LalBrew CBC-1™ has been specifically selected from the Lallemand Yeast Culture Collection for Cask and Bottle Conditioning applications due to its high resistance to alcohol and pressure. LalBrew CBC-1™ has a neutral flavor profile and does not metabolize maltotriose, therefore the original character of the beer is preserved after refermentation. The yeast will settle and form a tight mat at the bottom of the bottle or cask. LalBrew CBC-1™ is also well suited for primary fermentation of sweeter fruit beers or full-bodied, malty ales.
LalBrew CBC-1™ is also an ideal strain for primary fermentation of dry ciders, mead, and hard-seltzer. For simple sugar fermentations with appropriate yeast nutrition, LalBrew CBC-1™ achieves high attenuation with a clean and neutral flavor profile.

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew CBC-1™ yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  1 x 10¹⁰ per gram of dry yeast
Wild Yeast  < 1 per 10⁶ yeast cells
Bacteria  < 1 per 10⁶ yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis

LalBrew CBC-1™ is a killer yeast, meaning it will secrete a toxic protein that can inhibit killer sensitive strains (most brewing strains are killer sensitive). While this is a positive yeast trait when conducting a pure fermentation/refermentation with CBC-1, extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross contamination with other brews.