THE NEW BREED IN BREWING

Improving yeast so you can brew your best beer yet.

WHAT WE DO

intro

Bright-tag-light-lg-web


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


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.

hows-it-different

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.

results-in-better-beer

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!

created-by-experts

STRAINS

Patent & Patent Pending.

  • Saison
    A classic saison-style ale strain with a twist. The typical requirement to increase temperature near the end of fermentation has been bred out of this saison strain! The strain will fully attenuate at cooler temperatures and produce a complex aromatic profile featuring spicy phenolics of white pepper balanced by fruity lemon and orange esters. Expect sweeter aromas of bubblegum and fruit esters at warmer temperatures. This strain is a quick starter, with a vigorous fermentation that results in a dry, slightly tart, highly attenuated beer. It will not produce H2S off-odors due to its inability to form H2S during fermentation.
    Recommended Styles: Belgian Saison, Witbier, Farmhouse styles, Belgian Ales
    Attenuation: 80-85%
    Temperature: 17 °C to 22 °C
    Flocculation: Medium
    Alcohol Tolerance: High
  • Saiseweizen
    Bright’s (and possibly even the world’s) first ever selectively bred hybrid beer yeast! With a smooth, dry finish that lingers on the palate, the Saiseweizen, as you might guess from the name, has both the citrus, pepper, and bubblegum flavours you’d expect from a Saison and the clove and banana flavours you typically find in a Hefeweizen. This strain is a hybrid between a French Saison yeast and a Bavarian Wheat yeast. The Saiseweizen maintains the aroma profiles of both parent strains (see above) and has strong, steady kinetics even at lower temperatures (17-20°C). As an added benefit, the strain is unable to produce hydrogen sulfide (H2S), giving it a crisp and pure aroma profile.
    Recommended Styles: German Wheat Beers, Fruit beers, Rye Beers, Saison, Belgian Specialty
    Attenuation: 80-85%
    Temperature: 17 °C to 24 °C
    Flocculation: Low
    Alcohol Tolerance: Medium-High
  • Wild Ale
    Wild Ale produces elegant aromas of nectarine, citrus and pineapple. Wild ale is a hop complimenting and hop accentuating strain. It has the ability to convert non-aromatic hop and fruit skin compounds into powerful thiols and terpenes (β-lyase & β-glucosidase enzyme activity). The aromatics unlocked by the yeast (passion fruit, guava, boxwood) change based on your fruit & hop additions, which can lead to some fun experimentation!
    Recommended Styles: IPA’s & Pale Ales, Gose, Berliner Weisse, Fruit beers, Dry Hopped beers
    Attenuation: 80-85%
    Temperature: 18°C to 22°C
    Flocculation: Low
    Alcohol Tolerance: Medium
  • Specialty Wheat
    A strain for wheat beers where the brewer wishes to have a fresh fruity character defined by peach/pear/pineapple and complimented by slight clove phenolic. Specialty Wheat-152 finishes dry with a refreshing tartness, which compliments the increased mouthfeel created by wheat and oats. This yeast has the ability to biotransform hops and fruit skins (β-lyase enzyme), leading to improved aroma complexity and quality through liberation of thiols.
    Recommended Styles: Wheat beer, Witbier, Sour Ales, Specialty Ales
    Attenuation: 75-80%
    Temperature: 18°C to 25°C
    Flocculation: Low
    Alcohol Tolerance: Medium
  • Prairie Wheat
    A versatile wheat strain, which was created to produce beers with body while exhibiting low flocculation. W38 displays a balance of complex phenolics and mild esters, typical of Belgian wheat beer fermentations. It finishes dry with a smooth finish.
    Recommended Styles: Wheat beers, Witbier, Belgian Specialty Ales
    Attenuation: 75-80%
    Temperature: 18°C to 24°C
    Flocculation: Low
    Alcohol Tolerance: Medium
  • Belgian
    Belgian-2 was selected for its fruit forward esters and moderate clove phenolics. The esters produced are characterized by citrus and fresh apricot. Belgian-2 is a versatile strain producing luscious flavorful beers.
    Recommended Styles: Belgian Blond, Belgian Dark Strong Ale, Table Bier, Witbier, Bière de Garde, Dubble, Saison, Tripel
    Attenuation: 77-85%
    Temperature: 20°C to 25°C
    Flocculation: Medium
    Alcohol Tolerance: Medium
  • No-H2S Lager
    The world’s first non-H2S forming bottom fermenting beer yeast. This complex and aromatic strain has been selectively bred for the production of fruity style lagers with rich malty mouthfeel. Typical bottom-fermenting strains produce significant amounts of H2S necessitating additional processing and maturing. Beers made with this strain are uniquely fruity with notes of red apple and pear. Additionally, the lack of H2S results in the beer being clean & crisp from inception and can be drunk younger than lagers traditionally would.
    Recommended Styles: Lager Style Beers
    Attenuation: 80-85%
    Temperature: 10°C to 14°C
    Flocculation: High
    Alcohol Tolerance: Medium
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.

SUBSCRIBE

questionnaire-section

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.

Questionnaire

Contact Us