AROMATIC beer Yeasts header

Aromatic Co-Fermenting Yeasts

The aromatic yeasts that give vibrant & uplifting flavour profiles to your beer

With solid know how and long experience in fermented beverage biotechnology, AEB has developed a new series of aromatic dry active yeasts. They present pleasant and avant-garde flavour profiles to your beers and are ideal for the production of sour beers, specialty aromatic, alcohol-free and low-alcohol beers.

A PROVEN PROCESS

The new aromatic yeasts have been tested through pilot trials and fermentations carried out by AEB experts and technicians in collaboration with brewmasters of a renowned Swedish craft brewery. The tests conclude with excellent results, characterizing beer with a specific and enjoyable profile.

Beer Analysis

A pleasant profile since the very beginning of the fermentation

Beer Zoom

Thanks to their low nutritional demand, these yeast strains are able to generate the pleasant aroma profiles at the early stage of fermentation unlike regular brewing yeasts.

These robust taste and smell  properties also allow the brewer to produce alcohol-free or low alcohol beers with genuine and uplifting beer aroma profiles through the interruption of fermentation (<0.5% ABV).

 

 

THE AEB RANGE OF AROMATIC YEASTS

FERMO BREW Citrus

ideal for specialty beers with citrus and herbal-like character, with a very refreshing mouthfeel.

FERMO BREW Berry

specific for the aromatic enhancement of blueberry, black currant and raspberry fruity finishes.

FERMO BREW Fragrance

characterizes the beer thanks to lively, scented, white floral and layered minty reminiscences.

FERMO BREW Fruity

envelopes the last “longing summer” and gives a flavour profile of striking tropical fruity tones.

FERMO BREW Nectar

perfect to enhance the candy and yellow fruit-like character of the beer.
AEB Aromatic Yeast Range

THE PERFECT CHOICE FOR SOUR BEERS

FERMO BREW Acid  has been selected for its fermentation performance, intrinsic acidification of the media through lactic acid production and its desired aroma and organoleptic characteristics typical of great sour beers.  The yeast is pitched on its own at the start of fermentation with the co-fermenting conventional yeast added to deactivate the FERMO BREW Acid after the desired drop in pH .  The pH will drop to 3.8 – 3.2 in 48hr – 72hr, depending on wort characteristics and fermentation temperature. FERMO BREW Acid exhibits clean but differing aroma profiles depending on the fermentation temperature; citrus fruits at cooler temperatures, tropical fruits at higher temperatures, and can be paired with Ale, Lager, Saison and even Brett yeasts.