LALBREW® BRY-97 WEST COAST ALE YEAST
LalBrew® BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute
Culture Collection for its ability to produce high quality ales. LalBrew® BRY-97 is a neutral strain with a
high flocculation ability that can be used to make a wide variety of American-style beers.
Through expression of a beta-glucosidase enzyme, LalBrew® BRY-97 can promote hop biotransformation
and accentuate hop flavor and aroma. Traditional ales made with LalBrew® BRY-97 include but are
certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American
Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA,
Roggen/Rye, Old Ale and American Barleywine.
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® BRY-97 yeast:
Percent solids 93% - 97% Viability ≥ 5 x 109 CFU per gram of dry yeast Wild Yeast < 1 per 106 yeast cells Diastaticus Undetectible Bacteria < 1 per 106 yeast cells Finished product is released to the market only after passing a rigorous series of tests *See specifications sheet for details
In Lallemand’s Standard Conditions Wort at 20°C (68°F) BRY-97 yeast exhibits: Vigorous fermentation that can be completed in 4 days Medium to High Attenuation and High Flocculation Aroma and flavor is neutral with slight ester notes. The optimal temperature range for BRY-97 yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F)