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 clean fermentations for high quality ales. LalBrew BRY-97™ is a neutral and highly attenuating strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a β-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 American Pale Ale, American Amber, American Brown, American IPA, Imperial IPA, American Stout, Cream Ale, American Wheat, Scotch Ale, Russian Imperial Stout, Roggen/Rye, Old Ale and American Barleywine.

MICROBIOLOGICAL PROPERTIES

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew BRY-97™ yeast:

• Percent solids  93% – 97%
• Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
• Wild Yeast < 1 per 106 yeast cells
• Diastaticus: Negative
• Bacteria < 1 per 106 yeast cells

Finished product is released to the market only after passing a rigorous series of tests

*According to the ASBC and EBC methods of analysis

BREWING PROPERTIES

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew 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.
• This strain is POF Negative

The optimal temperature range for LalBrew BRY-97™ yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F)

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.