Bavarian Yeast Strains
Posted: Wed Mar 30, 2016 1:27 pm
I'd like to get our own data on yeast strains. Kristen England is the last person I want to quote in this book, but we will ultimately have to talk about specific strains, their origins and their performance.
That said, I feel like 833, 835, 838 and 860 are well accepted bavarian strains, but it would be nice to have our own confirmations. 830 is one I would like more information regarding. I know it is most referenced by Weihestephan as strain 34/70 (there is also 34/78), however, I have seen it referenced as bavarian (S. German), bohemian (Czech) and carlsbergian (Denmark). Narziss's favorite strain is the Carlsberg strain, but that is very generic. Technically, any lagers yeast can lay claim to being the Carlsberg strain, as it is the first and original lager strain isolated. However, different strains have been developed over the last 120 years from that.
That said, I feel like 833, 835, 838 and 860 are well accepted bavarian strains, but it would be nice to have our own confirmations. 830 is one I would like more information regarding. I know it is most referenced by Weihestephan as strain 34/70 (there is also 34/78), however, I have seen it referenced as bavarian (S. German), bohemian (Czech) and carlsbergian (Denmark). Narziss's favorite strain is the Carlsberg strain, but that is very generic. Technically, any lagers yeast can lay claim to being the Carlsberg strain, as it is the first and original lager strain isolated. However, different strains have been developed over the last 120 years from that.