Berkeley Yeast bioengineers yeast strains that minimize diacetyl production and enhance flavor profiles for brewers, allowing for the creation of high-quality beers without undesirable off-flavors. Their custom yeast solutions improve fermentation efficiency and consistency, reducing reliance on expensive ingredients while delivering authentic taste in both alcoholic and non-alcoholic beverages.
Funding
$12.4M raised to dateRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
Founders
Product
Problem
Brewers often struggle with undesirable off-flavors, particularly diacetyl, which can compromise the quality and consistency of their beer. Traditional methods of controlling diacetyl, such as adding ALDC enzyme, can be unreliable and may not fully eliminate the issue. Additionally, achieving specific flavor profiles can require expensive and inconsistent ingredients like hops.
Solution
Berkeley Yeast provides bioengineered yeast strains that minimize diacetyl production and enhance specific flavor profiles, giving brewers greater control over their final product. Their Fresh line of yeast keeps diacetyl levels ultra-low, providing a clean base for brewing without muted flavors. The Tropics line allows brewers to achieve intense tropical fruit notes without the undesirable flavors and astringency sometimes associated with heavy hopping. Berkeley Yeast also offers strains specifically engineered for non-alcoholic beer production, delivering authentic beer flavor without the need for mechanical dealcoholization.
Target Audience
Berkeley Yeast's primary customers are craft brewers, large-scale breweries, and non-alcoholic beverage producers seeking greater control over flavor profiles, reduced off-flavors, and improved consistency in their products.
Features
- Fresh™ strains that minimize diacetyl production for a clean, unmuted flavor profile.
- Tropics™ strains that produce intense tropical fruit flavors, reducing the need for excessive hopping.
- NA strains bioengineered to produce non-alcoholic beer with authentic beer flavor.
- Custom yeast development to meet specific brewing needs and enhance existing products.
- Robust strains designed to withstand industrial brewing conditions.
- Technology more reliable than adding ALDC enzyme for diacetyl control.
- Strains that allow for more consistent and sustainable product.
- Patented strains that are one-of-a-kind.