dry yeast strains

General Homebrew Discussion
1

I don’t remember where, but I read somewhere that not all yeast strains have the (survival?) properties to be turned into commercial dry yeast. This would explain, for instance, why there is no dry version of the Westmalle yeast on the market, or why there are some weird dry yeasts on the market.

Is this true? If so, why? Which properties would yeast need to have to survive the drying process? Or are there other factors that play a role here?

2

AFAIK, yes, it’s true.  Although I’m not biologist enough to tell you why.

3

The process is tricky and not all strains are suitable according to an interview with M. White IIRC. But pretty much all of the major strains/type are represented and more have appeared over the last 6 years or so.