Ingredients > Brewing Yeast
BrewTek CL-10 American Microbrewery Ale #1 Ale Liquid A 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-110 British Microbrewery Ale Ale Liquid Provides 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-120 British Pale Ale #1 Ale Liquid This 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-130 British Pale Ale #2 Ale Liquid CL-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-150 British Real Ale Ale Liquid For 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-160 British Draft Ale Ale Liquid CL-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-170 Classic British Ale Ale Liquid CL-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-20 American Microbrewery Ale #2 Ale Liquid CL-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-200 Scottish Ale Ale Liquid Use 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-210 Scottish Bitter Ale Liquid CL-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-240 Irish Dry Stout Ale Liquid A 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-260 Canadian Ale Ale Liquid Produces 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-270 Australian Ale Ale Liquid Produces 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-300 Belgian Ale #1 Ale Liquid For 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-320 Belgian Ale #2 Ale Liquid A 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-340 Belgian Ale #3 Ale Liquid Produces 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-380 Saison Ale Liquid This 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-400 Old German Ale Ale Liquid For 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-450 Kölsch Ale Liquid Produces 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-50 California Pub Brewery Ale Lager Liquid For 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-5200 Brettanomyces Lambicus Ale Liquid Wild 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-5600 Pediococcus Damnosus Ale Liquid Slow 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-60 North-Eastern Micro Ale Ale Liquid Malty, bready, yet clean malt character. Leaves hops flavor and aroma intact. Versitile yeast for many American styles.
BrewTek CL-600 Original Pilsner Lager Liquid Leaves 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-620 American Megabrewery Lager Liquid A 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-630 American Microbrewery Lager Lager Liquid This 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-650 Old Bavarian Lager Lager Liquid Well 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-660 North German Lager Lager Liquid Exhibits 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-670 Swiss Lager Lager Liquid A 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-680 East European Lager Lager Liquid From 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-690 California Gold Lager Liquid Use 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-900 Belgian Wheat Ale Agar A 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-920 German Wheat Ale Agar A 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-930 German Weiss Ale Agar Milder 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-980 American White Ale Ale Agar A 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 Beer Ale Dry Danstar 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 Lager Lager Dry The 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-1 Ale Dry CBC-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 London Ale Dry Produces a beer that is clean and well balanced.
Danstar Manchester Ale Dry Produces very complex, woody and full-bodied ale. Sensory contribution in the tradition of English-style ale.
Danstar Nottingham Ale Dry The 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 Windsor Ale Dry Windsor 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-97 Safale K-97 Ale Dry A 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-04 Safale S-04 Ale Dry A 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-189 Saflager S-189 Lager Dry Originating 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-23 Saflager S-23 Lager Dry This 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-33 Safbrew S-33 Ale Dry A 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-58 Safbrew T-58 Ale Dry Estery, 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-05 Safale US-05 Ale Dry The 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-56 Safale US-56 Ale Dry The 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-34/70 Saflager W-34/70 Lager Dry This 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-06 Safbrew WB-06 Ale Dry A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and phenol flavour notes typical of wheat beers.
Lallemand 3767 Nottingham Ale Dry Low concentrations of fruity and estery aromas. Neutral for Ale yeast, allowing for malty profile.
Lallemand 3767 Windsor Ale Dry Estery to palate and nose, slight fresh yeast flavor. Ales are described as full-bodied, fruity English Ales.
Lallemand 3767 London Ale Dry Produces a beer that is clean and well balanced.
Lallemand 3767 Manchester Ale Dry Produces very complex, woody and full-bodied ale. Sensory contribution in the tradition of English-style ale
Munton-Fison Active Brewing Yeast Ale Dry Some fruity esters, attenuative, fair to good reputation.
True Brew American Lager Lager Liquid Slight diacetyl, complex, woody, bold.
White Labs WLP001 California Ale Ale Liquid This 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 WLP002 English Ale Ale Liquid A 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 WLP003 German Ale II Ale Liquid Good 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 WLP004 Irish Stout Ale Liquid This 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 WLP005 British Ale Ale Liquid This 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 WLP006 Bedford British Ale Ale Liquid Ferments 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 WLP007 Dry English Ale Ale Liquid Clean, 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 WLP008 East Coast Ale Ale Liquid Our "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 WLP009 Australian Ale Ale Liquid Produces 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 WLP011 European Ale Ale Liquid Malty, 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 WLP013 London Ale Ale Liquid Dry, 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 WLP017 Whitbread Ale Ale Liquid Traditional 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 WLP022 Essex Ale Yeast Ale Liquid Flavorful 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 WLP023 Burton Ale Ale Liquid From 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 WLP025 Southwold Ale Yeast Ale Liquid From 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 WLP026 Premium Bitter Ale Ale Liquid From 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 WLP028 Edinburgh Scottish Ale Ale Liquid Scotland 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 WLP029 German Ale/Kölsch Ale Liquid From 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 WLP033 Klassic Ale Yeast Ale Liquid Traditional 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 WLP036 Dusseldorf Alt Ale Liquid Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.
