07/05/2026
🚨🚨🚨🚨🚨🚨🚨 Nerd Alert 🚨🚨🚨🚨🚨🚨🚨
EXP666: THE NUMBER OF THE YEAST
This very atypical IPA only contains European hop varieties and that's why we call this one a New Europe IPA. The malt bill consists of pilsner malt, oats, flaked barley and some dextrin malt to create some body.
Saaz hops in the mash, Aramis, Triskel, Hallertau Blanc, Mandarina Bavaria and Callista in the whirlpool and dryhop added during several stages of fermentation. Why didn't we work with the typical American, New Zealand or Australian varieties which are so typical for this kind of style? Read the text below.
Working together with some of the most advanced yeast laboratories worldwide is a part of our job as a creative craft brewery that fills our hearts with joy. When we got approached by Lallemand Brewing , Escarpment Laboratories , White Labs and White Labs Copenhagen with the question if we wanted to work with their newest experimental strain that didn't even had a commercial name yet we were more than thrilled to build a recipe around it.
Below is the information we've got from them:
EXP666 is an experimental S. cerevisiae strain born out of a collaboration between Escarpment Labs (Canada), White Labs (USA, Denmark), and Lallemand Brewing (Canada). This strain was selected and refined to deliver exceptionally balanced thiol expression—highlighting vibrant notes of white grape, blackcurrant, and tropical fruits—while maintaining reliable and consistent fermentation performance, making it an ideal choice for brewers seeking to effectively enhance hop-forward styles through biotransformation. This strain is non-GMO, is haze positive, and has a medium to high attenuation and medium flocculation character and can complete fermentation in 5-10 days temperature depending
