The scientists in our lab here at Tröegs maintain about 50 strains of yeast.
Long-term storage – or banking – happens on something called a slant. Our house ale and lager strains, along with our DreamWeaver and kveik strains, see the most action. Others, like the Spicy Belgian yeast used in Mad Elf, get pulled out once or twice a year.
“With variety comes security,” says Brewmaster John Trogner. “Since we always have our most commonly used strains in-house, we can easily go back to them for another propagation.”
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