SEARCH BY YEAST, BACTERIA OR BEER TYPE
YEAST AND BACTERIA
GY001 : NORCAL ALE #1
Clean fermenting, versatile strain from one of the most famous California pale ales. Excellent for emphasizing hop flavor and aroma. Strong attenuation and good flocculation.
GY002 : CZECH PILSNER
Bottom fermenting yeast from a world famous pilsner. Finishes dry and leaves a hint of malt flavor.
GY003 : “A TOUCH OF SPICE” BELGIAN ALE
Abbey style yeast from the Belgian Ardennes. Spicy clove like notes and a hint of fruity esters. Medium flocculation means a clearer beer than most Belgian yeast.
GY005 : GOLDEN GATE LAGER
Versatile Lager yeast used to create the California Common style. Ferments warm and still retains a lager character.
GY007 : BELGIAN MIX
A blend of Belgian Ale yeast combine to create robust attenuation and a complex flavor profile.
GY011 : BRITISH ALE #1
Versatile house strain from a traditional UK Brewery. Strong attenuation, low esters and excellent flocculation for clear beer.
GY014 : BELGIAN ABBEY ALE
Classic Belgian Ale yeast. Strong attenuation with a fruity nose and virtually no phenolics. The warmer it gets the fruitier it grows.
GY015 : BELGIAN TRIPEL
Belgian Ale yeast from the mother of all Tripels. Warm notes with just a hint of spice. Excellent for emphasizing the malty sweet quality prized in certain Belgians.
GY016 : ALTSTADT ALE
An ale yeast that ferments at cold temperatures and produces a lager like ale style. Used in traditional Alt and Kölsch styles. Leaves a nice, residual maltiness.
GY017 : BAVARIAN HEFE
A Hefeweizen yeast from one of Bavaria’s oldest breweries. Produces the traditional clove and banana flavors associated with the style— especially when fermented warm.
GY018 : SAISON #1
Traditional Saison yeast from a French craft brewery. Strong attenuator that produces a dry beer with a beautiful fragrance and the traditional Saison taste of fruit and pepper.
GY020 : PORTLAND HEFE
From the famous American Hefeweizen. Creates a delicious cloudy wheat beer with negligible amounts of Banana and clove flavor
GY021 : KÖLSCH BIER
From one of the oldest Kölsch breweries in Köln. Ferments cold to produce crisp tasting lager-like ales.
GY027 : SAISON #2
From a traditional farmhouse saison. Produces a nice fruity nose and finishes slightly sweeter than GY018.
GY028 : BELGIAN WIT
Classic Belgian Wit yeast. Produces the tart and spicy flavors of a traditional Wit. This yeast is a strong attenuator that leaves a dry, slightly cloudy beer.
GY029 : NORCAL ALE #5
Slightly more flocculant and less attenuative than GY001. Leaves a clear beer with slight residual sweetness.
GY030 : AMERICAN LAGER
Think you don’t like American Lager? Think again. This lager yeast is a powerful attenuator that leaves a dry beer with a slightly fruity finish. Awesome.
GY031 : BRITISH ALE #2
From one of the oldest and best-known English cask ales. Strong Attenuation and excellent flocculation with slightly more fruity ester production than GY011.
GY044 : SCOTCH ALE #1
Neutral flavors that emphasize maltiness. Perfect in Stouts, Porters, Scottish Ales and Wee Heavys.
GY045 : GERMAN LAGER
Bottom fermenting German yeast used in commercial breweries around the world. Produces a dry, clean beer with a malty finish.
GY047 : SAISON BLEND
This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice.
GY048 : GOLDEN PEAR BELGIAN
From the originator of the Belgian Golden Strong Ale style. Estery profile reminiscent of apple and pear with a subdued level of spicy phenolics. Excellent choice for high gravity belgian and farmhouse style ales.
GY054 : VERMONT IPA
From one of the best examples of an east coast IPA. This yeast attenuates slightly less than NorCal Ale #1 and leaves a beer with more body and a slight fruity ester that is amazing with aromatic hops.
GY077 : QUEBEC ABBEY ALE
From one of the first breweries in North America to create a successful line of traditional Abbey style ales. This Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes
GY080 : IRISH STOUT
From one of the most famous stouts in the world. Creates a crisp, dry beer with a subtle fruity profile and a slightly tangy finish.
GB001 : BRUSSELS BRUXELLENSIS
Produces classic Brett “Barnyard” characteristics plus some subtle fruity aroma and moderate acidity. Adds a tart complexity to any beer.
GB002 : TART CHERRY BRETT
Produces some Brett Barnyard funk plus stone fruit and cherry-like esters. This Strain also produces a moderate amount of acid that adds a tart complexity to the brew.
GB110 : GIGAYEAST LACTO
A robust, fast souring lactic acid bacteria. Produces a clean tart flavor.
GB121 : FARMHOUSE SOUR
A blend of Belgian ale yeast, Brett and lactic acid bacteria– sweet, sour and a little funky.
GB122 : BERLINER BLEND
A blend of neutral ale yeast and lactic acid bacteria. Use directly in a primary to make a crisp, sour beer!
GB123 : SOUR PLUM BELGIAN
Belgian ale yeast and lactic acid bacteria. Cleaner than GB121. Creates a beer with stone fruit/plum esters and sour notes.
GB124 : SAISON SOUR
Sour with fruity esters and black pepper
GB144 : SWEET FLEMISH BRETT
A pure Brettanomyces strain that produces a sweet, fruity nose with just a touch of barnyard and phenolics. Use in a primary to make an all brett beer or in the secondary to add character during aging.
GB150 : SOUR CHERRY FUNK
This blend creates an amazing complex, sour beer with fruity cherry esters.
GB156 : BRUX BLEND
A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard. Creates a moderate amount of acid that adds a tart complexity to the brew.
GY094 : German Ale Yeast
Ale yeast from a traditional Dusseldorf brewery famous for malty, balanced alt-style brews.
GY135: Hornindal Kveik #5
A traditional Norwegian Kveik yeast that can be fermented at 85-100 F for fast fermentation and no off flavors. Subtle notes of tropical fruit make this yeast an excellent choice for clean hop-forward IPAs and Pale Ales.
GY134: Kveik #1
A traditional Norwegian Kviek yeast that can be fermented at 85-100 F for fast fermentations and no off flavors. We have found a 15 P wort attenuates to 74% – 78% in as little as 48 hours at 90F. Subtle notes of citrus fruit make this yeast an excellent choice for clean hop-forward IPAs and Pale Ales with citrus hop additions