ยีสต์ทำเบียร์ Beer Yeast

Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production.

LalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid from the new Group III line that has been selected to produce pure lagers with distinct flavor characteristics and superior fermentation performance.

LalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers. LalBrew Farmhouse™ was selected using the most advanced breeding techniques. The research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from the University of California Davis (USA) ensures that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore enhancing the saison yeast aroma characteristics.

Mangrove Jacks Yeasts Mangrove Jacks M05 Mead - Craft Series Yeast - 10G 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.

Hydra is a new genetic hybrid of two of our favourite strains (Cerberus x Vermont). Hydra offers you lower attenuation (65-72%) for a more juicy flavour coupled with strong mango and citrus aromatics.

If you're looking for a cold fermenting yeast with a neutral character, BAJA from CellarScience is the perfect candidate. Originally developed and popularized by the Modelo Group, this Mexican yeast strain will produce clean, crisp lagers and finishes dry. Allowing for the balanced expression of malt and hops, BAJA will become your go-to yeast for fermenting Mexican-style light lagers, dark lagers, and cold IPAs. Every batch is PCR tested to ensure contamination free yeast.

Ferment delicious Saisons with hints of fruit and citrus plus all the classic spicy phenolic flavors. SAISON ferments very dry but leaves behind a beer with a soft malt body and rich mouthfeel.

WildBrew™ Sour Pitch เป็นแบคทีเรียกรดแลคติกที่มีความบริสุทธิ์สูงและมีประสิทธิภาพสูงที่คัดเลือกมาโดยเฉพาะในการผลิตเบียร์เปรี้ยวหลากหลายสไตล์

The ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales. Produces a well-balanced tropical fruity ester profile

Put a spin on lager brewing with Lunar Crush®, our distinctively tropical Thiolized® lager strain. 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. This isn’t your typical lager yeast — Lunar Crush is the perfect companion for complex, hop-forward styles or even creating something entirely new by simplifying your recipe for the boldest thiol expression.

With enhanced Thiolized® capabilities, Helio Gazer™ boosts thiol biotransformation to free thiols 200x above sensory threshold, creating a supernova of tropical, passion fruit flavors and aromas. Even in the juiciest of IPAs, expect robust guava and New Zealand sauvignon blanc-like aromas along with the beloved sturdy haziness of its parent strain, British Ale V. Pair with mash hopping, grape-derived products or regional malt and hops for peak thiols. Note: Think of this as an amped up Cosmic Punch

LalBrew Köln™ is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character hop aromas

German/Kölsch Ale Yeast Yeast: Ale ATTENUATION :72% - 78% FLOCCULATION Medium ALCOHOL TOLERANCE :Medium to High (8-12%) FERMENTATION TEMPERATURE :65° - 69° F 18° - 21° C

Our house yeast will produce a high quality ale of just about any style you can think of. We use it in all our IPAs, pale ales, blonde ales, stouts, porters, amber beers, barleywines, you name it, as long as it isn't a Belgian beer, it's likely this yeast. Use a lower fermentation temperature to subdue the esters or let them out at higher temps. Think of this as an American yeast with a nice ester profile. Temp: 65-72F, 16-22C // Flocculation: Medium // Attenuation: 76-82%

This yeast is known for its high attenuation, achieving 80% even with 10% ABV beers. The high attenuation eliminates residual sweetness, making the yeast well-suited for high gravity ales and clean, well-attenuated beer styles. This strain has become a go-to house strain for American breweries due to its clean profile and high attenuation. It’s an ideal strain for American and English hoppy beers as well as malty ambers, porters and brown ales. This strain can be a substitute for WLP001 California Ale Yeast®.

ทำจาก WLP051

Star P ยีสต์น้ำที่เพิ่มกลิ่นให้เด่นขึ้นสำหรับ Wc, IPA, Pale Ale

A great yeast for elegant lagers with floral notes Originating from the Hürlimann brewery in Switzerland. This lager yeast strain’s profile allows to brew fairly neutral flavor beers with a high drinkability. Depending on the conditions, it tends to present noticeable herbal and floral notes to lager beers. Ingredients: Yeast (Saccharomyces pastorianus), emulsifier E491

This famous brewer’s yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. SafLager™ W-34/70 allows the brewing of beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers. Ingredients: Yeast (Saccharomyces pastorianus), emulsifier E491

LalBrew Wit™ is a relatively neutral wheat beer strain that can be used to produce a wide variety of wheat beer styles. LalBrew Wit™ produces lower levels of esters and phenols compared to traditional hefeweizen strains such as LalBrew Munich Classic™. LalBrew Wit™ provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian-style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weisse, Gose, Hefeweizen, Dunkelweis, and Weizenbock.

