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Brewing Yeast

Yeast is the living organism that converts sugars into alcohol and carbon dioxide during fermentation. Different yeast strains produce different flavors, aromas, and alcohol tolerance levels, making yeast selection crucial for beer style and character.

Showing 301 to 315 of 315 yeast strains.

Wyeast

3767 Portwine

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.

  • Type: Wine
  • Medium: Liquid

Wyeast

3787 Trappist High Gravity™

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.

  • Medium: Liquid

Wyeast

3789-PC Trappist Blend

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.

  • Medium: Liquid

Wyeast

3822 Dutch Castle

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.

  • Medium: Liquid

Wyeast

3864-PC Canadian/Belgian Ale

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.

  • Medium: Liquid

Wyeast

3942 Belgian Wheat™

Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish.

  • Medium: Liquid

Wyeast

3944 Belgian Witbier™

A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.

  • Medium: Liquid

Wyeast

4335 Lactobacillus Delbrueckii

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

  • Medium: Liquid

Wyeast

4733 Pediococcus Cerevisiae

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.

  • Medium: Liquid

Wyeast

5112 Brettanomyces Bruxellensis™

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.

  • Type: Other
  • Medium: Liquid

Wyeast

5151-PC Brettanomyces Claussenii

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.

  • Type: Other
  • Medium: Liquid

Wyeast

5335™ Lactobacillus

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.

  • Type: Other
  • Medium: Liquid

Wyeast

5526 Brettanomyces Lambicus™

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.

  • Type: Other
  • Medium: Liquid

Wyeast

5733 Pediococcus™

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.

  • Type: Other
  • Medium: Liquid

Wyeast

9097-PC Old Ale Blend

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.

  • Medium: Liquid

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