Description
MATTERHORN is a top choice for everyday light lagers that define a brewery’s baseline
Delivers crisp, well-attenuated beers with a minimal fermentation signature
Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required
Ferment between 48-58°F
MATTERHORN is a Swiss-origin lager strain particularly well suited to light lagers and other styles where clear malt and hop definition is important. Its fermentation character remains subtle, with a light floral quality that adds aromatic lift without competing with the malt or hops. Combined with its attenuation profile, MATTERHORN produces a firm, dry finish that keeps delicate malt character and hop bitterness clearly expressed.
That makes MATTERHORN particularly useful for German or Czech-inspired Pilsners, everyday light lagers, modern hoppy lagers, and West Coast Lagers. It can also work well with richer wort grists when the goal is to maintain a dry, refreshing finish and prevent malt character from becoming overly heavy. Its consistent performance across its recommended temperature range provides the reliability and repeatability needed for both traditional and modern lager production.
A top choice for everyday light lagers that define a brewery’s baseline
Direct Pitch: No rehydration needed
Reliable & Consistent: Every batch undergoes PCR testing for purity and performance
High Cell Count: 15g per sachet — over 36% more than standard 11g dry yeast packs
Dosage:
For professional brewers, use at a rate of 90-170 grams per barrel, depending on wort temperature and gravity.
Direct Pitch or Rehydrate:
MATTERHORN yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. MATTERHORN yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 48-58°F (9-14°C).
Optimum Fermentation Temp: 48-58°FFlocculation: Medium to HighAlcohol Tolerance: 12% ABVAttenuation: 79-83%
CellarScience Yeast:
CellarScience Nutrients:
VIDEO
