Our Funky Pineapple is a made-to-order liquid yeast strain from WHC Labs. A very interesting yeast to experiment with. Produces powerful tropical fruit flavours at normal ale temperatures.
At higher ale temperatures, it starts to produce funky aromas with even more aggressive pineapple notes. Was originally categorized as a Brettanomyces strain.
Special made-to-order strain.
2 Week lead time – Min order 20 hL
NEIPAs, Pale Ales, West Coast IPAs
The funky pineapple yeast is an interesting one to experiment with. It produces powerful tropical fruit flavours at normal ale temperatures, with even more aggressive pineapple notes at higher ale temperatures. Originally categorized as a Brettanomyces strain, it’s definitely worth checking out for anyone looking to add a bit of fruity fun to their brews.
Great for NEIPAs, Pale Ales and West Coast IPAs.
What yeast do New England IPAs use?
The yeast used in New England IPA is a type of Saccharomyces cerevisiae, which is a top-fermenting yeast. This type of yeast is often used for brewing ales, and it is known for its ability to produce high levels of esters and phenols. New England IPA brewers often use a strain of this yeast that is known as Vermont Ale Yeast. This yeast is known for its ability to produce fruity and spicy aromas, as well as for its high attenuation rate.
What type of yeast is frequently used to create hazy IPAs?
A popular yeast for creating hazy IPAs is called “Belgian Witbier yeast.” This type of yeast is known for its ability to create a cloudy appearance in beer, as well as for its characteristic spicy and fruity flavours.
Belgian Witbier yeast is often used in conjunction with other ingredients that are also known for contributing to haze, such as wheat malt and oats. When used in an IPA, Belgian Witbier yeast can help to create a brew that is both flavorful and aromatic, while also appearing slightly cloudy.
Flocculation – Low
Temperature – 18-24°C
Sacc Trois, Citrus, Tropical IPA
Attenuation – 73-80%
ABV Tolerance – 10%