Selective breeding has been used for centuries in hops and barley to produce different varieties used to make beer today. It’s about time someone brought this bright idea to yeast.
We use selective breeding to make non-GMO yeast strains with the ideal fermentation kinetics, flocculation and flavor compounds. As a bonus, our yeast doesn’t make hydrogen sulfide, so you can brew at wider temperature ranges without using copper or extensive lagering to remove it.
Bright uses selective breeding to make yeast strains that are ideal for brewing specific styles of beer. Traditionally, yeast hasn’t been as important to brewers as other ingredients. We believe that it’s finally yeast’s time to shine. We want to give brewers a say in how their yeast behaves. We listen to brewer feedback to develop yeast strains that do what brewers want using selective breeding. We create yeast strains that remove the guesswork involved in choosing a yeast so brewers can focus on making the best beer possible.
Selective breeding has been used for centuries to harness the natural variation in hops and barley to produce the different varieties used to make beer today. It’s about time someone brought this bright idea to yeast. We’ve discovered that practically every important beer yeast characteristic, from fermentation kinetics to flocculation and production of flavor compounds, can be controlled using selective breeding. Selective breeding lets us unlock yeast’s natural diversity to create the ideal strain for each separate beer style.
At Bright, we use brewer feedback to develop yeast strains that deliver the ideal characteristics for each distinct style of beer without any compromises. Most other popular beer yeast strains have been taken directly from the wild, so brewers have had to settle for using yeast as it is, not how it can be. Selective breeding lets us give each of our yeast strains the ideal characteristics brewers want their yeast to have when they are making a particular style of beer.
Despite its appearance, yeast is a surprisingly complex organism. The Bright team has the knowledge and expertise to improve a strain’s performance, such as ensuring the right flocculation for the beer style or improving fermentation kinetics. We can also improve a strain’s sensory characteristics, including emphasizing specific flavours such as banana and cloves in Bavarian Hefeweizen. As a bonus, Bright Yeast doesn’t make hydrogen sulfide (H2S), a chemical normally made by yeast during fermentation that can give beer a rotten egg smell. This is thanks to a unique trait that prevents H2S from forming, which was discovered in a natural yeast and then selectively bred into our yeast. Bright Yeast is the perfect way to stop H2S at its source without using extensive lagering or copper to ensure that the flavor of your beer is never compromised.
Selective breeding of barley, hops, and yeast is the key to making beer better. It lets Bright Yeast give you the ideal fermentation kinetics, flocculation, and flavor for your beer style and gets rid of the H2S without lagering. Check out what beer styles we have strains ready for. We are also looking for a select group of brewers to conduct trials before our official launch. Contact us to be one of the first to try our yeast and we’ll make some great beer together!
We’ll keep you updated on new product developments, release dates and our official launch.
You’ll even have a shot at trying our strains out early.
Let us know the characteristics you want your yeast to have so we can create the ideal strain for your next brew.
