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Beerferm Lattic

Kluyveromyces thermotolerans yeast suitable for heat resistance for fermentation at higher temperatures.
Beerferm Lattic ia a yeast strain belonging to the genus Kluyveromyces thermotolerans. The following are some key aspects related to Beerferm Lattic:

  • Yeast strain: Beerferm Lattic belongs to the Kluyveromyces thermotolerans yeast strain, known for its resistance to heat and allowing fermentation at higher temperatures than many Saccharomyces cerevisiae.
  • Fresh flavors: Beerferm Lattic is selected to impart fresh flavor to the beer. This can add depth and complexity to the beer’s flavor profile, providing unique aroma and taste characteristics.
  • Lactic acid production: one of the distinguishing characteristics of Beerferm Lattic is its ability to produce lactic acid during fermentation.
  • Suitable for sour beers: Beerferm Lattic is recommended for the production of sour beers. The yeast’s internal production of lactic acid eliminates the need to add axternal lactic acid during the brewing process.
  • Controlled acidification process: the ability of Beerferm Lattic to produce lactic acid offers brewers the ability to conduct controlled acidification processes. This is particularly useful for achieving beers whith the right balance of acidity without having to resort to the addition of external acids.


Beerferm Lattic is suitable for beers that require a sour note, such as Berlines Weisse.

Kluyveromyces thermotolerans.

From 80 to 100 g/hl.

First, rehydrate Beerferm Lattic in water (5 degrees brix by adding 1/3 must or sugars) at a temperature between 30 and 35 °C. Wait for about 10 minutes and shake the solution.
After about 15 minutes inoculate, taking care that the temperature difference between the must and the yeast suspension is no more than 10 °C.

0.500 kg vacuum-packed bag.
Store in a cool, dry place, preferably at a temperature of 10°C.

Beerferm Lattic ia a yeast strain belonging to the genus Kluyveromyces thermotolerans. The following are some key aspects related to Beerferm Lattic:

  • Yeast strain: Beerferm Lattic belongs to the Kluyveromyces thermotolerans yeast strain, known for its resistance to heat and allowing fermentation at higher temperatures than many Saccharomyces cerevisiae.
  • Fresh flavors: Beerferm Lattic is selected to impart fresh flavor to the beer. This can add depth and complexity to the beer’s flavor profile, providing unique aroma and taste characteristics.
  • Lactic acid production: one of the distinguishing characteristics of Beerferm Lattic is its ability to produce lactic acid during fermentation.
  • Suitable for sour beers: Beerferm Lattic is recommended for the production of sour beers. The yeast’s internal production of lactic acid eliminates the need to add axternal lactic acid during the brewing process.
  • Controlled acidification process: the ability of Beerferm Lattic to produce lactic acid offers brewers the ability to conduct controlled acidification processes. This is particularly useful for achieving beers whith the right balance of acidity without having to resort to the addition of external acids.


Beerferm Lattic is suitable for beers that require a sour note, such as Berlines Weisse.

Kluyveromyces thermotolerans.

From 80 to 100 g/hl.

First, rehydrate Beerferm Lattic in water (5 degrees brix by adding 1/3 must or sugars) at a temperature between 30 and 35 °C. Wait for about 10 minutes and shake the solution.
After about 15 minutes inoculate, taking care that the temperature difference between the must and the yeast suspension is no more than 10 °C.

0.500 kg vacuum-packed bag.
Store in a cool, dry place, preferably at a temperature of 10°C.

For a flawless result, use Beerferm Lattic with:

for complete and rapid clarification of the mass

for targeted nourishment for the production of fruity aroma compounds

Recommended type of beer with essedielle yeasts
Brewing protocol with essedielle products

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