Brewing Yeast Information
BrewTek CL-10American Microbrewery Ale #1AleLiquidA smooth, clean, strong fermenting ale yeast that will work all the way down to 56° F. The neutral character of this yeast makes it ideal for Cream Ales and other beers in which you want maintain a clean malt flavor.
BrewTek CL-110British Microbrewery AleAleLiquidProvides a complex, oakey, fruity ester profile and full flavored finish, suitable to low and medium gravity British ale styles. Very distinct, this classic, old fashioned yeast is a great for traditional bitters and is a rare find for mild ale fans.
BrewTek CL-120British Pale Ale #1AleLiquidThis yeast produces a bold, estery character and accentuates mineral and hop flavors. The distinct flavor of this yeast makes it well suited for use in your best Burton Pale Ale or Bitter recipes.
BrewTek CL-130British Pale Ale #2AleLiquidCL-130 is a smooth, full flavored ale yeast. Mildly estery, this yeast is smooth, well rounded and accentuates caramel and other malt nuances. It is a strong fermenter and is also good for strong or spiced ales.
BrewTek CL-150British Real AleAleLiquidFor those longing for the character of a real pub bitter. This yeast has a complex, woody, and fruity ester profile that charactarizes many real ales. Typically under attenuating, the malt profile is left intact with a mild sweetness in the finish.
BrewTek CL-160British Draft AleAleLiquidCL-160 gives a full bodied, well rounded flavor with threshold diacetyl. This yeast has a way of emphasizing malt character like no other yeast we’ve used. Highly recommended for many ale styles. Oxygenation will greatly affect attenuation.
BrewTek CL-170Classic British AleAleLiquidCL-170 produces a beautiful draft bitter or Porter. This yeast leaves a complex ale with very British tones and fruit like esters, yet it also attenuates well, leaving a dry finish. It is a good choice for high gravity worts.
BrewTek CL-20American Microbrewery Ale #2AleLiquidCL-20 gives an accentuated, rich and creamy malt profile with detectable amounts of diacetyl. Use it for lower gravity beers where the malt character should not be missed or in Strong Ales for a robust character.
BrewTek CL-200Scottish AleAleLiquidUse for classic Scottish heavys, 90’s- or strong ales. This yeast produces a soft, fruity malt profile with a subtle woody, oakey ester profile. A mild, mineral like dryness in the finish makes this a very complex strain.
BrewTek CL-210Scottish BitterAleLiquidCL-210 has a soft, yeasty, fruity nose which yields to a well attenuated malt flavor and big ester complex of ripe fruit, apricots and rose petals. Dry and complex, yet smooth and fruity with mild sulphur.
BrewTek CL-240Irish Dry StoutAleLiquidA true, old fashioned, top fermenting yeast which leaves a very recognizable character to Dry Stouts. Has a vinous, almost lactic character which blends exceptionally well with roasted malts. Highly attenuative.
BrewTek CL-260Canadian AleAleLiquidProduces a malty, bready, nutty character with a pleasant honey like finish. This yeast emphasizes malt nuances and is very forgiving in warmer fermentation conditions.
BrewTek CL-270Australian AleAleLiquidProduces a malty, bready, nutty character with a pleasant honey like finish. This yeast emphasizes malt nuances and is very forgiving in warmer fermentations for those who cannot ferment under controlled conditions.
BrewTek CL-300Belgian Ale #1AleLiquidFor a truly classic Belgian Ale flavor. Robust and estery with big notes of clove and fruit in the araoma and flavor. Recommended for many Belgian ales, this yeast also attenuates high gravity worts well.
BrewTek CL-320Belgian Ale #2AleLiquidA traditional trappist strain that is particularly good in doubles and triples. This strong fermenting yeast attenuates well and produces the complex, dry, fruity, ester profile sought after in fine imported Belgian ales.
BrewTek CL-340Belgian Ale #3AleLiquidProduces a classic Trappist character, with esters of spice and fruit but in a more refined way than CL-300. Mildly phenolic, this is a strong fermenting yeast, well suited to Trappist and other Belgian ales.
BrewTek CL-380SaisonAleLiquidThis yeast leaves a smooth, full character in the malt, with mild yet pleasant esters and flavors reminiscent of apple pie spices. Best used to recreate country French and Belgian Ales as well as Grand Cru styles.
BrewTek CL-400Old German AleAleLiquidFor traditional Alt Biers, a strong fermenter which leaves a smooth, attenuated, yet mild flavor. Use in your favorite German Ale recipes. Also makes a slightly dry but clean, quenching wheat beer.
BrewTek CL-450KölschAleLiquidProduces an astonishing clean lager like flavor at ale temperatures. Matures with time into a clean, well attenuated flavor. Mineral and malt characters come through well, with a clean, lightly yeasty flavor and aroma in the finish.
BrewTek CL-50California Pub Brewery AleLagerLiquidFor that classic U.S. small brewery flavor. CL-50 produces terrific American red & pale ale styles. While attenuation is normal, this yeast produces a big, soft, well rounded malt flavor that really lets caramel malt flavors shine.
Brewtek CL-5200Brettanomyces LambicusAleLiquidWild yeast strain associated with Belgian breweries. Contributes old leather flavor complex to Belgian lambics. Slow growing yeast that takes weeks to ferment and months to develop fully.
Brewtek CL-5600Pediococcus DamnosusAleLiquidSlow growing bacteria used in secondary to create lactic acid flavor in Belgian lambics. Produces large amounts of lactic acid and diacytl. Prefers anaerobic conditions.
Brewtek CL-60North-Eastern Micro AleAleLiquidMalty, bready, yet clean malt character. Leaves hops flavor and aroma intact. Versitile yeast for many American styles.
BrewTek CL-600Original PilsnerLagerLiquidLeaves a full bodied Lager with a mildly under attenuated finish and subdued diacetyl character. Use this distinct yeast in classic Czechoslovakian Pilsners or any lager in which you would like to emphasize a big, malty palate.
BrewTek CL-620American MegabreweryLagerLiquidA smooth yeast with a slightly fruity character when fresh which lagers into a smooth clean tasting beer. Use for your lightest, cleanest Lagers or those in which you want an unobtrusive yeast character.
BrewTek CL-630American Microbrewery LagerLagerLiquidThis yeast leaves a clean, full flavored, malty finish despite its strong attenuation. This is an old strain, commonly used by pre-prohibition US breweries. Use CL-630 in all Lager styles you wish to have a clean, full flavor.
