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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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).
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.
Well-suited for making “100% Brett” beers, the Brett Blend is a combination of two Brettanomyces strains, producing huge tropical fruit aromas during fermentation. During the conditioning phase, the tropical fruit notes will fade somewhat, allowing the flavors to find further balance. With a wide temperature range, the “Where Da Funk” blend ferments quite dry, leaving little body. To create additional body in the finished beer, consider adding flaked oats to the malt bill or lactose prior to or during packaging. While the blend will not produce significant “funk” or acid, even with extended aging, the culture pairs well with fruity aroma hops to produce a rather unique pale ale.
Containing three Lactobacillus strains– brevis, delbrueckii, and plantarum — the Lactobacillus blend ferments across a wide temperature range. The Lactobacillus plantarum strain was isolated in collaboration with Marz Community Brewing from a starter inoculated with whole malt grains and the strain sours efficiently at lower temperatures (65F-100F) compared to other Lactobacillus species.
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.
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.
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.