The yeast Saccharomyces cerevisiae is fundamental to brewing, with countless strains adapted for specific beer styles. A particular class of yeast has gained favor for its adaptable and expressive nature, showing robust performance across various fermentation conditions. Its popularity stems from a distinctive fermentation profile that allows brewers to produce a wide range of styles, from traditional farmhouse ales to modern, hop-forward beers.
Defining Characteristics of the Nomad Strain
Brewers can expect prominent notes of black pepper and spice, which are balanced by a distinct fruitiness reminiscent of lemon citrus and subtle tropical undertones. This profile is the result of the yeast’s production of specific esters and phenolic compounds during fermentation.
From a technical standpoint, this strain type exhibits medium-to-high attenuation, typically consuming between 77% and over 90% of the available sugars in the wort. This process results in a characteristically dry finish in the final beer. The term attenuation refers to the extent to which yeast converts sugars into alcohol and carbon dioxide. A higher attenuation percentage means more sugar has been fermented, leading to a less sweet, lighter-bodied beer.
Further technical specifications include low flocculation. Flocculation is the process by which yeast cells clump together and drop out of suspension after fermentation is complete. With low flocculation, the yeast remains suspended in the beer for longer, which can contribute to a hazy appearance and a fuller mouthfeel, though it will eventually clear with time or filtration. The ideal fermentation temperature range is notably wide, typically spanning from 65°F to 86°F (18°C to 30°C). This broad range gives brewers significant control over the final flavor and aroma profile of the beer.
Best Brewing Applications
Its most classic application is in brewing Saisons and Farmhouse Ales. For these styles, the yeast’s production of peppery phenols and fruity esters is a defining element. The spicy, citrusy notes build the complex, rustic character that defines a traditional Saison, while its high attenuation ensures the beer finishes dry and refreshing, as is customary for the style.
The strain’s citrus-forward ester profile also makes it an excellent choice for modern, hop-centric beers like Hazy or Juicy IPAs. In these applications, the lemon and tropical fruit notes produced by the yeast can accentuate and elevate the similar aromatic compounds found in popular hop varieties like Citra, Mosaic, and Galaxy. Rather than competing with the hops, the yeast-derived flavors integrate with them, creating a more layered and impactful fruit expression.
Beyond these primary applications, its robust fermentation capabilities lend it to other styles as well. It is a suitable choice for Bière de Garde, a malt-driven French style, where its fruity esters can add a layer of complexity to the rich malt backbone. Some brewers also use it for Belgian Blond Ales or Belgian Pale Ales, where its spicy character provides a classic Belgian flavor profile. Its ability to perform well in high-gravity conditions also makes it a reliable option for restarting stuck fermentations, where a primary yeast strain has failed to fully attenuate the beer.
Fermentation and Pitching Guidelines
To effectively harness the unique qualities of this yeast, proper handling during fermentation is necessary. Brewers should use a standard ale pitching rate, which ensures a healthy population of yeast is introduced to the wort to begin fermentation promptly. While not strictly required, the addition of yeast nutrients can be beneficial, particularly in worts that may be deficient in the necessary minerals and nitrogen, ensuring a vigorous and complete fermentation cycle.
Temperature management is the most significant factor in controlling the flavor and aroma expression of this yeast. A common and effective technique is to begin fermentation at the lower end of its recommended temperature range, around 65-68°F (18-20°C). Holding it at this cooler temperature for the first few days of active fermentation encourages a cleaner profile with more subtle fruit and spice notes. This initial control helps prevent the production of overly aggressive or harsh flavors.
After the first few days, brewers should allow the temperature to “free-rise,” meaning they cease active cooling and let the heat generated by the yeast’s own metabolic activity warm the fermentation. This gradual increase into the mid-70s or even low 80s Fahrenheit encourages the yeast to produce a more pronounced and complex array of its signature peppery and fruity esters. This temperature ramping technique allows for the development of the full depth of character the strain can offer, resulting in a more expressive and aromatic final beer.