Renaissance Yeast

BrewingBrewing Hard SeltzerYeast for Hard SeltzerRenaissance Yeast

Yeast for Hard Seltzer

Renaissance Yeast is a leader in the development of classical crossbred (non-GMO) H2S-preventing Saccharomyces yeast, based on a unique strain of yeast, UCD932, that was recently isolated by the University of California, Davis which is naturally incapable of producing hydrogen sulfide. Renaissance has developed a full range of yeasts bred specifically for their favorable fermentation attributes in hard cider. Each strain has a proven lineage, and is metabolically incapable of producing hydrogen sulfide. Hydrogen sulfide, even at levels below threshold, binds delicate aromas. Hard seltzer, produced with Renaissance Saccharomyces strains, that contain no hydrogen sulfide are bright, clean and have outstanding aromas.

Product Details

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Educational Webinars

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Product Details

Allegro™
Saccharomyces cerevisiae bayanus

Imparts layers of fresh fruit with aromas such as esters, producing premium fruit forward seltzers
Moderate fermenter
Alcohol Tolerance up to 16% v/v, Temp Range: 50 – 82 °F (10 – 28 °C)

Viva™
Saccharomyces cerevisiae bayanus
• Works well under a diverse set of conditions and benefits
• Alcohol Tolerance up to 16% v/v, Temp Range: 50 – 77 °F (10 – 25 °C)

Avante™
Saccharomyces cerevisiae

Showcases the natural aromatics of fruit w/ hints of apple blossom & caramel
Noted for strong fermentation kinetics
Tolerant of high alcohols (up to 17% v/v), Temp Range: 55 – 86 °F (13 – 30 °C)

Videos

Educational Webinars

Getting the most out of your Hard Seltzer

Presentation Topics include:

Neutral flavor and aroma profile with proper yeast selection
Importance of yeast rehydration
Nutrient dosing recommendations for high gravity bases
Achieving your desired clear neutral base with filtration and carbon
Denwel process equipment to meet your seltzer production needs
Presentation notes: Hard Seltzer Webinar Slides
(General Hard Seltzer Info 1:28 / Yeast 7:19 / Nutrients 14:21 / Filtration 21:35 / Enzymes 29:03 / Equipment 32:07 / Q&A 41:05)