A blend of two monastery-type yeast strains and one Belgian ale-type yeast. This blend creates a versatile culture which can be used for monastery-style beers or a myriad of American-Belgian style beers.

This strain of non-conventional brewing yeast, Saccharomycodes ludwigii, has been found to be useful when brewing a low alcohol beer. This specific strain has been chosen because of its lower ethyl acetate production compared to similar strains. This species does not ferment maltose or other larger sugars and will only ferment the glucose, sucrose, and fructose.

This strain is appropriate for all styles of low alcohol beer. Although this would be categorized as a wild yeast, this strain would not typically be considered a beer spoiler as it does not have the ability to ferment larger sugars. Using this strain to create a low alcohol beer requires a modified recipe.

WLP002 is a classic ESB strain from one of England’s largest independent breweries. While it is traditionally used for English-style ales including milds, bitters, porters, and stouts, it is also ideal for American-style pale ales and IPAs. Residual sweetness accentuates malt character along with mild fruity esters, adding complexity to the flavor and aroma of finished beers. Slight diacetyl production is common. Due to this strain’s high flocculation, the beer will finish clear and the yeast can easily be harvested from the fermenter for future use. It is common for this yeast to look coagulated.

Clean, almost lager-like Belgian type ale yeast. Good for Belgian type pale ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuit, ale-like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager-like flavor profile.

A high-gravity ale yeast that produces a dry beer with a slightly acidic finish. While fruit forward, this strain is mild on spice-like phenols. With a high alcohol tolerance upwards of 15% ABV, this strain is great for any Belgian styles ranging from a table beer to a dark strong ale.

A fairly clean strain with medium intensity and spice-like phenol production. With up to 75% attenuation, this strain produces a residual malt character. It helps balance any adjuncts resulting in increased drinkability. Slightly lower resulting pH than English or American ale strains, it creates a slightly tart refreshing beer. This strain is ideal for witbiers or Belgian table beers.

Hailing from the Pacific Northwest, this strain is a mild ester producer while promoting malt character. It can be used for a range of styles from an English mild to an American IPA or Irish stout. A great flocculator, it leaves a clear beer and saves on conditioning time.

This strain has more similarities to an English strain than WLP001 California Ale Yeast®. It is a big ester producer, showcasing notes of cherry and apple which compliment pale ales, blonde and brown ales. Typically leaves some residual, lager-like sulfur compounds in finished beer. Recent sequencing studies show that this strain belongs to Saccharomyces pastorianus species, the same hybrid species as most lager strains. However, this strain has been used to make ales for decades and was previously categorized as belonging to Saccharomyces cerevisiae.

This blend of three strains creates a clean and neutral fermentation character, making it ideal for use in many different American beer styles. The blend lends complexity to finished beer by exhibiting a crisp, clean lager-like character with accentuated hop flavors and bitterness. A slight amount of sulfur can be produced during peak fermentation.