LalBrew Köln™ is ideal for brewing and fermenting traditional Kölsch-style beers along with a variety of other neutral ales. The neutral character of this strain accentuates delicate hop aromas as well as imparting some subtle fruity esters. Through expression of a beta-glucosidase enzyme LalBrew Köln™ can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have more fruit-forward ester profile.
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Köln™ yeast:
Percent solids 93% – 97%
Viability ≥ 1 x 109 CFU per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests