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Mixed culture containing at least 3 closely related strains (see NCYC 3996, 3997 and 3998) as determined by DNA Fingerprint analysis.
Highly aromatic yeast culture producing beers with a strong orange peel aroma. Reported as producing a high quality beer with no sour taste.
Suitable for fermentations at temperatures of 38 to 44 degrees centigrade. Will continue to ferment until all available sugars are used. Reported as producing alcohol levels of 5-7% for short fermentations and 12-14% after long fermentations.
Order as an active culture supplied from liquid nitrogen to maintain the strain ratios of the original deposit.
National Collection of Yeast Cultures,
Quadram Institute Bioscience,
Norwich Research Park,
Norwich, NR4 7UA, UK
+44 (0)1603 255274