Information about the Quality of our fresh pressed Brewer’s Yeast

The Fresh Pressed Brewer’s Yeast has a content of dry matter of approx. 30 %.

A. Yeast is a matter of Trust!

Until 1997, the Hürlimann Brewery of Zürich, Switzerland, has delivered pressed brewer’s yeast for over 15 years to customers worldwide. RABEK ENGINEERING GmbH, together with its Hungarian subsidiary, has agreed to continue the production and worldwide distribution of pressed brewer’s yeast.

We press now for more than 3 years with success, the Weihenstephan yeast-strain W34/70, the same strain that originated the Hürlimann-yeast. Up to now we serve over 80 clients worldwide. Besides the above mentiones strain W34/70 we are able to produce, upon request, the top-fermenting strain W68. As a special service we offer a “0-generation-yeast” in propagation-quality. As we have these quantities available only in small quantities, we ask for your order in advance (approx. 4 weeks).

B. The Reliability of the Strain W 34/70

The “mother” of the yeast to be pressed is supplied regularly by the yeast-bank of Weihenstephan-University; it is propagated in the brewery’s yeast-propagation plant. Strain W34/70 is the worldwide most commonly used yeast-strain for the production of bottom fermented beers; it is used on all continents. It is a bottom-fermenting yeast which guarantees an aromatic, harmonic taste, and which has exceptionnal technological qualities like intensive fermentation, good diacetyle-reduction-properties, good floculation and sedimentation, as well as in cylindro-conical tanks, good secondary-fermentation and clarification during maturation.

C. We guarantee Highest Purity and Freshness

We receive the yeast to be pressed directly from the fermentation-tanks without any detours or interim storage. We process exclusively yeast that is certified by the brewer’s microbiological laboratory according to the highest quality requirements, and as approved for their own re-use for pitching. We guarantee with a lab-certificate the purity of our yeast; it is free of wild yeast or other beer-spoiling bacteria.

D. Use upon Arrival of the Yeast

Immediately after arrival the brewer’s yeast must be suspended in cold, sterile wort (5 kg pressed yeast + 5 litres of cold wort) and then be aerated. Per each 1 kg of pressed yeast you can pitch approx. 2 to 4 hl (200 to 400 litres) of wort..