|Species:||Saccharomyces cerevisiae var. diastaticus|
|Comparison||Compare with other yeast|
Gulo Ale is the latest creation to emerge from the curious minds of our R&D team. The progeny of Irish Ale (OYL-005) and French Saison (OYL-026), this true genetic hybrid is a beast at devouring sugars, which creates a very dry beer without any of the peppery, clove phenolics associated with saisons and Belgian ales. Expect a citrus-forward aroma with hints of peach and a clean finish. Gulo Ale excels in any style where a high level of attenuation is desired without phenolics. We love using it in an IPA (including a brut IPA), stout, or Bière de Garde. Non-phenolic.
#citrus #peach #clean
Brewing Properties of GULO ALE
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.
Common Beer Styles using GULO ALE
These are the most popular beer styles that make use of the GULO ALE yeast:
Saison, Ales, IPA, Brut IPA, Stout & Bière de Garde
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