Trends in the Industry:
New strains from White Labs
By JoAnne Carilli-Stevenson
Hard to believe that summer is almost gone! Despite
being very busy (based on the volume of calls every day), we are still
seeing the production of many specialty summer beers. While we typically
see an increase in Wits and Hefeweizen for the summer we are also seeing
more Belgian Singles, lighter summer ales (like kolsch) and even quite a
few crisp pilsner lagers.
We are also seeing change in house strains so that
brewers can give their beers a unique flavor. We see you experimenting
with different English and American ale strains such as WLP013 London
Ale, WLP023 Burton Ale, WLP041 Pacific Ale and WLP008 East Coast Ale.
Call us today if you would like to talk about any specialty strain or
For those of you who may also produce wine or
distilled products, we do carry a full line of yeast for those
beverages. Visit www.whitelabs.com for more information.
The following are notes on new products:
Take control of off-flavors in your beer and wine
with "sulfur sticks," a hydrogen sulfide detection tube.
The tubes can easily detect all possible sources and
factors that may cause overproduction of H2S. The tubes are easy to use.
Insert the tube into a pre-bored silicon rubber stopper. The tube is
pre-calibrated with a standard H2S gas. Let the wort (or must) ferment
.... then read the amount of H2S produced directly from the scale
imprinted on the tube.
Multiple fermentation experiments can be conducted in
your bench space or incubator. The tube responds to varied amounts of
H2S in a linear, uniform and proportionate manner.
The tubes are sold in packs of 10: TK3498-10; Sulfide
Detection Tubes, Fermentation Monitoring (99-005) - $90; and TK3499-10:
Sulfide Detection Tube, Finished Beer & Wine (99-001) - $65.
To acquire these tubes, please contact us at
1-888-5-Yeast-5 or write us at email@example.com.
WLP862 Cry Havoc
This signature strain, from Charlie Papazian, has the
ability to ferment at both ale and lager temperatures allowing the
brewer to produce diverse beer styles. The recipes in both Papazian’s
books, The Complete Joy of Homebrewing and The Homebrewers
Companion, were originally developed and brewed with this yeast.
Papazian had "Cry Havoc" in his yeast stable since 1983.
When fermented at ale temperatures, the yeast
produces fruity esters reminiscent of berries and apples. Hop character
comes through well with hop accented beers. Diacetyl production will be
very low when proper fermentation techniques are used.
When fermented at lager temperatures, esters are low
in high gravity beers and negligible in other beers. Pleasant baked
bread-like yeast aroma is often perceived in malt accented lagers.
Slightly extended fermentation times may be experienced compared to
other lagers. Some fermentation circumstances may produce sulfur aroma
compounds, but these will usually dissipate with time. Good yeast for
Optimum Fermentation Temperature: 68-74°F
Optimum Cellaring Temperature: 50-55°F
+ Alt beers can be cellared at lagering temperatures
Optimum Fermentation Temperature: 55-58°F
Optimum Lagering Temperature: 32-37°F
New Yeast Blends
WLP080 Cream Ale Yeast Blend This is a blend of
ale and lager yeast strains. The strains work together to create a
clean, crisp, light American lager style ale. A pleasing estery
aroma may be perceived from the ale yeast contribution. Hop flavors
and bitterness are slightly subdued. Slight sulfur will be produced
during fermentation, from the lager yeast.
Optimum Fermentation Temperature: 65-70°F
Alcohol Tolerance: Medium High
WLP568 Belgian Style Saison Ale Yeast Blend This
blend melds Belgian style ale and saison strains. The strains work in
harmony to create complex, fruity aromas and flavors. The blend of yeast
strains encourages complete fermentation in a timely manner. Phenolic,
spicy, earthy, and clove like flavors are also created.
Optimum Fermentation Temperature: 70-80°F
Alcohol Tolerance: Medium
Happy Birthday to the Munchkin! Hard to believe HE is 4? Maybe some
of you will remember what I looked like? Anway, here is what we both
look like today in the above photo.
JoAnne is the sales and marketing manager for White Labs Inc.