Yeast helps to define the flavor and character of your beer and wine, while also producing the alcohol content.
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Yeast

$7.99
Characteristically clean and crisp, the overall profile of the American ale yeast produces low fruitiness and mild ester production.
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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.
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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.
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For the production of rich, full-bodied, malty beers, many German breweries select the Bavarian strain. The 2206 yeast is a particularly good choice for bocks and doppelbocks.
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A complex alternative to the standard German wheat strain profile, the Bavarian Wheat strain produces apple, pear, and plum esters in addition to the dominant banana character. Esters are complemented nicely by clove and subtle vanilla phenolics.
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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.
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Widely used and alcohol tolerant, the Abbey yeast proves suitable for a variety of Belgian style ales. The 1214 strain produces a nice ester profile as well as slightly spicy alcohol notes.
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One of the great and versatile strains for the production of classic Belgian style ale, the Ardennes strain produces a beautiful balance of delicate fruit esters and subtle spicy notes with neither one dominating. Unlike many other Belgian style yeasts, the 3522 strain is highly flocculent and results in bright beers.
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A classic farmhouse ale yeast, the Saison strain is a traditional Belgian yeast with spicy and complex aromatics, including bubble gum. Quite tart and dry on the palate, the 3724 yeast creates mild fruitiness with a crisp, mildly acidic finish.
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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.
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Versatile for a variety of Belgian Styles, the Wit bier yeast strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production.
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The Bohemian Lager yeast is a Carlsberg type strain, producing a distinct malty profile with some ester character and a crisp finish. Quite versatile, the 2124 ferments lagers or Pilsners in the 45-55°F (8-12°C) range.
$13.99
The Bruxellensis Lambicus strain of wild yeast produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns. The strain is generally fermented in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria.
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Allowing malt and hop character to dominate the profile, the British Ale strain ferments dry and crisp, producing well-balanced beers with a clean and neutral finish and just a hint of fruit.
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Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, finishing crisp, clean and fairly dry.
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Particularly suited for producing California Common-style beers, the California Lager strain retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. The 2112 is not recommended for cold temperature fermentation.
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A versatile yeast for fermenting Saison or farmhouse style beers, the 3711 strain produces other Belgian style beers, creating highly (estery), peppery, spicy and citrusy flavors and aromas. The French Saison enhances the use of spices and aroma hops and is extremely attenuative. Yet the yeast strain leaves an unexpected silky and rich mouthfeel in the finished beer.
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The most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F range. It may also be used for Common beer production with fermentations at 65-68°F. A thorough diacetyl rest is recommended after fermentation is complete.

$5.90
For the production of complex flavors and aroma’s, the Belle Saison strain creates fruity, spicy and peppery notes in the finished beer, especially in the classic Saison and Farmhouse styles.
$8.99

Born from an exclusive partnership with the famed Jovaru™ Brewery’s “queen of Lithuanian farmhouse beer,” this unique yeast complements farmhouse beers with citrusy esters and restrained phenols. The strain produces a character of lemon pith, black pepper, and a soft mouthfeel. I sveikata!

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The first of a forthcoming series of hybridized yeast strains from Omega Yeast Labs, Saisonstein’s Monster provides the best of both worlds. Combining the French and Belgian Saison Strains, the Monster produces a nice balance of fruit flavor from the Belgian strain with the fermentability of the French yeast.
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Isolated from a famous double IPA brewed in Vermont, the DIPA strain produces a unique ester profile reminiscent of peaches and complements an aggressive utilization of hops in the kettle and in dry hopping.
$3.70
Clarity-Ferm prevents the precipitation of complex polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides. While preventing chill haze from developing, the specificity of the enzyme ensures no other beer parameters are affected.
$3.50
Wyeast nutrient is a blend of vitamins, minerals, inorganic nitrogen, organic nitrogen, zinc, phosphates and other trace elements that will benefit yeast growth and complete fermentation.
$4.78
For the production of beers ranging from pale ale to porter, the Windsor creates flavor and aroma characteristic commonly associated with the finest of traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation, leaving a bit of residual sugar in the finished beer.
$3.50
Brewers Yeast Nutrient provides the correct balance vitamins, nitrogen, zinc and trace elements for yeast to achieve optimum growth during aerobic respiration and propagation.
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A classic strain selection for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “House” strain.

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Crisp and dry fermenting yeast with big, fruity finish, the Cider strain creates a nice balance for all types of apples, pears, and other fruit, allowing fruit character to dominate the profile.
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Wyeasts exclusve blend of lambic cultures produces beers with a complex, earthy profile and distinctive pie cherry sourness. For the acidity and full flavors to develop, an aging period of up to 18 months is required.
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The Farmhouse strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish, the 3726 strain creates the characteristic esters and flavors in farmhouse ales and Saisons.
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