DRY YEAST

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 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

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,

General Ale Yeast. available in a 6 gram packet and useful for a wide variety of ales.

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).

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.

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

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

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

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.

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).

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).