Yeast

A lactose sour-prise! Bet you never expected this! You’re being suddenly overcome by this fun revelation, you instantly realise the sour truth: this is a joke played on you by your old friend the lactobacillus. Pleasant, refreshing, an integral part of the summer vibe. Is it a gift or a curse? It’s up to you my friend!

A lactose sour-prise! Bet you never expected this! You’re being suddenly overcome by this fun revelation, you instantly realise the sour truth: this is a joke played on you by your old friend the lactobacillus. Pleasant, refreshing, an integral part of the summer vibe. Is it a gift or a curse? It’s up to you my friend!

The good soldier acts when its needed. Does not ask, does not question, just does his duty.

Lactobacillus Plantarius. Clean and quick, best on 37 Celsius. It stops between 2.5-3.5 pH. Dominant citrus taste, makes no spore. You can remove from the beer with boiling.

It has balls just as Mickey from Snatch, or Tyler Durden from Fight Club, and just as charming as Joe Black: he is the Belgian cousin of big Brad, Brett. Only instead of admiring your eyes it focuses on your taste buds, playing its role without the slightest prim.

Classic Brett strain, recommended for secondary fermentation. Moderately intensive, fresh grass and land in taste and in smell. Great choice for lambic beers or further fermentation of belgian brews. Very impressive in wooden barrel fermentations.

Another superhero who can lead the beer revolution to victory! Only Yeastman can turn the earthly malts into a task force of super soldiers able to conquer every taste bud.

English yeast that is capable of fermenting up to 25% ABV. Recommended for brewing strong beers. The perfect choice for Barleywine style beers. Alcohol generally stops fermenting at 12-16% but this can improve to 25% in special circumstances. With low malt content we can achieve a pleasant English ale.

If you thought, that Yamaha flute and Casio calculator is the closest connection to the Land of the Rising Sun, well get ready, cause here comes our sake strain that can convince your latest brew into a karate dojo!

This sake strain can be used for beer fermenation pretty good. Heavy, ester character is dominant. Most importantly rice-added fermantation van benefit from the usage. Obviously, it can perfectly ferment sake as well.

A hot-tempered tennis champion, for whom nothing is impossible. The ground always sizzles beneath their feet, and they swiftly smash your serves. Their gameplay is as refreshing as a fresh tropical cocktail.

Originating from Hornindal, Norway, this yeast delivers a potent tropical essence evoking fresh tangerine, mango, and pineapple notes, making it an excellent match for hops with fruity characteristics. Widely usable, it’s a versatile choice for various beer styles.

Some like it hot! This northern flower is the champ of the sauna who takes no notice of heat. On the contrary, the heat is where she’s in her element! When everyone else is sweating she’s twisting any malt around her finger with her fruity magic, leaving her conquering scent behind.

Farmhouse ale yeast of Norwegian origin. Will not produce irritating kozma oils or unpleasant esters even when used at 40°C. Characterized by notes of citrus and orange peels which changes into peach when increasing temperature. Strongly recommended for brewers who have no method of controlled fermentation yet.

This is what happens when church and state are not separate! The hard work of the servants of the Ester King has come to fruition, bearing citrusy esters. But since the abbot first tasted them, they are what he demands the tithe shall be.

Farmster is a truly special yeast. It’s halfway between Belgian and Saison type yeasts. Best result are achieved by fermenting at higher temperatures. Leaves behind Belgian aromas with fenol and scent of peppery and citrusy Saison. It’s the perfect choice for farmhouse ales and saison beers.

King of esters, yeast of Kings! The same way Aqua regia can melt anything can this yeast ferment anything (and more). The product of its labour is this new flavour experience that makes you wish his reign would never end. Long live the King!

Real saison yeast that ferments easily in all conditions. Creates a dry fermentation and doesn’t settle well at all. Enhances the the flavour and effect of the spices and aromas used. Creates esters that no other yeast can. This is why saison beers are special.

While you would think her ‘ein tüchtig’ lady, as she works alongside with Herr Weizen, transforming german national wheatstock into liquid. However, she likes to smug a little Moorish feeling into the beer. She doesn’t have big demands, but can get everything out of the situation!

This latest wheat strain is the perfect partner for Herr Weizen. Balancing fenols and esters perfectly, the tipical banana and chewing gum marks are left behind. Therefore, nutmeg and clove can show their smell as well. This strain is really sensitive to cell number, underfeeding is recommended for fenol tastes.

The German baker making liquid bread. The tantalising scent of his product can be smelled from miles away. Herr Wizen is the precise German guy who doesn’t mind rolling his sleeves up and uses flour like a painter uses colours.

Classic wheat beer yeast. The most popular German wheat yeast for real Hefeweizen beers. Pleasantly strong in esters, with an aroma of bananas and cloves. The ester profile can be changed by altering the temperature.

A real American salesman discreetly bringing out the wheat lover in everyone. He won’t push his product because he doesn’t have to – spend just a little bit of time with him and you’ll realise it’s all you ever wanted!

Not a strong wheat but has everything required for wheat beers. This strain is especially recommended for cold hops. Pleasantly smooth, leaves a silky flavour profile behind. Soft ester profile. Recommended for beers with relatively high wheat content.

Who could say that being fast is not a virtue? Herr Schnellager is the living example for that. One week of work, another to rest – and you can drink the best!

If you need fast results you are at the right place. One week of fermentation with 1 bar pressure, then another rest on 2 Celsius and ta-dam! you have a light lager at your disposal.

Mistr Pilsner the beer brewer wakes up early every morning despite the cold weather. A slow but steady folk you could say, but you can only praise his handiwork. Precise, punctual and trustworthy. Take your time – you could say. He does that perfectly.

A classic Czech pilsner from the homeland of this beer type. Slightly dry with malty ends. Recommended for light pils beers, or for helles, dunkel or american lagers.

A real animal with a strong, durable immune system that prefers the cold places. It preys on anything nature provides and transforms it into all kinds of delicacies for the connoisseurs.

One of the strongest lager yeasts. Mainly recommended for Bak type beers. Has a higher alcohol tolerance than most lager yeasts. Despite its high attenuation it still has a malty aftertaste. Raising the temperature for the diacetyle rest is advised.

Every October Munich puts on a dress of sounds and lights. Pitchers empty and drindls twirl and spin in malty sweetness that make you gaze in amazement. What else could you possibly need.

Classic lager yeast “aus Deutschland”. Crafts a maltier, bolder beer than the Czech pilsner. Produces high levels of sulphites when fermented at higher temperatures so it is only recommended to be used at a lower temperature. Mainly recommended for Oktoberfest type lagers.

His superhero name is BatYeast, a representative of two classes as he combines the best in mammals and birds. If a drought breaks out in California, you can always count on him, he’s the rescuer of the poor, creator of a sulphate-free world.

The best choice for California Common or Steambeer type lagers. Lager yeast that ferments at ale temperature, for which the ideal condition is 18°C. Not recommended for fermenting at low temperatures. A nice clear beer with a malty taste.

A true missionary who approaches his prey calm and collected. Peels any and every doubt against beer off the doubters with ease. Beer is coursing through his veins and by the time his target realises who they’re dealing with, they have already fallen captive of the spirit.

Classic bayerish lager yeast recommended for pilsner type beers. Slightly malty, has a pleasantly estery flavour profile. Ferments at a relatively low temperature between 7-12°C but can also be used between 18-20°C. Diacetyl rest required afterwards.

Some temptations can be resisted but you wouldn’t want to with this one! Priest Passion is an overwhelming, Hell-loose-breaking, explosive then relaxing but then explosive again rollercoaster of indulgence. One thing’s for sure, it’s exhausting!

It is inconsistent yeast that is slow to start then gets stuck and will only restart at a higher temperature. The ale displays characteristics of citrus, peppers and fruits. Results in a dry and fizzy fermentation. Beers made with this yeast are a guaranteed success in the summer heat.

