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WLP4650 Metschnikowia reukaufii

  • Yeast: Wild Yeast/Bacteria
  • Yeast: Vault
  • Non Alcoholic Strains
  • The Yeast Bay Strains

ATTENUATION :

20% - 25%

FLOCCULATION :

Low

ALCOHOL TOLERANCE :

Medium (5-10%)

FERMENTATION TEMPERATURE :

60° - 90° F
16° - 32° C

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Description

Metschnikowia reukaufii is a nectar specialist that was isolated from flowers in the Berkeley Hills of California, collected on a bioprospecting hike with Tim Decker of AltBrau. Evolutionarily, these yeast evolved to produce a more odorous and attractive nectar for pollinators by enzymatically altering otherwise inodorous nectar compounds including glycosides.
 

While on a bioprospecting trip in the Berkeley Hills of California in 2016, countless samples of flora and fauna were collected in our search of unique yeast. Following our isolation and sequencing efforts, while most of the isolates were found to be of little value for beer production, one stuck out that held real promise:
WLP4650 Metschnikowia reukaufii.

WLP4650 Metschnikowia reukaufii is a wild yeast whose native habitat is the nectar of flowering plants, which typically contain high concentrations of glycosides. This yeast evolved to enzymatically act on these otherwise inodorous glycosides, freeing the flavor-active aglycones and producing a more fragrant nectar that more effectively attracts pollinators.

The enzymes produced by Metschnikowia reukaufii that accomplish this biotransformation are members of the glycoside hydrolase family, which includes β-glucosidase. Lucky for brewers, many beers (particularly hop-forward beers) contain high levels of hop-derived glycosides that, when enzymatically released, produce a more complex, flavorful, and aromatic beer.

While WLP4650 Metschnikowia reukaufii produces flavor active enzymes that amplify the character of a beer, it’s also maltose negative. Although this necessitates co-fermentation with maltose-positive yeast for a normal beer, the maltose-negative phenotype makes it the perfect standalone yeast for any hop-forward low ABV beer, near beer, or non-alcoholic beer!

 

Co-Fermentation

While only attenuating to 20-25% in brewer’s wort and not utilizing maltose or maltose derivatives, in malt-based co-fermentations it has been shown to drop gravity and pH of the fermentation faster, accentuate and modulate the flavor and aroma profile and soften the perceived bitterness of the finished product.


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  • Part No:

    WLP4650

  • Part Name:

    WLP4650 Metschnikowia reukaufii

  • Type:

    Vault


Suggested styles for WLP4650 Metschnikowia reukaufii
  • American IPA
  • Hazy/Juicy IPA
  • Non-Alcoholic/Low Alcohol Beer
  • Pale Ale