Harvey’s Debaromyces Hansenii

I started culturing the dregs from a couple of bottles, looking to get my hands on some of their delicious brett strain. In fact, after some reading around, it looks like their yeast doesn’t contain any brett: the yeast making the bretty flavours is a strain of Debaromyces (more often spelled ’debaryomyces’, seemingly).

It has a very high tolerance for sugar and salt (up to 24% salinity), and is often used in sausage-making and cheese-making. Apparently, it can metabolise lactic acid (!) and some pretty complex stuff, like soluble starch.

The starter I’ve made with the dregs is definitely fermenting, is starting to smell pretty good (nice and fruity), and has a bretty-looking pellicle.

Some information about the stuff here:

http://eurekabrewing.wordpress.com/2014/04/18/hello-my-name-is-debaryomyces-hansenii/

Though no helpful brewing information, unfortunately.

Anyone got any useful information about this stuff?

Originally posted by GarethYoung
In fact, after some reading around, it looks like their yeast doesn’t contain any brett: the yeast making the bretty flavours is a strain of Debaromyces (more often spelled ’debaryomyces’, seemingly).

Originally posted by beastiefan2k

Originally posted by GarethYoung
In fact, after some reading around, it looks like their yeast doesn’t contain any brett: the yeast making the bretty flavours is a strain of Debaromyces (more often spelled ’debaryomyces’, seemingly).

where did you get that information? just very curious b/c I am a big fan of Harvey’s Impy Stout

Really interested in this.

I’m going to have to track down a bottle and try to isolate it.

Well the starter seems to have gotten going quite quickly, so assuming I’ve sanitised properly and got what I want, I’ll step it up and start experimenting. Deffos have to do a 100% fermentation as well as a few mixed ones. I’ll probably ferment a few litres in a demijohn when I brew my next batch.

I’ve emailed the brewer too, asking if he has any information about the strain he’d be willing to provide.

Originally posted by CLevar
I’m going to have to track down a bottle and try to isolate it.

Originally posted by beastiefan2k

Originally posted by CLevar
I’m going to have to track down a bottle and try to isolate it.

and share it?

Any update on this?

I’m assuming that there is also Sacch in the beer as well, correct? How do you plan on pulling out the Debaromyces or do you think that going with the mixed culture you have will be sufficient?

I have access to bottles if anyone needs any

Originally posted by CLevar

Originally posted by beastiefan2k

Originally posted by CLevar
I’m going to have to track down a bottle and try to isolate it.

and share it?

Get me a bottle that has it in it and yes.

I don’t think its distribution includes mn. But I could be wrong