A long time ago, in an abbey far-far away – just when you thought the hegemony of average yeasts has come, a worthy Belgian friar has brought new hope to the galaxy of alcohol lovers. No doubt the Force was strong in him.

The perfect choice for Witbeer ales. A strain similar to Belgian yeasts. Produces low amounts of ester but has a high amount of spicy fenols in the end product. Average in how it settles and has a dry fermentation. Generally produces a lot of krausen.

If you’re bored with traditional grain alcohols, Double Agent is the solution to your problem. Nothing is impossible, be it a Belgian monastery or a dusty saloon in the Wild West. When you look past his rugged shell, you’ll see how sweet he really is when it’s time to unwind.

A strain misidentified as Brettanomyces which creates pineapple and mango esters as well as being slightly sour so it works perfectly for both Belgian ales and American style hop-bombs. Adds an intriguing twist to any beer where fruity notes appear.

The oddball of the monastery. A star priest approaching his congregation in a new way – with raging success. His uplifting sermons make even the darkest of souls bloom to the joy of their brethren.

Another member of the Belgian yeast family. Ideal for Dubbel or tripel ales. It is very different to other Belgian yeasts in the esters it’s creating thus having a completely different taste. Characterised by balanced fruity esters and fenols.

No matter how hard the Belgian friars tried to keep him in their cellar, one of the seven servants of darkness is haunting Europe’s breweries like a ghost. Broken free from the Underworld, his soul is as dark as ebony. He’s wuthering through the alcohol soaked cellars awakening gluttony in anyone and anything.

Belgian yeast. Balanced, has a high fenol and ester profile. Recommended for quadruple and brown ales. The perfect choice for trying to create a slightly unconventional, exciting stout. Has a high alcohol tolerance, results in a strong and dry fermentation.

Father Tibi is holding up a mirror to society: He’s drinking beer while preaching stupidity! He uses the wisdom he gathered on long pilgrimages to many Belgian breweries to reinvent their legacy and bottle it to spread amongst the worshippers in a modern form.

Classic Belgian yeast. Keeps fruity and spicy esters in balance – none of them are dominant but both are present. In comparison to other Belgian strains this type is very easy to settle thus creating a very clear ale.

The model abbot, principal of the Belgian monastery. The knowledge he gathered over the time makes him not only a master of prayer but one of brewing as well. Not only is he the guardian of the casks, he’s also a keen consumer so it’s easy to see how he’s bold figure had been the inspiration of the bold flavour.

An esteemed member of the family of Belgian yeasts. Recommended for weaker, Duvel-like, strong bodied ales. Has a well-balanced malty and alcoholic profile. Creates pleasant, fruity esters when fermented at higher temperatures.

In the cold shadows of the gloomy monastery, this Belgian friar can only retain his faith through the strength he gains from his ascetic ways. This same strength helps him convert any hop into a being of a higher power.

The perfect choice for strong golden Belgian style ales or triple and quadruple kinds. Settles hard therefore fermenting a dry ale which still allows it to retain its malty aroma. Works best at higher temperatures.

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Saint Hedwig is the true royal majesty of the Anjou era, who can convert even the most pagan smoky beer brew. At first encounter, she may seem a bit cold, but her aura easily warms up her surroundings, bestowing pear esters upon her court.

A traditional yeast strain for Grodziskie-style beer. This is a hybrid strain that preserves the smoky, grainy character of oak-smoked wheat malt in colder environments, while producing pear esters at warmer temperatures. It’s recommended to start fermentation at 15°C, and then allow the temperature to rise to 20°C by the end of primary fermentation. Recommended by Dr. Márton Pelles, the Sördoktor!

What this guy does! Unbelievably hard on the hops and makes a wild fuss for the audience that its almost a treason. He might be bold, but certainly makes an impression! Taste it once and you will never forget him.

