A good top cropper thought to be from a famous Manchester bitters maker. Its residual sweetness pairs popularly with the signature huge, fruity hop flavor and aroma of the NEIPA.

• Flocculation: High - Attenuation: 71-75%
• Temperature Range: 64-74F - Alcohol Tolerance: 10% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 1010

Clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. A very popular house strain. May yield citrus notes with cooler 60-66F fermentations.

• Flocculation: Medium-Low - Attenuation: 73-80%
• Temperature Range: 60-73F - Alcohol Tolerance: 11% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 1056 and WLP001.

A popular choice for dark beers and high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64F.

• Flocculation: Medium - Attenuation: 69-75%
• Temperature Range: 62-72F - Alcohol Tolerance: 12% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 1084 and WLP004

A productive, brewer-friendly, top cropper attributed to a historic London brewery whose lab once hosted Louis Pasteur. It drops fast and clear, and is clean and crisp at low temperatures with heightened esters and a lightly tart, dry finish at upper ranges.

• Flocculation: Medium-High - Attenuation: 70-80%
• Temperature Range: 64-72F - Alcohol Tolerance: 10% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 1098 and WLP007

Consistent, well-flocculating, well-attenuating and easy-clearing neutral strain. Slightly fruitier than West Coast Ale I (OYL-004) and clean with a lightly perceptible nuttiness, its subtle citrus character finishes slightly tart at the cool end, and more fruit character emerges as fermentation temperatures increase.

• Flocculation: Medium - Attenuation: 72-76%
• Temperature Range: 60-72F - Alcohol Tolerance: 10% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 1272 and WLP051

A good top cropper thought to be from a famous Manchester bitters maker. Its residual sweetness pairs popularly with the signature huge, fruity hop flavor and aroma of the NEIPA.

• Flocculation: High - Attenuation: 71-75%
• Temperature Range: 64-74F - Alcohol Tolerance: 10% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 1318

A strain from the Pacific NW, originally from the UK, the Pacific NW Ale strain presents a relatively neutral profile with notes of malt and light fruit that add depth of flavor. It is a healthy flocculator.

• Flocculation: High - Attenuation: 67-71%
• Temperature Range: 65-75F - Alcohol Tolerance: 10% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 1332

A flocculent, versatile and reliable house strain that produces neutral to complex-and-malty profiles in its fairly wide temperature range. Hop character is not muted by this.

• Flocculation: High - Attenuation: 73-76%
• Temperature Range: 63-75F - Alcohol Tolerance: 10% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 1728 and WLP028

A classic ESB strain best suited for English style ales including milds, bitters, porters, and English style stouts. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74F. A thorough diacetyl rest is recommended after fermentation is complete.

• Flocculation: Very High - Attenuation: 67-71%
• Temperature Range: 64-72 F - Alcohol Tolerance: 9% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 1968 and WLP002

The most popular German wheat beer strain used worldwide. Produces a balance of banana esters and clove phenolics that can be skewed depending on various conditions - e.g., increased ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate or over pitching to reduce or nearly eliminate banana character.

• Flocculation: Low - Attenuation: 73-77%
• Temperature Range: 64-75F - Alcohol Tolerance: 10% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 3068 and WLP300

Versatile strain for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.

• Flocculation: High - Attenuation: 72-85%
• Temperature Range: 65-78F - Alcohol Tolerance: 12% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 3522 and WP550

This citrusy, lightly phenolic saison strain is so attenuative and reliable in performance that people joke it could ferment a shoe. The French Saison strain results in great body consistency. It is good for any of the characteristically aromatic Belgian styles and is highly compatible with hops and spice aromas.

• Flocculation: Low - Attenuation: 80-90%
• Temperature Range: 65-77F - Alcohol Tolerance: 12% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 3711

An eruptive top cropper displaying nice fruit and rustic phenolics. This reliable Belgian strain is a good flocculator with a wide temperature range. Three famous brewers ferment this on vastly different schedules, showing the varied outcomes available.

• Flocculation: Medium - Attenuation: 74-78%
• Temperature Range: 64-78F - Alcohol Tolerance: 11-12% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 3787 and WLP530

Enthusiastically top cropping, this essential Wit yeast is distinctive for the popular, refreshing, easy-drinking summer style. Spicy phenolics carry the flavoring, while at the same time being supported, but not overshadowed, by good ester character. Lightly tart and dry.

