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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Enzymes are a fundamental part of the brewing process, mediating steps as vital as sugar and flavor extraction from raw materials or off-flavors removal in the final product. Different enzyme families are responsible for different tasks in the brewing process, and the careful manipulation of temperature and pH allows the brewer to choose which enzymes…
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One topic of active study and discussion in yeast circles recently is the hybridization event that led to the creation of lager yeast strains as we know them. Much research has focused on lager strains, and the extensive White Labs lager collection has been at the core of many of such efforts. Check out our…
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Yeast has a complex nutritional requirement. Conversion of wort sugar to alcohol is not just one chemical reaction. Hundreds of chemical reactions occur inside a yeast cell. A yeast cell can be thought of as a “bag of enzymes”. Each enzyme catalyzes a different chemical reaction. Each enzyme also has specific mineral requirements for optimum…
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Fermenting a High Gravity beer is always challenging endeavor due to high levels of alcohol, which are toxic to yeast cells, and monstrous amounts of sugars for the yeast to consume. This can lead to stuck fermentations, fusel alcohol off-flavors, and other problems. We dug deeper into brewing a >25 Plato beer to find out…
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Free Amino Nitrogen (FAN) is a critical parameter in beer analysis that leads to healthy fermentation, and, thus better beer quality. It is a measure of the concentration of amino acids and small peptides that are essential for yeast metabolism. In simpler terms, it indicates the amount of food available for yeast, helping them convert…
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Recently we’ve worked on a method to categorize our yeast strain's alcohol tolerance level more accurately. We developed a standardized method to give brewers a more quantifiable description. In this procedure, we use a media such as YPD and add ethanol in various percentages in a 96-well plate. Yeast is inoculated in each well at…
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Oxygen is something brewers inevitably want to minimize in their process, with one exception: wort oxygenation. In other aspects of beer production, oxygen causes detrimental effects on flavor and stability, but the opposite is true in the early phases of fermentation. Yeast depends on oxygen to provide them with the building blocks needed to synthesize…
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A Global Trend For craft brewers, producing low-ABV beers is an opportunity to extend their portfolio and appeal to a new generation of beer drinkers, which is shifting towards healthier eating and drinking habits, with reduced calories and alcohol consumption. These beers also enable easier compliance with harsher government policies on driving under alcohol influence…
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A Global Trend The beer industry, in particular the craft beer segment, has been in continuous expansion for the past few decades. Many trends and styles appeared and disappeared over this period, but one segment keeps gaining momentum: Non-Alcoholic and Low Alcohol Beers (NAB/LAB). For craft brewers, producing low-ABV beers is an opportunity to extend…
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Fermenting with Kveik Yeast Lager brewing can sometimes be daunting because a crisp, clean lager requires weeks to ferment properly with traditional lager yeast. Cold and slow fermentations with lager yeast create a unique mouthfeel, aroma, and flavor that can’t be rushed. Recently, a new wave of innovation is gaining in popularity - using Kveik…
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Best Blonde Ale Yeast Ever wonder which yeast would go well in a blonde ale recipe? At White Labs, we took the White Lab Brewing Co's concept of using the same base recipe and making the only difference the yeast strain to highlight its importance! In collaboration with Craft Beer Professionals, we went coast to…
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