One of the best choice for NEIPA. During fermentation due to the high poly-fenol creation and low deconstruction of protein, you can easily get peary or peachy signs in your beer. Due to the high fermentation profile you can make drier beers with him. Strong ester creation, perfect NEIPA taste with fruity marks.

An everyday hero who is always ready to swing into action. Everything he finds around him he transforms into a seemingly messy but polished and perfect result. No beer can resist.

Recommended for every IPA type that results in a pleasant dry fermentation when used at temperatures ideal for top-fermenting yeasts. Has a cloudy appearance due to its slow settling. Its flavour is very polished and is characterised by a smooth ester profile with a slightly fruity note.

A demon fetched from the north-eastern region of the US. He makes your beer devilishly mystique, even if you just dreamed of a light IPA or APA. The magic bubble balls in your beer will make you a true follower of his for a life.

A strain from the north-eastern regions of the US. Balanced profile with peachy and citrus signs that suits the malt-heavy beers perfectly. Although ferments quickly, sometimes you can get the wring fermentation point in the end. For best results you might want to raise the temperature.

Our newest Yankee’s mission is to bring the message of peace for the whole world, but not by weapons but its malty taste. A few sip, and it leaves you just as calm and silent as the ocean itself.

Strain from the Pacific Northwest. Emphasizes the malt, while leaves easter at low level. Can be used widely from English mild to American IPA. Flocculates well, leaving the beer amazingly clean.

‘Cause the most noble mission of yeast is to perfect malt and hops. Be fermented as law and habit dictates, and let the brewmaster be praised.

A classic German yeast warrior. First of all, recommended for Kölsch and Altbier types. Emphasizes the aroma and bitterness of the hops, while creates really delicate, clean and biteable lager signs. Perfect temperature for this strain is between 18-20 Celsius, below 17 it does not perform so well.

The devil of the Seven Seas that usually ends up on the bottom, only to set sail time and time again. He just can’t resist the calling of the sea, his dedicated to deliver the World the experience of caramel. Freedom, fresh air, the warm sun – these are what give him purpose.

The perfect choice for Cask and ESB ales. Settles very easily which makes for a strong taste of malt and caramel. It is important to pay attention to the high diacetyl content that is a result of the low attenuation.

The most loyal comrade in combat armed with German precision. Not even the harshest conditions will stop him; he will always deliver the same quality no matter what he’s surrounded by. Treat him with warmth and he will surprise you with unexpected fruitiness. The second best yeast for fermenting ales.

Recommended for any ale especially Kolsch types. Similar to McGyver but more adapted to colder conditions. Low in diacetyl and has a low ester character. Fermenting at higher temperatures will result in a smooth fruity flavour.

The most wonderful Irish redhead. The way she gently dances on the taste buds will seduce everyone. Treat her cold and that’s how she’ll trat you – only revealing her sweet nature when you warm up to her. The Guinness world record holder of ale yeasts.

We recommend this yeast for Guinness type ales but works very well with red ales, too. Fermenting at a low temperature will yield in a dry beer with low ester content. Fermenting at higher temperatures (>18°C) will result in a fruity, complex flavour with higher ester content.

Haggis is Scotland’s three-legged Highlander. Staying true to his Scottish roots he’s tight, always looking to save a penny – he’s the poster boy of efficiency. He won’t bother with processing all the malt or generating more than the required amount of esters.

A real Scottish yeast, perfect for Scottish type ales. Has a real strong and malty character. Settles easily, resulting in a bright clear ale. Has a higher stronger ester profile when fermenting at higher temperatures. Available in a wide variety of temperature profiles.

A dog bred for herding, he’s an instinctive shepherd who will always keep the flavours in check. Although also from the island it is hard to confuse with a bulldog type. Prefers caramel brown fields, the fresh scent of which he is carrying.

This Yorkshire yeast is a special type of English yeast that ferments in a bit more caramelised way than most others and while still generating esters during fermentation these are completely different than those of English yeasts. That’s what makes it a special and popular type of yeast. Settles well.