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| Category | Commercial Name | Compares to: | Description |
| American Ale | American Ale | WY1272, WLP051 | Excellent performance, and somewhat lower attenuation than Cali Ale. Suitable for nearly any clean style. Much like Cali Ale, this yeast exhibits clean fermentation at a wide temperature range and accentuates hop character. |
| American Ale | Anchorman Ale | WLP090, US-05 | Clean fermentation profile, with slightly faster attenuation and flocculation than Cali Ale Yeast. Suitable for production of clean West Coast style ales. |
| American Ale | Cali Ale | WLP001, WY1056, US-05 | An exceptionally versatile ale yeast suitable for nearly any style. Clean fermentation at a wide temperature range and accentuates hop character however, it can be slow to flocculate. |
| American Ale Yeast | Northwest Ale | WY1332 | A versatile American ale strain which leaves a soft and clean flavour profile. This yeast is not as aggressively attenuative as Cali Ale or Anchorman Ale. |
| Bacteria & Sour Blends | Lactobacillus Brevis | A single strain of Lactobacillus brevis. This strain performs well in kettle souring/sour worting where fast and clean lactic acidity is desired. We recommend pre-acidifying wort to pH 4.5 with lactic acid, then pitching the Lactobacillus in a CO2-purged kettle or fermentor at 35-44ºC. | |
| Bacteria & Sour Blends | Lactobacillus Blend | A blend of two Lactobacillus species, L. brevis and L. plantarum. This blend is designed to be usable at a wide range of temperatures and is especially suited for kettle souring/sour worting. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 32-42ºC. | |
| Bacteria & Sour Blends | Lactobacillus Delbrueckii | A single strain of Lactobacillus delbrueckii. This Lacto can ferment hotter than most at 44ºC or higher. However, the optimum temperature is around 40ºC. This strain is slower than the Lactobacillus blend, but produces a different flavour profile. | |
| Bacteria & Sour Blends | Belgian Sour Blend | Unique | A blend of 4 Brettanomyces strains isolated from Belgian Lambic beers, alongside 4 strains of Lactobacillus and 2 strains of Pediococcus, for the production of mixed fermentation sour ales. For best results, we recommend using this blend in beer with less than 7 IBUs initially. Subsequent generations can use increasing IBUs. This is supplied at secondary fermentation pitch rates and is intended to be used in secondary or as a copitch alongside a primary fermentation strain of your choice. |
| Belgian Ale | Ardennes Ale | WY3522 | A very adaptable and production-friendly Belgian ale yeast capable of producing balanced Belgian esters and spicy notes. One of the rare Belgian strains which flocculates relatively well, making repitching and/or cropping easier when compared to other Belgian yeasts. |
| Belgian Ale | St. Lucifer | WLP570 | A high-character Belgian ale strain able to produce high gravity beers with strong fruity and medium phenolic character. Excellent for strong golden ales and Tripels, but versatile for all Belgian ale applications. Very high alcohol tolerance. We recommend highly fermentable wort and a free rise fermentation for this strain. Fermentation can be slow to finish. |
| Belgian Ale | Classic Witbier | WLP400, WY3944 | A genre-defining Witbier strain, famous for balanced phenol and ester character with slight tartness that emphasizes wheat flavour. |
| Belgian Ale | Fruity Witbier | WY3463 | A Witbier strain that produces tons of complex fruity esters while still prominently displaying classic Witbier character. Medium-low flocculation helps ensure classic Witbier haze. |
| Belgian Ale | Dry Belgian Ale | Unique | One of our favourite Belgian-style isolates obtained from an American producer of Belgian-style beers. This strain exhibits classic dry Belgian flavours and displays an aggressive primary fermentation. We especially like this strain for Strong Golden, Tripel, and other Belgian-style beers. |
| Belgian Ale | St Remy Abbey Ale | WY1762, WLP540 | This yeast strain isolated from a Belgian abbey is an excellent choice for Belgian-style beers, including abbey ales. This strain produces mixed fruity esters, while also highlighting malt aroma, and can be used at higher fermentation temperatures without becoming overly phenolic/spicy. |
| Belgian Ale | West Abbey Ale | WY3787, WLP530 | High-performance yeast for producing a wide range of Belgian-style or Abbey-style ales. This strain produces balanced intensity of fruity esters and phenolics, and can be used for high gravity ferments. |
| Brettanomyces | Brett D | Unique | This strain of Brettanomyces bruxellensis is noted for very prominent pineapple esters alongside a good dose of funk. It is suitable for primary fermentation of 100% Brett beers or secondary fermentation where some extra fruit and funk is desired. It also works great with hops when co-pitched with clean ale strains for faster turnaround of Brett IPAs. |
| Brettanomyces | Brett B | Unique | A classic Brettanomyces bruxellensis strain, isolated from a classic abbey beer, which is typically used in secondary fermentations where balanced Brett character (fruit, funk) is desired. |
