OnTap Magazine

Our 500g and new 2.5kg bricks have been updated, with a brand-new design, making strain identification easier and quicker than before. But just as importantly, we have upgraded our labeling. To better service our customers, our primary label booklets now contain product information in seven languages. Our “Make To Order” system also means secondary labels and mar- kings can be customized depending on the client, destination, regulations and the marketing operations of our products. Lastly, we have introduced a unique, different QR code on each individual yeast sachet for improved traceability and access to product data. This feature also provides customers with quick access to information including batch number, production date, best-before end, weight and production site. You can scan the yeast bricks using the Fermentis App. Best in class packaging/marking The new production and packaging facilities at Algist Bruggeman were designed and built not only to further improve the microbiological quality of our ADY, but also to preserve this quality in breweries. We’ve updated our new-look beer yeast packaging with Easy-To-Open technology. This innovation was designed to help craft brewers pitch Fermentis ADY quickly and easily, while simultaneously decreasing the possibility of contami- nation. Each 500g and 2.5kg bag of Fermentis dry beer yeast produced at Algist Bruggeman now features an “easy to pierce” target disc. This disc is protected by a grey seal to ensure a sterile surface. Brewers can remove the seal and pierce the bag using our patented Percy™ device. This clever design ensures a clean envi- ronment and a quick method for brewers to pitch their Percy TM : Our Easy-To-Open technology yeast in breweries. “The pitching step is crucial in the brewing process,” says Anna Hild, Quality Assurance Manager at Fermentis. “There is always a doubt about contamination when adding yeast to the sterile wort. With our improved microbiological quality, we can reas- sure brewers that Fermentis active dry beer yeast poses no risk to fermentation. We’ve not only significantly reduced the contamination level but have also deve- loped a new tool to help brewers open the packs and pitch the yeast in an easy and safe way.» Anna Hild Fermentis Quality Assurance Manager