White Labs WLP037 Yorkshire Square Ale Ale Liquid This 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 WLP038 Manchester Ale Ale Liquid Top-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 WLP039 Nottingham Ale Ale Liquid British 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 WLP041 Pacific Ale Ale Liquid A 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 WLP045 Scotch Whiskey Ale Liquid A 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 WLP050 Tennessee Whiskey Ale Liquid Suitable 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 WLP051 California Ale V Ale Liquid From 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 WLP060 American Ale Yeast Blend Ale Liquid Our 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 WLP065 American Whiskey Yeast Ale Liquid Yeast 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 WLP070 Bourbon Yeast Ale Liquid From 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 WLP072 French Ale Ale Liquid Clean 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 WLP076 Old Sonoma Ale Ale Liquid Yeast 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 WLP078 Neutral Grain Ale Liquid Marked 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 WLP080 Cream Ale Yeast Blend Ale Liquid This 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 WLP085 English Ale Blend Ale Liquid A 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 WLP090 San Diego Super Ale Liquid A 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 WLP099 Super High Gravity Ale Ale Liquid Can ferment up to 25% alcohol. From England.WLP099 Super High Gravity Yeast, Available Nov.-Dec.
White Labs WLP300 Hefewizen Ale Ale Liquid This 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 WLP320 American Hefeweizen Ale Ale Liquid This 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 WLP351 Bavarian Weizen Ale Liquid Former 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 WLP380 Hefeweizen IV Ale Ale Liquid Large 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 WLP400 Belgian Wit Ale Ale Liquid Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
White Labs WLP410 Belgian Wit II Ale Ale Liquid Less 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 WLP500 Trappist Ale Ale Liquid From 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 WLP510 Bastogne Belgian Ale Yeast Ale Liquid A 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 WLP515 Antwerp Ale Ale Liquid Clean, 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 WLP530 Abbey Ale Ale Liquid Used 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 WLP540 Abbey IV Ale Ale Liquid An 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 WLP545 Belgian Strong Ale Ale Liquid From 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 WLP550 Belgian Ale Ale Liquid Saisons, 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 WLP565 Belgian Saison I Ale Liquid Classic 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 WLP566 Belgian Saison II Ale Liquid Saison 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 WLP568 Belgian Style Saison Ale Yeast Blend Ale Liquid This 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 WLP570 Belgian Golden Ale Ale Liquid From 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 WLP575 Belgian Style Ale Yeast Blend Ale Liquid A 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 WLP585 Belgian Saison III Ale Liquid Produces 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 WLP630 Berliner Weisse Blend Ale Liquid A 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 WLP644 Brettanomyces Bruxellensis Trois Liquid This 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 WLP645 Brettanomyces Claussenii Liquid Low 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 WLP650 Brettanomyces Bruxellensis Liquid Medium 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 WLP653 Brettanomyces Lambicus Liquid High 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 WLP655 Belgian Sour Mix 1 Liquid A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
White Labs WLP661 Pediococcus Damnosus Liquid Pediococcus 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 WLP665 Flemish Ale Blend Ale Liquid Blended 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 WLP670 American Farmhouse Blend Ale Liquid Inspired 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 WLP672 Lacotbacillus Brevis Liquid Lactobacillus 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 WLP677 Lactobacillus Delbrueckii Bacteria Liquid This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
White Labs WLP715 Champagne Champagne Liquid Classic 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 WLP718 Avize Wine Wine Liquid Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.
White Labs WLP720 Sweet Mead/Wine Wine Liquid A 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 WLP727 Steinberg-Geisenheim Wine Wine Liquid German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewärztraminer. Moderate fermentation characteristics and cold tolerant.
White Labs WLP775 English Cider Wine Liquid Classic 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 WLP800 Pilsner Lager Lager Liquid Classic 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 WLP802 Czech Budejovice Lager Lager Liquid Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.
White Labs WLP810 San Fransisco Lager Lager Liquid This 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 WLP815 Belgian Lager Lager Liquid Clean, 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 WLP820 Octoberfest/Märzen Lager Lager Liquid This 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 WLP830 German Lager Lager Liquid This 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 WLP833 German Bock Lager Lager Liquid From 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 WLP838 Southern German Lager Lager Liquid This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
White Labs WLP840 American Lager Lager Liquid This 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 WLP860 Munich Helles Lager Liquid This 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 WLP862 Cry Havoc Lager Liquid Licensed 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 WLP885 Zurich Lager Lager Liquid Swiss 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 WLP920 Old Bavarian Lager Lager Liquid From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.
White Labs WLP940 Mexican Lager Lager Liquid From 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 1007 German Ale™ Ale Liquid Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.
Wyeast 1010 American Wheat™ Ale Liquid A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style.
Wyeast 1024 Belgian Ale Ale Liquid Banana-estery. Clove-like phenolics. Intended for abbey beers.
Wyeast 1026-PC British Cask Ale Ale Liquid A 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 1028 London Ale™ Ale Liquid Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Wyeast 1056 American Ale™ Ale Liquid Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Wyeast 1084 Irish Ale™ Ale Liquid Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Wyeast 1087 Wyeast Ale Blend Ale Liquid A 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 1098 British Ale™ Ale Liquid From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Wyeast 1099 Whitbread Ale™ Ale Liquid A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration.
