• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Advertise
  • About Craft Brewing Business

Craft Brewing Business

Professional Insight, Unfiltered

  • News
  • Business & Marketing
  • Ingredients & Supplies
  • Packaging & Distribution
  • Equipment
  • Webinars & White Papers
  • COVID-19

Watch: White Lab’s new Appalachian Tart is a versatile Kveik yeast blend ideal for styles like berliner, gose and beyond

January 6, 2021Keith Gribbins

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.

Alcohol Tolerance
Medium
(5-10%)

Attenuation
75-85%

Flocculation
Medium

Optimum Fermentation Temp
80°F+(27°C+)

white labs yeast
White Labs adds Kveik yeast strain to vault offerings
Today’s weird yeast strain: Mikkeller’s Wreck Ale uses yeast from an 1861 shipwreck
White Labs microscope yeast cbb crop
Time, temperature and glycogen storage: Three keys to harvesting, storing beer yeast until you pitch
Craft Brewing Business interview with White Labs Part 2 JPG
We visit White Labs Kitchen and Tap in Asheville, N.C., to discuss yeast, beer, food and beyond

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

Primary Sidebar

Latest News

  • After a year in business, Louisville’s Gallant Fox Brewing is already opening a second location in Bullitt County
  • Sovos ShipCompliant adds audit protection for direct-to-consumer alcohol shippers in 24 states
  • Proof Brewing installing Earthly Labs’ carbon capture tech
  • Because you must know everything about beer, here’s March 2021’s domestic tax paid estimates for beer shipments

Sign up for our newsletter

unsubscribe from list

Most Popular Today

Recent Features

  • Lemon-QuestDogfish Head’s deal with Mother Nature other beers to know this Earth Week
    April 20, 2021
  • Understanding ionization: Let’s learn how to air rinse and dry cans and bottles without water
    April 19, 2021
  • Crosby Farm TopWire Hop Project 12Resplendent Oregon hop farm has ultimate beer garden (TopWire Hop Project) reopening April 30 (enjoy some images)
    April 15, 2021
  • Get Your Drink On app people cheers drinksThis Get Your Drink On app gifts beer money to a phone’s digital wallet, so please send me some
    April 15, 2021
  • GEA-InsightPartner-ProduktbildInside the real-time process control of GEA’s InsightPartner software
    April 14, 2021
  • roughhouse brewing cave aged beersCave-aged beer finally excavated by Roughhouse and other beers to know this week
    April 13, 2021

Footer

  • Email Newsletter Sign Up
  • About Craft Brewing Business
  • Contact Us
  • Advertise on Craft Brewing Business
  • Media Kit Download
  • Privacy and Terms

© 2021 · CBB Media LLC

Continue ...

sponsored by