Wheat Beer Brewing Yeast

ART-BW-018 is a wheat-style brewing yeast formulated for craft brewing applications where ester and phenolic balance are part of the target sensory profile. In typical wort conditions, the strain supports notes associated with isoamyl acetate and 4-vinyl guaiacol expression, helping brewers build banana, clove, light spice, and soft wheat aromatics without excessive neutralization of the grist character. It is intended for top fermentation in hefeweizen, witbier, Belgian wheat ale, and modern wheat-based specialty beer programs.

Typical technical parameters may include live yeast count not less than 1×10^10 CFU/g, moisture not more than 8%, apparent attenuation around 72-78% depending on wort composition and oxygenation, and a practical fermentation range of 18-24°C. Flocculation is generally low to medium, supporting the natural haze and mouthfeel expected in many wheat beer styles. Recommended pitching rates are commonly 50-100 g/hL for standard-gravity wort, adjusted for original gravity, fermentation temperature, desired ester intensity, and brewery validation trials.

• Hefeweizen production: suitable for pale wheat beers requiring rounded banana-clove expression, low sulfur carryover, and a soft finish.
• Witbier and spiced wheat ales: compatible with wheat malt, unmalted wheat, citrus peel, coriander, and other brewery-approved adjuncts where a restrained phenolic profile is required.
• Belgian-style wheat ales: supports specialty fermentation programs needing ester complexity and moderate attenuation in small-batch or scaled production.
• Pilot brewing and R&D: useful for sensory mapping across fermentation temperature, pitch rate, oxygenation, and wort gravity before commercial release.
• Contract and regional breweries: supplied as a 10 kg foil pouch format for repeatable batch planning, dry storage efficiency, and simplified international procurement. To confirm current lead time and lot availability, submit a bulk quote request.

Store unopened 10 kg foil pouches in a cool, dry, odor-free warehouse, ideally below 10°C for extended viability retention. Keep away from direct sunlight, heat sources, moisture, cleaning chemicals, and strong aromas. When stored as recommended, typical shelf life is up to 24 months from manufacture, subject to the confirmed lot CoA. After opening, reseal tightly, minimize air and humidity exposure, and use promptly under brewery hygiene procedures.

For direct pitching, rehydration, or slurry preparation, follow internal brewery SOPs and validate performance at production scale. Avoid thermal shock, chlorinated water contact, and extended holding in nutrient-poor liquid before pitching.

ART-BW-018 is produced for professional beverage manufacturing with controlled identity, viability, moisture, and microbiological parameters. Lot-specific documentation can include certificate of analysis, specification sheet, allergen statement, non-GMO statement where applicable, food-grade declaration, and safety data information. HACCP-aligned manufacturing documentation and available food-safety certifications such as ISO 22000, FSSC 22000, Halal, or Kosher status may be provided on request when applicable to the supply lot.

Procurement teams can review our documentation approach at quality and compliance. Final acceptance specifications, label language, and import documents should be confirmed before purchase order placement.