BrewTek CL-650Old Bavarian LagerLagerLiquidWell rounded and malty with a subtle ester complex and complex undertones. This distinct, Southern German yeast strain is great for full flavored, classic German lagers such as Bock, Dunkel and Helles styles.
BrewTek CL-660North German LagerLagerLiquidExhibits the classic clean, crisp, traditional Northern German Lager character. Used in German Pilsners, Mexican and Canadian Lagers, this strong Fermenting, forgiving Lager yeast is an excellent strain for many Lagers.
BrewTek CL-670Swiss LagerLagerLiquidA unique strain that has both a clean, crisp lager flavor and a soft, smooth maltiness. Perfect for European Pilsners. Like our CL-660 strain, this is an excellent all purpose Lager yeast for those wanting a fuller, rounder palate.
BrewTek CL-680East European LagerLagerLiquidFrom a very old, European brewery, CL-680 imparts a smooth, rich, almost creamy character, emphasizing a big malt flavor and clean finish. This is our choice when brewing lagers in which the malt character should be full and smooth.
BrewTek CL-690California GoldLagerLiquidUse to recreate “California common beers”. Leaves a slightly estery, well attenuated finish. The character of this yeast is quite distinct, try it in American or robust Porters for a unique flavor profile.
BrewTek CL-900Belgian WheatAleAgarA top fermenting yeast which produces a soft, bread like flavor and leaves a pleasant, mildly estery finish. Combine with Curacao and coriander to make a delicious, Belgian Witbier or French Biere Blanche.
BrewTek CL-920German WheatAleAgarA true, top fermenting Weizenbier yeast. Intensely spicy, clovey and phenolic. This yeast is highly attenuative and flocks in large, loose clumps. Use for All Weizen recipes and is particularly good in Wiezenbocks.
BrewTek CL-930German WeissAleAgarMilder than CL-920, our 930 strain, from a famous German yeast bank, still produces the sought after clove and phenol characters but to a lesser degree, with a fuller, earthier character.
BrewTek CL-980American White AleAleAgarA smooth, American style wheat beer yeast with an exceptionally round, clean malt flavor. The low flocculation of this yeast leaves a cloudy “Hefe-Weizen” yet it’s smooth flavor makes it an integral part of a true unfiltered wheat beer.
Danstar Munich Wheat BeerAleDryDanstar Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of the world’s great wheat beer breweries. The propagation and drying processes for Munich yeast has been specifically designed to deliver high quality brewing yeast that can be used to produce wheat beers of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation. Like all our Danstar products, Munich is produced in ISO 9002 certified plants and is non-GM & gluten-free.
Danstar Diamond LagerLagerDryThe Diamond yeast strain originated in Germany and is being used by commercial breweries around the world for production of beer in a wide variety of brewery sizes and environments. Diamond yeast has been produced using advanced techniques developed by Lallemand to maintain the highest standards in fermentation and flavor production. Every phase of production is controlled and tested to assure absolute consistency from batch to batch, giving you the best results possible every time. Diamond lager yeast is available in 500 gram vacuum-sealed packages. Bulk volumes are available for commercial use on request.
Danstar CBC-1AleDryCBC-1 has been especially selected for it’s refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation. If you are looking at a clean, reproducible, consistent and rapid conditioning process this is the yeast of choice! CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers.
Danstar LondonAleDryProduces a beer that is clean and well balanced.
Danstar ManchesterAleDryProduces very complex, woody and full-bodied ale. Sensory contribution in the tradition of English-style ale.
Danstar NottinghamAleDryThe Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Danstar WindsorAleDryWindsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).
Fermentis K-97Safale K-97AleDryA German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Fermentis S-04Safale S-04AleDryA well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Fermentis S-189Saflager S-189LagerDryOriginating from the Hurlimann brewery in Switzerland, this very popular strain is used by a large number of commercial breweries. Selected for its fairly neutral flavour development, this yeast is recommended for a wide range of lager and pilsen beers. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Fermentis S-23Saflager S-23LagerDryThis bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Fermentis S-33Safbrew S-33AleDryA very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Fermentis T-58Safbrew T-58AleDryEstery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Fermentis US-05Safale US-05AleDryThe most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Fermentis US-56Safale US-56AleDryThe most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Fermentis W-34/70Saflager W-34/70LagerDryThis famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Fermentis WB-06Safbrew WB-06AleDryA speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and phenol flavour notes typical of wheat beers.
GigaYeast GB001Brussels BruxellensisLiquidBrettanomyces Bruxellensis. Produces classic Brett “Barnyard” characteristics plus some subtle fruity aroma and moderate acidity. Adds a tart complexity to any beer. This yeast is highly attenuative when left for long periods of time but tends to ferment slowly. Typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.
GigaYeast GB002Tart Cherry BrettLiquidBrettanomyces Bruxellensis. Produces some Brett Barnyard funk plus stone fruit and cherry-like esters. This Strain also produces a moderate amount of acid that adds a tart complexity to the brew. This yeast is highly attenuative but tends to ferment about ½ as fast as a typical ale strain. Although it attenuates faster than GB001, it is typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.
GigaYeast GB110Fast Souring LactoLiquidLactobacillus Sp. Pronounced Sourness. Creates a modest amount of CO2 and EtOH.
GigaYeast GB121Farmhouse SourLiquidBlend of Belgian Ale Yeast, Brettanomyces and Lactic Acid Bacteria. Bright sour flavors with sweet, fruity esters, small amount of spicy phenolics and a hint of funky barnyard.
GigaYeast GB122Berliner BlendLiquidA blend of neutral ale yeast and lactic acid bacteria. Sour with subtle ester character. Creates the classic Berliner Weisse style– sour with a hint of hops and malt.
GigaYeast GB123Sour Plum BelgianLiquidBlend of Trappist ale yeast and lactic acid bacteria. No wild yeast or Brett. Creates a clean tart beer with stone fruit esters and no discernible phenolics. In general, sour blends require a longer fermentation time than pure ale strains– 7-10 days at a minimum– to finish.
GigaYeast GB124Saison SourLiquidLactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.
GigaYeast GB144Sweet Flemish BrettLiquidBrettanomyces bruxellensis sp. (Probable) Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics. Brew with GB144 on it’s own to make an all brett beer, in a primary fermentation with an ale yeast for a complex blended profile or in a secondary to add character during aging.
