{"id":34880,"date":"2023-02-08T11:42:30","date_gmt":"2023-02-08T10:42:30","guid":{"rendered":"https:\/\/fermentis.com\/?page_id=34880"},"modified":"2023-02-08T11:42:30","modified_gmt":"2023-02-08T10:42:30","slug":"safbrew-br-8-questions-answers","status":"publish","type":"page","link":"https:\/\/fermentis.com\/en\/knowledge-center\/expert-insights\/beer\/safbrew-br-8-questions-answers\/","title":{"rendered":"SafBrew\u2122 BR-8 Questions &#038; Answers\u00ad"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-1960685748\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n                                                \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n   <div id=\"text-box-2068492145\" class=\"text-box banner-layer x50 md-x50 lg-x50 y50 md-y50 lg-y50 res-text\">\n                                <div class=\"text-box-content text \">\n              \n              <div class=\"text-inner text-center\">\n                  \n<h1><span style=\"font-size: 80%;\"><strong>SafBrew\u2122 BR-8 Questions &amp; Answers<\/strong><\/span><\/h1>\n<p class=\"lead\">Everything you need to know about SafBrew\u2122 BR-8<\/p>\n<p><em>By Philippe Janssens<\/em><\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-2068492145 {\n  width: 81%;\n}\n#text-box-2068492145 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-1960685748 {\n  padding-top: 200px;\n  background-color: rgb(255,255,255);\n}\n<\/style>\n  <\/div>\n\n\n<div class=\"text-center\"><div class=\"is-divider divider clearfix\" style=\"max-width:600px;height:2px;\"><\/div><\/div>\n\n\t<section class=\"section\" id=\"section_730585929\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-1436433154\">\n\n\t<div id=\"col-1409110731\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>At Fermentis we recently launched a brand-new yeast-based product: SafBrew\u2122 BR-8. Find out everything you need to know about this innovative fermentation solution, by reading our question &amp; answers with the product R&amp;D Manager, Philippe Janssens.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1342483258\">\n\n\t<div id=\"col-939258205\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1063780345\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2023\/02\/Safbrew_BR-8_288_3.jpg\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"273\" height=\"1024\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2023\/02\/Safbrew_BR-8_288_3-273x1024.jpg\" class=\"attachment-large size-large\" alt=\"Safbrew_BR-8_\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2023\/02\/Safbrew_BR-8_288_3-273x1024.jpg 273w, https:\/\/fermentis.com\/wp-content\/uploads\/2023\/02\/Safbrew_BR-8_288_3-213x800.jpg 213w, https:\/\/fermentis.com\/wp-content\/uploads\/2023\/02\/Safbrew_BR-8_288_3.jpg 288w\" sizes=\"auto, (max-width: 273px) 100vw, 273px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\t\t\n<style>\n#image_1063780345 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-703148497\" class=\"col medium-10 small-12 large-10\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3><strong>Why did Fermentis decide to add this yeast product to the range?<\/strong><\/h3>\n<p><strong>Brett (Brettanomyces) yeast has always held a rather special place in the beverage fermentation landscape.<\/strong> In wine making, it\u2019s a dreaded contaminant which can wreak havoc in the winery. In beer making, the picture is very different.<\/p>\n<p>There is plenty of romance around Brett yeast \u2013 its wildness, its unpredictability, the funky notes it gives to beer, the way it evolves in time. Historically it is used with no control, in spontaneous fermentations, especially in beer styles such as Geuze. <strong>Harnessing such a yeast, making it controllable and to a certain extent predictable, has been an ambitious goal for Fermentis for a while now.<\/strong> And our team of beer experts, which includes many Belgians, made this goal even more personal. The scientific name of the strain is of course Brettanomyces bruxellensis.<\/p>\n<p>As brewers become more and more creative, looking for unusual styles and stand-out flavors, we knew that if we could succeed in producing the very first dried Brett yeast, we\u2019d be providing something new and special to the brewers of the world.<\/p>\n<p>And that\u2019s what we\u2019ve achieved with SafBrew\u2122 BR-8.<\/p>\n<h3><strong>How was it developed?<\/strong><\/h3>\n<p>Developing SafBrew\u2122 BR-8 was probably the biggest R&amp;D challenge in the history of Fermentis. The unparalleled extent of effort and research that went into this innovative product makes it all the more special for us.<\/p>\n<p><strong>The whole product development phase spans across a period of close to 10 <\/strong><strong>years, from isolating the initial yeast strain to successfully producing and drying it.<\/strong><\/p>\n<p>Over these years, we faced many big challenges, which required specific machinery in new production plants to successfully filter this microorganism, which is considerably smaller in size than our usual yeasts.<\/p>\n<p>It also proved to be quite sensitive to temperature dynamics. Meaning it required extensive testing to reach the best balance between the percentage of dry living matter and viability of the yeast cells.<\/p>\n<p>Of course, after the initial pilot productions, <strong>we held trials and tests to make sure this dried Brett was as reliable as our current range, that shelf life was not an issue, that flavors produced were the ones expected and typical of this wild yeast strain.<\/strong><\/p>\n<p>And only after these many years of R&amp;D which included its fair share of triumphs and setbacks, could we officially and confidently launch SafBrew\u2122 BR-8.<\/p>\n<h3><strong>What is is for?<\/strong><\/h3>\n<p><strong>SafBrew\u2122 BR-8 is primarily recommended for bottle conditioning &amp; production of specific phenols in bottle refermentation:<\/strong> 4-Ethylguaiacol &amp; 4-Ethylphenol (funky notes such as horse, farm, animal, leather\u2026).<\/p>\n<p>Our Brett yeast assimilates glucose, maltose and maltotriose. It doesn\u2019t assimilate the more complex sugars like dextrins, which makes it more predictable than the completely &#8220;wild&#8221; Brett yeasts. This means we have successfully harnessed the beast, making it more reliable, repeatable and less prone to oversaturation or gushing.<\/p>\n<p><strong>Since the yeast will consume a lot of the residual sugar, it produces a distinctive Brett signature, for a highly refreshing beer and high drinkability. <\/strong><\/p>\n<p>The Brett microorganism ferments slowly, and requires a long maturation time, ranging from one month to 6 or more. The Brett signature will evolve over time, eventually reaching its highest potential after approximately 3 months, but it can change over time and that\u2019s one of the things that makes it so interesting for the end consumer.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-994589569\">\n\n\t<div id=\"col-1537548671\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3><strong>What are the key advantages of this product?<\/strong><\/h3>\n<p><strong>SafBrew\u2122 BR-8 gives your beer the very distinctive and funky Brett print,<\/strong> but with all the practicality of dried yeast. It\u2019s user-friendly, reliable and results will be consistent.<\/p>\n<p>The sugar consumption is limited, so it reduces risks of oversaturation or gushing.<\/p>\n<p>It&#8217;s a versatile refermentation strain. Experiment and you will get different results.<\/p>\n<h3><strong>Is SafBrew\u2122 BR-8 in any way comparable to SafAle<\/strong><strong>\u2122 <\/strong><strong>F-2?\u00a0<\/strong><\/h3>\n<p>The quick answer is no. SafAle\u2122 F-2 is also a yeast strain designed for bottle refermentation, but it\u2019s much more of a purely &#8220;technical&#8221; yeast strain, made to produce CO\u2082 in the most neutral of fashions, without changing the flavor profile of the beer.<\/p>\n<p><strong>SafBrew\u2122 BR-8 is another kettle of fish \u2013 or of horses in fact!<\/strong><\/p>\n<p>It will adjust the organoleptic profile of your beer over time, making it potentially more drinkable and adding this amazing wildness that only Brettanomyces yeast can offer.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-874222717\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" >More information<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\t\n  \n    <div class=\"row large-columns-1 medium-columns- small-columns- row-small row-full-width has-shadow row-box-shadow-1-hover\" >\n  <\/div>\n<a href=\"https:\/\/fermentis.com\/en\/product\/safbrew-br-8\/\" class=\"button primary\" >\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i>\t<span>Visit the product page here<\/span>\n\t<\/a>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_730585929 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1983294613\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row row-small\"  id=\"row-1536572044\">\n\n\t<div id=\"col-376681940\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"box has-hover   has-hover box-text-bottom\" >\n\n\t\t<div class=\"box-image\" style=\"border-radius:100%;width:60%;\">\n\t\t\t\t\t\t<div class=\"image-cover\" style=\"padding-top:100%;\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"486\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/12\/philippe-janssens.jpg\" class=\"attachment-large size-large\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"box-text text-center\" >\n\t\t\t<div class=\"box-text-inner\">\n\t\t\t\t\n<h4>Philippe Janssens<\/h4>\n<p>R&amp;D Manager &#8211; Beer &amp; Brewing<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-376681940 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-850034435\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-1458308976\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1458308976 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong>Philippe Janssens is our Brewing Technical Manager<\/strong><\/p>\n<p>Philippe Janssens is Belgian, graduated from the Catholic University of Louvain -la-Neuve as Bio-Engineer, followed from the same university with a Master in Malting &amp; Brewing Science.<\/p>\n<p>Philippe has acquired a long experience of about 30 years in the brewing industry;<\/p>\n<p>First as a brewer in Africa and Belgium where, he ran the pilot facility of ABInBev for the longest part of his career;<\/p>\n<p>Secondly as a Patent Engineer for ABInBev and for private practice and finally as a business development manager in the hop industry, within Yakima Chief-Hopunion organization for about 7 years.<\/p>\n<p>Today, Philippe is working within Fermentis team, a Business unit of Lesaffre group, as \u201cTechnical Manager, Brewer\u201d starting mid-2016.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1983294613 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n  background-color: rgb(230, 230, 230);\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_289697326\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row row-small\"  id=\"row-486585886\">\n\n\t<div id=\"col-724146677\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-1788255436\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1788255436 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<a href=\"\/knowledge-center\/expert-insights\/\" class=\"button primary is-outline\" >\n\t\t<span>Back to expert insights<\/span>\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i><\/a>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_289697326 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n  background-color: rgb(255, 255, 255);\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":21,"featured_media":32999,"parent":27893,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-34880","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>SafBrew\u2122 BR-8 Questions &amp; Answers\u00ad - Fermentis<\/title>\n<meta name=\"description\" content=\"You will find all you need to know about SafBrew\u2122 BR-8, how it was developed, what it is for, its key advantages, and beer recommendations.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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