Page 38 - Beverage MasterFebMarch 2021_Update

Craft Distillery

yeast strain when working with molasses under the Bolzon said that LBDS is always happy to work
same conditions. Rum uses glucose, fructose and with the distillers and assist them with producing
sucrose, while whiskey will have glucose and malt- dedicated spirits. Some distillers know exactly what
ose. they want in a yeast strain, others ask for help
and support in developing their spirits, and others
“Saying that, we understand how important it is already have the knowledge but prefer to collabo-
to take the time to research and choose the correct rate.
yeast strains by researching and matching them
with the types of sugars that they ferment,” said “I think as an industry, we cover the basic needs
Bolzon. “Some ferment glucose and fructose, oth- of distillers, meaning good fermentation kinetics,
ers fructose, maltose and maltotriose. Some will quality stress resistance and exceptional aromatic
never ferment fructose under any conditions. There profiles,” said Bolzon. “But within LBDS, we believe
are a lot of choices, so consideration is always that a distinctive spirit needs more than the basics.
given to the spirit being crafted and the substrate Perfection comes in the details, so we are con-
in use, whether it’s grain, molasses, agave, syrup, stantly working to make improvements and offer
fresh juice or something else, and we always look new and stronger yeast strains that bump up bac-
at the distillery’s fermentation and distillation con- teria synergy, impact nutrition and deliver more
ditions.” distinctive profiles. Every day, we have new ques-
tions about fermentation on specific substrates
A yeast supplier should be both a partner and like coconut juice, exotic fruits, various syrups and
assistant in the craft distiller’s process. They should more. These types of questions push us to a better
understand the distiller’s identity and branding understanding of raw material characteristics, lead-
needs as much as the fermentation process and ing to better yeasts, processes and partnerships
distillation conditions to provide the appropriate with distillers.”
yeast strains to fit the distiller’s needs.
“To me, the most important thing is to make sure
“Of course, choose a supplier that will provide that the craft distiller receives quality technical
dedicated technical support,” said Bolzon. “Within support when needed to assist not only in yeast
LBDS, our technical support is the cornerstone of choices but also on processes like fermentation
our identity, with all team members having prac- times, temperatures, nutrition information, and FREELAND SPIRITS: Molly Thorpe (Left) & Founder Jill Kuehler (Right)
tical backgrounds in fermentation and distillation. distillation procedures,” said Bolzon. “Within LBDS,
We work closely with craft distillers to ensure that we have Research & Development labs in the
the yeast, nutrients, enzymes and bacteria chosen United States and Canada. We focus on the kinet-
will provide the desired results. Our yeasts are ics and aromatic profiles of our current strains.
stored in warehouses under optimal conditions, We work on adapting new strains to be successful
meaning no heat or direct sunlight. Our yeast is under stressful conditions, and we work on provid-
distributed in a dried state, meaning that we have ing strains that work under higher temperatures,
removed the water, including the membrane. The benefitting the craft distiller that finds the cost of
membrane is critical to where the sugars, vitamins fermenter cooling prohibitive. We follow current
and minerals enter and the ethanol and other trends, including the development of strains that
metabolites exit. If these exchanges do not work enhance the aromas of distilled spirits.”
optimally, the yeast will not work properly and
cause weak, sluggish or stuck fermentation. Making “In the end, the most important thing for us as a
your yeast happy is always the key to successful yeast supplier is to understand what the distiller
fermentation, so if you’re working under potential- is looking to accomplish with their product,” said
ly stressful conditions and want higher ethanol con- Bolzon. “After all, that spirit will reflect their per-
tent, we recommend rehydrating the yeast before sonality, brand and identity, so we must do all we
adding it to the fermenter. After purchase, the can to help them with their goal of distilling a dis-
yeast should be stored in dry areas away from heat tinctive, unique product.”
or direct sunlight. Because our yeast is sparged
with inert gas and vacuum packed, you have up to
three years shelf-life storage capability as long as
the vacuum packaging remains intact.”

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