True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

Styles: American Wheat or Rye, Berliner Weisse, Biere de Garde. Dusseldorf Altbier, Kolsch, Northern German Altbier

• Flocculation: low - Attenuation: 73-77%
• Temperature Range: 55-68 F (13-20 C)
• Alcohol Tolerance: approximately 11% ABV
• Guaranteed to be at least 3 months from best by date.
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A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable.

Styles: American Wheat or Rye, Cream Ale, Dusseldorf Altbier, Kolsch, Northern German Altbier

• Flocculation: Low - Attenuation: 74-78%
• Temperature Range: 58-74 F (14-23 C)
• Alcohol Tolerance: approximately 10% ABV
• Guaranteed to be at least 3 months from best by date.
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Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style.

Styles: Brown Porter, Dry Stout, English Barleywine, Foreign Extra Stout, Mild, Northern English Brown Ale, Old Ale, Robust Porter, Russian Imperial Stout

• Flocculation: Medium-Low - Attenuation: 73-77%
• Temperature Range: 60-72 F, 15-22 C
• Alcohol Tolerance: 10%ABV
• Guaranteed to be at least 3 months from best by date.
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Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or pad filtration recommended.

Styles:, American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice Beer, Strong Scotch Ale, Wood-Aged Beer

• Flocculation: Medium-Low - Attenuation: 73-77%
• Temperature Range: 60-72F, 15-22C
• Alcohol Tolerance: 10% ABV
• Guaranteed to be at least 3 months from best by date.
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This yeast ferments well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced with fermentation temperatures above 64 degrees F (18 C). Flocculation is low to moderate with filtration typically required.

Styles:, American Barleywine, Baltic Porter, Dry Stout, Foreign Extra Stout, Imperial IPA, Irish Red Ale, Oatmeal Stout, Other Smoked Beer, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Sweet Stout, Wood-Aged Beer

• Flocculation: Medium - Attenuation: 71-75%
• Temperature Range: 62-72 F, 16-22 C
• Alcohol Tolerance: 10% ABV
• Guaranteed to be at least 3 months from best by date.
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Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well balanced.

Styles:, Blonde Ale, English Barleywine, Northern English Brown Ale, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-

• Flocculation: Medium-High - Attenuation: 73-75%
• Temperature Range: 64-72 F, 18-22C
• Alcohol Tolerance: 10% ABV
• Guaranteed to be at least 3 months from best by date.
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A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.

Styles:, Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout

• Flocculation: High - Attenuation: 68-72%
• Temperature Range: 64-75 F, 18-24 C
• Alcohol Tolerance: 10% ABV
• Guaranteed to be at least 3 months from best by date.
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Great yeast strain with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete.

Styles: American IPA, American Stout, Fruit Beer, Mild, Oatmeal Stout, Southern English Brown

• Flocculation: High - Attenuation: 68-72%
• Temperature Range: 64-74 F, 18-23 C
• Alcohol Tolerance: 10% ABV
• Guaranteed to be at least 3 months from best by date.
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Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. This strain can be slow to start.

Styles: Belgian Dark Strong Ale, Belgian Dubbel, Belgian Specialty Ale, Belgian Tripel, Christmas/Winter Specialty Spiced Beer, Witbier

• Flocculation: medium-low - Attenuation: 73-77%
• Temperature Range: 68-78 F
• Alcohol Tolerance: approximately 9% ABV
• Guaranteed to be at least 3 months from best by date.
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This strain is ideally suited to the production of west-coast style American craft beers, especially pale, IPA, red, and specialties. Thorough attenuation, temp tolerance, and good flocculation make this an easy strain to work with. Flavor is balanced neutral with mild ester formation at warmer temps, allowing hops, character malts, and flavorings to show through.

