Yeast helps to define the flavor and character of your beer and wine, while also producing the alcohol content.
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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.
Utilized to ferment sugar up to 20% ABV, the FermFast 48 Hour Turbo Yeast produces a premium quality alcohol wash/base (optimum conditions allowing) in a variety of applications.
Generating high amounts of esters, the Cider House Select Premium Cider Yeast produces exceptional flavors in the finished beverage. To enhance overall cider quality, essential yeast nutrients have been included in the sachet, creating optimal conditions for healthy yeast and healthy fermentation.
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.
Recommended for full-bodied reds and whites, Montrachet is noted for good flavor and varietal complexity and intense color.An Ideal strain for big volumes of wine when winemakers are mainly looking for a safe fermentation.
The Saflager W-34/70 allows brewers to produce beers with a good balance of floral and fruity aromas. Fermenting cleanly, the 34/70 creates flavorful and highly drinkable beers.
Reported to produce lagers with some fruity and estery notes, the S-23 strain lower attenuation rate provides beers with a bit of residual sweetness on the palate while still finishing crisp.
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.
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.
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 somewhat peppery and spicy ester and flavor development, the T-58 is a specialty yeast recommended for producing beers destined for bottle conditioning.
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.
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!
The strain is recommended for all white wines, some reds, young and high alcohol wines and fruit juices, promoting the development of fresh, clean flavors and aromas.  For ciders, the strain will ferment the juice to dryness, leaving the beverage, crisp, dry, fruity and tart.
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.
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