• Flocculation: Medium - Attenuation: 72-76%
• Temperature Range: 62-75F - Alcohol Tolerance: 11-12% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 3944 and WLP400

Thought to originate from a small but sophisticated Belgian brewer's spelt saison. It is earthy, spicy, peppery, tart and dry with tropical fruit and citrus at warm fermentation temperatures. A perfect strain for farmhouse ales and saisons. It favors pitching in the upper 60s or low 70s and being allowed to free rise from there.

• Flocculation: Medium - Attenuation: 74-79%
• Temperature Range: 70-84F - Alcohol Tolerance: 12% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 3726

The Kolsch II strain is warmer fermenting than Kolsch I, flocculates much better and clears more quickly. Though a little easier to manage, they are similar in that they are both lager-like ale strains that are lightly fruity, crisp and clean, accentuating of hop flavors, and with a hint of sulfur that disappears with age.

• Flocculation: Medium - Attenuation: 72-78%
• Temperature Range: 65-69F - Alcohol Tolerance: 10% ABV
• Approximately 150 billion viable cells per package.
• Compares to WLP029

Ale strain isolated from a famous double IPA brewed in Vermont. Produces a unique ester profile reminiscent of peaches. This strain complements an aggressive use of hops.

• Flocculation: Medium-Low - Attenuation: 72-80%
• Temperature Range: 65-72F - Alcohol Tolerance: High
• Approximately 150 billion viable cells per package.

Unique kveik originating from the farmhouses of Norway. We preserved the original blend of strains to bring the best possible complexity. Hornindal produces an intense tropical flavor and aroma with notes of fresh pineapple, mango, and tangerine. Compliments fruit-forward hops as well as adds another dimension to beer made with traditional "C" hops. Warmer fermentation temperatures will increase the aromatic profile and fermentation speed. Non-phenolic. Like Hothead and Voss Kveik, it ferments well without off flavors at 90+ F.

• Flocculation: High and Low - Attenuation: 75-82%
• Temperature Range: 70-95F - Alcohol Tolerance: 12% ABV
• Approximately 150 billion viable cells per package.

Thought to be the H strain of the famous Plzen brewer, this lager strain has a dry and neutral taste profile and is gently malty with a lightly perceptible floral aroma. The first of the famous Czech strains inspiring America's most famous light, brilliantly clear, golden lagers. Commonly produces sulfur during fermentation that clears during lagering. Watch out for diacetyl.

• Flocculation: Medium-High - Attenuation: 72-76%
• Temperature Range: 48-56F - Alcohol Tolerance: 9% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 2001 and WLP800

Versatile, crisp, malty profile, light esters and a wide fermentation range. This is thought to be the world's most used lager strain and can produce a convincing lager at ale temperatures.

• Flocculation: Medium-Low - Attenuation: 73-77%
• Temperature Range: 48-68F - Alcohol Tolerance: 9% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 2124 and WLP830.

This strain is a slow fermenter but said to be worth the wait by fans of Marzenbier and Oktoberfest Lagers particularly. It facilitates a smooth, rich, balanced beer with full, malty profile. Make sure to give it a thorough diacetyl rest.

• Flocculation: Medium-High - Attenuation: 73-77%
• Temperature Range: 46-58F - Alcohol Tolerance: 9% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 2206 and WLP820.

Thought to be from the famous Alpine brewery in Aying, Bavaria. This is a versatile, malty-charactered lager strain that balances malt and hop flavors well. It is superb for bocks, Doppelbocks, Oktoberfest lagers, helles and a favorite for American pilsners, too.

• Flocculation: Medium - Attenuation: 70-76%
• Temperature Range: 48-55F - Alcohol Tolerance: 10% ABV
• Approximately 150 billion viable cells per package.
• Compares to WLP833.

This great lager strain is thought to originate from a well known Mexican brewery. Simply put, it is clean, crisp, bright and versatile.

• Flocculation: Medium - Attenuation: 70-78%
• Temperature Range: 50-55F - Alcohol Tolerance: 9% ABV
• Approximately 150 billion viable cells per package.
• Compares to WLP940.

