M. reukaufii is a nectar specialist that was isolated from flowers in the Berkeley Hills of California. Evolutionarily, these yeast likely evolved to produce a more odorous and attractive nectar for pollinators by enzymatically altering otherwise inodorous nectar compounds like glycosides. While only attenuating to 20-25% in brewer’s wort and not utilizing maltose or maltose polymers, in co-fermentations it has been shown to drop gravity and pH of the fermentation faster, accentuate and modulate the flavor and aroma profile and soften the perceived bitterness of the finished product. This strain MUST be used in conjunction with other yeast that can ferment brewer’s wort (capable of fermenting maltose).
Temperature: 60-90 °F (16-32 °C) || Attenuation: 20-25%
Flocculation: Low || Alcohol Tolerance: TBD