THE NEW BREED IN BREWING

Improving yeast so you can brew your best beer yet.

WHAT WE DO
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A BRIGHT IDEA

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.

IMPROVING 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.

FOR A BETTER BREW

FULL STORY


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STRAINS

Patent & Patent Pending.

  • Saison-S6

    Saison-S6

    DESCRIPTION: More than any other style, Saison is defined by its yeast. Saison-S6 has all of the characteristics that typify the style, but without the fear of over attenuation. Using BBY propriety strain collection, our research team used classical non-GMO techniques to remove the gene responsible for diastatic activity (STA1), effectively removing the possibility of over attenuation. The yeast is safe to introduce into the brewery because there is no worry of the cross contamination typical of traditional STA1+ Saisons.

    EXAMPLE BEER STYLES: Saison, Witbier, Belgian Ales.
    Attenuation: 80-85%
    Temperature: 17 °C to 22 °C
    Flocculation: Medium
    Alcohol Tolerance: High
  • Belgian-18

    Belgian-18

    DESCRIPTION: A versatile Belgian ale strain producing a consistent fruity profile across a variety of styles. Belgian-18 is the daughter of an alcohol tolerant ale strain and a complex phenolic ale strain. Belgian-18 is capable of fermenting up to very high alcohol levels without becoming solventy. It produces delicate fruity esters with spicy undertones.

    EXAMPLE BEER STYLES: Abbey and Trappist styles, Bière de Garde, Belgian Pale Ale, Belgian Blond, Belgian Dark Strong Ale, Table Bier, Witbier, Dubble, Tripel.
    Attenuation: 75 - 80%
    Temperature: 18°C to 24°C
    Flocculation: Low - Medium
    Alcohol Tolerance: High
  • American-86

    American-86

    DESCRIPTION: This is a true intercontinental hybrid created by breeding a kolsch strain with one of the world's most popular ale strains. The result is a robust, highly flocculent ale strain that ferments clean over a wide temperature range.

    EXAMPLE BEER STYLES: IPA, Pale Ale, American Wheat, Amber Ale, Brown Ale, Stout and Blonde.
    Attenuation: 80 - 85 %
    Temperature: 16°C - 24°C
    Flocculation: High
    Alcohol Tolerance: High
  • Wheat-56

    Wheat-56

    DESCRIPTION:This yeast was created through hybridization of a classic wheat yeast with a consistent and robust yeast. The result is a wheat yeast which consistently produces a balance of spicy clove phenolics and sweet fruity esters. It exhibits low flocculation and finishes dry with a smooth finish.

    EXAMPLE BEER STYLES: Wheat beer, Hefe-Weizen, Witbier, Dunkelweizen, Fruit Beer, Weizenbock.  
    Attenuation: 80 - 85%
    Temperature: 18°C to 24°C
    Flocculation: Low
    Alcohol Tolerance: Medium
  • Lager-101

    Lager-101

    DESCRIPTION: This is the first new pastorianus strain commercially available to brewers in centuries. Until now all Lager yeast fall into one of two types, either Frohberg or Saaz. The Bright Lager is a completely new and distinctive type. Through the use of selective breeding we have tailored pastorianus to today's brewers. Beers made with this strain are lightly fruity with notes of berry and pear followed with a classic crisp dry finish.

    EXAMPLE BEER STYLES: Lager
    Attenuation: 80 - 85%
    Temperature: 9°C to 16°C
    Flocculation: High
    Alcohol Tolerance: Medium
  • German-83

    German-83

    DESCRIPTION: German-83 is a hybrid yeast that produces clean neutral beer at cold temperatures, and mild fruity/floral esters at warmer temperatures. It is dry fermenting and exhibits low sulphur production. German-83 has strong steady kinetics and flocculates well when fermentation is finished.

    EXAMPLE BEER STYLES: Lager, Kolsch, Altbier, Pale ale, Cream ale, Sessional ale.  
    Attenuation: 80 - 85%
    Temperature: 10°C to 22°C
    Flocculation: High
    Alcohol Tolerance: Medium
  • English-89

    English-89

    DESCRIPTION: A versatile mild estery yeast with moderate attenuation for production of fruity full-bodied traditional English ales. Traditional English strains generate a significant amount of "mushroom" sulphur aroma and diacetyl. English-89 was selected to be fruity and clean fermenting free of these off-aromas.

    EXAMPLE BEER STYLES: English Pale Ale, Blonde Ale, Bitter, Special/Best Bitter, Mild, Porter, Sweet Stout, Oatmeal Stout, Russian Imperial Stout, Foreign Extra Stout, English IPA.

    Attenuation: 70 - 75%
    Temperature: 18°C to 24°C
    Flocculation: Medium
    Alcohol Tolerance: High
  • Hazy Ale

    Hazy Ale

    WORK IN PROGRESS *COMING SOON*

    YEAST DESCRIPTION:  Hazy Ale was created through the breeding of a sauvignon blanc wine yeast with a complex fruity saison yeast. The result is a New England strain which has biotransformation ability and hop complimentary esters. Hazy Ale does not produce phenolic off-flavours and has limited maltotriose assimilation for producing a beer with natural roundness and body without the need for mashing in higher or arresting fermentation early.

    A note about the attenuation of Hazy Ale: The relative sweetness of maltotriose is one quarter that of sucrose. The carbohydrates this strain leaves behind impart body and roundness rather than sweetness. EXAMPLE BEER STYLES: New England IPA and Pale Ale, Fruit beer, Pairs well with co-fermentation sour beer styles such as Berliner-Style Weise, Gose and Belgian-style Lambics.
    Attenuation:
    Temperature:
    Flocculation:
    Alcohol Tolerance:
a-bright-idea

A BRIGHT IDEA

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.

using-selective-breeding

USING SELECTIVE BREEDING

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.

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TO MAKE YEAST BETTER

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.

ideal-characteristics

BY GIVING IT THE IDEAL CHARACTERISTICS

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.

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SO YOU CAN MAKE YOUR BEST BEER YET

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!

bright-brewer

BECOME A BRIGHT BREWER

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.

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LET’S BUILD THE NEW BREED IN YEAST.
TOGETHER.

Let us know the characteristics you want your yeast to have so we can create the ideal strain for your next brew.

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