• 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

Craft Brewing Business Craft Brewing Business
  • News
  • Business & Marketing
  • Packaging & Distribution
  • Equipment & Systems
  • Ingredients & Supplies
  • Webinars & White Papers
  • 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 launches PurePitch Next Generation as ‘the easiest way to pitch the most verifiably superior yeast on the planet’
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

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

Primary Sidebar

Latest News

  • Michigan’s Dog Star Hops wins Chinook Cup for second year in a row
  • Beer Institute releases December 2022 domestic tax paid estimate
  • Crooked Hammock combines curling and stouts for cool mini fest
  • Sin, Repent and Repeat on Fat Tuesday and more beers to know this week

Sign up for our newsletter

unsubscribe from list

Most Popular Today

Recent Features

  • Michigan’s Dog Star Hops wins Chinook Cup for second year in a row
    February 1, 2023
  • fort point both-ciders-3Fort Point Beer debuts cider line, explains why ciders instead of seltzers
    January 31, 2023
  • Watch a drone release insects over hop yards for sustainable pest control in this Yakima Chief Hops video series
    January 30, 2023
  • Distro update: Connecticut’s Two Roads Brewing goes to Colorado + news from Surreal, New Sarum and more
    January 30, 2023
  • Cadaverine: When your beer smells like dead human
    January 26, 2023
  • beer taps brain distribution cbb cropUnfiltered: There are weevils in my grain – what do I do?
    January 26, 2023

Footer

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

© 2023 · CBB Media LLC