Gluten Free Liquid Yeast from Wyeast Laboratories, Inc.™
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Jon B. Graber, Marketing and Sales Manager, (888) 349-2004
April 26, 2007
Hood River, Oregon
After months of research and development, Wyeast Laboratories is pleased to offer two of its most popular 100% Pure Liquid Yeast™ strains in gluten free form. Wyeast 1272 GF American Ale II™ and Wyeast 2206 GF Bavarian Lager™ are now available to craft brewers by special order.
Jess Caudill, Product and Process Development Microbiologist at Wyeast reports that these two gluten free strains have performed well in test brews at Wyeast’s laboratory, and at off-site independent test breweries and labs. Yeast vitality, cell count and recommended pitching rates are comparable to Wyeast’s current popular products.
Due to an increase in celiac disease, gluten intolerance and wheat and barley allergies, gluten free products are one of the fastest growing sectors in the food industry. Wyeast’s gluten free yeast is a natural extension of the demand for gluten free beer.
Wyeast 1272 GF American Ale II™
The All American Yeast for Brewing All American Ales™
This strain’s popularity is exploding, and now it is available gluten free! Produces beers that are nutty and clean with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist makeup, mashing protocol, or other wort characteristics. Reliably flocculent, producing bright beer without filtration.
Alcohol tolerance: approximately 10%.
Apparent attenuation: 72-76%.
Fermentation temperature: 60-72°F (15-22°C)
Wyeast 2206 GF Bavarian Lager™
Our Best Selling Lager Strain
Now available gluten free. Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for all lager styles, especially good for Bocks and Dopplebocks.
Alcohol tolerance approximately 10%.
Apparent attenuation: 73-77%.
Fermentation temperature: 46-58° F (8-14°C)
About Wyeast Laboratories, Inc.:
Wyeast was founded in 1986 by David Logsdon and Jeannette Kreft-Logsdon. Innovative packaging, an ever-expanding array of liquid yeast cultures for brewing and wine making, and technological advancement of the craft brewing industry and home beer and winemaking hobbies have been the hallmark contributions of this company. David Logsdon is available for public speaking engagements on the topic of fermentation science. Jeannette Kreft-Logsdon is CEO/General Manager of Wyeast Laboratories, Inc.