GigaYeast GB150Sour Cherry FunkLiquidBlend of 3 Brett strains and Lactic Acid Bacteria. Creates a tart beer with cherry esters and complex flavors. This blend creates an amazing complex, sour beer with fruity cherry esters. Fermenting in the presence of 7-10 IBUs will cause the fermentation to complete much more quickly but will slow the souring — expect to wait 3-4 months for significant souring. Fermenting with zero or less than 5 IBUs will allow souring to happen much faster (within two weeks) but will cause the fermentation to take up to 4 weeks to complete.
GigaYeast GB156Brux BlendLiquidA blend of Brettanomyces strains. A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard. Creates a moderate amount of acid that adds a tart complexity to the brew. This blend is highly attenuative if left for long periods of time but ferments more slowly than a typical ale yeast. Use GB156 in a primary if fermented for 2-3 weeks or for conditioning a fermented beer during aging. This blend is highly attenuative but tends to ferment about ½ as fast as a typical ale strain.
GigaYeast GY001NorCal Ale OneAleLiquidClean Fermenting, versatile strain from one of the most famous California Pale Ales. Neutral flavor profile creates a crisp beer and allows hops to shine. Strong attenuator and good flocculation perfectly suited for a large variety of styles. Good choice for high gravity beers.
GigaYeast GY002Czech PilsnerLagerLiquidBottom fermenting yeast from a world famous Czech pilsner. Produces a dry, clean beer. Perfect for pilsner and other lager styles. This yeast is flocculent and produces a very clear beer. Robust attenuation in beer up to 16-17˚ Plato. Moderate to poor attenuation in very high gravity beers (over 20˚ Plato).
GigaYeast GY003Achouffe Belgian AleAleLiquidAbbey style yeast from the Belgian Ardennes. Produces aromatic, spicy clove-like notes and less fruity aromas than GY014. Moderately flocculant yeast that creates a slightly clearer beer than most Belgians.
GigaYeast GY005Golden Gate LagerLagerLiquidLager yeast used to create the California Common beer style. Ferments unusually high for a lager strain and still retains a lager sensibility (up to 68˚F). This yeast leaves a slightly sweeter beer than our other lager yeast— perfect for creating a subtle, malty undertone against a clean lager background. Creates a moderate amount of sulfide under some conditions that will dissipate with a short rest. Fermentations at traditional lager temperatures may be slow. Recommended 55˚- 68˚F.
GigaYeast GY007Belgian MixAleLiquidA blend of Trappist Ale Yeast combine to create robust attenuation and a complex flavor profile. Spicy and fruity, this blend is slightly more flocculent than many Belgians. Good choice for High Gravity beers.
GigaYeast GY011British Ale Yeast OneAleLiquidVersatile house strain from a traditional UK brewery. Strong attenuation over a broad temperature range and low esters make this yeast perfect for a wide variety of styles. GY011 is a strong flocculator that creates a clear beer.
GigaYeast GY014Scourmont Abbey AleAleLiquidClassic Belgian yeast from one of the best known Trappist breweries. A fragrant yeast that produces delicious fruity aroma. Good choice for high gravity beers. Generally, the warmer this yeast is fermented the higher the level of fruit aromas produced.
GigaYeast GY015Trappist TripelAleLiquidTrappist Ale yeast from the mother of all Tripels. A balance of fruit and spice with a good malty finish provides a perfect complement for Belgian Ales, Dubbels and Tripels. Attenuation is on the slow side leaving more residual sweetness than our other Belgians. Less esters and phenolics than GY003 and GY014.
GigaYeast GY016Altstadt AleAleLiquidAn ale yeast that ferments at cold temperatures and produces a lager like ale style with a hint of fruity esters. Leaves a slight residual maltiness perfect for traditional Kölsch and Alt styles.
GigaYeast GY017Bavarian HefeAleLiquidA traditional hefe yeast from one of Bavaria’s oldest breweries. Robust attenuator that works over a broad range of temperatures and produces the classic banana and clove notes of the German wheat beer style. Moderate sulfide producer (will dissipate with conditioning).
GigaYeast GY018Saison OneAleLiquidTraditional Saison yeast from a French craft brewery. Produces fragrant beer with pepper and fruit notes. Warmer fermentations create more intense flavors. Perfect for accentuating citrus and fruit flavors. High attenuation rates make a dryer beer than Saison #2.
GigaYeast GY020Portland HefeAleLiquidUsed to make a famous American Wheat Beer. Creates a clean tasting crisp brew with just a hint of banana and spice. Very low flocculation means a hazy beer true to the hefe style.
GigaYeast GY021Kölsch BierAleLiquidFrom one of the oldest Kölsch breweries in Köln. Fermenting under 65˚F produces a very clean, crisp beer with a touch of ester. Perfect for Kölsch or any style where a dry, clean profile is desired. GY021 produces a moderate amount of sulfide that will dissipate completely.
GigaYeast GY027Saison TwoAleLiquidFrom a traditional farmhouse Saison. Creates the fruity/spicy aroma traditional to the style. Warmer fermentation temps result in more intense flavor. Produces a tartness not found in most of our yeast and a slightly sweeter beer than GY018 (Saison #1).
GigaYeast GY028Belgian WitAleLiquidTraditional Belgian Wit yeast from one of the classic producers of the style. Creates a delicious spicy nose and a somewhat tart beer. Attenuates dry and leaves a slightly cloudy beer— very low flocculation.
GigaYeast GY029NorCal Ale FiveAleLiquidMore flocculent and less attenuative than GY001. Ferments more slowly and leaves a clear beer with residual sweetness and a slight fruity nose. Excellent for full bodied, malt forward beers.
GigaYeast GY030American LagerLagerLiquidThink you don’t like American Lager? Think again. This yeast is a powerful attenuator that creates a dry lager with a slightly fruity finish and very little sulfide and diacetyl. Perfect for lager styles where you desire a dry, less malty finish.
GigaYeast GY031British Ale Yeast TwoAleLiquidFrom a traditional British brewery. Very flocculent— produces clear beer. GY031 leaves a slightly sweet malty flavor. Flavor profile is nearly neutral at lower fermentation temps. Slight banana/fruit notes appear at higher temps. Perfect for English style pale ales, stouts, porters, bitters browns etc.
GigaYeast GY041British Ale ThreeAleLiquidFrom a British craft brewery known for its award winning hoppy English ales. Good flocculation, slight esters, excellent for accentuating hop flavor and aroma. This British ale yeast is less flocculent than GY011 and GY031– but still creates a clear beer. Finished beer is dry and crisp with just a hint of esters.
