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

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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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A complex and aromatic strain, the 2035 yeast can be used for a variety of lager beers, proving to be an especially excellent choice for Classic American Pilsner beers.
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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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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.
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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.
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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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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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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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For producing award winning meads, the Wyeast 3632 imparts clean flavors and aromas to the finished mead, producing little or no sulfur and low amounts of foam during fermentation.
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Producing a beautiful and delicate equilibrium of banana esters and clove phenolics similar to the popular Wyeast 3068, the balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate.
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The Wyeast Sweet Mead strain leaves 2-3% residual sugar in most meads post fermentation. The yeasts rich, fruity profile complements melomel fermentation.
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The classic and most popular German wheat beer strain used worldwide, the 3068-yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics.
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A blend of lager strains, the Octoberfest is designed to produce a rich, malty, complex and full-bodied Octoberfest style beer. Attenuating well while leaving plenty of malt character and mouthfeel, the 2633 produces low amounts of sulfur during fermentation.
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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).
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Capable of producing fine lagers, the unique Munich Lager strain creates smooth, well-rounded and full-bodied beers. Once fermentation has reached completion, a thorough diacetyl rest is recommended to absorb the fermentation by product.
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Originating from the home of great Pilsners in the Czech Republic, the classic Czech Pilsner strain finishes dry and malty, making the yeast a perfect choice for Bohemian-style Pilsners.
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A good choice for Dortmund-style lagers, the 2042 strain will ferment crisp and dry with a soft, rounded profile, accentuating hop characteristics.
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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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