Private Collection

Species: Saccharomyces cerevisiae var. diastaticus

Profile: 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.

Metric Temperature Range: 18-27 °C

Notes: 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 pastorianus

Profile: The Budvar style strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced, and crisp. Hop character comes through in the finish.

Metric Temperature Range: 9-13 °C

Species: Saccharomyces cerevisiae

Profile: A very versatile ale strain from Belgium. Excellent for Belgian stouts and Belgian specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.

Metric Temperature Range: 18-24 °C