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Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian ...

Wyeast 3463 Forbidden Fruit Yeast A widely-used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which ar...

Lactobacillus buchneri. A lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderated levels of acidity and is commonly ...

Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Apparent attenuation: 74-78%. Flocculation: low--medium. Op...

Ideal for Kölsch and Alt, also good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. Sulfur produced during fermen...

Wyeast 1272 American Ale II is fruitier and more flocculant than Wyeast 1056, slightly nutty, soft, clean, slightly tart finish. This yeast strain ...

Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced. Apparent at...

Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. ...

Great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. From traditional London br...

A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweizen style. Apparent attenuation: 74-7...

Produces Saison or farmhouse-style beers that are highly aromatic with clean citrus esters. Expect peppery and spicy notes with no earthiness and l...

A unique strain formerly classified as Brettanomyces but since found to be Saccharomyces. Produces a beer with tropical fruit characteristics of ma...

Produces beers with moderate esters and minimal phenolics. Expect apple, bubblegum, and plum-like aromas that blend nicely with malt and hops. This...

A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettan...

Wyeast 1099 Whitbread Ale is a yeast strain with a mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much mor...

Wyeast 1332 Northwest Ale is one of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good dep...

SWISS BOTTOM FERMENTING STRAIN FOR HERBAL AND FLORAL LAGERS Fermentis Saflager™ S-189 originated from the Hürlimann brewery in Switzerland. This la...

Complex and aromatic lager strain from one of the oldest breweries in the country. Ideally suited for a variety of lager beers, but an excellent ch...

Used by one of the most popular beers from Mexico, this strain produces clean lager beer, with a crisp refreshing finish. Good for Mexican style li...

This distiller yeast requires additional nutrients to ferment up to 22% alcohol. Comes in a 1 lb. bulk pack.

Wyeast 3278 Lambic Blend is a combination of Belgian style ale yeast, sherry yeast, two Brettanomyces strains, and two lactic acid bacteria strains...

Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gra...

One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and compl...

Used in the production of traditional, authentic wheat beers. Produces the banana and clove nose and leaves the desired cloudy look of traditional...