Side Back Logo LalBrew New England™ – American East Coast Ale Yeast LalBrew New England™ is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew New England™ will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England™ can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England™ exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.

เป็นอีกสายพันธุ์ที่สามารถใช้ผลิตเบียร์สไตล์ Hefeweizen ที่มีคุณลักษณะเฉพาะ แต่จะมีความพิเศษออกมาด้วยสารเอสเตอร์ในเชื้อตัวนี้ที่ผลิตกลิ่นอายหอมหวนของแอ็ปเปิ้ล ลูกแพร พลัมที่เพิ่มขึ้นมาอย่างกลมกล่อมนอกเหนือจากกลิ่นหอมของกล้วยโดยปกติ เชื้อจะผลิตสารฟีนอลแนวกานพลูอย่างพอดีๆและมีกลิ่นอายของวนิลลา เชื้อตัวนี้มีคุณสมบัติการเกาะตัวของยีสต่ำ ทำให้ได้เบียร์ที่มีลักษณะขุ่น ข้อแนะนำในการเพิ่มกลิ่น/รสของสารทำได้สามวิธี: 1) โดยการใส่เชื้อที่น้อยกว่าเกณฑ์ปกตินิดหน่อย 2) ใช้หมักด้วยน้ำวอร์ตที่มีค่าน้ำตาลสูง และ 3) หมักที่อุณหภูมิสูงขึ่น ของช่วงอุณหภูมิที่แนะนำ (แต่อย่าเกิน 22°C)

WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by the University of the Sciences in Philadelphia, PA, USA. Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation, and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s. WildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea spp. Yeast Features: Aroma: Sour, red apple, stone fruit, peach Temp Range: 68°F - 77°F (20°C - 25°C) pH Range: 3.2 - 3.5 Attenuation: High Flocculation: High Alcohol Tolerance: 9% ABV In Lallemand’s Standard Wort conditions, WildBrew™ Philly Sour yeast exhibits: The fermentation can be completed in 10 days. Typical pH of 3.2-3.5, higher lactic acid levels will be achieved in worts that are higher in glucose. Aroma and flavor are sour, red apple, and stone fruit, notably peach. Fermentation rate, fermentation time, and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature, and nutritional quality of the wort.

Description M21 Belgian Wit Yeast 10g 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. Attenuation: High (70 – 75%) Flocculation: Low Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-25 degrees C (64-77 degrees F). Storage Recommendations: Store below 10°C (50°F).

THE PERFECT BREWER’S YEAST FOR WHEAT BASED BEERS The US release of this highly-anticipated dry yeast selected for wheat beer fermentations. WB-06 yeast provides fruity and phenolic character, varying with the fermentation conditions. Produces well-attenuated beers and it is ideal for wheat base beers, such as Belgian and German Styles (Ex. Wit Beers and Weizen Beers). Produces typical phenolic notes of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation. Yeast Features: Fermentation Temperature: 64–75F Attenuation: 86-90% Alcohol Tolerance: 9-11% Perfect strain to ferment: Bavarian Hefeweizen (Weissbier) Dunkelweizen (Dunkles Weissbier) Weizenbock

English ale brewer’s yeast selected for its fast fermentation profile. Produces balanced fruity and floral notes. Due to its flocculation power, tends to produce beers with higher clarity. Ideal for a large range of American and English Ales – including highly hopped beers – and is specially adapted to cask-conditioned and beers fermented in cylindro-conical tanks. Ingredients: Yeast (Saccharomyces cerevisiae), Emulsifier: E491 (Sorbitan monostearate)

Cosmic Ale ยีสต์น้ำที่เพิ่มกลิ่นให้เด่นขึ้นสำหรับ Hazy IPA

สายพันธุ์นี้เหมาะสมอย่างยิ่งถ้าต้องการคุณลักษณะเบียร์สไตลส์ขุ่น และเหมาะกับการใช้ร่วมกับฮอปส์แนวฟรุ้ตตี้ เป็นสายพันธุ์ที่ผลิดสารเอสเตอร์แนวฟรุ้ตตี้ที่มีความลงตัวอย่างพอดี และซึ่งยังทิ้งความหวานตรงปลายไว้อยู่ หากไม่กรองและไม่ใส่สาร fining agent ก็จะได้เบียร์ที่มีคุณลักษณะเฉพาะตัว คือ ขุ่น และ เนื้อเบียร์ที่นุ่มละมุนละไม

Description This Bavarian wheat beer strain can easily express the spicy and estery aroma profile typical to German wheat beer styles. LalBrew Munich Classic is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. A true top cropping yeast, Munich Classic yeast can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock. Beer Styles: Bavarian-style wheat Aroma: Fruity, banana, spicy Attenutation: Medium to High Fermentation Range: 63-72°F Flocculation: Low Alcohol Tolerance: 12% ABV