’ originated before White Labs,…
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Yeast collection and reuse is a long-established practice in brewing. With proper yeast handling and repitching practices, brewers can effectively reduce yeast expenses by maintaining yeast health and reusing a single strain for multiple generations and many batches of beer. Brewing schedules are crucial to help maximize efficiency and ensure the yeast is not left…
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Fermentation Society is all about exploring new realms and possibilities. Check out the rediscovered strain of a cacao bean and use the yeast to brew in time for Valentine's Day! Sign up for Fermentation Society, Enrollment is free! WLP546 Marañón Canyon Wild Cacao Yeast White Labs has teamed up with Marañón Chocolate to isolate and…
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The New Fermentation Society Exclusive Strain One of the best ways to stay connected with White Labs is our Exclusive & FREE society, White Labs Fermentation Society. By joining the society, you will get notified of first-look at exclusive unique strain drops with fun swag, label redemptions for Fermentation Society Gear, as well as a…
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White Labs and Green Malt Malted grains are the one of the main sources of fermentable sugars in the brewing and distilling industries, and it also contributes significantly to the color, flavor and aroma of the final products. However, malt production is a water and energy intensive process, conventionally separated into three key steps: steeping,…
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Stop Diacetyl in its tracks Prevent the Formation of Diacetyl during Fermentation. What is Diacetyl? Diacetyl formation is a natural byproduct of yeast fermentation. When yeast consumes sugars, it creates amino acids, mainly valine; meanwhile, α-acetolactate is created as a byproduct of amino acid metabolism. Excess α-acetolactate leaks out of the yeast cell and is…
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