GigaYeast GY044Scotch Ale OneAleLiquidThis is one sweet yeast. Neutral flavors emphasize the malt. Leaves a slight residual sweetness and body in high gravity beers perfect for malt forward styles like scotch ales, wee heavy, stouts and porters.
GigaYeast GY045German LagerLagerLiquidBottom fermenting German yeast used in commercial breweries around the world. Produces a slightly sweeter but clean beer with a malty finish. Perfect for pilsners, märzen, Festbier etc . May require a diacetyl rest after fermentation.
GigaYeast GY047Saison BlendAleLiquidA blend of Saison yeast. This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice.
GigaYeast GY048Golden Pear Belgian AleAleLiquidTraditional yeast from the originator of the Belgian Golden Strong Ale style. Robust attenuation makes this yeast an excellent choice for low or high gravity belgian and farmhouse style ales. Leaves a dry, slightly tart finish with an estery profile reminiscent of apple and pear with a subdued level of spicy phenolics. This yeast produces a moderate amount of sulfide that will dissipate quickly with conditioning.
GigaYeast GY054Vermont IPA YeastAleLiquidFrom one of the best examples of an east coast IPA. This yeast attenuates slightly less than NorCal Ale #1 and leaves a beer with more body and a slight fruity ester that is amazing with aromatic hops. Good choice for high gravity beers and hoppy styles. Broad temperature range and moderate flocculation make this yeast a versatile house strain.
GigaYeast GY077Quebec Abbey AleAleLiquidFrom one of the first breweries in North America to create a successful line of traditional Abbey style ales. This Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes. Robust attenuation makes this yeast an excellent choice for low or high gravity beers where a slightly sweet malty finish is desired. Perfect for the Belgian Dubbel and Tripel styles.
GigaYeast GY080Irish StoutAleLiquidFrom one of the most famous stouts in the world. Creates a crisp, dry beer with a subtle fruity profile and a slightly tangy finish. Makes an amazing stout or porter but is also great for red, amber and even pale ales. This ale yeast is a robust fermenter perfect for high gravity brews and settles out well enough to create a relatively clear beer.
Imperial Yeast A01HouseAleLiquidThe best of both worlds, House is clean and allows malt and hops to shine. This strain is extremely versatile and flocculent enough to drop out of the beer quickly. Best used in American IPAs but works well in English style ales. House is clean at cold temperatures with increased esters as fermentation temperatures increase.
Imperial Yeast A04BarbarianAleLiquidReady to attack your IPA, Barbarian produces stone fruit esters that work great when paired with citrus hops. Barbarian will give you what you need for an exceptionally balanced IPA.
Imperial Yeast A07FlagshipAleLiquidA craft brewing standard, Flagship is a versatile strain loved for its extremely clean character. This strain performs well at standard ale temperatures, but can be used in the low 60s to produce exceptionally crisp ales. Flocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear beers.
Imperial Yeast A09PubAleLiquidBrewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.
Imperial Yeast A10DarknessAleLiquidA beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with roasted and caramel malts. This strain is alcohol tolerant, so don’t hesitate to throw high gravity worts its way.
Imperial Yeast A15IndependenceAleLiquidIndependence is the strain for bringing some new character into your hop-driven beers. Higher in esters than Flagship, this yeast will give some fruit character that will take your hoppy beers to a new level. While it shines in pale ales and IPAs, Independence is a great all-around strain and will also work well in stouts and English ales.
Imperial Yeast A18JoystickAleLiquidThis strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean. Joystick is a good choice for big, high alcohol, malty beers but has no issues chomping on a hoppy double IPA.
Imperial Yeast A20CitrusAleLiquidCitrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. A wild saccharomyces strain, it will get a bit funky without the worries of a brettanomyces strain.
Imperial Yeast A24Dry HopAleLiquidDry Hop is a blend of A20 Citrus and A04 Barbarian.  When this blend goes to work on your hoppy beer, the hop aroma blows up.  The combination of these strains produces amazing aromas of citrus, peach and apricot that will accentuate your IPA, pale ale, and any other hop driven beer.
Imperial Yeast A31TartanAleLiquidTartan is a traditional strain that accentuates the malt character of Scottish ales.  It can also be used for other styles and works well in IPAs due to its clean character.  For a higher ester profile, use this ale yeast at the top end of the temperature range.
Imperial Yeast A38JuiceAleLiquidJuicy. Fruity. Juice is an amazing strain for East Coast IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beers  that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the the fermenter if too full.
Imperial Yeast A43LokiAleLiquidLoki is a traditional Norwegian strain that has an extremely wide fermentation temperature range. This strain has traditionally been used in farmhouse style beers however, due to its wide range it can be used in a variety of beers from pseudo lagers to Belgian inspired beers. On the cool end of the range Loki is super clean; producing little to no esters and phenols. As things start to warm up, it tends to produce a huge fruity ester profile.
Imperial Yeast B44WhiteoutAleLiquidThis is the strain for Belgian Wit style beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation.
Imperial Yeast B45GnomeAleLiquidGnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors. Great for Belgian ales that need to be crystal clear without filtration.
Imperial Yeast B48Triple DoubleAleLiquidThe perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics. This strain is tried and true and works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slow  fermentation.
Imperial Yeast B51WorkhorseAleLiquidSaison…no problem. Belgian stout, double… yep. Workhorse is the strain to use for a wide variety of brews. Super clean, this fast-attenuating strain has good flocculation characteristics. High alcohol tolerance makes this a great option for big Belgian beers.
Imperial Yeast B56RusticAleLiquidThis unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and juicy aromas that compliment complex maltiness.
Imperial Yeast B63MonasticAleLiquidThis strain is a beautiful yeast for fermenting abbey ales, especially quads; high alcohol and dark Belgian beers. Monastic will produce beers with a high level of phenolic character and esters. It can be slow to begin fermentation but will easily dry out high gravity worts. This strain is a low flocking strain, so expect it to stay suspended for a long time.
Imperial Yeast B64NapoleonAleLiquidThis yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas. Yeast settling times can be long, usually requiring filtration for bright beers.
Imperial Yeast F08Sour Batch KidzLiquidSour Batch Kidz is a blend of low attenuating Belgian saison yeast, Lactobacillus, and two Brettanomyces yeast strains. This blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up.
