Brewers love their yeast, and the house strain from Angelo Signorino at Barley’s, which came from Wyeast 1968, is the mother of lots of beer.
Hops might steal the headlines, but yeast is the engine driving every beer. Through the process of fermentation, yeast creates alcohol, carbon dioxide and distinct aromatic signatures—no two strains are identical.
Perhaps the most esteemed yeast in Columbus is the workhorse house strain at Barley’s Brewing. Back in 1993, brewer Angelo Signorino made a beer in his kitchen using Wyeast 1968, a strain that excels at making malt-rich beers with a slightly sweet finish.
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“I brought it here and we’ve been taking it from tank to tank ever since,” Signorino says.
The yeast is used in classic beers, like the toffee-tinged MacLenny’s Scottish ale and rich pale ale, and new creations like the fruity Nectaron ESB.
Even after 30 years of brewing with the same strain, “I still feel motivated to try new things,” Signorino says.
This story appeared as part of the “Guide to Beer in Columbus” package in the March 2025 issue of Columbus Monthly. Subscribe here.
