Tales From The Past
Cloudwater Brew Co in Manchester, Greater Manchester, England 🏴
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Score
7.15
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Barrel-Aged Saison with new yeast hybrid ScSjH2
Brewed in collaboration with one of the world’s foremost yeast genomic experts Professor Daniela Delneri and her team at the University Of Manchester’s Institute of Biotechnology, this beer presents you with a unique flavour profile derived from a novel hybrid yeast S.cerevisiae/S.jurei_H2. Barrel aged for 6 months in Cognac barrels, this beer offers hints of green and black peppercorns, clove, soft aromatic spices, and orange peel.
Supported by a Knowledge Transfer Partnership (KTP) grant, The University of Manchester team crossed Saccharomyces jurei, a new species of yeast discovered by Delneri in 2017, with a common ale yeast, Saccharomyces cerevisae, to produce a new starter hybrid strain that enhances the aroma and flavour of the beer.
This new hybrid has several advantages over similar brewing yeasts; it has the ability to thrive at lower temperatures, adds a different flavour profile, and is able to ferment maltose and maltotriose, two abundant sugars present in the wort. These capabilities provide a range of new opportunities for brewers, with the potential for a multitude of hybrids with different fermentation characteristics.
Brewed in collaboration with one of the world’s foremost yeast genomic experts Professor Daniela Delneri and her team at the University Of Manchester’s Institute of Biotechnology, this beer presents you with a unique flavour profile derived from a novel hybrid yeast S.cerevisiae/S.jurei_H2. Barrel aged for 6 months in Cognac barrels, this beer offers hints of green and black peppercorns, clove, soft aromatic spices, and orange peel.
Supported by a Knowledge Transfer Partnership (KTP) grant, The University of Manchester team crossed Saccharomyces jurei, a new species of yeast discovered by Delneri in 2017, with a common ale yeast, Saccharomyces cerevisae, to produce a new starter hybrid strain that enhances the aroma and flavour of the beer.
This new hybrid has several advantages over similar brewing yeasts; it has the ability to thrive at lower temperatures, adds a different flavour profile, and is able to ferment maltose and maltotriose, two abundant sugars present in the wort. These capabilities provide a range of new opportunities for brewers, with the potential for a multitude of hybrids with different fermentation characteristics.
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