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LalBrew Belle Saison Ale Dry Yeast LalBrew Belle Saison yeast is a Belgian-style ale yeast selected for its ability to create Saison-style beers of the highest quality. This yeast strain allows brewers to get the high attenuation associated with this traditional style. LalBrew Belle Saison yeast produces fruity, spicy, and refreshing beers! Ingredients: Yeast (Saccharomyces cerevisiae)

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.

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

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

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.

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)

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

Ready to try your hand at a Dry English Ale? Then this is the yeast for you! Nottingham Dry Yeast is the prefered yeast for English Style Beers, but it is an extremely high performing and versatile strain, allowing it to be used in beers across the spectrum. Even though it's a great choice for traditional styles such as Pale Ales, Ambers, Stouts and Porters, it is far from limited to these classics. Nottingham will also perform well in Golden Ale, Kölsch, Lager-style beers, IPAs, Barleywines and others. It is appreciated for it’s ability to quickly produce a vigorous fermentation, and forms a compact yeast cake at the bottom resulting in a lovely clear beer. Beer Styles: Wide variety of ales Aroma: Fruity, estery, neutral Attenuation: High Fermentation Range: 50-72°F Flocculation: High Alcohol Tolerance: 14% ABV

"West Coast Ale" yeast is known for its clean, neutral flavor profile and strong attenuation. With no overwhelming characteristics, this yeast lets your grain and hop choices shine! BRY-97 gives you a quick start and vigorous fermentation, which can be completed in 4 days if kept above 63° F. The aroma is slightly estery, almost neutral and doesn’t display off-odors when handled properly. Because of its high flocculation, it may slightly reduce hop bitterness levels. Best results when used at traditional ale temperatures (62 - 72° F) and after rehydration in the recommended manner (see the documents tab for re-hydration procedure). Beer Styles: American ales Aroma: Neutral with slight ester Attenuation: Medium to High Fermentation Range: 59-72°F Flocculation: High Alcohol Tolerance: 13% ABV *See the technical data sheet below for information on rehydration, usage and storage.

solated from our Hornindal Kveik culture, Lutra™ is shockingly clean with unrivaled speed when pitched at 90°F (32°C). The strain is perfect for brewing an even more neutral and refreshing pseudo-lager at its lower temperatures, without the lead time of a traditional lager yeast. Lutra is your worry-free way to navigate the evolving demand for cold ones. You may notice your homebrew package states Lutra Kveik's ABV as 11%. We have tested Lutra's limits extensively in hard seltzer fermentations, and find that Lutra will fully attenuate sugar-based fermentations to produce up to 15% ABV! Happy brewing! Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and probrewers alike. Strain Type Norwegian Kveik Flocculation Medium-High Attenuation 75-82% Temperature Range 68–95° F (20–35° C) Alcohol Tolerance 15%

บริษ้ทยีสต์คุณภาพเจ้าใหม่จากอเมริกา ทำยีสต์พรีเมียมแบบแห้งที่ได้คุณภาพแบบเดียวกับยีสต์น้ำ ในซองขนาด 12 กรัม ใช้กับ wort ได้ถึง 23 ลิตร ในกรณี og ไม่เกิน 1.061 สามารถเทตรงได้เลยโดยไม่ต้องรีไฮเดรท ตัวนี้เป็นตัวพิเศษที่ไม่มีตัวไหนให้เทียบให้ ฟรุ้ตตี้ ไซตรัส ฟอรอล เหมาะสำหรับ Pale Ale และ IPA ช่วงหมักคือ 18-22 องศา

บริษ้ทยีสต์คุณภาพเจ้าใหม่จากอเมริกา ทำยีสต์พรีเมียมแบบแห้งที่ได้คุณภาพแบบเดียวกับยีสต์น้ำ ในซองขนาด 12 กรัม ใช้กับ wort ได้ถึง 23 ลิตร ในกรณี og ไม่เกิน 1.061 สามารถเทตรงได้เลยโดยไม่ต้องรีไฮเดรท ตัวนี้ผลิตและให้คาร์แรกเตอร์เบียร์ lager แบบ WLP820, WY2206, S-23 หมักที่อุณหภูมิ 12-17 องศาได้

บริษ้ทยีสต์คุณภาพเจ้าใหม่จากอเมริกา ทำยีสต์พรีเมียมแบบแห้งที่ได้คุณภาพแบบเดียวกับยีสต์น้ำ ในซองขนาด 12 กรัม ใช้กับ wort ได้ถึง 23 ลิตร ในกรณี og ไม่เกิน 1.061 สามารถเทตรงได้เลยโดยไม่ต้องรีไฮเดรท ตัวนี้ผลิตและให้คาร์แรกเตอร์แบบ WLP007, WY1098, S-04

บริษ้ทยีสต์คุณภาพเจ้าใหม่จากอเมริกา ทำยีสต์พรีเมียมแบบแห้งที่ได้คุณภาพแบบเดียวกับยีสต์น้ำ ในซองขนาด 12 กรัม ใช้กับ wort ได้ถึง 23 ลิตร ในกรณี og ไม่เกิน 1.061 สามารถเทตรงได้เลยโดยไม่ต้องรีไฮเดรท ตัวนี้ผลิตและให้คาร์แรกเตอร์แบบ WLP830, WY2124, W-34/70

บริษ้ทยีสต์คุณภาพเจ้าใหม่จากอเมริกา ทำยีสต์พรีเมียมแบบแห้งที่ได้คุณภาพแบบเดียวกับยีสต์น้ำ ในซองขนาด 12 กรัม ใช้กับ wort ได้ถึง 23 ลิตร ในกรณี og ไม่เกิน 1.061 สามารถเทตรงได้เลยโดยไม่ต้องรีไฮเดรท ตัวนี้ผลิตจาก WLP001, WYEAST1056

solated from our Hornindal Kveik culture, Lutra™ is shockingly clean with unrivaled speed when pitched at 90°F (32°C). The strain is perfect for brewing an even more neutral and refreshing pseudo-lager at its lower temperatures, without the lead time of a traditional lager yeast. Lutra is your worry-free way to navigate the evolving demand for cold ones. You may notice your homebrew package states Lutra Kveik's ABV as 11%. We have tested Lutra's limits extensively in hard seltzer fermentations, and find that Lutra will fully attenuate sugar-based fermentations to produce up to 15% ABV! Happy brewing! Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and probrewers alike. Strain Type Norwegian Kveik Flocculation Medium-High Attenuation 75-82% Temperature Range 68–95° F (20–35° C) Alcohol Tolerance 15%

A wonderfully unique Norwegian kveik, Hornindal's blend of cooperative strains produce a tropical flavor and complex aroma that can present as stone fruit, pineapple, and dried fruit leather, which complement fruit-forward hops. Add even more dimension to “C” hops and increase ester intensity with a high fermentation temperature. Ferments well at 90°F / 32°C or higher. Non-phenolic and no noticeable fusels, even at higher temperatures.

Opshaug was originally sourced for White Labs by world traveler and blogger Lars Marius Garshol, who has authored several books on farmhouse ales and historical brewing. This kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway. This strain was originally used in the 1990s to produce several kornøl-style beers. It is a clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales. Attenuation: 70–80% Flocculation: Medium to High Optimum Fermentation Temp: 77–95°F Alcohol Tolerance: Medium - High (8–12%)