Imperial Yeast G01StefonAleLiquidThis is the traditional German strain used to produce world class weizen beers where big banana aroma is required. Balanced with mild clove, depending on your wort profile, this strain will produce amazing beers. Stefon will create a slightly higher level of acidity to give your beer a very crisp finish. Slightly underpitching will help increase the banana character.
Imperial Yeast G02KaiserAleLiquidA traditional alt strain, Kaiser is ready to produce an array of German style beers. It will keep the beer clean and allow the delicate malt flavors and aromas to shine through. Characteristics of this strain make it a good choice for traditional Berliner weisse fermentations. Kaiser is a low flocking strain, so expect long clarification times, but very low diacetyl levels.
Imperial Yeast G03DieterAleLiquidDieter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kölsch, Alt and other light colored delicate beers. Dieter has better flocculation characteristics than most Kölsch strains which allows brewers to produce clean, bright beers in a shorter amount of time.
Imperial Yeast L05CablecarLagerLiquidThis strain is for fermenting your “California Common” beer. Cablecar can produce clean pseudo lagers at ale temperatures, but is also willing to work as a traditional lager strain down to the mid 50s.
Imperial Yeast L13GlobalLagerLiquidThe world’s most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean beers with a very low ester profile. This strain is very powdery, so long lagering times or filtration is required for bright beer.
Imperial Yeast L17HarvestLagerLiquidThis strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way.
Imperial Yeast L28UrkelLagerLiquidA traditional Czech lager strain, Urkel allows for a nice balance between hops and malt. This strain can be slightly sulphery during fermentation, but it cleans up during lagering. Fermentation at the higher end of the range will produce a beer with minimal sulfur and a light ester profile.
Imperial Yeast W15Suburban BrettLiquidSuburban Brett is Brettanomyces yeast that works great as a secondary aging strain. It really shines when used in wood barrels and will produce complex and balanced aromas of sour cherry and dried fruit.  It can also be used for as a primary strain for brett only beers
Lallemand 3767NottinghamAleDryLow concentrations of fruity and estery aromas. Neutral for Ale yeast, allowing for malty profile.
Lallemand 3767WindsorAleDryEstery to palate and nose, slight fresh yeast flavor. Ales are described as full-bodied, fruity English Ales.
Lallemand 3767LondonAleDryProduces a beer that is clean and well balanced.
Lallemand 3767ManchesterAleDryProduces very complex, woody and full-bodied ale. Sensory contribution in the tradition of English-style ale
Munton-Fison Active Brewing YeastAleDrySome fruity esters, attenuative, fair to good reputation.
Omega Yeast Labs OYL-004West Coast Ale IAleLiquidPopularly the “Chico,” this neutral, highly attenuating, moderately flocculating chart topper is a great house for its reliability, versatility — and lauded place in American craft beer history. It ferments cool, crisp and clean at the low range, with light citrus under 66° F. Great for displays of malts and hops. Also try DIPA Ale (OYL-052) and British Ale I (OYL-006) for hops, or West Coast Ale II (OYL-009) and Scottish Ale (OYL-015) for malts.
Omega Yeast Labs OYL-005Irish AleAleLiquidIreland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. A good fermenter with reliable, average flocculation (some diacetyl possible). Hint of fruit at the lowest recommended temperatures increases in complexity at higher temps (64° F+/18° C+). Successful in dark and high gravity beers. Sláinte!
Omega Yeast Labs OYL-006British Ale IAleLiquidA productive, brewery-friendly top cropper attributed to an historic London brewery whose lab once hosted Louis Pasteur. It drops fast and clear, and it is clean and crisp at low temperatures, with heightened esters and a lightly tart and dry finish at the upper range. Try also British Ale II (OYL-007) for slightly less attenuation and enhanced malts, or British Ale VIII (OYL-016).
Omega Yeast Labs OYL-016British Ale VIIIAleLiquidA ridiculously thorough flocculator thought to be from a highly regarded English ESB. This strain has unique fruitiness and noticeable finishing sweetness. It drops out quickly and completely. Easy to crop, but needs a diacetyl rest. To enhance the fruit, ferment up at the recommended temperature ceiling.
Omega Yeast Labs OYL-021Hefeweizen AleAleLiquidA cloudy, big top-cropping standard in classic German wheat beer. Graceful banana and clove turn up with increased temperatures, wort density and decreased pitch rate, or stay muted at lower temperatures to show clove. Over pitching can dial down banana. Sulfur conditions out. See also Bavarian Wheat (OYL-025) for an alternate complexity.
Omega Yeast Labs OYL-024Belgian Ale AAleLiquidAs one of the few highly flocculent Belgian ale strains, the thought-to-be Ardennes strain makes a great Belgian house. It is brewery friendly, crops easily and has a well rounded flavor profile that balances fruitiness and phenolics. Esters increase with upward temperatures.
Omega Yeast Labs OYL-028Belgian Ale WAleLiquidAn eruptive top cropper displaying nice fruit and rustic phenolics. This reliable Belgian is thought to be from the famous tripel brewer. A good flocculator with wide temperature range, three famous brewers ferment this on vastly different schedules, showing the versatile outcomes available.
Omega Yeast Labs OYL-052DIPA AleAleLiquidA strong fermenter popularly referred to as the “Conan.” This strain is thought to originate from an often-hunted, soaringly-rated Vermont beer. Its peach, apricot, and pineapple notes are steroids for hops, complementing in particular modern fruity hop profiles, like in the hot-topic New England IPA. May produce some diacetyl.
Omega Yeast Labs OYL-057HotHead™ AleAleLiquidA highly flocculent Norwegian ale strain with an astoundingly wide temperature range featuring little change in flavor across the range. Clean enough for both American and English styles, it has a unique honey-like aroma with over-ripe mango. Complementary to modern fruity hops. Temperature control is unnecessary with this strain.
Omega Yeast Labs OYL-114Bayern LagerLagerLiquidThought to come from Munich’s oldest, traditional and vintage-vibed brewery. This clean, crisp, lager strain ferments well at a wide range, has good flocculation, and has both low sulfur and low diacetyl production.
Omega Yeast Labs OYL-210Brett Blend #1 – Where Da Funk?LiquidA blend of a mild Brettanomyces isolate from a Colorado brewery known for its Brett beers and two strains formerly classified as Brettanomyces but since found to be Saccharomyces. This blend produces huge tropical fruit aromas during fermentation that fade somewhat during conditioning. Has a wide temperature range and ferments very dry, leaving little body. Consider adding flaked oats if additional body is desired. This blend will not produce significant “funk” or acid, even with extended aging. The blend pairs well with fruity aroma hops to make a unique pale ale.
