Canada’s Bright Brewer’s Yeast, developer of beer yeast strains has launched a new range of its beer yeast strains.

The new range of strains developed using selective breeding, were inspired from the selective breeding method which is currently practiced for a wide range of hops and barley used in the beer making process.

With most of the beer yeast strains derived naturally, brewers settle for using yeast as it is but selective breeding can bring out distinct flavours, claims the company.

Bright’s CEO Dr John Husnik said: "Our team has the expertise to improve a strain’s technical performance, such as ensuring the right flocculation for the beer style or improving fermentation kinetics.

"We can also improve a strain’s sensory characteristic, which lets us accentuate desirable flavour compounds, such as banana and cloves in our Bavarian Hefeweizen. This is just the tip of the iceberg of what we believe is possible with our yeast."

According to the company, all of the yeast strains of the company are bred selectively to avoid hydrogen sulfide formation, which is a natural contaminant that generates during fermentation and gives a rotten-egg smell to the beer without using large amounts of copper or lagering.