Yeast & Cultures

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.

From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt-driven lagers.

A complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Pre-Prohibition Lagers, formerly known as Classic American Pilsners.

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.

This authentic Kӧlsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish. It has low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers.

Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.