Producing a soft, clean profile with hints of nut and a slightly tart finish, the All American Ale strain produces favorable flavor and aroma characteristics desired in the broad range of American beer styles.
With hardy characteristics and the ability to tolerate a wide variety of temperature variations during fermentation, the Muntons dried yeast easily ferments recipes containing larger percentages of sugar, especially soft drinks.
the Nottingham dry ale yeast offers great performance with every batch, allowing brewers to produce a wide variety of beer styles with a single yeast strain. Highly tolerant of alcohol, the Nottingham proves a great choice for the creation of higher gravity specialty beers!
Selected for wheat beer fermentations, the 06 strain remains in suspension during fermentation and conditioning. For the Creation of highly drinkable beers, the specialty yeast strain produces subtle esters and phenol flavors typical of wheat beers.
A popular general-purpose yeast, the S-33 displays robust fermentation properties and consistent performance. For the production of superb flavors, the strain produces a varied range of top fermented specialty beers, including Belgian style wheat beers, Trappists, etc.
Selected for the strains fast fermentation character, the 04 yeast is a popular commercial English ale yeast. Following fermentation, the 04 yeast flocculates and sediments swiftly, improving clarity in the finished beer.
Ready-to-pitch, the dry American ale yeast produces well-balanced beers with low diacetyl and a clean, crisp finish. During fermentation, the O5 presents a firm, foamy krausen and the yeast stays in suspension during fermentation, allowing for further attenuation.
The American Wheat yeast is a strong fermenting, true top cropping yeast, producing a dry, slightly tart, crisp beer. For brewers desiring a low ester profile in styles with wheat included, the strain proves ideal and at lower temperatures creates a more neutral, malt based flavor and aroma in the finished beer.
Creating a rich mineral profile, the 1028 strain produces a beer with a bold, crisp finish and some fruitiness. Often used for higher gravity ales, the 1028 yeast produces a high level of attenuation during fermentation.
A top cropping yeast strain with unique fermentation and flavor characteristics, the Ringwood strain creates distinct fruit esters with a malty, complex profile. Due to the yeasts high flocculation rate, the beer will clear well without filtration. Once fermentation completes, a thorough diacetyl rest is recommended, allowing the yeast to reabsorb the fermentation compound.
The Thames Valley strain produces classic British bitters with a rich, complex flavor profile. Creating a light malt character, the 1275 yeast provides low fruitiness, low esters and is clean and well balanced.
Originating from a traditional London brewery, the London Ale III yeast has a wonderful malt and hop profile. A true top cropping strain, the 1318 strain produces beer with a fruity, very light and softly balanced palate, finishing slightly sweet.
The classic choice for brewing golden strong ale’s, the Belgian Strong yeast is alcohol tolerant, producing a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well-attenuated dry, tart finish. The yeast may continue to produce CO2 for an extended period after packaging or collection.
A terrific all-round yeast, the 1450 can be used for almost any beer style. A mainstay of Portland’s famed home brewer, Mr. Denny Conn, the 1450 strain produces a big mouthfeel, accentuating the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.
The Yorkshire strain produces ales with a full chewy malt flavor and character while still finishing dry and producing famously balanced beers. Expect moderate nutty and stone fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales, the reliably flocculent 1469 strain creates bright beer without filtration.
In Belgian dark strong ales, the 1762 strain is excellent for producing a relatively “clean profile”. The Belgian Abbey provides a rich malt and distinctive ethanol character to shine. By fermenting at the higher end of the yeasts temperature range, the strain creates delicate dried fruit esters, especially in high gravity wort.
A classic, true top cropping yeast from a traditional brewery in Cologne, Germany, the Kolsch strain exhibits some of the fruity character of an ale, with a clean lager type profile. With low or no detectable levels of diacetyl, the Kolsch yeast may also be used for the fermentation of quick-conditioning pseudo-lager beers and ferments well at temperatures in the range of 55-60°F (13-16°C).
A proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain, the 3056 strain is a great choice for producing a subtle German style wheat beer. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.