Berkeley Yeast

Name: Berkeley Yeast
Address: Emeryville, CA, 94607, US
Telephone: +15109007231

We bioengineer brewer's yeast to save you time and money.

08/08/2026

Follow, tag, comment ...WIN?! For a chance to win this YETI cooler and a brick of Dry FRESH™ Chico, follow our instagram account, tag a buddy below and comment why you're excited about Dry FRESH™ Chico.

Sitting in the sunshine next to a cooler full of cold beer, that's almost as relaxing as knowing what is finishing up in the tanks will be ready *bang on time* and tasting *cleaner and crisper* than ever. That’s what FRESH™ delivers: never having to worry about getting off schedule, or off-flavors, not from diacetyl anyway. And with feet up on your new YETI, 500gs of peace-of-mind working away for you, maybe you just worry about nothing at all for a sec. Here’s to clean, crisp beer, fewer hassles—and more summer.

The fine print: Contest ends Aug. 20, 2026 at midnight (PDT). No purchase necessary. Must be 21+ to win. Prizes ship within the US. One entry per person (but comment and tag as much as you'd like). This promotion is not sponsored, endorsed, administered by, or associated with Instagram or YETI.

07/30/2026

The ALDC enzyme originally evolved to function inside of a biological cell; that's in contrast to other common brewing enzymes, like amylases, which evolved to function outside of a cell. So, the fact that ALDC works at all in the wort/beer environment (where conditions are very different from the cellular environment) is pretty remarkable.

The Second Dose:

Brewers are instructed to apply manufactured ALDC at knockout, but that isn't always effective -- like during hop creep for instance.

To compensate brewers have begun dosing again at dry hop, and sometimes later. The additional dose(s) may manage some of the new ɑ-acetolactate from hop creep, but experiments show the enzyme can still fail to result in diacetyl below 100 ppb overall.

Diacetyl Levels:

100 ppb is where most people begin to perceive diacetyl's buttery, slick character. But diacetyl negatively affects flavor well before it's recognizable as buttery. Even sub-threshold, it blunts the complexity of your hop profile.

Decreasing diacetyl far below threshold, then, makes for a cleaner, better tasting beer.

With FRESH strains, comprehensive diacetyl control is consistently and reliably acheived, with no exceptions. That's unlike both ordinary yeast, and manufactured ALDC.

New

Dry yeast: Dry FRESH Chico

FRESH Chico is now available in 500g bricks.

FRESH™️ strains like FRESH Chico manage ALDC optimally and intracellularly.

FRESH Chico successfully holds diacetyl to ultra-low levels in all brewing conditions, with no laborious monitoring and dosing, letting intentional beer flavor stand taller, crisper.

Manufactured ALDC works most of the time; when it doesn't work, you're exposed exactly when you needed protection the most.

Those kinds of surprises can come up more often with things like lower kilned hops, higher enzyme varieties, bigger hop loads, and a few other elements and beer styles especially.

Stay tuned for more FRESH™️ insight!

07/23/2026

You can see the difference...
You can taste the difference.
Our non alc (NA) strains are not like the others.

Most wild yeast produce less alcohol. That's because they have not evolved to consume two of the most important sugars in your wort, maltose and maltotriose. The ability to consume these sugars is a trait that was selected for by brewers over centuries.

That’s not the only brewing-specific trait that wild yeast are missing: They also don’t flocc, they make off-flavors, and they don’t make the esters that make beer taste like beer.

And yet, these strains are marketed for NA brewing simply because they will make a low ABV product.

Our NA strains are built differently — they're real brewing strains. They have all the traits that brewers want. We took a workhorse strain that you already love, and strategically eliminated its ability to consume maltose and maltotriose.

We also boosted up ester production to match what you’re used to in a full strength beer.

This video shows one experiment. Read the full article for more data on why our NA strains are the only option for making NA beer that tastes more like actual beer (link in bio).

06/24/2026

Dry FRESH™️ Chico is here! Now shipping in 500 g bricks. You already have dry ale yeast. FRESH™ Chico is more capable, fermentations finish quicker, and beer flavor ends up cleaner and more intentional. Making it your house strain just got easier.

Dry FRESH Chico protects production timelines by offering reliable coverage from the kinds of diacetyl issues that result in delays, costly remediation or even recalls. Diacetyl is easy to think of as pass/fail, but it’s not that simple; diacetyl has a masking effect at low levels, well before it tastes like butterscotch and full-blown tragedy. Dry FRESH Chico’s consistently ultra-low diacetyl levels let your beer’s intentional flavor come through.

With ordinary yeast, diacetyl management is a major distraction. Dry FRESH Chico clears the way, so you can focus on the flavors that you want to showcase.

Link in bio for more info.
https://berkeleyyeast.com/products/dry-fresh-chico

06/02/2026

Get the recipe for Zweilous, our collab with , which scored a 97 with the Craft Beer and Brewing review panel. Why such a high score? Because it’s super crushable, hella aromatic, and enticingly pale and opaque. This beer is a great example of how the highly skilled brewers at Wandering Monsters can take a next-generation strain, like TROPICS™ London, and innovate their way to something truly exceptional.

Intrigued? Check out the recipe by clicking the link in our profile!

04/16/2026

Tap the link in our profile to tune into a Craft Beer & Brewing podcast dedicated entirely to thiols. Tim Sciascia and Nick Harris of Berkeley Yeast are joined by Nick Walker of Ology Brewing Company and Gene Wagoner of ISM Brewing & Kitchen for an in-depth conversation covering both the science behind thiols and practical brewing strategies for getting the most out of our thiol-producing Tropics London yeast. Discover how to turn thiol expression up or down, and hear firsthand how Nick, Gene, and Tim each use Tropics London in their hazy IPAs to achieve the juiciest, most vibrant results possible.

04/11/2026

Texas 5 brewery collab! 🤠

A couple of weeks ago, our brand ambassador Tim Sciascia flew down to Dallas to brew up a mega collab with some of our local brewery partners. Bringing the California spirit with him, Tim joined ROLLERTOWN, Bird Creek Brewing, White Rock Brewing Co (WRBC), Bankhead Brewing, and Southern Roots Brewing Co. to whip up a West Coast IPA called Western Playland.

Fermented with our low diacetyl Fresh™️ Chico yeast for ultra focused hop expression, this IPA was split into two distinct versions. Both feature Columbus Cryo, Chinook, and Mosaic on the hot side for ripping, resinous flavor — then the batch was divided for individual dry hops.

The “Classic” version of Western Playland leans into pine, citrus, and a touch of ma*****na from Simcoe and a second helping of Mosaic. The “Modern” version was hit hard with Strata and Krush for strawberry, passionfruit, and fruit cocktail vibes, plus another dash of Mosaic for those dank berry aromas we all love.

The brew day was extra special — a room full of brewers doing what they do best: sharing ideas, great beer, and a genuine love of the craft. Tim and Berkeley Yeast are incredibly grateful to everyone who took time out of their busy schedules to have some fun with us. We came away with a deeper appreciation for the Northern Texas brewing community — hardworking, quality-focused, and brewing world-class beer.

Extra special thanks to Tommy and Chad at Rollertown for hosting our motley crew. 🙌

Western Playland is now pouring at Rollertown. Go get some!

Address

Emeryville, CA
94607

Telephone

+15109007231

Website

https://berkeleyyeast.com/products/dry-fresh-chico?utm_source=facebook&utm_medium=link_in_bio&utm_campaign=DFC_Fresh_Vid

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