Yeast | Controlling for Clean, Bright Hop Expression

North Park uses a few different yeast strains for its hop-forward styles, depending on the desired outcome. When using the 34/70 lager strain, Kelsey explains how they might add some beta-glucosidase enzyme to help promote a more fruit-forward hop expression. He says they also generally tend to avoid thiolized yeast strains, which he finds “a little bit too distracting” when it comes to achieving his desired hop character. Along the way, he discusses other process choices such as fermentation temperatures for different styles, diacetyl rests, and the importance of dropping dead yeast out of the fermentor.