YEAST
Our yeasts are lovingly grown from our bank of frozen cultures, along a custom designed propagation pathway that optimises yeast health, and ensures purity and high cell density.
Froth Technologies offers traditional brewing strains that brewers love, and we are innovating new and novel strains to give our brewers a leading edge.
Yeast is, quite simply, the most important ingredient in the entire brewing process. Without it, the sweet liquid brewers make would not become beer - a thought hardly worth considering! Not only does yeast create beer, it also plays a crucial role in determining the quality of the finished product. Unhappy yeast makes for bad beer.
For brewers in Aotearoa New Zealand, getting their hands on the best yeast - which comes in its pure, liquid form - has been a challenge. The distance and isolation that gives Aotearoa its unique and beautiful environment has meant that highly perishable liquid yeast must be air freighted to our brewers: an expensive and environmentally damaging requirement.
By growing yeast locally, Froth Tech is swinging a double-edged sword through the barriers currently existing between brewers and yeast. Local manufacture means a fresher, healthier product for our brewers, on-hand expertise and customer support, and less carbon entering the atmosphere due to unnecessary air freight.
Finally, brewers in NZ are now able to make truly 100% Kiwi beer, and can be proud that they’re making the environmentally friendly decision for their business.
WHAT OUR CUSTOMERS SAY:
“After our first enchanting trials with their ale and lager yeasts, it was undeniable: Froth Tech wasn't just a supplier, but a soulmate in our brewing odyssey. Aligning with them wasn't just business savvy; for us it was a
no-brainer, weaving our fates together in a harmonious collaboration of passion and purpose.”Mario Lanz
(Co-Founder + Head Brewer)
Double Vision Brewing
“Froth Tech yeast has been great, and we’re now using Vape as our core strain across a number of different beers in the brewery. We’ve seen great viability with every batch we’ve got in, we just chuck it in the tank and straight away it’s taken off, so it’s great to have that consistency.”
Jamie Scrimgeour
(Quality Manager & Technical Brewer)
Emerson’s Brewery
“The convenience, the consistency and the reliability is just a relief for me.
It’s one less thing I need to manage in my brewery. What keeps us coming back is the results we get.”Joseph Emans
(Co-Founder + Head Brewer)
Three Sisters Brewery
📄 Three Sisters Case Study
SOME OF OUR BREWERY PARTNERS:
OUR STRAINS
BUDDY | FT01 (American Ale)
Often playing a supporting role in IPA’s and hop-forward styles, Buddy takes a back seat with its clean fermentation profile and lets it’s mates bask in the limelight. With applications across a range of styles from Pale Ale’s and IPA’s, to American Style Stouts and Barleywines, this versatile and reliable strain is a go-to across the board. Brew with your Buddy; a brewer’s best friend.
Attenuation: 72-80% | Flocculation: Medium | Alcohol Tolerance: 11% | Temp: 19-22°C
Assumed Origin: Sierra Nevada
VAPE | FT02 (Hazy / English Ale)
Clouds no longer belong solely to the sky. The trendy kid on the block, Vape is our answer to sick-as-hazies. Contributing a restrained but present ester profile and a silky mouthfeel, Vape clouds-out most when partnered with a high dose of hops and proteins to render the juiciest of NEIPA’s.
Attenuation: 71-75% | Flocculation: Medium | Alcohol Tolerance: 10% | Temp: 19-23°C
Assumed Origin: Boddington’s
SPECTRA | FT03 (Hazy / English Ale)
Explore the more delicate of textures and indulge in a spectrum of radiant flavour & aroma. Spectra boasts a more robust attenuation capacity than many of its counterparts, while exhibiting an elegant ester profile and velvety mouthfeel. This prolific strain dances with hops & protein to offer a mesmerising glow in New England IPA’s, while its Old English origins make it a wise choice for amber & dark ales.
Attenuation: 72-85% | Flocculation: Low-Med | Alcohol Tolerance: 10% | Temp: 17-21°C
Assumed Origin: Unknown (London)
RUDEBOY | FT21 (Hazy / English Ale)
Named by Dale Gould as a salute to the UK Ska music scene, Rudeboy is a go-getter when it comes to bright ales - or fuller sweeter Hazies thanks to the lower attenuation . This boy is highly flocculant and rather clean, with a neutral profile that nudges mild malt and soft fruit aromatics to the forefront. Rudeboy scrubs up well bright in all sorts from ESBs and Milds, Dark & Amber ales, as well as new and old world IPAs, Pale Ales & Hazies.
Attenuation: 68-72% | Flocculation: High | Alcohol Tolerance: 9% | Temp: 18-22°C
Assumed Origin: Young’s Brewery
UNICORN | FT30 (Witbier - Seasonal)
Majestic, sparkly, and a little bit spicy; Unicorn is our answer for Belgian Wits, Blondes, and new age White IPA’s. This unicorn’s horn is made of phenols, shooting a rainbow of clove, spice, and bubblegum out its fluffy white head. High attenuation results in a dry beer with a perception of tartness. Take the rainbow reins and harness the magic that is the Unicorn.
Attenuation: 72-78% | Flocculation: Low-Med | Alcohol Tolerance: 10% | Temp: 18-24°C
Assumed Origin: Hoegaarden
KRISP | FT50 (German Lager)
The strain that says it all without really saying anything, Krisp is our classic old-world lager strain. Clean fermenting and applicable for use in classic lagers and new-age Pilsners alike, Krisp delivers on its promise.
Attenuation: 73-79% | Flocculation: Medium | Alcohol Tolerance: 10% | Temp: 9-13°C
Assumed Origin: Weinhenstephan
VAGABOND | FT51 (Czech Pils)
This Vagabond may be a bottom dweller, but it sure cleans up nice. Medium attenuation allows for residual sweetness which can elevate nuanced malt and fruit tones on the nose. A crisp, clean finish allows hops to shine through, artfully poised between the malt and dryness. A perfect strain for NZ & Bohemian Pilsners and Lagers.
Attenuation: 71-75% | Flocculation: Med-High | Alcohol Tolerance: 9% | Temp: 9-13°C
Assumed Origin: Budêjovický Budvar
WILDING | FTW1 (NZ Wild Ale)
It turns out, the Rangitīkei District is a pretty funky place; it's the origin of Wilding, the first-ever commercial brewers yeast isolated from the New Zealand wilderness. This yeast isolate was collected as a wild mixed culture from an air-trap (nano koelschip). Subtle spice from phenols, fruity banana, pear and apple esters, and a dry lager-like finish that is surprisingly clean. Validated by PCR as: Saccharomyces cerevisiae var. diastaticus.
Attenuation: 84-93% | Flocculation: Low-Med | Alcohol Tolerance: 10% | Temp: 17-23°C
Origin: Rangitīkei District, NZ | STA1: Positive | Pitch Rate: 0.5M cells / mL / °P
YEAST MODE (Fermentation Supplement)
A complex blend of essential yeast nutrients, and free amino nitrogen (FAN). FAN is a great support for yeast population growth and cell vitality, so it's great as a supplement in your beer fermentations - especially for high gravity and high adjunct brews like Hazy IPAs, as well as propagations. Good nutrient supplementation is also understood to support haze retention, as the yeast doesn't have to scavenge from the proteins we want to keep bound in your beer.
USE: 15gm/hL for standard gravity wort. 25gm/hL for high gravity (>15°P) or propagations.
SIZES: 5kg Mini bucket | 10kg Bucket | 20kg Sack
(Contains Yeast Extract | Imported by Froth Tech.)