Wild yeast isolated from fruit trees in Denmark. This is one of the three strains that make up WLP611. This wild yeast has been used for ciders and wine but also ferments well for beer. Produces a lot of esters and contributes some phenolics as well. The yeast species Torulaspora delbrueckii is traditionally a longer fermentation and slower attenuator. This strain should be used in a mixed fermentation.
WLP603 Torulaspora delbrueckii is POF+, this strain will contribute phenolic characteristics to finished products.
WLP618 Saccharomycodes ludwigii – Limited maltose and maltotriose consumption
WLP603 Torulaspora delbrueckii – Will not ferment maltose and maltotriose
Zygosaccharomyces rouxii – Partial inability to ferment maltose
These strains can have positive contributions to flavor, such as increased esters, with additionally keeping the fermentation of fermentable sugars low. These will produce beers with an alcohol percentage of around 1-1.5% ABV depending on strain and wort recipe. Using these yeasts will certainly require a certain level of research and development to obtain a delicious, low ABV beer that can compete with products currently on the market.
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