• Flocculation: Medium-High - Attenuation: 73-80%
• Temperature Range: 62-74F
• Alcohol Tolerance: 10% ABV
• Guaranteed to be at least 3 months from best by date.
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With many of the best qualities that brewers look for when brewing American styles of beer, this strain's performance is consistent and it makes great beer. Fruitier and more flocculent than Wyeast 1056 American Ale yeast, slightly nutty, soft, clean with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist makeup, mashing protocol, or other wort characteristics. Reliably flocculent, producing bright beer without filtration.

Styles:, American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, Blonde Ale, Fruit Beer, Imperial IPA, Wood-Aged Beer

• Flocculation: High - Attenuation: 72-76%
• Temperature Range: 60-72 F, 15-22 C
• Alcohol Tolerance: 10% ABV
• Guaranteed to be at least 3 months from best by date.
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Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced.

Styles:, Brown Porter, Dry Stout, Dusseldorf Altbier, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Northern English Brown Ale, Robust Porter, Special/Best/Premium Bitter, Standard/Ordinary Bitter

• Flocculation: medium-low - Attenuation: 77%
• Temperature Range: 62-72 F
• Alcohol Tolerance: approximately 10% ABV
• Guaranteed to be at least 3 months from best by date.
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From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.

Styles:, American Amber Ale, English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Mild, Oatmeal Stout, Old Ale, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout

• Flocculation: high - Attenuation: 71-75%
• Temperature Range: 64-74 F
• Alcohol Tolerance: approximately 10% ABV
• Guaranteed to be at least 3 months from best by date.
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One of the classic ale strains from a Northwest U.S. Brewery. Produces malty and mildly fruity ale with good depth and complexity.

Styles:, American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Blonde Ale, Classic American Pilsner, Fruit Beer, Imperial IPA, Spice Beer

• Flocculation: high - Attenuation: 67-71%
• Temperature Range: 65-75 F
• Alcohol Tolerance: approximately 10% ABV
• Guaranteed to be at least 3 months from best by date.
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Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.

Styles:, American Brown Ale, Brown Porter, Cream Ale, Dry Stout, English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Irish Red Ale, Northern English Brown Ale, Special/Best/Premium Bitter, Standard/Ordinary Bitter

• Flocculation: high - Attenuation: 73-76%
• Temperature Range: 63-75 F
• Alcohol Tolerance: approximately 10% ABV
• Guaranteed to be at least 3 months from best by date.
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Classic yeast for this beer style. Robust flavor profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. May continue to produce CO2 for an extended period after packaging or collection, while in refrigerated storage.

Styles: Belgian Blonde Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Biere de Garde, Winter Specialty Spiced Beer

• Flocculation: low - Attenuation: 74-78%
• Temperature Range: 64-80 F
• Alcohol Tolerance: approximately 12-13% ABV
• Guaranteed to be at least 3 months from best by date.
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This terrific all-round yeast can be used for almost any beer style, and it is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel or fruit character of a beer without being sweet or under-attenuated.

Styles: American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Classic Rauchbier, Cream Ale, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice Beer, Strong Scotch Ale, Wood-Aged Beer

• Flocculation: Low - Attenuation: 74-76%
• Temperature Range: 60-70 F
• Alcohol Tolerance: ABV 10%
• Guaranteed to be at least 3 months from best by date.
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Produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Best used for the production of cask-conditioned bitters, ESB and mild ales.

• Flocculation: High - Attenuation: 67-71%
• Temperature Range: 64-72 F
• Alcohol Tolerance: ABV 9%
• Guaranteed to be at least 3 months from best by date.
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Ideally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures.

Styles: American Barleywine, Baltic Porter, Braggot, Christmas/Winter Specialty Spiced Beer, Foreign Extra Stout, Imperial IPA, Old Ale, Other Smoked Beer, Russian Imperial Stout, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Strong Scotch Ale, Wood-Aged Beer

• Flocculation: high - Attenuation: 69-73%
• Temperature Range: 55-75 F
• Alcohol Tolerance: approximately 12% ABV
• Guaranteed to be at least 3 months from best by date.
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High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile.

