Performance at a Glance
Classic Chico. Cleaner fermentation.
Fermentation
Temperature
______
66-70°F
Attenuation
______
80-90%
Flocculation
______
Medium
Haze
Potential
______
Low
Parent Strain
______
Chico Ale
So Fresh and So Clean
FRESH™ Chico expresses the ALDC enzyme intracellularly, right where α-acetolactate forms, converting diacetyl’s precursor before it can overflow into wort or beer. By preventing diacetyl formation at the source, FRESH™ Chico eliminates the need for yeast to clean it up later, which resolves production and quality hurdles, including extended diacetyl rests, and hop creep-induced diacetyl spikes.
Only Built-In ALDC Holds Up Through Hop Creep
Brewers often add manufactured ALDC directly to the tank at knockout. While effective initially, its activity declines as pH drops during fermentation. If hop creep triggers secondary fermentation later, manufactured ALDC may no longer be active enough to prevent diacetyl spikes—and adding more enzyme at dry hopping cannot reliably resolve the issue due to the lower pH. By contrast, FRESH™ strains produce ALDC internally. Operating in sync with precursor formation within a controlled cellular environment, FRESH™ intracellular ALDC delivers continuous, reliable protection regardless of changing wort and beer conditions.
“Just knowing that [ALDC is] built into the yeast is a security blanket.”
Kelsey McNair
Owner/Brewer, North Park
Never Worry About Diacetyl Again
With FRESH™ Technology with ALDC built in there is never a need to worry about Diacetyl sneaking into your next batch of beer
So Fresh
and So Clean
FRESH™ Chico expresses the ALDC enzyme intracellularly, right where α-acetolactate forms, converting diacetyl’s precursor before it can overflow into wort or beer. By preventing diacetyl formation at the source, FRESH™ Chico eliminates the need for yeast to clean it up later, which resolves production and quality hurdles, including extended diacetyl rests, and hop creep-induced diacetyl spikes.
Only Built-In ALDC Holds Up Through Hop Creep
Brewers often add manufactured ALDC directly to the tank at knockout. While effective initially, its activity declines as pH drops during fermentation. If hop creep triggers secondary fermentation later, manufactured ALDC may no longer be active enough to prevent diacetyl spikes—and adding more enzyme at dry hopping cannot reliably resolve the issue due to the lower pH. By contrast, FRESH™ strains produce ALDC internally. Operating in sync with precursor formation within a controlled cellular environment, FRESH™ intracellular ALDC delivers continuous, reliable protection regardless of changing wort and beer conditions.
“Just knowing that [ALDC is] built into the yeast is a security blanket.”
Kelsey McNair
Owner/Brewer, North Park
Never Worry About Diacetyl Again
FRESH™ technology keeps diacetyl in check, even after a heavy dry hop, so you can focus on the rest of your process.
