{"id":314,"date":"2021-03-25T17:00:14","date_gmt":"2021-03-25T16:00:14","guid":{"rendered":"https:\/\/rolling-beers.fr\/blog\/?p=314"},"modified":"2025-07-02T10:56:40","modified_gmt":"2025-07-02T09:56:40","slug":"wlp631-appalachian-tart-le-nouveau-melange-de-levures-et-bacteries-par-whitelabs","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/wlp631-appalachian-tart-le-nouveau-melange-de-levures-et-bacteries-par-whitelabs\/","title":{"rendered":"WLP631 &#8211; Appalachian Tart  : le nouveau m\u00e9lange de levures et bact\u00e9ries par Whitelabs."},"content":{"rendered":"\n<p><a href=\"https:\/\/www.rolling-beers.fr\/fr\/white-labs\/3833-wlp631-appalachian-tart.html\" target=\"_blank\" rel=\"noreferrer noopener\">L&rsquo;Appalachian Tart<\/a> : la nouvelle souche de levure d\u00e9velopp\u00e9 par <a href=\"https:\/\/www.rolling-beers.fr\/fr\/brand\/65-white-labs\" target=\"_blank\" rel=\"noreferrer noopener\">Whitelabs<\/a> est maintenant disponible.<\/p>\n\n\n\n<p>Ce m\u00e9lange sp\u00e9cial de levure Kveik et de Lactobacillus a \u00e9t\u00e9 con\u00e7u pour cr\u00e9er une co-fermentation unique de levure et de bact\u00e9ries. Un m\u00e9lange qui donne une bi\u00e8re l\u00e9g\u00e8rement fruit\u00e9e et acidul\u00e9e.<\/p>\n\n\n\n<p>La fermentation simultan\u00e9e de la levure et des bact\u00e9ries permet d&rsquo;obtenir un profil d&rsquo;amertume plus rapide et plus net. Cette nouvelle souche de levure est id\u00e9ale pour les styles de bi\u00e8re comme la Berliner Weisse, la Gose ou les bi\u00e8res exp\u00e9rimentales. <\/p>\n\n\n\n<p>Lorsqu&rsquo;elle est ferment\u00e9e \u00e0 27\u00b0C ou plus, la fermentation peut \u00eatre achev\u00e9e en 72 heures.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"WLP631 Appalachian Tart\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/86p8cX_ZI8g?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Une vid\u00e9o de pr\u00e9sentation a \u00e9t\u00e9 publi\u00e9e. dans celle-ci Pablo Gomez, directeur technique de White Labs, raconte la naissance de la WLP631.<\/p>\n\n\n\n<p>Il y explique d&rsquo;abord comment une s\u00e9rie d&rsquo;essais sur la souche Kveik \u00e0 des temp\u00e9ratures \u00e9lev\u00e9es a conduit l&rsquo;entreprise vers ce m\u00e9lange de sp\u00e9cialit\u00e9s.<\/p>\n\n\n\n<p>\u00ab\u00a0En travaillant avec cette id\u00e9e, nous nous sommes dit, et si nous faisions un m\u00e9lange avec un autre micro-organisme \u00e0 partir de bact\u00e9ries qui se d\u00e9veloppent \u00e9galement \u00e0 ces temp\u00e9ratures plus chaudes.\u00a0\u00bb, dit Gomez dans la vid\u00e9o. Il ajoute ensuite: \u00ab\u00a0Pour voir si nous pouvons faire une fermentation lactique et une fermentation alcoolique en m\u00eame temps.\u00a0\u00bb.<\/p>\n\n\n\n<p>Ces exp\u00e9riences ont donc conduit \u00e0 l&rsquo;arriv\u00e9e de la <a href=\"https:\/\/www.rolling-beers.fr\/fr\/white-labs\/3833-wlp631-appalachian-tart.html\" target=\"_blank\" rel=\"noreferrer noopener\">Appalachian Tart<\/a>. Une fermentation encore plus rapide sans produire de mauvais go\u00fbts gr\u00e2ce \u00e0 l&rsquo;ajout de bact\u00e9ries \u00e0 la levure !<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Caract\u00e9ristiques de l&rsquo;Appalachian Tart:<\/h3>\n\n\n\n<p>Att\u00e9nuation:&nbsp;75 \/ 85 %<\/p>\n\n\n\n<p>Flocculation:&nbsp;Moyenne<\/p>\n\n\n\n<p>Tol\u00e9rance \u00e0 l&rsquo;alcool:&nbsp;Moyenne (5 &#8211; 10%)<\/p>\n\n\n\n<p>Temp\u00e9rature optimale de fermentation: &nbsp;27\u00b0C<\/p>\n","protected":false},"excerpt":{"rendered":"<p>WLP631 &#8211; Appalachian Tart est un m\u00e9lange sp\u00e9cial de levure Kveik et de Lactobacillus a \u00e9t\u00e9 con\u00e7u pour cr\u00e9er une co-fermentation unique de levure et de bact\u00e9ries,.<\/p>\n","protected":false},"author":2,"featured_media":2801,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[33],"tags":[],"class_list":["post-314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nouveautes-produits"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Levure WLP631 - APPALACHIAN TART - Le Mag Rolling Beers<\/title>\n<meta name=\"description\" content=\"Appalachian Tart est la nouvelle souche WhiteLabs, \u00e0 base de levure et de Lactobacillus : fermentation rapide sans faux go\u00fbts\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rolling-beers.fr\/info\/wlp631-appalachian-tart-le-nouveau-melange-de-levures-et-bacteries-par-whitelabs\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Levure WLP631 - APPALACHIAN TART - Le Mag Rolling Beers\" \/>\n<meta property=\"og:description\" content=\"Appalachian Tart est la nouvelle souche WhiteLabs, \u00e0 base de levure et de Lactobacillus : fermentation rapide sans faux go\u00fbts\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.rolling-beers.fr\/info\/wlp631-appalachian-tart-le-nouveau-melange-de-levures-et-bacteries-par-whitelabs\/\" \/>\n<meta property=\"og:site_name\" content=\"Le Mag Rolling Beers\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Rolling.Beers\/\" \/>\n<meta property=\"article:published_time\" content=\"2021-03-25T16:00:14+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-02T09:56:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2021\/03\/tart-logo-e1655901186602.png\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"422\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Olivier\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@tahar@rolling-beers.fr\" \/>\n<meta name=\"twitter:site\" content=\"@rollingbeers\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Olivier\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture est.\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.rolling-beers.fr\/info\/wlp631-appalachian-tart-le-nouveau-melange-de-levures-et-bacteries-par-whitelabs\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.rolling-beers.fr\/info\/wlp631-appalachian-tart-le-nouveau-melange-de-levures-et-bacteries-par-whitelabs\/\"},\"author\":{\"name\":\"Olivier\",\"@id\":\"https:\/\/www.rolling-beers.fr\/info\/#\/schema\/person\/a98f596771f8767274003801c658e68e\"},\"headline\":\"WLP631 &#8211; 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