A high ester - producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders.

• Suitable for brewing all types of cider.
• High Attenuation, High Flocculation.
• Ferment at 64-75F
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A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This yeast has high alcohol tolerance and ferments well over a wide temperature range.

• Suitable for all styles of mead.
• 95-100% Attenuation, Flocculation Rate: 4/5
• Recommended Temperature Range: 59-86F
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A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavors.

• Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more.
• 70-75% Attenuation, Flocculation Rate: 4/5
• Recommended Temperature Range: 64-72F
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Top fermenting Bavarian wheat beer yeast imparts banana and clove esters balanced with spiced aromas. This yeast produces a silky mouth feel and rich body.

• Suitable for brewing Hefeweizen, Kristal Weizen, Dunkel Weizen and more.
• Medium Attenuation, Low Flocculation
• Ferment at 59-86F
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A traditional, top-fermenting yeast that has a good balance between fruity esters, and warming spice phenolics. The yeast will leave some sweetness, and will drop bright if left long enough.

• Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers.
• 70-75% Attenuation, Flocculation Rate: 2/5
• Recommended Temperature Range: 64-77F
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French Saison yeast is an exceptional, highly attenuative top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of farmhouse style beer.

• Suitable for producing Saisons and farmhouse style beers up to 14% ABV.
• 85-90% Attenuation, Flocculation Rate: 3/5
• Recommended Temperature Range: 79-90F
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Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles.

• Suitable for Belgian Tripel Style and Trappist style beers.
• 82-88% Attenuation, Flocculation Rate: 3/5
• Recommended Temperature Range: 64-82F
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A top-fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers. This strain produces light, delicate fruity esters and helps develop malt character.

• Suitable for both English and American Pale Ales, Extra Special Bitters, Golden Ales and more.
• 74-78% Attenuation, Flocculation Rate: 4/5
• Recommended Temperature Range: 62-74F
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Spicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium, high attenuation and alcohol tolerance allows you to brew a huge range of Belgian beers.

• Suitable for Belgian Strong Golden and Belgian Strong Dark Ales.
• 82-88% Attenuation, Flocculation Rate: 3/5
• Recommended Temperature Range: 64-82F
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A top-fermenting ale strain suitable for many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.

• Suitable for IPAs, Porters, Russian Imperial Stouts and more.
• 77-82% Attenuation, Flocculation Rate: 5/5
• Recommended Temperature Range: 61-72F
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A top fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through.

• Suitable for American Style Pale Ale, American Double IPA, American- Style Imperial stout and more.
• High Attenuation, High Flocculation
• Ferment at 59-74F
• Similar to ROGUE Pacman yeast.
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Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant.

• Suitable for Belgian Pale Ales and Abbey Ales.
• 73-77% Attenuation, Flocculation Rate: 4/5
• Recommended Temperature Range: 64-77F
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A unique lager strain that has the ability to ferment at ale temperatures without the associated off flavors. Extended lagering periods are also not required.

• Suitable for California Common and lagers fermented at ambient (ale) temperatures.
• 77-82% Attenuation, Flocculation Rate: 4/5
• Recommended Temperature Range: 64-68F
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This bottom fermenting yeast originated from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes.

• Use 1 packet to begin fermenting at room temperature.
• Use 2 packets or make a yeast starter to begin fermenting at lager temperature.
• Ideal temperature: 51-59 F
• Sedimentation: high
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This famous yeast strain from Weihenstephan, Germany is used worldwide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing.

• Use 1 packet to start fermenting at room temperature.
• Use 2 packets or make starter to start fermenting at lager temperature.
• Ideal temperature: 51-59 F
• Sedimentation: high
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Originating from the Hurlimann brewery in Switzerland, this lager strain's attenuation profile ferments fairly neutral flavored beers with high drinkability.

• Use 1 packet to begin fermenting at room temperature.
• Use 2 packets or make a yeast starter to begin fermenting at lager temperature.
• Ideal temperature: 53-59 F
• Apparent attenuation: 84% Flocculation: High
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The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop.

• General purpose top fermenting ale yeast
• High attenuation
• Ideal Temperature: 57-70 F
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Ideal for brewing traditional Kolsch-style beers and other neutral ales. Neutral character accentuates delicate hop aromas while imparting subtle fruity esters. Colder fermentations will be more neutral in character.

• Attenuation: Medium-High
• Flocculation: Medium-High
• Temperature Range: 54-68 F
• Alcohol Tolerance: 9%
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London ESB yeast was selected from the Lallemand yeast culture library towards producing a range of English-style ales exhibiting clean, well-balanced aromatic profiles with moderate alcohol production.

• Suitable for ESB as well as Pale Ale, Bitter, and other English beers.
• Medium attenuation and Low flocculation
• Ideal Temperature: 65-72 F
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Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales.

• Top fermenting ale yeast.
• Moderate attenuation, which will leave a relatively high gravity.
• Ideal temperature: 64-70 F
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Selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. Promotes hop biotransformation and accentuates hop flavor and aroma.

• Attenutation: Medium-High
• Flocculation: Medium
• Ideal Temperature: 59-72 F
• Alcohol Tolerance: 9%
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Produces flavorful, full body and aromatic Bavarian-style wheat beer.

• Top fermenting yeast, non-flocculent.
• Medium to high attenuation.
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Obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community.

• Neutral flavor profile with subtle fruity notes of orange and citrus.
• Very High Flocculation
• Temperature Range: 77-104 F, Optimal Temperature 95-104F
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Selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning.

• Alcohol Tolerance: 14.0%
• Neutral flavor, will form a tight mat on the bottom of bottles or kegs.
• Can also be used in primary fermentation for Champagne-like beers and fruit beers.
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Ale yeast of Belgian origin selected for its ability to produce great Saison-style beer.

• High attenuation and high alcohol tolerance.
• Low flocculation rate.
• Aroma is fruity, spicy and peppery due to ester and phenol production.
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High-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.

• Typically used for Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.
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High-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.

• Produces a clean and balanced citrus flavor profile.
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Great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit.

• High attenuation, high flocculation and good head retention.
• Produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step.
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A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity.

• Sedimentation: high
• Final gravity: medium
• Ideal Temperature: 59-75 F
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Produces well balanced beers with low diacetyl and a very clean, crisp end palate.

• Sedimentation: low to medium
• Final gravity: medium
• Ideal Temperature: 59-75 F
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The classic American ale strain. Famous for its clean, neutral flavor and its ability to be used in any style. Emphasizes malt and hops. Attenuates well.

• Flocculation: Medium
• Ideal Temperature: 59-72 F
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A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavor profiles and is used for the production of a varied range of top fermented special beers.

• Sedimentation: medium
• Final gravity: high
• Ideal Temperature: 59-75 F
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A specialty yeast selected for wheat beer fermentations. Produces subtle estery and phenol flavor notes typical of wheat beers.

• Sedimentation: low
• Final gravity: high.
• Ideal temperature: 59-75 F
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A specialty yeast selected for its estery somewhat peppery and spicy flavor development.

• Sedimentation: medium
• Final gravity: high
• Ideal Temperature: 59-75 F
• Alcohol Tolerant up to 11.5%
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German ale yeast selected for its ability to form a large firm head when fermenting. Suitable for brewing ales with low esters, and can be used for Belgian type wheat beers.

• Flocculation: High
• Apparent attenuation: 81%
• Ideal Temperature: 59-68 F
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