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BF27 is produced under a series of rigorous processes, including pure expanding culture, separation and drying processes. The whole processes meet the requirements of international food safety and health laws. BF27 is an excellent lager yeast to help produce lagers of fruity and floral aromas. It is a natural strain and GMO free and has been widely used in craft beer houses and small beer factories.

Ingredients: Yeast, emulsifier E491

Fermentation temperature:10~25℃ ideally 10~15℃

Dosage instructions: 80 to 150 g/hl , increase dosage up to 150 to 300 g/hl at special conditions of fermentation

Typical analysis

Dry weight: 93%

Living yeast cell: 4.0*109 cfu/g

Wild yeast:1.0*103 cfu /g

Total bacteria: 5.0*103 cfu /g

Lactobacillus: 1.0*103 cfu /g

Pathogenic micro-organisms: none

Before releasing to markets, all products must pass a series of detection in our factory.

According to ASBC and EBC methods of analysis.

Brewing properties

High flocculation.

Apparent attenuation of 80~92% and alcohol tolerance of 10%( v/v).

Quick start to fermentation, which can be finished quickly.

Display slight fragrance of fruity and floral aroma without unpleased smell if properly handled.

Give a high drinkable beer, and present a clear and balanced body.

Aroma and flavor for beer



Rehydrate the yeast in 5~10 times its weight of boiled water or diluted wort (2:1 water to wort) at 22~30℃ in a disinfectant container.

Gently stir for 5 minutes to suspend yeast completely and leave it for 10~20 minutes.

Then adjust temperature to that of the wort if there is a temperature shock greater than 10℃ by mixing some wort.

Just inoculate without delay and blend the yeast and wort by the circulating pump.

The whole process should be limited to 30 minutes to reduce risk of other microbial invasion.

It is not necessary to aerate wort to help the yeast achieve active growth.


Vacuum aluminum foil packing, 500g/bags, 20bags/carton, 10kg/bag, 1bag/carton.


   Store in low temperature and dry place, with the shelf life of 24months.

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