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 beer development.

 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:

 Sulfide Tubes

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 info@whitelabs.com.

New strains

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 bottle conditioning.

For Ales:

Attenuation: 66-70

Flocculation: M-L

Optimum Fermentation Temperature: 68-74°F

Optimum Cellaring Temperature: 50-55°F

+ Alt beers can be cellared at lagering temperatures

For Lagers:

Attenuation: 66-70

Flocculation: L

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. 

Attenuation: 75-80%

Flocculation: Medium

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. 

Attenuation: 70-80%

Flocculation: Medium

Optimum Fermentation Temperature: 70-80°F

Alcohol Tolerance: Medium

Munchkin update: 

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.