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Aromas, flavors
                                       Y E A STS CHAR AC TERISTIC S




                                                                                                                 and beer styles
                    Indicative alcohol tolerance in % v/v



                                     5   6   7   8   9   10  11  12  13  14  15  16  17  18

                    Ale yeasts


                    SafAle  S-04
                         ™
                         ™
                    SafAle  K-97
                    SafAle  US-05                                                                                        IT IS NOT ONLY ETHANOL AND CO2 THAT PLAY AN IMPORTANT ROLE IN BEER. Its flavor
                         ™
                                                                                                                     components are chemically and sensorially diverse. The unique flavor profiles
                         ™
                    SafAle  WB-06
                                                                                                                     of beer can largely be attributed to the biochemical activities within the yeast
                    SafAle  S-33                                                                                     cell during fermentation, along with the other raw materials and process
                         ™
                         ™
                    SafAle  T-58                                                                                     parameters.
                    SafAle  BE-256
                         ™
                                                                                                                         THE YEAST-DERIVED, FLAVOR-ACTIVE COMPOUNDS INCLUDE CARBONYLS (aldehydes/
                         ™
                    SafAle  BE-134                                                                                   ketones), vicinal diketones, fatty and organic acids, sulphur compounds,
                    SafAle  HA-18                                                                                    higher/fusel alcohols, esters (acetate and ethyl esters). For example, the last
                         ™
                                                                                                                     ones correspond to a family of compounds closely linked to lipid metabolism
                                                                                                                     and yeast growth, and there are dozens of different esters present in beer that
                                                                                                                     often give fruity and floral notes.
                    Lager yeasts
                           ™
                    SafLager  S-23                                                                                       THERE ARE TWO MAIN ESTERS GROUPS: first, the so-called acetate esters
                                                                                                                     (in which the acid group is acetate and the alcohol group is ethanol or a
                    SafLager  S-189                                                                                  complex alcohol derived from amino acid metabolism). Examples are ethyl
                           ™
                    SafLager  W-34/70                                                                                acetate (solvent-like aroma), isoamyl acetate (banana aroma), and phenyl
                           ™
                                                                                                                     ethyl acetate (roses, honey). The second group, called ethyl esters (in which
                                                                                                                     the alcohol group is ethanol and the acid group is a medium-chain fatty acid),
                    Bottle and cask conditioning                                                                     includes ethyl hexanoate (aniseed, apple like aroma), ethyl octanoate (fruity,
                                                                                                                     apple aroma), and ethyl decanoate (floral/fruity).
                         ™
                    SafAle  F-2
                                                                                                                         THE AMOUNT AND/OR VARIETY OF FLAVORING COMPOUNDS in beer is a consequence
                                                                                                                     of the metabolism of a given yeast strain, with a particular wort composition
                                                                                                                     and process parameters. The effect of some of these flavoring agents can
                                    Indicative alcohol tolerance under standard fermentation conditions.
                             Alcohol tolerance reached in laboratory under constant agitation.                       be quite pleasant.







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