Styles: American Barleywine, Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Biere de Garde, Russian Imperial Stout, Strong Scotch Ale

• Flocculation: medium - Attenuation: 73-77%
• Temperature Range: 65-75 F
• Alcohol Tolerance: approximately 12% ABV
• Guaranteed to be at least 3 months from best by date.
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This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily and autolysis during storage is accelerated. A very good cask conditioned ale strain due to rapid and complete flocculation. Brilliantly bright beers are easily achieved without any filtration.

Styles: English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Fruit Beer, Mild, Old Ale, Southern English Brown, Special/Best/Premium Bitter, Spice Beer, Standard/Ordinary Bitter, Wood-Aged Beer

• Flocculation: Very High - Attenuation: 67-71%
• Temperature Range: 64-72 F
• Alcohol Tolerance: 10% ABV
• Guaranteed to be at least 3 months from best by date.
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Nice malty nose, subtle fruit. Rich malt profile on palate. Finishes malty but dry, well balanced, crisp. Hop character comes through in finish.

Styles:, Bohemian Pilsner, Classic American Pilsner, Dortmunder Export, Lite American Lager

• Flocculation: Medium-High - Attenuation: 71-75%
• Temperature Range: 48-56 F
• Alcohol Tolerance: 9% ABV
• Guaranteed to be at least 3 months from best by date.
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A classic American Pilsner strain, smooth, malty palate. Ferments dry and crisp.

Styles:, Classic American Pilsner, Dark American Lager, German Pilsner (Pils), Lite American Lager, Premium American Lager, Schwarzbier (Black Beer), Standard American Lager

• Flocculation: Medium - Attenuation: 71-75%
• Temperature Range: 48-56 F
• Alcohol Tolerance: 9% ABV
• Guaranteed to be at least 3 months from best by date.
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Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65 F, and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.

Styles: Baltic Porter, California Common Beer, Christmas/Winter Specialty Spiced Beer, Cream Ale, Other Smoked Beer, Premium American Lager, Spice Beer

• Flocculation: high - Attenuation: 67-71%
• Temperature Range: 58-68 F
• Alcohol Tolerance: approximately 9% ABV
• Guaranteed to be at least 3 months from best by date.
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A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Will ferment in the 45-55F range for various beer styles. Benefits from diacetyl rest at 58F (14C) for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 65-72F, (18-22C) which eliminates sulfur production.

Styles: Baltic Porter, Biere de Garde, Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner (Pils), Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Marzen, Schwarzbier (Black Beer), Traditional Bock, Vienna Lager

• Flocculation: Medium - Attenuation: 73-77%
• Temperature Range: 48-58 F
• Alcohol Tolerance: 9% ABV
• Guaranteed to be at least 3 months from best by date.
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Used by many German breweries to produce rich, full-bodied malty beers. Good choice for Bocks and Dopplebocks. Benefits from diacetyl rest at 58F(14C) for 24 hours after fermentation is complete.

Styles: Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Marzen, Schwarzbier (Black Beer), Traditional Bock

• Flocculation: medium-high - Attenuation: 73-77%
• Temperature Range: 46-58 F
• Alcohol Tolerance: approximately 9% ABV
• Guaranteed to be at least 3 months from best by date.
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Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures (58F) and will dissipate with conditioning.

Styles: Bohemian Pilsner

• Flocculation: Medium-High - Attenuation: 70-74%
• Temperature Range: 50-58 F
• Alcohol Tolerance: 9% ABV
• Guaranteed to be at least 3 months from best by date.
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A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest at the end of primary fermentation.

Styles: Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Marzen, Traditional Bock, Vienna Lager

• Flocculation: medium - Attenuation: 70-74%
• Temperature Range: 48-56 F
• Alcohol Tolerance: approximately 9% ABV
• Guaranteed to be at least 3 months from best by date.
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True top cropping yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature increase. Low or no detectable diacetyl production. Also ferments well at cold 55 - 60 F range (13-16 C). Used to produce quick-conditioning pseudo-lager beers. Requires filtration or additional settling time to produce bright beers.

