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SEARCH BY YEAST, BACTERIA OR BEER TYPE

YEAST AND BACTERIA

BEER STYLE

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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.


ATTENUATION: 76% - 80% | TEMPERATURE: 64˚F – 77˚F | FLOCCULATION: Medium | STYLES: Barley Wine, Pale Ale, Bitter, Scotch Ale, India Pale Ale, Stout
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GY002 : CZECH PILSNER

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


ATTENUATION: 75% – 79% | TEMPERATURE: 48˚F – 55˚F | FLOCCULATION: Medium/High | STYLES: Pilsners, Lagers
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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.


ATTENUATION: 81% – 84% | TEMPERATURE: 68˚F – 77˚F | FLOCCULATION: Medium/Low | STYLES: Belgian Ale, Dubbel, Belgian Strong, Tripel, Biere De Garde
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GY005 : GOLDEN GATE LAGER

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


ATTENUATION: 79% – 83% | TEMPERATURE: 55˚F – 70˚F | FLOCCULATION: Medium | STYLES: California Common, Cream Ale, Stout
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GY007 : BELGIAN MIX

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


ATTENUATION: 79% – 81% | TEMPERATURE: 66˚F – 77˚F | FLOCCULATION: Low | STYLES: Belgian Ale, Dubbel, Belgian Strong, Tripel, Biere De Garde, Saison
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GY011 : BRITISH ALE #1

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


ATTENUATION: 75% – 79% | TEMPERATURE: 64˚F – 77˚F | FLOCCULATION: High | STYLES: British Ales, Pale/Amber Ale, Barley Wine, Scotch Ale, Bitter, Stout, India Pale Ale
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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.


ATTENUATION: 79% – 81% | TEMPERATURE: 64˚F – 80˚F | FLOCCULATION: Low | STYLES: Belgian Ale, Dubbel, Belgian Strong, Tripel, Biere De Garde, Saison
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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.


ATTENUATION: 74% – 76% | TEMPERATURE: 66˚F – 74˚F | FLOCCULATION: Low | STYLES: Belgian Ale, Dubbel, Belgian Strong, Tripel, Biere De Garde, Saison
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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.


ATTENUATION: 77% – 81% | TEMPERATURE: 55˚F – 68˚F | FLOCCULATION: Low | STYLES: Kölsch, California Common, Altbier, Biere De Garde, Cream Ale
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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.


ATTENUATION: 77% – 81% | TEMPERATURE: 64˚F – 80˚F | FLOCCULATION: Very Low | STYLES: Dunkelweizen, Gose, Hefeweizen, Weizenbock
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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.


ATTENUATION: 81% – 83% | TEMPERATURE: 64˚F – 80˚F | FLOCCULATION: Low | STYLES: Saison, Farmhouse Ale, Belgian Ale, Biere De Garde
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GY020 : PORTLAND HEFE

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


ATTENUATION: 76% – 80% | TEMPERATURE: 64˚F – 74˚F | FLOCCULATION: Very Low | STYLES: American Wheat Beer, Weizenbock, Dunkelweizen, Hefeweizen
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GY021 : KÖLSCH BIER

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


ATTENUATION: 79% – 83% | TEMPERATURE: 60˚F – 72˚F | FLOCCULATION: Medium/High | STYLES: Kölsch, Pale Ale, Alt, India Pale Ale, Cream Ale, Amber
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GY027 : SAISON #2

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


ATTENUATION: 79% – 83% | TEMPERATURE: 64˚F – 80˚F | FLOCCULATION: Low | STYLES: Saison, Farmhouse Ale, Belgian Ale, Biere De Garde
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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.


ATTENUATION: 76% – 79% | TEMPERATURE: 64˚F – 80˚F | FLOCCULATION: Very Low | STYLES: Belgian Witbier, Saison, Belgian Ale
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GY029 : NORCAL ALE #5

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


ATTENUATION: 69% - 73% | TEMPERATURE: 67˚F – 75˚F | FLOCCULATION: Medium/High | STYLES: Brown, Porter, Amber, Pale, Stout
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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.


ATTENUATION: 79% – 83% | TEMPERATURE: 48˚F – 60˚F | FLOCCULATION: Medium | STYLES: Lager, Black Lager, Pilsner, Schwarzbier, Imperial Pilsner
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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.


