Omega Yeast OYL-401 Sundew™ Ale Yeast

Item Number: OYL401

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Omega Yeast OYL-401 Sundew's ripe strawberry, passion fruit, pear, and stone fruit combine to emphasize desirable notes in modern fruity hops. This Omega Yeast exclusive strain was inspired by its parental strain's fruity esters, which were originally obscured by Belgian phenolic character. Sundew™, however, is non-phenolic and incapable of producing the spicy clove flavors that were previously competing with its pure, juicy red-fruit bouquet. Try it in your next English ale for a new spin on fruity English yeast. 

Yeast Characteristics:

  • Temp Range: 65 - 78°F
  • Attenuation: 72 - 85%
  • Flocculation: High
  • Alcohol Tolerance: 12%
  • Non-Phenolic (POF-)

Recommended styles and recipe kits to highlight Sundew's ripe strawberry esters :

For some nerdy homebrewing fun we recommend trying a split batch of your favorite recipe with OYL-401 Sundew™ and its phenolic parent yeast OYL-024 Belgian Ale A. The characteristics between the two strains are the same minus the phenolic characters, allowing you to see how the phenolic characters can mask fruity esters. Nerd out even more and try blending the two in the same batch, allowing for more control in how much spicy peppery character in your end product. Below are the recipe kits with Sundew's parental strain OYL-024 Belgian Ale A as a recommended yeast option.

Check out "All of the fruit, none of the phenolics!" video above where we talk with Omega founder/owner Lance Shaner and Laura Burns, director of research and development, about suggested uses for these new exciting strains Bananza and Sundew from their POF- Project. Our in-house development brewer Brad Segall also has some cool ideas of his own as he shares two beers brewed with Sundew and Bananza.

Available only in the US, while we would love to make these strains available internationally, many countries' regulations do not yet allow the sale of organisms developed using modern gene-editing, regardless of the type of modification introduced by the technique.

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