Changes

|-

| ''S. uvarum'' || Found in nature and fermented drinks, especially cold fermentated drinks <ref>[https://academic.oup.com/femsle/article/192/2/191/554355 Saccharomyces uvarum, a proper species within Saccharomyces sensu stricto. Andrea Pulvirenti, Huu-Vang Nguyen, Cinzia Caggia, Paolo Giudici, Sandra Rainieri, Carlo Zambonelli. 2000. DOI: https://doi.org/10.1111/j.1574-6968.2000.tb09381.x]</ref>. || Contains horizontal gene transfers from ''S. cerevisiae'' and ''S. kudriavzevii'' due to human-controlled beverage fermentation <ref>[https://www.ncbi.nlm.nih.gov/pubmed/28779574 Many interspecific chromosomal introgressions are highly prevalent in Holarctic Saccharomyces uvarum strains found in human-related fermentations. Albertin W, Chernova M, Durrens P, Guichoux E, Sherman DJ, Masneuf-Pomarede I, Marullo P. 2018. DOI: 10.1002/yea.3248.]</ref>.

|-

|}

===''S. cerevisiae''===

** [https://www.nature.com/articles/s41559-019-0998-8 Fermentation innovation through complex hybridization of wild and domesticated yeasts] - Hittinger lab sequencing of commercial and homebrew strains of yeast, analysing their hybrid species makeup using WGS.

** [https://beer.suregork.com/?p=4112 BREWING YEAST FAMILY TREE (OCT 2019 UPDATE)] Kristoffer Krogerus' updated family tree including the Hittinger WGS data.

* YouTube presentation by Kevin Verstrepen:

: <youtube height="200" width="300">E6qBnBQuWF4</youtube>

* [http://masterbrewerspodcast.com/101-the-yeasts-of-tomorrow Stijn Mertens and Jan Steensels talk about their work on the MBAA podcast.]

* Media stories of "ancient yeast" supposedly being revived:

** [https://www.facebook.com/groups/MilkTheFunk/permalink/2934420516586143/ MTF discussion on a claim that a 4500 year old yeast was recovered from Egyptian pottery.]

* [https://www.biorxiv.org/content/10.1101/2020.06.26.166157v1.full Modern brewing yeasts continue to adapt to the modern brewing environment as the brewing methods change from yeast lab propagation and serial re-pitching: "Genomic stability and adaptation of beer brewing yeasts during serial repitching in the brewery".]

====Killer Wine Yeast====

In ''Saccharomyces cerevisiae'', four toxins have been identified: K1, K2, K28, and Klus, the first three of which can only kill other strains/species of ''Saccharomyces''. The Klus toxin has been found to kill all strains of ''S. cerevisiae'' (including those that produce the previous three toxins), as well as yeast from other genera, such as ''Hanseniaspora spp.'', ''Kluyveromyces lactis'', ''Candida albicans'', ''Candida dubliniensis'', ''Candida kefir'' and ''Candida tropicalis''. Rodriguez et al. (2011) reported that out of 1,114 strains of ''S. cerevisiae'' isolated from spontaneous wine fermentations, 38% of them were killer positive with most producing K2. Only 7% of produced the Klus toxin (no commercial wine yeast strains have been reported to produce the Klus toxin that we know of) <ref name="Rodriguez">[http://aem.asm.org/content/77/5/1822.long A New Wine Saccharomyces cerevisiae Killer Toxin (Klus), Encoded by a Double-Stranded RNA Virus, with Broad Antifungal Activity Is Evolutionarily Related to a Chromosomal Host Gene. Nieves Rodríguez-Cousiño, Matilde Maqueda, Jesús Ambrona, Emiliano Zamora, Rosa Esteban and Manuel Ramírez. 2011]</ref>. The K1 toxin is most active between a pH of 4.6 and 4.8, while K2 and Klus are active around a pH of 4.0 to 4.3 <ref name="Rodriguez"></ref>. The activity of the toxin is greatest during the log phase of growth, and decays during the stationary phase of fermentation <ref name="Buyuksirit"></ref>. Generally, none of the toxins secreted by killer strains of ''Saccharomyces'' have been found to kill ''Brettanomyces'' <ref>[http://www.scielo.org.za/scielo.php?pid=S2224-79042015000100010&script=sci_arttext&tlng=pt Non-Saccharomyces killer toxins: Possible biocontrol agents against Brettanomyces in wine? S. Afr. J. Enol. Vitic. vol.36 n.1 Stellenbosch. 2015.]</ref>. One study from India reported that a wild ''S. cerevisiae'' strain caught from flowers killed another wild caught strain of ''Brettanoyces anomulus'', however, their methodology was not explicit and potentially not scientifically rigorous enough <ref>[http://nopr.niscair.res.in/handle/123456789/7735 Production and effect of killer toxin by Saccharomyces cerevisiae and Pichia kluyveri on sensitive yeasts and fungal pathogens. Dabhole, Madhusudan P, Joishy, K N. 2005.]</ref>. For example, this study did not use DNA fingerprinting to identify the wild yeast strains used in the study and instead relied on morphology and media selection, and they did not identify the type of toxin produced by the killer strain of wild ''S. cerevisiae''. They also reported that the ''B. anamulus'' strain did not ferment glucose, which is not typical for this species and indicates that it might have been misidentified.