ATTENUATION: 80% - 82% | TEMPERATURE: 64˚F – 75˚F | FLOCCULATION: High | STYLES: British Ales, Pale/Amber Ale, Barley Wine, Scotch Ale, Bitter, Stout, India Pale Ale
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GY044 : SCOTCH ALE #1

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


ATTENUATION: 80% - 82% | TEMPERATURE: 64˚F – 75˚F | FLOCCULATION: Medium/Low | STYLES: Scotch Ale, Pale, Wee Beavy, Brown, Porter, Stout
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GY045 : GERMAN LAGER

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


ATTENUATION: 74% – 78% | TEMPERATURE: 50˚F – 60˚F | FLOCCULATION: Medium/Low | STYLES: Lagers, Keller Bier, Märzen, Schwarz Bier, Bock, Pilsner
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GY047 : SAISON BLEND

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


ATTENUATION: 80% – 83% | TEMPERATURE: 64˚F – 80˚F | FLOCCULATION: Low | STYLES: Belgian, Witbier, Belgian Pale Ale
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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.


ATTENUATION: 83% – 85% | TEMPERATURE: 65˚F – 80˚F | FLOCCULATION: Low | STYLES: Belgian Golden Strong Ale, Farmhouse Ale, Tripel, Saison, Dubbel, Biere De Garde
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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.


ATTENUATION: 78% - 82% | TEMPERATURE: 62˚F – 75˚F | FLOCCULATION: Medium/Low | STYLES: Imperial Pale Ale, American Wheat Beer, Pale Ale, Bitter, West Coast Amber, ESB
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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


ATTENUATION: 79% – 83% | TEMPERATURE: 68˚F – 80˚F | FLOCCULATION: Medium | STYLES: Belgian Ale, Dubbel, Belgian Strong, Tripel, Biere De Garde
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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.


ATTENUATION: 82% - 86% | TEMPERATURE: 64˚F – 72˚F | FLOCCULATION: Medium | STYLES: Stout, Porter, Imperial Stout, Amber/Red Ale, English Pale Ale
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GB001 : BRUSSELS BRUXELLENSIS

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

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ATTENUATION: | TEMPERATURE: | FLOCCULATION: | STYLES: Saison, Brett Beer, Sour Beer
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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.

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ATTENUATION: | TEMPERATURE: | FLOCCULATION: | STYLES: Saison, Sour Beer, Lambic
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GB110 : GIGAYEAST LACTO

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

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ATTENUATION: | TEMPERATURE: | FLOCCULATION: | STYLES: Saison, Sour Beer, Lambic
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GB121 : FARMHOUSE SOUR

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

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ATTENUATION: | TEMPERATURE: | FLOCCULATION: | STYLES: Saison, Sour Beer, Lambic
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GB122 : BERLINER BLEND

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

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ATTENUATION: | TEMPERATURE: | FLOCCULATION: | STYLES: Sour Beer, Gose, Berliner Weisse
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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.

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ATTENUATION: | TEMPERATURE: | FLOCCULATION: | STYLES: Saison, Sour Beer, Lambic
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GB124 : SAISON SOUR

Sour with fruity esters and black pepper


ATTENUATION: | TEMPERATURE: | FLOCCULATION: | STYLES: Sour Beer, Saison, Wild Specialty Beer, Flanders Red Ale, Oud Bruin, Lambic, Gueze, Fruit Lambic
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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.

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ATTENUATION: | TEMPERATURE: | FLOCCULATION: | STYLES: Saison, Brett Beer, Sour Beer
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GB150 : SOUR CHERRY FUNK

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

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ATTENUATION: | TEMPERATURE: | FLOCCULATION: | STYLES: Saison, Sour Beer, Brett Beer
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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.


ATTENUATION: | TEMPERATURE: | FLOCCULATION: | STYLES: Saison, Sour Beer, Lambic
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GY094 : German Ale Yeast

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


ATTENUATION: 75% - 77% | TEMPERATURE: 64˚F – 72˚F | FLOCCULATION: Medium | STYLES: Alt, Sticke, Dopplesticke, malt forward beers
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