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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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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Selected in collaboration with Verdant Brewing Co. for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas.

• Attenutation: Medium-High
• Flocculation: Medium
• Ideal Temperature: 64-73 F
• Alcohol Tolerance: 10%
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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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Yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel & Quads.

• Attenutation: Medium-High
• Flocculation: Low
• Alcohol Tolerance: High
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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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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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High ester-producing strain, creating exceptional flavor. Trace nutrition has been included in this sachet to ensure the best possible cider quality through good healthy yeast.

• Recommended temperature 60-70F
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