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.

Bottom fermenting yeast from a world famous pilsner. Finishes dry and leaves a hint of malt flavor.

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.

Versatile Lager yeast used to create the California Common style. Ferments warm and still retains a lager character.

A blend of Belgian Ale yeast combine to create robust attenuation and a complex flavor profile.

Versatile house strain from a traditional UK Brewery. Strong attenuation, low esters and excellent flocculation for clear beer.

Classic Belgian Ale yeast. Strong attenuation with a fruity nose and virtually no phenolics. The warmer it gets the fruitier it grows.

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.

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.

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.

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.

From the famous American Hefeweizen. Creates a delicious wheat beer with modest amounts of Banana and clove flavor

From one of the oldest Kölsch breweries in Köln. Ferments cold to produce crisp tasting lager-like ales.

From a traditional farmhouse saison. Produces a nice fruity nose and finishes slightly sweeter than GY018.

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.

Slightly more flocculant and less attenuative than GY001. Leaves a clear beer with slight residual sweetness.

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.

From one of the oldest and best-known English cask ales. Strong Attenuation and excellent flocculation with slightly more fruity ester production than GY011.

Neutral flavors that emphasize maltiness. Perfect in Stouts, Porters, Scottish Ales and Wee Heavys.

Bottom fermenting German yeast used in commercial breweries around the world. Produces a dry, clean beer with a malty finish.

This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice.

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.

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.

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

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.

Produces classic Brett “Barnyard” characteristics plus some subtle fruity aroma and moderate acidity. Adds a tart complexity to any beer.

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.

A robust, fast souring lactic acid bacteria. Produces a clean tart flavor.

A blend of Belgian ale yeast, Brett and lactic acid bacteria– sweet, sour and a little funky.

A blend of neutral ale yeast and lactic acid bacteria. Use directly in a primary to make a crisp, sour beer!

Belgian ale yeast and lactic acid bacteria. Cleaner than GB121. Creates a beer with stone fruit/plum esters and sour notes.

Sour with fruity esters and black pepper

A wild Saccharomyces strain that produces a sweet, tropical nose with just a hint of funk. Use in a primary or in the secondary to add character during aging.

This blend creates an amazing complex, sour beer with fruity cherry esters.

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.

Ale yeast from a traditional Dusseldorf brewery famous for malty, balanced alt-style brews.

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.

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

One of the most widely used yeast strains for New England IPA’s. A slightly sweet finish and light, fruity flavor provides the perfect canvas for hazy beers as well as traditional, malt-forward ales. Beers fermented with this strain will finish with a pronounced body and a soft mouthfeel.