Omega Yeast Labs OYL-211Brett Blend #2 – Bit O’ FunkLiquidThis blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis for development of moderate “funk” during a secondary fermentation. The “bit ‘o funkiness” will take extended time (3+ months) to develop.
Omega Yeast Labs OYL-212Brett Blend #3 – Bring On Da FunkLiquidThis blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyces lambicus, two Brettanomyces isolates from a Colorado brewery known for its Brett beers, and two Brettanomyces isolates from an “Intense” Belgian source for a funky, fruity and complex 8-strain brew. Brett character will develop over time. Acid production will increase over time given exposure to oxygen.
Omega Yeast Labs OYL-217C2C American FarmhouseAleLiquidA “coast to coast” blend of a Saison strain from a famous Northeast U.S. brewery and a Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale.
Omega Yeast Labs OYL-218All The BrettsLiquidAn evolving blend of nearly every Brett in our collection. Use in secondary and expect high attenuation and a fruity and funky complexity that continues to develop over time. This is the inaugural edition of the evolving blend, packed with 12 Brettanomyces strains.
Omega Yeast Labs OYL-500Saisonstein’s MonsterAleLiquidOur own genetic hybrid of French Saison (OYL-026) and Belgian Saison (OYL-027). It is versatile, aromatic and attenuative with a silky mouthfeel. It excels in high gravity beers, ferments reliably and thoroughly without pause, and is spicy, complex, tart, dry and crisp. The flavor profile leans toward Belgian Saison (OYL-027) with some bubblegum. More fruit character and fewer phenolics than French Saison (OYL-026), but has its solid fermentation kinetics.
Omega Yeast Labs OYL-605Lactobacillus BlendLiquidThis blend contains two lactobacillus species — brevis and plantarum — giving the blend a wide active temperature range. The lactobacillus plantarum strain was isolated in collaboration with Marz Community Brewing from a starter inoculated with whole malt grains. It sours efficiently at lower temperatures (65F-100F) compared to other lactobacillus species. To use the blend for kettle souring a 5 gallon batch, prepare a 1 liter starter of approximately 1.040 specific gravity and pour contents of pouch into unhopped starter. Incubate 24-48 hours at room temperature to increase cell count. Prepare wort as normal and cool to 75-95F. Pitch lactobacillus starter into unhopped wort and allow to sour to desired level. Maximum levels of sourness should develop within 48 hours. There is no need to hold the temperatures at the high end of the range for effective souring due to the efficient action of plantarum at lower temperatures. When desired sourness is achieved, re-boil wort to kill lactobacillus. Add hops at this time if desired. This blend is extremely hop sensitive. Souring may not occur in worts with 2 or more IBUs. Cool wort and pitch yeast to complete fermentation.
True Brew American LagerLagerLiquidSlight diacetyl, complex, woody, bold.
White Labs WLP001California AleAleLiquidThis yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
White Labs WLP002English AleAleLiquidA classic ESB strain from one of England’s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
White Labs WLP003German Ale IIAleLiquidGood for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029. Available May-June
White Labs WLP004Irish StoutAleLiquidThis is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
White Labs WLP005British AleAleLiquidThis yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
White Labs WLP006Bedford British AleAleLiquidFerments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale. Available Sept.-Oct.
White Labs WLP007Dry English AleAleLiquidClean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
White Labs WLP008East Coast AleAleLiquidOur “Brewer Patriot” strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very
White Labs WLP009Australian AleAleLiquidProduces a clean, malty beer. Pleasant ester character, can be described as “bready”. Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.
White Labs WLP011European AleAleLiquidMalty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
White Labs WLP013London AleAleLiquidDry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
White Labs WLP017Whitbread AleAleLiquidTraditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.
White Labs WLP022Essex Ale YeastAleLiquidFlavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pa
White Labs WLP023Burton AleAleLiquidFrom the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA’s, bitters, and pales. Excellent in porters a
White Labs WLP025Southwold Ale YeastAleLiquidFrom Suffolk county, England. This yeast produces complex fruit and citrus flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging.
White Labs WLP026Premium Bitter AleAleLiquidFrom Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines.
White Labs WLP028Edinburgh Scottish AleAleLiquidScotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
White Labs WLP029German Ale/KölschAleLiquidFrom a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age a
White Labs WLP033Klassic Ale YeastAleLiquidTraditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales. Availabl
White Labs WLP036Dusseldorf AltAleLiquidTraditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.
White Labs WLP037Yorkshire Square AleAleLiquidThis yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.
White Labs WLP038Manchester AleAleLiquidTop-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.
White Labs WLP039Nottingham AleAleLiquidBritish style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.
White Labs WLP041Pacific AleAleLiquidA popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.
White Labs WLP045Scotch WhiskeyAleLiquidA strain that was widely used for Scotch Whisky production from the early 1950s, producing a complex array of ester compounds and fusel oils, as well as some spicy, clove character. Suitable for Scotch Whisky or American-style Whiskey. Used in high-gravity beers.
White Labs WLP050Tennessee WhiskeyAleLiquidSuitable for American-style whiskey and bourbon. This yeast is famous for creating rich, smooth flavors. Clean and dry fermenting yeast. Will tolerate high alcohol concentrations (15%), and ester production is low. Also popular in high-gravity beers.
White Labs WLP051California Ale VAleLiquidFrom Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
White Labs WLP060American Ale Yeast BlendAleLiquidOur most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same ‘clean/neutral’ flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.
White Labs WLP065American Whiskey YeastAleLiquidYeast strain that produces low ester profile and moderate fusel oils. Temperature and alcohol tolerant and suitable for American-style whiskey using barley or corn base. Also used in high-gravity beers.
White Labs WLP070Bourbon YeastAleLiquidFrom a tradtional distillery in the heart of Bourbon country, this strain produces a carmel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Used in high-gravity beers.
White Labs WLP072French AleAleLiquidClean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers.
White Labs WLP076Old Sonoma AleAleLiquidYeast from an historic brewery in Northern California, this strain was embraced by the early pioneers of craft beer in America and continues to be a great choice for those seeking to use a traditional British-style yeast. A neutral and versatile strain, it is a great choice for pale ales, porters, and stouts.
White Labs WLP078Neutral GrainAleLiquidMarked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and temperature tolerant. Used in high-gravity beers.
White Labs WLP080Cream Ale Yeast BlendAleLiquidThis is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.
