Yeast & Cultures

This strain is ideally suited to the production of West Coast-style American craft beers, especially pale, IPA, red, and specialties. Thorough attenuation, temperature tolerance, and good flocculation make this an easy strain to work with. Flavor is balanced neutral with mild ester formation at warmer temperatures, allowing hops, character malts, and flavorings to show through.

This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity, and the unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.

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.

A Czech-style lager strain with very mild floral aroma and nice lager character on the nose. Malt dominates profile with subtle floral/fruit notes. This strain produces a full, complex flavor profile with full mouthfeel. Finishes soft and smooth with nice lingering maltiness.

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.

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

Formerly known as Wyeast Ale Blend 1540-PC, this is a blend of the best ale strains to provide quick starts, good flavor, and good flocculation. The profile of these strains provides a balanced finish for British and American style ales.

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.

To bring in a bit of English brewing heritage we developed the “Old Ale” blend. It includes an attenuative ale strain along with a small amount of Brettanomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging.