Active Dry Ale Brewing Yeast

ART-BW-013 is an active dry ale-strain brewing yeast designed for consistent performance in commercial brewhouses, pilot breweries, and contract brewing operations. The culture is a top-fermenting Saccharomyces cerevisiae strain with high flocculation, clean malt expression, and an ester-forward profile suitable for hop-driven and malt-forward ales. Typical technical targets include viable yeast count of not less than 5×10^9 CFU/g at packing, moisture not more than 8%, and low levels of wild yeast and objectionable bacteria under defined microbiological limits.

In standard ale wort, the strain typically supports apparent attenuation in the 72–78% range, depending on wort composition, oxygenation, pitching rate, temperature, and brewhouse procedure. Recommended fermentation temperature is generally 16–24°C, with common pitching rates of 50–100 g/hL for normal-gravity wort; high-gravity or stressful fermentations may require adjustment by the brewing team. For related brewing and winemaking cultures, see the brewing-winemaking yeast category. Packaging is a 10 kg moisture-barrier foil pouch intended for bulk brewery handling and controlled inventory rotation.

• IPA and pale ale production: Supports hop-forward beer styles where reliable attenuation, compact sedimentation, and restrained but noticeable fruity esters are desired.
• Stout, porter, and dark ale: Suitable for roasted malt formulations where high flocculation can help clarify beer and separate yeast from heavy trub loads.
• English ale, bitter, and amber ale: Provides a traditional ale fermentation profile with good malt balance and a sedimentation pattern compatible with tank, cask, or packaged beer workflows.
• Craft and regional breweries: The 10 kg pouch format is practical for routine production scheduling, batch scaling, and multi-tank use where smaller sachets create excessive handling.
• R&D and pilot brewing: Useful for recipe trials requiring a dry yeast format with repeatable inoculation, predictable flocculation, and straightforward storage compared with liquid cultures.
• Contract brewing and export beer projects: Procurement teams can request technical specifications, pallet configuration, and a bulk quote on request for planning across production sites.

Store unopened pouches in a cool, dry area away from direct sunlight, moisture, steam, and strong odors. Recommended storage is below 10°C when long holding periods are expected; short-term ambient storage may be acceptable if the warehouse is dry and temperature excursions are controlled. Typical shelf life is up to 24 months from manufacture when original packaging remains sealed and storage conditions are maintained. After opening, reseal unused yeast immediately, minimize oxygen and humidity exposure, and use promptly according to plant SOPs. Rehydration is commonly performed in sterile or potable water at 25–30°C using approximately 10 times the yeast weight, followed by gentle mixing and pitching into aerated wort. Avoid direct contact with hot water, caustic residues, or concentrated sanitizer, as these can reduce viability.

ART-BW-013 is supplied for professional brewing use with lot traceability and batch-specific documentation. A Certificate of Analysis, product specification sheet, allergen statement, non-GMO status statement where applicable, and food-grade declaration can be provided for qualified inquiries. Manufacturing is managed under food-safety and hygiene systems aligned with HACCP principles; documentation for ISO 22000, FSSC 22000, Halal, or Kosher status may be available for the applicable production site and lot on request. ArtemisYeast can support vendor qualification, import documentation review, and specification comparison through the quality documentation process. Final acceptance criteria should be confirmed against the buyer’s internal beer style, regulatory market, and brewery process requirements.