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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  Danstar Yeast: New Vacuum-sealed Packaging ("Lemcke Keith")


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Date: Tue, 15 Mar 2011 14:38:02 -0400
From: "Lemcke Keith" <klemcke at siebelinstitute.com>
Subject: Danstar Yeast: New Vacuum-sealed Packaging

Lallemand, manufacturers of Danstar Premium Yeast, is pleased to
announce an important change in our line-up of brewing yeast products.
In the coming months, we will be introducing brand new packaging to our
Danstar Nottingham, Windsor and Munich yeasts. Along with a fresh new
look, this new packaging marks a substantial improvement in product
protection and quality assurance.

Our new brewing yeast sachets will now be vacuum sealed, a process that
allows brewers to know by sight and touch whether the package has
allowed air to enter, giving brewers an extra level of confidence about
the performance of our products. Dry yeast requires a storage
environment that offers the lowest possible levels of air and humidity
in order to maximize the shelf life of the yeast. Our new vacuum-sealing
method absolutely minimizes packaged air & moisture while giving the
user a visible and tactile assurance that the package is airtight. If
the vacuum is compromised, brewers will be able to detect the change in
packaged yeast from tightly-packed to loose, giving them an indication
there may be air inside and indicating the yeast may not be usable. No
other homebrewing yeast product offers this extra layer of product
assurance. 

Our new vacuum-sealed sachets are produced using a state-of-the-art
packaging system commissioned specifically for our brewing yeast
products. While this packaging process is highly labor-intensive, it
allows us to deliver products with an unsurpassed level of quality and
reliability. 

The new Danstar sachet format will be available starting in early 2011,
and will replace the existing nitrogen-flushed sachets. For more
information about our packaging improvements, visit our web site at
www.lallemandbrewing.com or contact Keith Lemcke at
klemcke at lallemand.com. 




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