When it comes to lager yeast, there are two main types that have been widely recognized and studied: Type 1, also known as the “Saaz” strain, and Type 2, commonly referred to as the “Frohberg” strain. These two variants were isolated and identified by prominent scientists in the brewing world during the late 19th century.
The first type, the “Saaz” strain, was isolated by a Danish mycologist named Emil Christian Hansen in the year 1883. Hansen was working at the Carlsberg Laboratory in Copenhagen, where he made significant contributions to the field of yeast research. This particular strain was named after the Saaz region in Czech Republic, which is famous for its noble hops used in brewing. The “Saaz” strain is known for its ability to produce crisp, clean, and well-balanced lagers with a delicate aroma. It is highly regarded for its fermentation characteristics, contributing to the classic lager flavor profile.
On the other hand, the second type, the “Frohberg” strain, was isolated at the Heineken brewery in Amsterdam in 1886 by a Dutch scientist named Hartog Elion. Elion was working as the head of the laboratory at Heineken, and his discovery of this unique yeast strain was a significant development for the brewery. The “Frohberg” strain is named after the Frohberg region in Germany, where the brewery sourced their yeast samples. This strain is known to exhibit distinct fermentation characteristics, resulting in a slightly different flavor profile compared to the “Saaz” strain. It is often described as producing lagers with a fuller body, slightly more fruity esters, and a touch of sweetness.
Both of these lager yeast strains have played a crucial role in the development and evolution of the lager beer style. They have been used by numerous breweries around the world to create a wide range of lagers, from traditional Czech Pilsners to German Bocks and American craft lagers. Each strain brings its unique characteristics to the brewing process, allowing brewers to craft beers with different flavor profiles and nuances.
It is worth noting that over the years, many other lager yeast strains have been isolated and studied, leading to a greater understanding of their genetic diversity and impact on beer flavor. However, the “Saaz” and “Frohberg” strains remain significant in the history of lager brewing and continue to be used by brewers today.
In my personal experience as both a sommelier and brewer, I have had the opportunity to taste and work with beers brewed using both the “Saaz” and “Frohberg” strains. The differences in flavor and aroma are indeed noticeable, with the “Saaz” strain producing a more delicate and crisp character, while the “Frohberg” strain adds a touch of complexity and richness to the beer. It is fascinating to see how these yeast strains can have such a profound impact on the final product and contribute to the diverse world of lagers.
To summarize, the two main types of lager yeast are the “Saaz” strain, isolated by Emil Christian Hansen in 1883, and the “Frohberg” strain, isolated by Hartog Elion in 1886. These strains have distinct fermentation characteristics and contribute to the unique flavor profiles of lager beers. Their discovery and study have greatly influenced the brewing industry and continue to be appreciated by brewers and beer enthusiasts worldwide.