A clean strain that complements malt flavor. Low to moderate esters are produced when fermentation temperature is below 70°F (21°C). Moderate to high ester character achieved above 70°F (21°C). Low diacetyl production.

This is a blend of non-GMO yeast strains that have been carefully selected to aid in the release of bound thiol compounds by targeting high enzymatic B-lyase activity. Providing a balance of tropical flavors and aromas, such as passionfruit, grapefruit, and mango, that’s perfect for a juicy, hazy IPA!

 PLEASE NOTE: This yeast has a BBD of 14/3/25 and has therefore been reduced in price. We believe this yeast will still have good viability but if you are not happy with it's performance, please contact us for a full refund.

A blend of ale and lager yeast, this strain produces a classic cream ale. The blend produces a pleasing light fruity note from the ale yeast, while the lager strain produces clean pilsner-like flavors and a slightly subdued hop bitterness. This blend is known for producing subtle sulfur during primary fermentation.

East vs West has long been a battle… cities, weather, pizza, rap… and now IPAs. Who does it better? Luckily our new Hazy blend will produce amazing hazy beers- coast to coast and beyond.

When used in conjunction with new-world modern hops, this blend produces amazing hazy beers by accentuating hop aroma reminiscent of fresh citrus and tropical fruit.

Licensed from Charlie Papazian, this strain can ferment at both ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian’s books, The Complete Joy of Homebrewing and The Homebrewer’s Companion, were originally developed and brewed with this yeast.

Ales: Optimum cellaring temperature: 50 to 55°F (10-13°C);
Altbiers can be cellared at lagering temperatures.
Lagers: Optimum cellaring temperature: 32 to 37°F (0-3°C)

 PLEASE NOTE: This yeast has a BBD of 24/3/25 and has therefore been reduced in price. We believe this yeast will still have good viability but if you are not happy with it's performance, please contact us for a full refund.

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.

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.

 PLEASE NOTE: This yeast has a BBD of 3/4/25 and has therefore been reduced in price. We believe this yeast will still have good viability but if you are not happy with it's performance, please contact us for a full refund.

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.

Sigmund is a Kveik strain shared by Sigmund Gjernes from Voss, Norway. Also known as Voss Kveik, this strain can produce earthy-like flavors with a touch of orange peel aromas.