| Brettanomyces | Brett L | WY5526 | Also known colloquially as ‘Brett lambicus’, this strain offers prominent cherry pie aromas and is very complimentary to darker malt beers or red wine barrel aging. |
| Brettanomyces | Brett Q | Unique | This unique Brettanomyces bruxellensis strain was originally isolated from a barrel-aged sour beer from Quebec. This strain typically completes primary fermentation within one month and is also suitable for secondary aging of a wide range of beer styles where subtle Brett character is desired. Tasting notes include ripe strawberry, pear, apple, with underlying funk. |
| Brettanomyces | Brussels Brett | Unique | This Brettanomyces bruxellensis strain displays a balanced selection of fruity characteristics, with testers noting plum, red berry, citrus, and red apple, alongside subtle acidity. It is suitable for primary or secondary fermentation, but does shine in secondary with extended aging where it displays prominent funky flavours. |
| British Ale | English Ale I | WLP002, WY1968 | A classic English ale yeast fermenting and flocculating quickly, leaving residual sugars and accentuating malt character. Suitable for production of most English ale styles. |
| British Ale | English Ale II | WLP007, WY1098 | Higher attenuation than English Ale I and is still very flocculant. Suited for higher gravity English ales and is also great as a workhorse yeast strain for most English/American beer styles. |
| British Ale | Scottish Ale | WLP028, WY1028 | This is a classic Scottish ale strain, typically used for strong and malty cold-weather brews but is also quite useful as a general purpose ale strain. This strain can ferment colder than many ale strains as well, yielding exceptionally clean ales. The temperature can be raised for higher ester production. Attenuation is highly responsive to wort fermentability. |
| British Ale | Vermont Ale | TYB Vermont, WLP095 | This high-character ale yeast produces hop-accentuating fruity esters, accentuating stone fruit and citrus character, accompanied by a smooth body. We recommend fermenting at 19-20ºC initially, then raising to 22ºC to complete the fermentation, and holding warm for several days in order to clean up. We highly recommend attention to temperature control with this yeast, and supplying adequate/excess oxygen prior to fermentation. |
| British Ale | Foggy London Ale | WY1318 | This yeast strain was originally isolated from a brewery in London. It displays a balanced fruity flavour profile, and accentuates malt and hop flavours. It is especially suited for the production of fruity hop-forward Northeast style IPAs. |
| British Ale Yeast | Irish Ale | WLP004, WY1084 | Workhorse Irish yeast from a classic brewery, producing slight fruitiness and caramel notes. Great for Irish stouts, porters, red ales, and pale ales. |
| German Ale | Kolsch II | WY2565, Weihenstephan 265 | Another classic Kölsch strain. This strain produces a mixed ester flavour profile at elevated temperatures and a more neutral profile at lower temperatures. Plays well with hops. Low flocculation means that extended crash time / lagering / fining is required for clarity. |
| German Ale Yeast | Kolsch Ale | WLP029 | This balanced and clean ale yeast is of course great for Altbier and Kölsch production, but also for a wide range of beers including Blond ales, American Wheat, Berliner Weisse, Gose, and anywhere a clean fermentation is desired. Extended chilling or filtration is suggested to obtain clear beer. |
| Hefeweizen | Weizen I | WY3068, Weihenstephan 68 | The classic German Hefeweizen strain, with ample potential to create the characteristic clove and banana flavours. Clove character can be emphasized though a ferulic acid rest in the mash, as well as by using a lower fermentation temperature. Banana ester (isoamyl acetate) character can be emphasized by slightly underpitching, creating a more fermentable wort, and/or using a higher fermentation temperature. |
| Hefeweizen | Weizen II | WLP351, Weihenstephan 175 | A slightly more attenuative German Hefeweizen strain compared to Weizen I, which still displays prominent banana/clove profile. Banana ester (isoamyl acetate) character can be emphasized by slightly underpitching, creating a more fermentable wort, and/or using a higher fermentation temperature. |
| Kveik/Landrace | Hornindal Kveik Blend | A great example of what the Norwegian Kveik family of yeasts can do! This is a selection of two of our favourite strains from Terje Raftevold’s Hornindal Kveik. The blend shows mixed fruity character ranging from tropical fruit to red apple, with supporting notes of caramel. We recommend warm fermentation temperatures (>25ºC), highly fermentable wort and yeast nutrients to ensure complete attenuation. | |
| Kveik/Landrace | Voss Kveik | TYB Voss | One of the most famous Norwegian Kveik yeasts. This is a single strain selected from Sigmund Gjernes’ Voss Kveik. This yeast can ferment at up to 42ºC (Sigmund pitches at 40ºC and free rises from there!) with clean flavours and a prominent citrus aroma. We recommend warm fermentation temperatures (>25ºC), highly fermentable wort and yeast nutrients to ensure complete attenuation. This strain is also very alcohol tolerant and highly flocculent, although it will still produce considerable haze in heavily dry hopped NEIPAs. |
