This yeast is characterized by a malty finish, balanced aroma and great flocculation. It is a strong fermenter which produces slight sulfur and low diacetyl during fermentation. This strain benefits from a diacetyl rest and conditioning.

This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it’s great for a variety of lager styles ranging from Helles to Rauchbier.

This northern European lager strain emphasizes clean and crisp characteristics. Malt flavors tend to be secondary, promoting clean drinkability. It is ideal for Vienna, schwarzbier or American-style lagers.

From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfests, bocks, and dark lagers.

A medium bodied Tripel with complex spiced fruit flavour and aroma, followed by sweet grainy malt notes and a gentle warmth in the finish. Pours amber with a white head.

A classic pilsner strain from the Czech Republic, this strain produces a clean, crisp beer that’s somewhat dry with a malty finish. A to-style pilsner strain, this yeast is also well suited for thirst quenching lagers such as Munich Helles, dunkels and American lagers.

A pilsner lager yeast from southern Czech Republic, this strain produces dry and crisp lagers with low diacetyl production. With up to 80% attenuation, this strain will make a dry beer and showcase rounded hop bitterness. Low diacetyl production makes conditioning of this beer an ease.

A unique lager strain because it can ferment at a wide range of temperatures, 58 to 65°F (14–18°C), while retaining lager-like characteristics. This strain is traditionally used to brew the California common or steam beer styles. At lower temperatures can also produce märzens, pilsners and Helles style lagers.

This strain is ideal for producing malty lagers. Residual sweetness further helps promote malt nuances while contributing to a balanced finish. The first generation of this strain can be slow, so we encourage using a larger initial culture or scheduling longer fermentation and conditioning times. Great for lagers with a wide gravity range including bocks, doppelbocks, märzens, Oktoberfests and American amber lagers.