Alaskan house yeast strain

[oldschool]

Does anyone have any insight to which strain Alaskan is using for their ales? They have certainly been around for a good while which might make the case that they aren’t using a “classic” wyeast specific strain, but things and processes change.
Thanks for the help.

 

[homebrudoc]

Somewhere in the deep recesses of my brain, what's left of it, I'm hearing Wyeast 1007. I don't know where I may have read that nor if it's' true. Been reading home brewing forums since the mid-90's.
homebrudoc

 

[Slim M]

Somewhere in the deep recesses of my brain, what's left of it, I'm hearing Wyeast 1007. I don't know where I may have read that nor if it's' true. Been reading home brewing forums since the mid-90's.
homebrudoc

Yeah I think I thought that also. Maybe even Widmer is using that 1007 / K97 also. Possibly . I’ve got nothing to back that up.

 

[rtstrider]

I wonder if Pacman might be a variant of their house strain? The internet rumor has it the head brewer from Alaskan went off to brew for Rogue and brought the house strain with them

 

[oldschool]

I wonder if Pacman might be a variant of their house strain? The internet rumor has it the head brewer from Alaskan went off to brew for Rogue and brought the house strain with them

That’s interesting, I hadn’t heard about that connection.

 

[dmtaylor]

My notes say they might use WLP029. But that's old notes from almost 20 years ago for which like 95% of the rumors from that time have since been proven false. So, who knows.

 

[rtstrider]

That’s interesting, I hadn’t heard about that connection.

Well I guess I invented the rumor lol I loosely remembered this site and my brain went straight to the brewer brought the yeast from Alaskan to Rogue instead of the brewer moved from Alaskan to Rogue

https://beermaverick.com/the-complete-guide-to-the-pacman-strain-of-yeast/

 

[oldschool]

I asked because of course I’m curious like that but also because the strain is a bit tricky to work with. Spews yeast out the top even with a lot of head space and while fermenting “cold” around 58-60. All that and it’s such a powdery yeast, I’d be impressed (surprised?) if they used that particular strain. Also was there yeast labs in operation back when they were getting rolling as a business? I guess things could have changed with their process.