Difference between revisions of "Saccharomyces"
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Revision as of 19:07, 2 March 2015
Saccharomyces is considered a yeast, although this term is historical and ill-defined. Saccharomyces is a genus of fungus including many species. The distinct species of Saccharomyces are revised frequently as more research is done. All species are unicellular and capable of fermentation. Saccharomyces cerevisiae is the most well known species of yeast. It is used in the fermentation of beer, wine, and sake, and as a leavening agent in bread. It is commonly referred to as "ale yeast", "wine yeast", or "bread yeast". S. pastorianus, known as lager yeast, is a hybrid closely related to S. cerevisiae but is not a true species. S. cerevisiae is commonly studied as a model organism and was the first eukaryote to have its genome entirely sequenced.
See Lactobacillus, Pediococcus, Brettanomyces, and Mixed Cultures charts for other commercially available cultures.
Contents
Species
Saccharomyces cerevisiae is the type species of the genus Saccharomyces, although Saccharomyces paradoxus, S. cerevisiae's closest relative, is likely older and more globally ubiquitous than S. cerevisiae. [1]
| Species | Ecology | Notes |
|---|---|---|
| S. cerevisiae | Domestic: Beer, Wine, Bread. Wild: Fruit, Oak Trees. | Example |
| S. paradoxus | Oak trees | Example |
| S. eubayanus | Patagonia | Probable parent of lager yeast |
| S. mikatae | Decayed leaves in Japan | Example |
| S. kudriavzevii | Decayed leaves in Japan | Example |
| S. bayanus* | Wine | Possible hybrid of S. eubayanus and S. cerevisiae. Possible parent of S. pastorianus. |
| S. florentinus | Drosophila and sulphurized grape must | Example |
| Example | Example | Example |
Many previously recognized species of Saccharomyces have been consolidated or reassigned to another genus, commonly Zygosaccharomyces.
In Fermentation
Commercial Farmhouse/Belgian Strains of S. cerevisiae
In cooperation with Eric Bandauski [2].
White Labs
| Name | Source | Attenuation | Flocculation | Temp°F | Notes |
|---|---|---|---|---|---|
| WLP 565 - Belgian Saison | Brasserie Dupont (Saison Dupont) | 65-75 | Med | 68-75 | May stall, use at higher temps to prevent. Considered the "Dupont" strain. |
| WLP 566 - Saison II | Vieille Provision Saison Dupont | 78-85 | Med | 68-78 | Saison strain with more fruity ester production, Fast Fermentor |
| WLP 568 Belgian Ale Yeast Blend | 70-80 | Med | 70-80 | Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. | |
| WLP 585 Saison Blend III | 70-74 | Med | 68-75 | Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking July - Sept | |
| WLP 072 French Ale | 68-70 | Med | 63-73 | Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde | |
| WLP 670 American Farmhouse Blend | farmhouse yeast strain and Brettanomyces | 75-82 | Med | 68-72 | complex flavor profile with a moderate level of sourness |
Wyeast
| Name | Source | Attenuation | Flocculation | Temp°F | Notes |
|---|---|---|---|---|---|
| 3711 - French saison | Brasserie Thiriez | 77-83 | Low | 65-77 | peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel |
| 3724 - Saison | Dupont | 76-80 | Low | 70-95 | It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. Notorious for a rapid start , only to stick Fermentation will finish, at least 90°F. The same or very similar to the "Dupont" strain. |
| 3725 - Biere De Garde | Soy-Erezée, Belgium / Fantôme | 74-79 | Low | 70-84 | Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness. |
| 3726 - Farmhouse Ale | Blaugies, Belgium | 74-79 | Med | 70-84 | This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons. |
RBY Laboratories
| Name | Source | Attenuation | Flocculation | Temp°F | Notes |
|---|---|---|---|---|---|
| RBY41 French Saison | Brasserie Thiriez | 77-83 | Low | 65-75 | |
| RBY58 - Fantome Saison Clone #1 | Fantome | 70-80 | Low | 75-85 |
East Coast Yeast
| Name | Source | Attenuation | Flocculation | Temp°F | Notes |
|---|---|---|---|---|---|