| Lager Yeast | Biergarten Lager | Unique | A lager strain sourced from a venerable Munich brewery. This strain offers low diacetyl and sulphur production and a crisp flavour profile that is highly suited for Helles, Festbier or other Munich-style lagers. |
| Lager Yeast | California Common | WLP810, WY2112 | A unique lager yeast typically used for California Common style beers. This strain is able to ferment at warmer temperatures than many lager strains, yet it still produces characteristic lager flavours. |
| Lager Yeast | Copenhagen Lager | WY2042 | A workhorse lager strain, and a great choice for accentuating hops and/or more mineral-rich water profiles. |
| Lager Yeast | Czech Lager | WY2000 | This traditional Czech Pilsner yeast rewards patience with a clean, crisp profile and accentuates subtleties in selected malt and hops. We recommend cold fermentation and sufficient lagering when using this strain to deliver an authentic flavour. |
| Lager Yeast | Isar Lager | Unique | One of our favourite German lager yeasts! Accentuates malt character with a reliable fermentation profile, good flocculation and diacetyl reduction. We recommend raising fermentation temperature to 15ºC toward the end of fermentation in order to ensure full attenuation and diacetyl reduction. Can be used for both traditional and fast turnaround lagers. |
| Lager Yeast | Mexican Lager | WLP940 | A workhorse North American lager strain that produces clean and crisp beers; not just limited to light lager styles! |
| Lager Yeast | Munich Lager | WLP830 | A classic Munich lager yeast widely used to produce reliable, malt-accented beers such as Helles, Märzen, Dunkel, etc. We recommend raising fermentation temperature to 15ºC toward the end of fermentation in order to ensure full attenuation. Produces characteristic sulfur aroma, which will fade during aging. |
| Saison | Old World Saison Blend | Unique | A characterful blend of two classic Saison strains. Produces complex fruit and black pepper notes along with a reliable, fast and high degree of attenuation. We strongly encourage a free rise fermentation, starting at 22C and rising to ~27C for optimal results. |
| Saison | New World Saison Blend | Unique | A new world Saison blend containing Saccharomyces and Brettanomyces to produce a fruity, funky beer with rustic charm. Brett character increases during aging. NOTE: the Saison yeast in this blend contains the STA1 gene, meaning it is a diastatic yeast. Many Saison yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts. Contact us for more information. |
| Saison | Fruit Bomb Saison Blend | Unique | This high-character blend contains a Saison strain with balanced ester and spice aromas, an enigmatic Brettanomyces anomala strain with tropical characteristics, and a complex and fruity Brettanomyces bruxellensis strain. Highly suited to aroma hop or fruit-forward farmhouse ales/saisons. |
| Wild Yeast | Ontario Farmhouse Ale Blend | Unique | A combination of a rustic, earthy, fruity Saccharomyces strain we isolated from Ontario strawberries and two subtly fruity and funky Brettanomyces strains isolated from Ontario wine barrels. A true expression of terroir. |
| Wild Yeast | Wild Thing | Unique | This wild Ontario ale yeast was isolated from an apple in a local orchard. Wild Thing produces distinct clove, spice, and subtle banana and apple fruit aroma. The taste is dry, spicy and clean. This yeast is most comparable to medium-attenuation Belgian-style ale yeasts. May require temperature ramping to 25C to ensure high attenuation. |
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Isar Lager |
One of our favourite German lager yeasts! Accentuates malt character, with a reliable fermentation profile and good flocculation and diacetyl reduction. We recommend raising fermentation temperature to 15ºC toward the end of fermentation in order to ensure full attenuation and diacetyl reduction. Can be used for both traditional and fast turnaround lagers. Attenuation: 72-82% // Optimum Temp: 10-15ºC // Alcohol tolerance: Medium-High // Flocculation: Medium-High |
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| Ebbegarden Kveik Blend | This kveik yeast blend from Stordal was sourced from Jens Aage Øvrebust. This blend displays prominent fruity esters, leaning toward tropical guava and mango, lending well to traditional as well as modern aromatic styles like NEIPA. Note that this blend accentuates hop bitterness slightly, so we recommend adjusting wort production to only use hops in the whirlpool and dry hop. Attenuation: 70-80% // Optimum Temp: 22-37ºC // Alcohol tolerance: Very High // Flocculation: Medium | ||
| Årset Kveik Blend | This kveik yeast was sourced from Jakob Årset, on the farm Årset in Eidsdal, Norway. The overall flavour profile is similar to the Hornindal Kveik Blend, but this blend shows a higher degree of hop biotransformation. This blend also exhibits a broad temperature range (we have heard of sub-15ºC) and tolerates acidic wort quite well. Attenuation: 70-80% // Optimum Temp: 20-37ºC // Alcohol tolerance: Very High // Flocculation: High |
