|The Yeast Bay
|Saccharomyces cerevisia, Lactobacillus brevis, Brettanomyces bruxellensis, Brettanomyces
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Transatlantic Berliner Blend is a blend of a clean Saccharomyces cerevisiae strain (Germany), a healthy dose of Lactobacillus brevis – Strain TYB282 (Mexico) isolates, and a touch of our Beersel Brettanomyces Blend (Belgium) and Brettanomyces bruxellensis - Strain TYB184 (US). This culture will ferment to a crisp dryness over time and produce the trademark Berliner Weisse lactic acid backbone, with a touch of Brettanomyces tart citrus character and funk.
Brewing Properties of Transatlantic Berliner Blend
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 Transatlantic Berliner Blend
These are the most popular beer styles that make use of the Transatlantic Berliner Blend yeast:
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