| ECY08 Saison Brasserie | Several Strains | 80+ | 75-85 | Several saison yeast strains for both fruity and spicy characteristics accompanied with dryness | |
| ECY14 Saison Single | Single Strain | 76-78 | 75-82 | smooth, full farmhouse character with mild esters reminiscent of apple pie spice |
The Yeast Bay
| Name | Source | Attenuation | Flocculation | Temp°F | Notes |
|---|---|---|---|---|---|
| Saison Blend | 80 | Med | 70-78 | Blend of 2 yeast strains, Flavors of pepper, grapefruit, Orange zest | |
| Wallonian Farmhouse | 81-88 | Med | 68-78 | slight earthy funk and tart character to the beer; we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer |
GigaYeast
| Name | Source | Attenuation | Flocculation | Temp°F | Notes |
|---|---|---|---|---|---|
| GY018 Saison 1 | French Brewery | 81-83 | Low | 64-80 | Traditional Saison yeast from a French craft brewery. Strong attenuator that produces a dry beer with a beautiful fragrance and the traditional Saison taste of fruit and pepper. |
| GY027 Saison Yeast 2 | Traditional Saison | 79-83 | Low | 64-80 | Creates the fruity/spicy aroma traditional to the style. Warmer fermentation temps result in more intense flavor. Produces a tartness not found in most of our yeast and a slightly sweeter beer than GY018 |
| GY047 Saison Blend | 80-83 | Low | 64-80 | A blend of Saison yeast. This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice. |
RVA Yeast Labs
| Name | Source | Attenuation | Flocculation | Temp°F | Notes |
|---|---|---|---|---|---|
| RVA 261 Saison I | Dupont | 65-75 | Med | 75+ | fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing |
| RVA 262 Saison II | Brasserie Thiriez | 75-82 | Med | 67-77 | French origin, this strain produces a bit less of the fruity, bubblegum esters with less spice and pepper then RVA 241 |
| RVA 263 Ghost Ale | Fantome | 74-84 | Med | 65-80 | Ripened fruit esters and a crisp earthy finish can be achieved even at lower temperatures with this Belgian farmhouse strain |
| RVA 806 Lickinghole Creek Ale | Virginia’s LHCB farm | 78-85 | Med | 68-74 | citrus esters, a nose of sweet honey and a dash of phenolic spice, this strain will complement a variety of dry Belgian style beers. We highly recommend this strain for Belgian triple and Saison. |
SouthYeast Labs
| Name | Source | Attenuation | Flocculation | Temp°F | Notes |
|---|---|---|---|---|---|
| P1 Musserweissen | Dwarf Peach (South Carolina) | 78.7% | Low | Use for Wit, Heffe, Saison, Kolsch. "Medium" acidity. Banana, peach esters; citrus peel and clove phenolics. 4-6 weeks in primary. Hazy, notes of champagne [3]. | |
| N3 Native Cider | Nectarine (South Carolina) | 83.2% | High | Use for light Belgian ales, cider, wine. "No acidity". Apple cider esters; light pepper spice phenolics. 3-4 weeks in primary [3]. | |
| B3 Farmhouse Ale | Blueberry (South Carolina) | 79.3% | Low | Use for saison, farmhouse ales. "Medium acidity". Tart esters; straw spice phenolics. 4-6 weeks in primary [3]. | |
| HS2 New Abbey Ale | Honeysuckle (Tennessee) | 78% | Medium | Use for Belgian and Abbey type ales. "Low acidity". Red wine esters; cracked pepper corn phenolics. 3-4 weeks in primary. Full flavor and complex. [3]. |
Other Labs
| Name | Lab | Source | Attenuation | Flocculation | Temp°F | Notes |
|---|---|---|---|---|---|---|
| SaisonStein Monster | Omega Yeast Labs | 80-90 | Low | 65-78 | resulting from the mating of strains OYL-026 and OYL-027 Less phenolic and more fruit character than 026. Exhibits some of the bubble gum character of 027. | |
| M27 Belgian Ale Dry | Mangrove Jack | 85+ | Med | 75-90 | characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer. Suited for brewing all Belgian ales, including Quadruples of up to 14% abv. | |
| Safebrew T-58 Dry | SafeBrew | 70 | Med | 53-77 | A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. | |
| Danstar Belle Saison - DRY | Danstar | High | 63-80 | Belle Saison is also a prodigious sulfur producer, so extended conditioning may be necessary |