DRY YEAST

English ale yeast for the production of a large range of ales. Fast fermentation. Sedimentation: high. Final gravity: medium. Temperature range: 15°C - 24°C (59°F - 75°F).

Lallemand's vacuum-sealing method minimizes packaged air and moisture while giving the user a visible and tactile assurance that the package is airtight.

Diamond yeast has been produced using advanced techniques developed by Lallemand to maintain the highest standards in fermentation and flavor production.

For the first time in brewing history, the complexity of Saison beer meets the simplicity and reliability of brewing with dry yeast. Belle Saison is the classic Belgian Saison strain, giving brewers the ability to create Saison and "Farmhouse" style ales

Selected in the champagne region this fructophilic strain is perfectly suited for all cider type productions even under difficult fementation conditions.

Known for its high ester, spicy and peppery flavor profile, able to tolerate high alcohol conditions up to 11.5% v/v.

A robust ale yeast able to tolerate high alcohol conditions up to 11.5% v/v. Used to produce a wide range of beer styles including Belgian wheat and Trappist beers.

American ale yeast producing well balanced beers with a very clear crisp end palate. Sedimentation: medium. Final gravity: low to medium. Temperature range: 15°C - 24°C (59°F - 75°F).

Munich Classic is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top.

his famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. SafLager W-34/70 allows to brew beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.

German ale strain chosen for its ability to form a large, firm head when fermenting. Suitable for brewing ales with low esters and can even be used in Belgian style wheat beers. Its lower attenuation profile gives beers a long lasting flavor on the palate

For use with Farmhouse and Belgian style ales. Fermentation Temperature: 12-25C (53.6-77F) ideally 15-20C (59-68F)

Bottom fermenting lager yeast from the VLB, a German lab. Recommended for use in lagers where a fruity and estery flavor profile is desired. This strain has a flavor profile that lingers on the palate.Beer Styles: Bock, California Common, Dopplebock, Dort

A specialty yeast selected for wheat beer fermentation. The yeast produces subtle ester and phenol flavor notes typical of wheat beers. Sedimentation: low. Final gravity: high. Temperature range: 15°C - 24°C (59°F - 75°F).

Nottingham is an English style ale yeast selected for its high performance and versatility for abr /wide variety of styles and fermentation conditions. Traditional styles brewed with this yeastbr /include but are not limited to Pale Ales, Ambers, Porters,