Styles:, American Wheat or Rye Beer, Berliner Weisse, Biere de Garde, Cream Ale, Dusseldorf Altbier, Fruit Beer, Kolsch, Northern German Altbier, Spice Beer

• Flocculation: low - Attenuation: 73-77%
• Temperature Range: 56-70 F
• Alcohol Tolerance: approximately 10% ABV
• Guaranteed to be at least 3 months from best by date.
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This authentic Kolsch 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.

• Flocculation: low - Attenuation: 73-77%
• Temperature Range: 55-70 F
• Alcohol Tolerance: 10% ABV
• Guaranteed to be at least 3 months from best by date.
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A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style beer. Attenuates well while still leaving plenty of malt character and mouthfeel. Low in sulfur production.

Styles:, Baltic Porter, Classic Rauchbier, Oktoberfest/Marzen, Vienna Lager

• Flocculation: medium-low - Attenuation: 73-77%
• Temperature Range: 48-58 F
• Alcohol Tolerance: approximately 9% ABV
• Guaranteed to be at least 3 months from best by date.
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Classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Increasing pitch rates will reduce ester production.

Styles:, Dunkelweizen, Fruit Beer, German Hefeweizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock

• Flocculation: low - Attenuation: 73-77%
• Temperature Range: 64-75 F
• Alcohol Tolerance: approximately 10% ABV
• Guaranteed to be at least 3 months from best by date.
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One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character.

Styles: Belgian Blonde Ale, Belgian Dark Strong Ale, Belgian Dubbel, Belgian Golden Strong Ale, Belgian Pale Ale, Belgian Specialty Ale, Belgian Tripel, Flanders Brown Ale/Oud Bruin

• Flocculation: high - Attenuation: 72-76%
• Temperature Range: 65-85 F
• Alcohol Tolerance: approximately 12% ABV
• Guaranteed to be at least 3 months from best by date.
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Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and clove.

Styles: Dunkelweizen, German Hefeweizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock

• Flocculation: Low - Attenuation: 70-76%
• Temperature Range: 64-75 F
• Alcohol Tolerance: 10% ABV
• Guaranteed to be at least 3 months from best by date.
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Produces saison or farmhouse style biers that are highly aromatic, peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops. It is extremely attenuative but leaves an unexpected silky and rich mouthfeel.

Styles:, Belgian Blonde Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Biere de Garde, Saison

• Flocculation: Low - Attenuation: 77-83%
• Temperature Range: 65-77 F
• Alcohol Tolerance: ABV 12%
• Guaranteed to be at least 3 months from best by date.
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Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 sg. Fermentation will eventually finish, given time and warm temperatures.

Styles: Saison

• Flocculation: Low - Attenuation: 76-80%
• Temperature Range: 70-95 F
• Alcohol Tolerance: 12% ABV
• Guaranteed to be at least 3 months from best by date.
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This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.

• Flocculation: Medium - Attenuation: 74-79%
• Temperature Range: 70-84F
• Alcohol Tolerance: 12% ABV
• Guaranteed to be at least 3 months from best by date.
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Produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples to ferment to dryness. True top cropping yeast with a broad temperature range.

Styles: Belgian Dubbel, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Biere de Garde

• Flocculation: Medium-High - Attenuation: 74-78%
• Temperature Range: 64-78 F
• Alcohol Tolerance: 12% ABV
• Guaranteed to be at least 3 months from best by date.
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Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flavors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain is a true top cropping yeast requiring full fermenter headspace

Styles: Belgian Dubbel, Belgian Tripel, Spice Beer, Witbier

• Flocculation: Medium-Low - Attenuation: 72-76%
• Temperature Range: 62-75 F
• Alcohol Tolerance: 12% ABV
• Guaranteed to be at least 3 months from best by date.
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