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.
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.
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.
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!
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.
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 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.
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 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.
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 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.
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, 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).
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.
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.
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 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.
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 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.