Private Collection

Species: Saccharomyces cerevisiae var. diastaticus

This alcohol-tolerant strain produces complex and well-balanced Belgian Abbey-style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.

This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.

Species: Saccharomyces cerevisiae & Brettanomyces blend

A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist-style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic "Brett" character.

Species: Saccharomyces cerevisiae 

A widely-used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.