Clean Ale, Liquid Strains, Newcomers, Top Picks
WLP079 Suava Ale Yeast
WLP079 Suava Ale Yeast is an experimental Saccharomyces cerevisiae strain developed through a joint effort between Escarpment Labs, Lallemand Brewing, and White Labs to provide brewers with a high-quality solution for modern hop-forward styles.
Selected and refined for balanced thiol expression, WLP079 Suava enhances hop character through biotransformation while maintaining a smooth, approachable profile. It produces vibrant notes of white grape, blackcurrant, and tropical fruit, paired with consistent and reliable fermentation performance.
Designed for brewers looking to elevate hop expression with control and nuance, WLP079 Suava is well suited for hazy and other hop-forward beer styles where balance, softness, and complexity are key.
Learn more:
- Technical Data Sheet
- The Escarpment Labs Podcast: "From Farmhouse to Fermentor: The Story Behind WLP079 Suava Ale Yeast"
- The Escarpment Labs Podcast: Battle of the Pomona vs. Suava: A Hop-Headed R&D Tasting
75-100g/hL
72-82%
24-30ºC (75-86ºF)
Hazy IPA, NEIPA, and Hazy Pale Ale. Secondary types include: Belgian-style Golden Strong, Wine-Beer Hybrid, and Session IPAs
Low
Medium-High (8-12%)
White Grape, Blackcurrant, Tropical
Our standard supply rate per single pitch. If you prefer a different rate, we can work with you to determine the optimal amount of yeast for your target recipe.
Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.
Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!
Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).
Based on attenuation at 48 hours fermentation in a standard wort fermentation.
This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!
Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.
Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+
Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.
Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.
Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.