Lager strain hailing from Munich's oldest brewery. It produces low sulfur and low diacetyl and works in a wide temperature range, resulting in a clean, crisp lager.

• Flocculation: Medium - Attenuation: 72-76%
• Temperature Range: 51-62F - Alcohol Tolerance: Unknown
• Approximately 150 billion viable cells per package.

A unique Saccharomyces strain formerly classified as Brettanomyces that produces delicate, tart, tropical, mango and pineapple fruit characteristics.

• Flocculation: Low - Attenuation: 85+%
• Temperature Range: 75-85F - Alcohol Tolerance: 10% ABV
• Approximately 150 billion viable cells per package.
• Compares to WLP644

The first strain released as a part of the Thiolized series from Omega's R&D team. This Thiolized process enhances a yeast's natural capability of biotransforming compounds found in malt and hops to unleash thiols that evoke passionfruit, guava and grapefruit aromas.

• Approximately 150 billion viable cells per package.

Lunar Crush biotransforms thiol precursors from malt, hops, and grape-derived products for a new wave of passion fruit, guava, and New Zealand Sauvignon blanc fruitiness.

• Approximately 150 billion viable cells per package.

Expect the same clean fermentation profile and clarity as its parental strain, Chico (West Coast Ale I), but with a big burst of thiols that's perfect for redefining classic styles, juicing up a West Coast IPA, or creating a unique style that highlights the thiol potential of regional hops and malt.

• Approximately 150 billion viable cells per package.

An enhanced Thiolized version of British V, Helio Gazer adds intense waves of tropical thiols to wash over a pillowy malt base and juicy hop aromas. Created specifically to juicify IPAs, Helio Gazer boosts thiol biotransformation nearly 20x more than Cosmic Punch and more than 200x sensory threshold.

• Approximately 150 billion viable cells per package.

Little DIPA is a Thiolized version of the Conan strain DIPA Ale, widely used for DIPAs and New England IPAs. Little DIPA pairs its signature peach ring and apricot aromas with robust thiols and adds a little boost to your hoppy beers. Expect no diacetyl production.

• Approximately 150 billion viable cells per package.

Vossa Nova is a Thiolized version of Voss Kveik, known for reliable haze and tangy citrus notes. Our only kveik in the Thiolized series allows for a broad temperature range and control of the fermentation speed to your liking. Expect lower thiol intensity at hotter temps due to more vigorous blow off, along with no diacetyl production.

• Approximately 150 billion viable cells per package.

"Chico" at its best form. This workhorse utilizes DKO and Lumina Technologies, which gives you clean, crystal-clear beer without lingering diacetyl or haze. The yeast is well attenuative and moderately flocculating, with crisp, citrus notes when fermented under 66F.

• Flocculation: Medium-Low - Attenuation: 73-80%
• Temperature Range: 60-73F - Alcohol Tolerance: 11% ABV
• Approximately 150 billion viable cells per package.

One of the world's most prominent lager strains. Sports a versatile malty profile with light esters at a wide fermentation range. Maintain a more crisp profile by fermenting low or bring out slightly heightened esters at warmer temps (65-68F). Avoid any hints of diacetyl and up your lager game.

• Flocculation: Medium-Low - Attenuation: 73-77%
• Temperature Range: 45-68F - Alcohol Tolerance: 9% ABV
• Approximately 150 billion viable cells per package.

The first in our line of hybrid strains. A genetic hybrid combining the robust fermentation of French Saison (OYL026) with some flavor characteristics of Belgian Saison I (OYL027), this strain exhibits some of the best characteristics of each. Created by and available exclusively from Omega Yeast Labs.

• Flocculation: Low - Attenuation: 80-90%
• Temperature Range: 65-78 - Alcohol Tolerance: High
• Approximately 150 billion viable cells per package.

This blend contains two Lactobacillus species - brevis and plantarum - giving the blend a wide active temperature range. The Lactobacillus plantarum strain was isolated in collaboration with Marz Community Brewing from a starter inoculated with whole malt grains. It sours efficiently at lower temperatures (65F-100F) compared to other Lactobacillus species.

• Temperature Range: 68-105F
• Approximately 150 billion viable cells per package.