Omega

Ripe banana esters (with a hint of pear) make this new, Omega Yeast-original strain a standout for pastry stouts, milkshake IPAs and other modern ales. Pitch at 68°F (20°C) and let free rise to 72-76°F (21-23°C) for prime banana flavor. Unlike the Hefewei

Tropical IPA is a unique Saccharomyces strain formerly classified as a Brettanomyces strain, that produces delicate, tart, tropical mango and pineapple fruit characteristics with a clean finish. Try it at its higher temperatures to bring out the tropical

Isolated from our Hornindal Kveik (OYL-091) culture, Lutra Kveik Gluten-Free is shockingly clean with unrivaled speed when pitched at 90°F (32°C). This strain is perfect for brewing a gluten-free hard seltzer, alcopop, mead, cider, or even a refreshing ps

Sundew’s ripe strawberry, passion fruit, pear, and stone fruit combine to emphasize desirable notes in modern fruity hops. This Omega Yeast original strain was inspired by its parental strain's fruit esters, which were originally obscured by Belgian pheno

Isolated from our Hornindal Kveik (OYL-091) culture, Lutra is shockingly clean with unrivaled speed when pitched at 90F (32C). The strain is perfect for brewing a refreshing pseudo-lager without the lead time of a lager. Lutra is your worry-free way to na

Voss Kveik is non-phenolic and produces a beer with moderate citrus notes allowing it to pair very well with citrusy and fruity hops. This strain is not fast at the low end of the range so don be afraid to pitch at temperatures in the middle to upper part

Gulo Ale excels in any style where a high level of attenuation is desired w/o phenolics. We love using it in an IPA (including a brut IPA), stout, or Bier de Garde. Non-phenolic Expect a citrus-forward aroma w/hints of peach & a clean finish.

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. Exhibiting the best characteristics of both yeasts, the Monster is created by and ava

A highly flocculent Norwegian ale strain with an astoundingly wide temperature range and little change in flavor across the range, Hothead is clean enough for both American and English styles. It has a unique honey-like aroma with overripe mango which is

Containing three Lactobacillus strains- brevis, delbrueckii, and plantarum. The Lactobacillus blend ferments across a wide temperature range.

A wonderfully unique Norwegian farmstead kveik, Hornindal produces a tropical flavor and complex aroma that can present itself as stonefruit, pineapple, and dried fruit leather, which complement fruit-forward hops.

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.

C2C American Farmhouse is a coast to coast blend of one saison strain from a famous Northeast U.S. brewery and one Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale.

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 flav

Thought to come from Munich's oldest, traditional and vintage-vibed brewery. The Bayern Lager strain is clean, crisp and ferments well at a wide range. It has good flocculation, and has both low sulfur and low diacetyl production.

A blend of nearly every Brett in our collection. Use All the Bretts in secondary and expect high attenuation and a fruity and funky complexity that continues to develop over time. This evolving blend always contains at least 10 Brett strains.

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,

Originating from the village of Grodas in Norway, Espe offers the unique profile of lychee, pear, and tropical fruit cup. The strain bolsters the sweet aromatics of modern IPAs, but is versatile enough for your flagship pale ale or seasonal brew. Espe is

Kolsch II is warmer fermenting than Kolsch I (OYL-017), flocculates much better & clears more quickly, so it is a little easier to manage. It is a lager-like ale strain that's lightly fruity, crisp & clean with a hint of sulfur that disappears with age to