A series of Kveik strain trials led to White Lab’s newest specialty yeast blend — WLP631 Appalachian Tart. In the video above, Pablo Gomez, technical account manager for White Labs Yeast and Fermentation, explains how the San Diego-based company was experimenting with Kveik yeast at higher temperatures. Super yeast Kveik has proven to be an extremely resilient yeast for craft brewing. For instance, it can be brewed quicker at hotter temps without producing normal off-flavors. That got Gomez and friends thinking:
“Working with that idea, we thought, what if we make a blend with another microorganism from bacteria that also thrives at these hotter temperatures,” says Gomez in the video, “to see if we can make lactic acid fermentation and alcoholic fermentation at the same time.”
This specialty blend of Kveik yeast and Lactobacillus sp. has been designed to create a unique co-ferment of yeast and bacteria resulting in a mildly fruity and tart beer. Fermenting with both yeast and bacteria at the same time provides a faster and cleaner souring profile. This blend is ideal for beer styles like berliner weisse, gose or experimental beers. When fermented at 80°F(27°C) or higher, fermentation can be completed within 72 hours. The blend is ideal for both homebrewers and commercial operations.
Learn more in the video above. Then, enjoy some stats below.
Optimum Fermentation Temp