WYeast
Wyeast Laboratories, Inc. is a family owned business founded and owned by David and Jeannette Logsdon. Wyeast is located in the beautiful Columbia River Gorge outside of Hood River, Oregon. Our facility overlooks scenic Mt. Hood, and hosts our laboratory, production and administrative offices. The mountain is our Corporate symbol; reflecting the passion for our work, the purity of our product and the enduring commitment to our Company and customers.
About Our Name
Although a familiar name around Hood River, many people are unaware "Wyeast" is derived from a local Klickitat Indian legend. As legend has it, two fierce Indian Chiefs were locked in battle for the affections of the maiden Loo-wit. The battle became so ferocious the Great Spirit intervened by destroying the Bridge of the Gods (the arch over the Columbia River, connecting the two mountains). The Great Spirit turned Loo-wit into Mt. St Helens, Chief Klickitat into Mt. Adams and Chief Wy'east into Mt. Hood.
Ingredients » Dry Malt Extracts
Both liquid malt extracts (LME) and dry malt extracts (DME) are produced by first simulating the germination of the barley grain with a process called malting. This procedure entails immersing barley in water to encourage the grain to sprout, then quickly drying the barley to halt the progress when the sprouting begins. Enzymes then begin to break down the starches in the barley and turn them to sugar. This sugar is called malt, or maltose. The quick drying step stops the sprouting, but the enzymes remain active.
The next step in the brewing process is to extract the malt sugar from the barley. This is done by "mashing", which further breaks down the starches. Brewers boil the grain in precisely heated water, dissolving the sugars and pulling them from the solid casing. The liquid produced from this is called wort. Wort is then concentrated by using heat or a vacuum procedure to pull the water from the mixture.