White Labs WLP085English Ale BlendAleLiquidA blend of British ale yeast strains, designed to add complexity to your ale. Moderate fruitiness and mineral-like, with little to no sulfur. Drier than WLP002 and WLP005, but with similar flocculation properties. Good yeast blend for English Pale Ale, Bitter, Porter, Stout, and India Pale Ale.
White Labs WLP090San Diego SuperAleLiquidA super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.
White Labs WLP099Super High Gravity AleAleLiquidCan ferment up to 25% alcohol. From England.WLP099 Super High Gravity Yeast, Available Nov.-Dec.
White Labs WLP300Hefewizen AleAleLiquidThis famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
White Labs WLP320American Hefeweizen AleAleLiquidThis yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well,
White Labs WLP351Bavarian WeizenAleLiquidFormer Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves.”
White Labs WLP380Hefeweizen IV AleAleLiquidLarge clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
White Labs WLP400Belgian Wit AleAleLiquidSlightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
White Labs WLP410Belgian Wit II AleAleLiquidLess phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, Spiced Ales, Wheat Ales, and Specialty Beers.
White Labs WLP500Trappist AleAleLiquidFrom one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
White Labs WLP510Bastogne Belgian Ale YeastAleLiquidA high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
White Labs WLP515Antwerp AleAleLiquidClean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.
White Labs WLP530Abbey AleAleLiquidUsed in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
White Labs WLP540Abbey IV AleAleLiquidAn authentic Trappist style yeast. Use for Belgian style ales, dubbels, trippels, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).
White Labs WLP545Belgian Strong AleAleLiquidFrom the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and seasonal beers.
White Labs WLP550Belgian AleAleLiquidSaisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
White Labs WLP565Belgian Saison IAleLiquidClassic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
White Labs WLP566Belgian Saison IIAleLiquidSaison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.
White Labs WLP568Belgian Style Saison Ale Yeast BlendAleLiquidThis blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
White Labs WLP570Belgian Golden AleAleLiquidFrom East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will
White Labs WLP575Belgian Style Ale Yeast BlendAleLiquidA blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as ‘Belgian type’.
White Labs WLP585Belgian Saison IIIAleLiquidProduces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.
White Labs WLP630Berliner Weisse BlendAleLiquidA blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.
White Labs WLP644Brettanomyces Bruxellensis TroisLiquidThis Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
White Labs WLP645Brettanomyces ClausseniiLiquidLow intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.
White Labs WLP650Brettanomyces BruxellensisLiquidMedium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor.
White Labs WLP653Brettanomyces LambicusLiquidHigh intensity Brett character. Defines the “Brett character”: Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.
White Labs WLP655Belgian Sour Mix 1LiquidA unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
White Labs WLP661Pediococcus DamnosusLiquidPediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid. Perfect to add to any sour program. High diacetyl producer and slow growing.
White Labs WLP665Flemish Ale BlendAleLiquidBlended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.
White Labs WLP670American Farmhouse BlendAleLiquidInspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.
White Labs WLP672Lacotbacillus BrevisLiquidLactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program!
White Labs WLP677Lactobacillus Delbrueckii BacteriaLiquidThis lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
White Labs WLP715ChampagneChampagneLiquidClassic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
White Labs WLP718Avize WineWineLiquidChampagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.
White Labs WLP720Sweet Mead/WineWineLiquidA wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewärztraminer, Sauternes, Riesl
White Labs WLP727Steinberg-Geisenheim WineWineLiquidGerman in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewärztraminer. Moderate fermentation characteristics and cold tolerant.
White Labs WLP775English CiderWineLiquidClassic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
White Labs WLP800Pilsner LagerLagerLiquidClassic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.
White Labs WLP802Czech Budejovice LagerLagerLiquidPilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.
White Labs WLP810San Fransisco LagerLagerLiquidThis yeast is used to produce the “California Common” style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners a
White Labs WLP815Belgian LagerLagerLiquidClean, crisp European lager yeast with low sulfur production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.
White Labs WLP820Octoberfest/Märzen LagerLagerLiquidThis yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.
White Labs WLP830German LagerLagerLiquidThis yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.
White Labs WLP833German Bock LagerLagerLiquidFrom the alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so w
White Labs WLP838Southern German LagerLagerLiquidThis yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
White Labs WLP840American LagerLagerLiquidThis yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
White Labs WLP860Munich HellesLagerLiquidThis yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it’s great for a variety of lager styles ranging from Helles to Rauchbier.
White Labs WLP862Cry HavocLagerLiquidLicensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian’s books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.
White Labs WLP885Zurich LagerLagerLiquidSwiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam. Available Sept.-Oct.
White Labs WLP920Old Bavarian LagerLagerLiquidFrom Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.
White Labs WLP940Mexican LagerLagerLiquidFrom Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. Available March-April
Wyeast 1007German Ale™AleLiquidFerments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.
Wyeast 1010American Wheat™AleLiquidA dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style.
Wyeast 1024Belgian AleAleLiquidBanana-estery. Clove-like phenolics. Intended for abbey beers.
Wyeast 1026-PCBritish Cask AleAleLiquidA great yeast choice for any cask conditioned British Ale and one that is especially well suited for IPA’s and Australian ales. Produces a nice malt profile and finishes crisp & slightly tart. Low to moderate fruit ester producer that clears well without filtration.
Wyeast 1028London Ale™AleLiquidRich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Wyeast 1056American Ale™AleLiquidUsed commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and clean, and is very well balanced.
Wyeast 1084Irish Ale™AleLiquidSlight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Wyeast 1087Wyeast Ale BlendAleLiquidA blend of the best ale strains to provide quick starts, good flavor and good flocculation. The profile of these strains provides a balanced finish for British and American style ales.
Wyeast 1098British Ale™AleLiquidFrom Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Wyeast 1099Whitbread Ale™AleLiquidA mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration.
Wyeast 1187Ringwood Ale™AleLiquidNotorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.
Wyeast 1214Belgian Abbey™AleLiquidAbbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Wyeast 1272American Ale II™AleLiquidFruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Wyeast 1275Thames Valley Ale™AleLiquidProduces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced.
Wyeast 1318London Ale III™AleLiquidFrom traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.
Wyeast 1332Northwest Ale™AleLiquidOne of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity.
Wyeast 1335British Ale II™AleLiquidTypical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.
Wyeast 1338European Ale™AleLiquidFrom Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
Wyeast 1388Belgian Strong Ale™AleLiquidRobust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish.