Wyeast 1187 Ringwood Ale™ Ale Liquid Notorious 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 1214 Belgian Abbey™ Ale Liquid Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Wyeast 1272 American Ale II™ Ale Liquid Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Wyeast 1275 Thames Valley Ale™ Ale Liquid Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced.
Wyeast 1318 London Ale III™ Ale Liquid From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.
Wyeast 1332 Northwest Ale™ Ale Liquid One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity.
Wyeast 1335 British Ale II™ Ale Liquid Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.
Wyeast 1338 European Ale™ Ale Liquid From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
Wyeast 1388 Belgian Strong Ale™ Ale Liquid Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish.
Wyeast 1450 Denny’s Favorite 50 Ale Liquid This 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-PC West Yorkshire Ale Ale Liquid This 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 1728 Scottish Ale™ Ale Liquid Ideally suited for Scottish-style ales, and high gravity ales of all types.
Wyeast 1742 Swedish Porter Ale Liquid Floral nose, malty finish. Stark beer Nordic style of unknown origin.
Wyeast 1762 Belgian Abbey II™ Ale Liquid High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
Wyeast 1764-PC ROGUE Pacman Ale Liquid A 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-PC English Special Bitter Ale Liquid A 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-PC Thames Valley Ale II Ale Liquid This 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 1968 London ESB Ale™ Ale Liquid Highly 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 2000 Budvar Lager™ Lager Liquid The 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 2001 Urquell Lager™ Lager Liquid With 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 2007 Pilsen Lager™ Lager Liquid A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp.
Wyeast 2035 American Lager™ Lager Liquid Bold, complex and aromatic, good depth of flavor characteristics for a variety of lager beers.
Wyeast 2042 Danish Lager™ Lager Liquid Rich, dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics.
Wyeast 2112 California Lager™ Lager Liquid Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65F, and produces malty, brilliantly-clear beers.
Wyeast 2124 Bohemian Lager™ Lager Liquid A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners.
Wyeast 2178 Wyeast Lager Blend Lager Liquid A 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 2206 Bavarian Lager Lager Liquid Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.
Wyeast 2247 European Lager II Lager Liquid Clean dry flavor profile often used in aggressively hopped pilsner. Mild aromatics, slight sulpher production, dry finish.
Wyeast 2252-PC Rasenmäher Lager Lager Liquid This 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-PC North American Lager Lager Liquid Traditional culture of North American and Canadian lager and light pilsners. Malty finish.
Wyeast 2278 Czech Pils™ Lager Liquid Classic 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 2308 Munich Lager™ Lager Liquid A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.
Wyeast 2487-PC Hella Bock Lager Liquid Direct 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 2565 Kolsch Ale Liquid A 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-PC Kolsch II Ale Liquid This 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 2633 Octoberfest Lager Blend™ Lager Liquid A 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-PC Staro Prague Lager Lager Liquid This 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 3056 Bavarian Wheat Blend™ Ale Liquid Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers.
Wyeast 3068 Weihenstephan Weizen™ Ale Liquid Unique 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 3112 Brettanomyces Bruxellensis Ale Liquid Wild 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-PC Berliner-Weisse Blend Ale Liquid This 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 3278 Belgian Lambic Blend™ Ale Liquid Contains 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 3333 German Wheat™ Ale Liquid Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate.
Wyeast 3463 Forbidden Fruit™ Ale Liquid From classic Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Seasonal availability.
Wyeast 3522 Belgian Ardennes™ Ale Liquid One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.
Wyeast 3526 Brettanomyces Lambicus Lager Liquid Wild 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-PC Leuven Pale Ale Ale Liquid This 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 3638 Bavarian Wheat™ Ale Liquid Top 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-PC Belgian Schelde Ale Ale Liquid From 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 3711 French Saison Ale Liquid A 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 3724 Belgian Saison™ Ale Liquid Classic 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-PC Bier de Garde Ale Liquid Low 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-PC Farmhouse Ale Ale Liquid This 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-PC Flanders Golden Ale Ale Liquid This 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 3763 Roeselare Ale Blend Ale Liquid Our 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 3766 Cider Wine Liquid Crisp 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 3767 Portwine Wine Liquid Mild 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 3787 Trappist High Gravity™ Ale Liquid Robust 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-PC Trappist Blend Ale Liquid A 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 3822 Dutch Castle Ale Liquid Spicy, 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-PC Canadian/Belgian Ale Ale Liquid From 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 3942 Belgian Wheat™ Ale Liquid Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish.
Wyeast 3944 Belgian Witbier™ Ale Liquid A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.
Wyeast 4335 Lactobacillus Delbrueckii Ale Liquid Lactic 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 4733 Pediococcus Cerevisiae Ale Liquid Lactic 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 5112 Brettanomyces Bruxellensis™ Liquid This 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-PC Brettanomyces Claussenii Liquid Isolated 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™ Lactobacillus Liquid Lactic 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 5526 Brettanomyces Lambicus™ Liquid This 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 5733 Pediococcus™ Liquid Lactic 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-PC Old Ale Blend Ale Liquid To 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.