|Species:||Saccharomyces cerevisiae var. diastaticus|
|Comparison||Compare with other yeast|
Classic strain to produce French Saison where a balance of fruit esters and spicy phenols are necessary. This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers - even the ones in which most brewer's strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas balanced by subtle black pepper phenols. Yeast settling times can be long, usually requiring filtration for bright beers. This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus
#bright #citrus #crisp #dry #french-saison #phenols #saison #spicy
Brewing Properties of Napoleon
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Comparable Beer Yeast
If you cannot find Napoleon anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Napoleon
These are the most popular beer styles that make use of the Napoleon yeast:
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