Kaffebrenneri

Kaffebrenneri is a type of lager yeast, a microorganism utilized in beer brewing. It belongs to the species Saccharomyces pastorianus, specifically the sub-species S. cerevisiae. As a lager yeast, kaffebrenneri is used in the production of lager beers, characterized by their clean, crisp flavor and golden color.

Kaffebrenneri was originally derived from the Scottish family of yeast strains known as the "Edinburgh 1" after undergoing fermentation and adaptation to cooler temperatures. The name "kaffebrenneri" comes from the Norwegian term "kaffebrenner," meaning "coffee brewer," referring to the appearance of the yeast under a microscope.

Kaffebrenneri exhibits properties that make it particularly suitable for lager beer fermentation: it ferments aerobically, has a lytic phase that reduces the amount of dead yeast and hop residues, and produces low amounts of foam. This combination of characteristics results in the characteristic clean and smooth taste of lager beers.

One of the most prominent characteristics of kaffebrenneri is its cold-tempering effect. When cooled, kaffebrenneri converts starches directly into glucose, producing a clearer and more stable beverage. It is used in the production of a wide range of beer styles within the lager category, such as pilsner, bock, and Oktoberfest.

Kaffebrenneri remains a widely used yeast in the commercial brewing industry due to its unique properties and versatility. However, its popularity led to the development of other similar yeast strains. Today, kaffebrenneri is recognized as a versatile and valued yeast culture used to craft distinct lager styles.