Various other yeast species have the ability to produce toxins that effect a range of other yeasts (but generally not bacteria), including species from the genera ''Candida'', ''Cryptococcus'', ''Debaryomyces'', ''Hanseniaspora'', ''Hansenula'', ''Kluyveromyces'', ''Metschnikowia'', ''Pichia'', ''Ustilago'', ''Torulopsis'', ''Williopsis'', ''Zygosaccharomyces'', ''Aureobasidium'', ''Zygowilliopsis'', and ''Mrakia'' <ref name="Buyuksirit">[http://waset.org/publications/9999528/antimicrobial-agents-produced-by-yeasts Antimicrobial Agents Produced by Yeasts. T. Buyuksirit, H. Kuleasan. 2014.]</ref><ref name="Stewart_2018" />. For example, strains of the yeast species ''Candida pyralidae'' <ref name="Buyuksirit"></ref>, ''Wickerhamomyces anomalus'', ''Kluyveromyces wickeramii'', ''Torulaspora delbrueckii'' and ''Pichia membranifaciens'' have been found to produce toxin that inhibits ''Brettanomyces'' <ref name="Ciani_2016">[https://www.researchgate.net/publication/301581233_Yeast_Interactions_in_Inoculated_Wine_Fermentation Yeast Interactions in Inoculated Wine Fermentation. Maurizio Ciani, Angela Capece, Francesca Comitini, Laura Canonico, Gabriella Siesto and Patrizia Romano. 2016.]</ref>. In addition, the toxin produced by ''Wickerhamomyces anomalus'' and ''Williopsis markii'' have been found to inhibit a wide range of spoilage and pathogenic fungi <ref name="Hatoum2012"></ref>. Killer strains of ''S. cerevisiae'' and other yeast can occur naturally in the wild on fruit and can have a negative impact on other flora that are found in the same environment <ref name="Buyuksirit"></ref>. Strains of ''Torulaspora delbrueckii'' have been shown to kill killer strains of ''S. cerevisae'' (wine strains), as well as to kill ''Pichia'' species <ref name="Ciani_2016"></ref>. The occurrence of killer strains of yeast in the wild is also wide spread. For example, out of 210 yeasts from various genera isolated from molasses, 13 of them were killer strains. Out of 1,000 isolates of various ''Candida'' species isolated from human skin, 52 were killer strains. Out of 65 strains of various yeasts isolated from fermented foods, soil samples, and spoiled fruits/vegetables, 12 were killer strains <ref name="Bajaj_2017" />. It has been hypothesized that toxin production is ubiquitous throughout nearly all genera of yeast; the more studies that have been done on a particular genus of yeast, the more likely it is that toxin production has been found by species and strains within that genus. Yeasts that produce toxins have been found on every continent and in every natural habitat of yeast, including leaf surfaces, leaf litter, tree slime fluxes, fruits, cactus stems and cladodes, insect guts, mammal feces, leaf-cutting ant nests, lake water, ocean sediment, soil, wine, bakeries, and dairy products <ref name="Boynton_2019" />.

Scientists have used genetic modification to create ''S. cerevisiae'' strains that produce various killer toxins that can assist in completing fermentation in the baking, wine, distillation, and beer making processes. These yeasts are able to inhibit undesired yeast contaminants, preventing various off-flavors and other unwanted characteristics in the finished products. Ale and lager strains that have been modified to release these toxins have reportedly retained the positive fermentation and flavor characteristics of the original strains <ref name="Bajaj_2017" />. Branco et al. (2017 and 2019) discovered several strains of ''S. cerevisiae'' that excrete a biocin toxin that is active against several other genera of yeast, including ''Brettanomyces bruxellensis''. The toxin is composed of peptides derived from the glycolytic enzyme glyceraldehyde-3-phosphate dehydrogenase (GAPDH), which is a protein that serves many different roles in different species of microbes and animals. This toxin is produced by some strains of ''S. cerevisiae'' as they enter the stationary phase after primary fermentation. However, the amount of the toxin needed to inhibit ''B. bruxellensis'' was 10 times the amount that is produced naturally during fermentation. The researchers later genetically modified a strain of ''S. cerevisiae'' to over-produce the toxin, which they named "saccharomycin", at levels required to completely inhibit ''B. bruxellensis'' when co-pitched at a 1:1 ratio (10^5 cells/ml for both). This toxin was also reported to be highly active against ''Hanseniaspora guilliermondii'', ''Kluyveromyces marxianus'', ''Lactobacillus thermotolerans'' (inhibited at 250 μg/ml of toxin), while inhibition of ''Torulaspora delbrueckii'' and ''B. bruxellensis'' required very high amounts of the toxin (500 μg/ml and 1000-2000 μg/ml) <ref>[https://link.springer.com/article/10.1007%2Fs00253-016-7755-6 Antimicrobial properties and death-inducing mechanisms of saccharomycin, a biocide secreted by Saccharomyces cerevisiae. Patrícia Branco, Diana Francisco, Margarida Monteiro, Maria Gabriela Almeida, Jorge Caldeira, Nils Arneborg, Catarina Prista, Helena Albergaria. 2017. DOI: 10.1007/s00253-016-7755-6.]</ref><ref>[https://link.springer.com/article/10.1007/s00253-019-09657-7 Biocontrol of Brettanomyces/Dekkera bruxellensis in alcoholic fermentations using saccharomycin-overproducing Saccharomyces cerevisiae strains. Patrícia Branco, Farzana Sabir, Mário Diniz, Luísa Carvalho, Helena Albergaria, Catarina Prista. 2019.]</ref>.

* [https://www.facebook.com/groups/MilkTheFunk/permalink/2202753476419521/?comment_id=2202936416401227&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Bryan Heit's simple method for testing for killer sensitivity using nothing more than agar plates.]

* For the implications of this on re-yeasting beer with wine yeast at packaging, see the [[Packaging#Re-yeasting|Packaging]] page.

* For concerns about using bottle dregs from commercial sour beers that are bottled with wine or champagne yeast, see [[Commercial_Sour_Beer_Dregs_Inoculation#Potential_Problems_and_Issues|Commercial Sour Beer Dregs]].

* [http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1275037001 Shea Comfort notes on wine yeast on the BBB.]

* [https://byo.com/article/brewing-with-wine-yeast/ "Brewing With Wine Yeasts" by Michael Tonsmeire"]. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1392709617423915/ Dara McMains's MTF thread on beer fermentation with wine yeast and ''Brettanomyces''].

To do: https://www.researchgate.net/publication/317177883_Biology_of_Killer_Yeast_and_Technological_Implications

====Diastatic strains of ''Saccharomyces cerevisiae''====

</blockquote>

''STA1+'' strains of S. cerevisiae can produce extracellular glucoamylase (also called [https://en.wikipedia.org/wiki/Alpha-glucosidase alpha-glucosidase], which is the same enzyme that ''[[Brettanomyces]]'' produces to break down starches and dextrins). This enzyme is released outside of the cell and can break down the α-1,4 linkages of starches and dextrins releasing glucose that is then fermented by the yeast. The capability to produce this enzyme is encoded by the ''STA1'' gene, which is a fusion of two other genes that are present separately in all ''S. cerevisiae'' yeasts, ''FLO11'' and ''SGA1'' (the ''STA2'' and ''STA3'' genes are the same as ''STA1''; they were initially found on different chromosomes and so they received different names, but they are all the same gene <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2697088176986046/?comment_id=2697419373619593&reply_comment_id=2698451940183003&comment_tracking=%7B%22tn%22%3A%22R%22%7D Kristoffer Krogerus. Milk The Funk Facebook thread post on the significance of STA2 and STA3 genes in diastatic strains. 06/01/2019.]</ref>). Not all strains containing one of these genes produce the glucoamylase enzyme or are as effective as others at metabolizing dextrins <ref>[https://link.springer.com/article/10.1007%2FBF00365634 STA10: A gene involved in the control of starch utilization by Saccharomyces. Julio Polaina, Melanie Y. Wiggs. 1983.]]</ref><ref>[http://onlinelibrary.wiley.com/doi/10.1002/yea.1102/full Structural analysis of glucoamylase encoded by the ''STA1'' gene of Saccharomyces cerevisiae (var. diastaticus). Ana Cristina Adam, Lorena Latorre-Garcia, Julio Polaina. 2004.]</ref>. It has been reported by some microbiologists that most brewing strains that contain the ''STA1'' gene do produce the glucoamylase enzyme <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1935201836508021/?comment_id=1936604203034451&reply_comment_id=1937166892978182&comment_tracking=%7B%22tn%22%3A%22R7%22%7D Richard Preiss. Milk the Funk thread about ''STA1'' gene correlation to glucoamylase production. 12/31/2017.]</ref><ref name="mbaa_diastaticus">[http://masterbrewerspodcast.com/068-diastaticus-part-1 Matthew Peetz of Inland Island and Tobias Fischborn of Lallemand. "Master Brewers Association Podcast" 12/25/2017.]</ref>(~16 mins). A study that surveyed 18 strains of ''S. cerevisiae'' that contain the ''STA1'' gene found that only one was not able to ferment dextrins <ref name="Meier-Dörnberg_2018" />. Richard Preiss has also reported that WLP351 has the ''STA1'' gene, but is not able to ferment dextrins <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1888017211226484/?comment_id=2013050695389801&reply_comment_id=2013355312026006&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Richard Preiss. Milk The Funk Facebook group thread on diastatic strains that do not ferment dextrins. March 2018.]</ref>. Krogerus et al. (2019) discovered that a region of 1162 base pairs just upstream of the ''STA1'' gene called "a promoter gene" is missing in strains that test positive for the ''STA1'' gene but do not test positive for fermenting starches, dextrins, or secreting the enzyme. They were able to demonstrate that this promoter gene region is needed for the ''STA1'' gene to become expressed. They also discovered that ''STA1'' gene is found in the Beer 2 group of yeast (see [[Saccharomyces#History_of_Domestication|History of Domestication]] above), and wild ''S. cerevisiae'' strains do not carry the ''STA1'' gene. Coincidentally, Beer 2 yeast strains lack the genes that the Beer 1 yeast strains do for fermenting maltotriose, yet Beer 2 yeasts ferment maltotriose just fine; it was discovered by Krogerus et al. (2019) that the ''STA1'' gene allows the Beer 2 yeasts to ferment maltotriose (although this exact mechanism is not known yet). It was proposed that the ''STA1'' gene evolved in the Beer 2 yeast strains as a means to take advantage of grain fermentation as an evolutionary advantage, and the existence of strains that are missing the promoter gene could be because humans later started selecting for strains that didn't dry the beer out too much <ref name="krogarus_2019">[https://link.springer.com/article/10.1007/s00253-019-10021-y A deletion in the ''STA1'' promoter determines maltotriose and starch utilization in ''STA1+'' Saccharomyces cerevisiae strains. Kristoffer Krogerus, Frederico Magalhães, Joosu Kuivanen, Brian Gibson. 2019. DOI: https://doi.org/10.1101/654681.]</ref>. For more details on the Krogerus et al. (2019) study, see [http://beer.suregork.com/?p=4068 this Suregork Loves Beer blog post] and [https://www.facebook.com/groups/MilkTheFunk/permalink/2697088176986046/ this MTF thread posted by Kristoffer Krogerus].

Cheaper methods of doing PCR are recently becoming available, and could help breweries with smaller budgets sufficiently detect this as a contaminant (see [[Laboratory_Techniques#PCR.2FqPCR|PCR Lab Techniques]]). A recent study used agar plates with 15 g/L^-1 of starch as the only nutrient with 40 mg/L^-1 bromophenol blue in anaerobic conditions to detect the fermentation of starch (a pH drop from 5.2 to 4.6-3.0 will change the color of the agar plate to blue/violet). For some of the slower growing strains, 14 days were required to verify that they were ''STA1+'' while other strains grew as quickly as two days and most strains grew after five days. The yeast cells had to be thoroughly washed of all other carbohydrate material and starved in order to avoid false positives. Using dextrin agar plates instead of starch also led to false positives <ref name="Meier-Dörnberg_2018" />. This starch media has been recommended by Richard Preiss from [[Escarpment Laboratories]] and Justin Amaral from [[Mainiacal Yeast]] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2149139905114212/?comment_id=2150763631618506&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss and Justin Amaral. Milk The Funk Facebook thread on plate media for diastatic ''cerevisiae''. 06/26/2018.]</ref>. Note that diastatic ''S. cerevisiae'' cells look the same under a microscope as regular ''S. cerevisiae'', so cell morphology is not an effective way to identify ''STA1+'' strains <ref name="Begrow_MBAA">[https://www.mbaa.com/education/webinars/Pages/webcast.aspx?vid=diastaticus Wade Begrow. "S. cerevisiae var. diasttaicus". MBAA webinar. July 2018.]</ref> (~8 minutes in). Other methods of detection include using a Durham tube/fermentation tube test to see if the beer produces CO² after fermentation, although this method does not identify the cause of the additional fermentation <ref name="Begrow_MBAA" /> (~18 mins in). More recently, Krogerus et al. (2019) developed more precise PCR primers to detect ''STA1'' active, ''STA1'' non-active, and non-''STA1'' based on their discovered role of an ''STA1'' promoter called ''1162 bp'' that is required for the ''STA1'' gene to be effective at producing the glucoamylase enzyme, however, PCR and qPCR have limited detection rates of 10^-4 and 10^-5 cells (see [http://beer.suregork.com/?p=4068 this Suregork Loves Beer blog post] and [https://www.facebook.com/groups/MilkTheFunk/permalink/2697088176986046/ this MTF thread posted by Kristoffer Krogerus]).

=====Commercial Strains=====

* [https://www.mbaa.com/education/webinars/Pages/webcast.aspx?vid=diastaticus MBAA webinar by Wade Begrow (free for MBAA members, $50 for non-members).]

* [https://www.masterbrewerspodcast.com/193 MBAA Podcast Episode 193, "Killer Yeast" with Nicholas Ketchum on using killer yeast strains to kill diastatic yeast.]

====''Saccharomyces cerevisiae'' var ''boulardii''====

Although originally designed as a separate species (''S. boulardii''), it is actually a variety of ''S. cerevisiae'' and shares more than 99% of the genetic makeup of ''S cerevisiae'' <ref>[https://en.wikipedia.org/wiki/Saccharomyces_boulardii ''Saccharomyces boulardii''. Wikipedia. Retrieved 12/07/2017.]</ref>. This strain is sold by [[East Coast Yeast]] in their ECY03 Farmhouse Blend and [[Bootleg Biology]] as their "Chardonnay" strain <ref>[https://bootlegbiology.com/product/chardonnay "Chardonnay (S. cerevisiae boulardii)". Bootleg Biology website. Retrieved 11/20/2019.]</ref>.

===''S. ludwigii''===

* [https://www.crowdcast.io/e/escarpment-labs-fermentation-innovation Kristoffer Krogerus presentation on the genetics and evolution of lager yeast, hosted by Escarpment Laboratories, 4/20/2020.]

* [https://phys.org/news/2019-12-pilsner-yeast-strains-ancestor.amp "All pilsner yeast strains originate from a single yeast ancestor," by Delft University of Technology], summarizing the study by [https://bmcgenomics.biomedcentral.com/articles/10.1186/s12864-019-6263-3 Salazar et al. (2019)].

==In Fermentation==

|-

| ECY14 Saison Single || Single Strain || 76-78 || || 75-82 || Smooth, full farmhouse character with mild esters reminiscent of apple pie spice

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|-

| Wild Thing || Ontario || 75-82 || Med || 25+ || This wild Ontario ale yeast was isolated from an apple in a local orchard. Wild Thing produces distinct clove, spice, and subtle banana and apple fruit aroma. The taste is dry, spicy and clean. This yeast is most comparable to medium-attenuation Belgian-style ale yeasts. May require temperature ramping to 25C to ensure high attenuation. Alcohol tolerance: 9% <ref name="escarpment_strains" />.

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{| class="wikitable sortable"

|-

! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes

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|-

| JY031 - Nova Ale Yeast || Ashburn, Virginia || 71-80 || Very low || 68-85 || A true local strain! Isolated in Ashburn, Virginia in 2008. The first native Virginia yeast used in commercial beer since prohibition (Farmwell Wheat and Native Son, both Lost Rhino Brewing Company). Higher fermentation temperatures are preferred with this strain. Producer of high levels of fruitiness above 26 ºC (80 ºF), earthy notes are present at lower fermentation temperatures (20 ºC, 68 ºF). Since it is a wild Saccharomyces cerevisiae strain one can expect drift when repitched for many generations.

|-

| JY056 - Poperinge Saison || Famous Brasserie in Southern Belgian/Northern France region. || 79-85 || Very low || 65-77 || Aggressive, attenuative and outspokenly estery and peppery. Great for Saison and Farmhouse style beers at higher temperatures, in the lower range good for more traditional Belgian styles. Good to finish off a beer that has problems fermenting with another yeast.

|-

| JY104 - Benedict Abbey || Small brewery in Flemish Brabant, Belgium. || 75-80 || Low || 68-77 || JY104 was handed to Jasper Akerboom when he toured some small microbreweries in the Netherlands and Belgium by a friendly microbrewer. This strain originally belonged to a small brewery in Flemish Brabant in Belgium. The brewery was acquired by a large macrobrewery, and management decided to do away with this precious yeast. Fortunately passionate homebrewers and beer enthusiasts were able to keep some of the yeast going and you can use it now as well! This strain ferments fast, and aggressive. It can be under pitched easily, and attenuates deep. Great esters and phenols, can be slightly peppery. Flocculates slow, but can withstand spunding without a problem. This yeast is great for lighter colored Belgians, but is great for darker Belgians as well. This strain has not been fully characterized, so we do not know what gravity this yeast will ferment. We do know that it attenuates very well, and the initial tests have indicated that can ferment easily to 10% ABV.

|-

| JY146 - Protocetid Ale || Calvert Marine Museum in Solomons, MD. || >80 || Very low || max 90 || This yeast is the famous strain isolated from the Calvert Marine Museum in Solomons, MD. This strain was isolated from Protocetid bone, discovered by Jason Osborne, the president and co-founder of Paleo Quest, a non-profit citizen-science organization for the advancement of the sciences of paleontology and geology through material contributions to museum collections, field exploration, scientific publication and education. This yeast is used for the famous Lost Rhino Brewing Company Bonedusters Ale. This yeast is hard to work with, it has the tendency to stop fermenting for a week after 30% attenuation, after which it picks back up and finishes out. Not for the faint of heart! Expect a Belgian character, with some tartness. Keep the desired ABV low during your recipe development, this strain is not suited for high-gravity worts. Finishes crisp and fruity, with a pleasant fizz.

|}

{| class="wikitable sortable"

|-

! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes

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| 3944 - Belgian Witbier™ || || 72-76 || Med || 62-75 || This versatile Witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.

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