Wyeast 1450Denny’s Favorite 50AleLiquidThis terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.
Wyeast 1469-PCWest Yorkshire AleAleLiquidThis strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
Wyeast 1728Scottish Ale™AleLiquidIdeally suited for Scottish-style ales, and high gravity ales of all types.
Wyeast 1742Swedish PorterAleLiquidFloral nose, malty finish. Stark beer Nordic style of unknown origin.
Wyeast 1762Belgian Abbey II™AleLiquidHigh gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
Wyeast 1764-PCROGUE PacmanAleLiquidA versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.
Wyeast 1768-PCEnglish Special BitterAleLiquidA great yeast for malt predominate ales. Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent.
Wyeast 1882-PCThames Valley Ale IIAleLiquidThis strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.
Wyeast 1968London ESB Ale™AleLiquidHighly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Wyeast 2000Budvar Lager™LagerLiquidThe Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish.
Wyeast 2001Urquell Lager™LagerLiquidWith a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish.
Wyeast 2007Pilsen Lager™LagerLiquidA classic American pilsner strain, smooth, malty palate. Ferments dry and crisp.
Wyeast 2035American Lager™LagerLiquidBold, complex and aromatic, good depth of flavor characteristics for a variety of lager beers.
Wyeast 2042Danish Lager™LagerLiquidRich, dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics.
Wyeast 2112California Lager™LagerLiquidParticularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65F, and produces malty, brilliantly-clear beers.
Wyeast 2124Bohemian Lager™LagerLiquidA pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners.
Wyeast 2178Wyeast Lager BlendLagerLiquidA blend of the Brewer’s Choice lager strains for the most complex flavor profiles. For production of classic pilsners, to full bodied “bock” beers.
Wyeast 2206Bavarian LagerLagerLiquidUsed by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.
Wyeast 2247European Lager IILagerLiquidClean dry flavor profile often used in aggressively hopped pilsner. Mild aromatics, slight sulpher production, dry finish.
Wyeast 2252-PCRasenmäher LagerLagerLiquidThis versatile lager strain is an excellent choice for brewing your favorite low alcohol lawnmower beer. Fermentations at low temperatures will produce clean lagers that accentuate the malt character of the beer. At high temperatures this strain maintains much of the lager character, but will also yield a mild ester profile that compliments hop aromas and flavors.
Wyeast 2272-PCNorth American LagerLagerLiquidTraditional culture of North American and Canadian lager and light pilsners. Malty finish.
Wyeast 2278Czech Pils™LagerLiquidClassic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning.
Wyeast 2308Munich Lager™LagerLiquidA unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.
Wyeast 2487-PCHella BockLagerLiquidDirect from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.
Wyeast 2565KolschAleLiquidA hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
Wyeast 2575-PCKolsch IIAleLiquidThis authentic Kolsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish. It has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers.
Wyeast 2633Octoberfest Lager Blend™LagerLiquidA blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style. Attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production.
Wyeast 2782-PCStaro Prague LagerLagerLiquidThis yeast will help create medium to full body lagers with moderate fruit and bready malt flavors. The balance is slightly toward malt sweetness and will benefit from additional hop bittering. A fantastic strain for producing classic Bohemian lagers.
Wyeast 3056Bavarian Wheat Blend™AleLiquidBlend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers.
Wyeast 3068Weihenstephan Weizen™AleLiquidUnique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.
Wyeast 3112Brettanomyces BruxellensisAleLiquidWild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region; gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation
Wyeast 3191-PCBerliner-Weisse BlendAleLiquidThis blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.
Wyeast 3278Belgian Lambic Blend™AleLiquidContains a selection of Saccharomyces cerevisiae which include Blegian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is repr
Wyeast 3333German Wheat™AleLiquidSubtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate.
Wyeast 3463Forbidden Fruit™AleLiquidFrom classic Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Seasonal availability.
Wyeast 3522Belgian Ardennes™AleLiquidOne of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.
Wyeast 3526Brettanomyces LambicusLagerLiquidWild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with disticnt brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Wo
Wyeast 3538-PCLeuven Pale AleAleLiquidThis vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a variety of Belgian beer styles including pales, dubbels, and brown ales.
Wyeast 3638Bavarian Wheat™AleLiquidTop cropping hefeweisen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloveness.
Wyeast 3655-PCBelgian Schelde AleAleLiquidFrom the East Flanders – Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel.
Wyeast 3711French SaisonAleLiquidA very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.
Wyeast 3724Belgian Saison™AleLiquidClassic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic.
Wyeast 3725-PCBier de GardeAleLiquidLow to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.
Wyeast 3726-PCFarmhouse AleAleLiquidThis strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.
Wyeast 3739-PCFlanders Golden AleAleLiquidThis strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.
Wyeast 3763Roeselare Ale BlendAleLiquidOur blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.
Wyeast 3766CiderWineLiquidCrisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Wyeast 3767PortwineWineLiquidMild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry Red and White wines, add brandy for classic ports.
Wyeast 3787Trappist High Gravity™AleLiquidRobust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
Wyeast 3789-PCTrappist BlendAleLiquidA unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.
Wyeast 3822Dutch CastleAleLiquidSpicy, phenolic and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer.
Wyeast 3864-PCCanadian/Belgian AleAleLiquidFrom a Canadian brewery which produces many styles of classic Belgian beers. Mild phenolics, which increase with increased fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant.
Wyeast 3942Belgian Wheat™AleLiquidEstery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish.
Wyeast 3944Belgian Witbier™AleLiquidA tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.
Wyeast 4335Lactobacillus DelbrueckiiAleLiquidLactic acid bacteria isolated from a Belgian Brewery. This culture produces moderated levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction with S. cerevis
Wyeast 4733Pediococcus CerevisiaeAleLiquidLactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. High acid producer which usually increases overall acid levels in beer as storage time increases.
Wyeast 5112Brettanomyces Bruxellensis™LiquidThis strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.
Wyeast 5151-PCBrettanomyces ClausseniiLiquidIsolated from English stock ale, this wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning.
Wyeast 5335™LactobacillusLiquidLactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.
Wyeast 5526Brettanomyces Lambicus™LiquidThis is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.
Wyeast 5733Pediococcus™LiquidLactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.
Wyeast 9097-PCOld Ale BlendAleLiquidTo bring you a bit of English brewing heritage we developed the “Old Ale” blend. It includes an attenuative ale strain along with a small amount of Brettanomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging.