Active Dry Lager Brewing Yeast

ART-BW-016 is an active dry lager brewing yeast formulated for brewhouses that require predictable bottom fermentation without maintaining a liquid propagation chain. The strain profile is suited to pale and amber lager production where clean malt definition, restrained sulfur evolution, and low fruity ester impact are desired. Typical use cases include standard-strength lagers fermented at 9–15 °C, with a warmer diacetyl rest when required by wort composition, pitch rate, and brewery process.

Indicative specifications for procurement review include active dry yeast format, moisture not more than 8%, viable yeast cells typically not less than 1×10^10 CFU/g at packing, light cream to beige granules, and characteristic yeast odor. Apparent attenuation is typically 78–84% under standard wort conditions, with alcohol tolerance around 9–10% v/v. Recommended pitching range is commonly 80–160 g/hL for lager fermentation, adjusted by original gravity, oxygenation, fermentation temperature, and desired turnaround time. For related brewery materials, see our brewing and winemaking yeast category.

• Craft lager production: suitable for pilsner, helles, export lager, märzen, Vienna lager, and other bottom-fermented beer styles requiring clean sensory output and stable fermentation kinetics.
• Production breweries: useful where dry yeast logistics reduce dependency on in-house propagation, lower cold-chain risk, and simplify seasonal capacity planning.
• Recipe development and pilot brewing: supports R&D teams comparing wort composition, bitterness, adjunct level, and fermentation temperature across repeatable trial batches.
• Contract brewing: practical for facilities managing multiple customer recipes because unopened 10 kg foil pouches can be allocated by batch plan and supported with lot documentation.
• Process targets: designed for clean attenuation, compact settling after maturation, low diacetyl when proper pitching and rest procedures are followed, and balanced malt expression in cold-fermented beer.

Store unopened pouches in a dry, odor-free warehouse at 4–10 °C for best retention of viability. Short ambient transport exposure is normally acceptable when protected from heat and moisture, but prolonged storage above 20 °C should be avoided. Keep away from direct sunlight, volatile chemicals, and wet floors. Typical shelf life is up to 24 months from manufacture when stored under recommended conditions; always confirm remaining shelf life by lot before ordering.

For use, rehydrate in clean water or diluted wort at approximately 25–30 °C, using about 10 parts liquid to 1 part yeast by weight, then gently mix and allow 15–30 minutes before pitching. Avoid high-shear agitation and large temperature shocks between rehydration liquid and wort. Direct pitching may be validated by individual breweries, but rehydration generally supports faster start and more consistent viability. Opened pouches should be resealed, kept cold and dry, and used promptly.

ART-BW-016 is supplied for professional brewing channels with lot-based traceability and quality documentation available on request. Typical documents may include certificate of analysis, product specification, safety data sheet, allergen statement, non-GMO status where applicable, country-of-origin statement, and food-grade declaration. Microbiological review can include total plate count, coliforms, E. coli, Salmonella, wild yeast, and mold/filamentous fungi limits, depending on the agreed specification and destination market.

Manufacturing and packing controls are aligned with food-safety expectations for dry yeast supply. Documentation for HACCP, ISO 22000, FSSC 22000, Halal, or Kosher status can be provided when available for the manufacturing lot and shipping route; confirm requirements during inquiry. ArtemisYeast supports procurement teams with specification comparison, export documentation, and shipment planning. To start qualification, visit quality documentation or submit a bulk quote on request for ART-BW-016.