Bootleg Biology: Chardonnay (S. cerevisiae boulardii)

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Chardonnay is a clean fermenter but produces mild phenolics and a touch of citrusy & banana aroma at normal ale temperatures.

For Beer: Excellent for a unique take on New England Style IPAs using Local Yeast. This yeast greatly accentuates fruit-forward hops, creating a very complimentary ester profile. The lower flocculation characteristic visually matches this style and further enhances hop flavor. Beers with this culture will drop clear with enough time or use of finings.

For Wine: Short lag phase, low SO2 production, and vigorous fermenter. Able to fully ferment and handle the high alcohol environment of a white wine fermentation (13%+).

This culture has been identified as Saccharomyces cerevisiae boulardii.

“Chardonnay” was tested at Gordon Estate Winery on 2015 harvest Chardonnay grapes in virgin American oak. The results were great! And so the culture will likely be used with future Chardonnay harvests.

Attenuation: 70-80%
Flocculation: Medium-Low
Temperature Range: 66-72° F
Alcohol Tolerance

 

Local Yeast Project™ cultures are our hand-picked favorite Local Yeast Project™ strains that were originally sourced from local areas around the U.S. and the world. These cultures are a great opportunity for brewers interested in the areas they were sourced to create a house wild culture for brewing. The majority of Local Yeast Project cultures will be considered clean-fermenting, are highly attenuative and work best at normal ale temperatures.

Due to these culture’s wild nature, there will be variations in fermentation performance and flavor/aroma contributions batch to batch. Brewing with local wild cultures will be a fun and unique experience, but will be far more variable than with domesticated brewer’s yeast. This is an opportunity to get a truly local flavor by starting with a local wild culture and shaping it to your preferences and brewing profile.