Liquid Yeast

200g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)

400g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)Size: About 14x16cm and 2-3cm height.

Next Gen: Double the amount of yeast! WLP001 California Ale yeast is famous for its clean flavors and hardy fermentations and is known for its use in hoppy beers. It accentuates hop flavors and aromas and attenuates well, even for high-gravity beers. A higher-than-average attenuation leads to drier beers as well as medium flocculation to leave a clean and crisp beer. With a healthy pitch and yeast, WLP001 is also quick at reabsorbing diacetyl. - Best-selling yeast- Can be used in almost any style of ale (from IPA to kölsch)- Beautifully accentuates hop flavors and aromasPerfect for: American IPA, American Wheat Beer, Barleywine, Blonde Ale, Brown Ale, California Common, Cider, Double IPA, Dry Mead, Imperial Stout, Old Ale, Pale Ale, Porter, Red Ale, Stout, Sweet Mead.The "Next Generation" PurePitch packaging contains 2x the amount of yeast, very near the rate recommendation that pro breweries use without the need for a starter.PurePitch® Next Generation- 2x the pitch rate: Now with more yeast, get a foolproof fermentation without a starter. Following a commercially recommended pitching rate allowing you to pitch like the pros!- Improved performance - PurePitch® Next Generation combines the ease of a bottle and the innovation of PurePitch®, offering a modular pouch with a cap and a consistent cell concentration intended to pitch at 7.5 million cells/ mL; a commercially recommended pitching rate to ensure a foolproof fermentation. - Increased fermentation speed - The demand for higher pitch rates has been steadily rising for decades. To fit brewer's needs we’ve optimized the cell count of PurePitch® Next Generation to ensure brewers worldwide see consistent, clean, and speedy fermentations. With our consistent pitch rates, brewers have seen shortened lag times resulting in quicker gravity drops.- Improved shelf life – through process improvements and laboratory analysis, we monitor the glycogen content of the yeast cells to give them more energy when starting a fermentation.- PurePitch® Next Generation features a breathable proprietary dual-layer film designed to allow for more effective off-gassing to reduce product inflation and deliver higher viability and shelf life for the yeast. While the industry standard shelf life is 2-4 weeks, PurePitch®  Next Generation achieves an impressive five to seven-month shelf life.- Easy to Use: Sanitize, twist the cap & pitch!White Labs WLP001 California Ale Yeast - PurePitch Next GenVolume: 70ml - for 20L (5 gal) wort.Organic.Attenuation: 73-85%Alcohol tolerance: 15%Flocculation: mediumOptimum fermentation temperature: 18-23°CIngredients: Water, malted barley, yeast.

Next Gen: double the amount of yeast! WLP008 East Coast Ale yeast can be used to reproduce many American versions of classic beer styles but has become popular for its use in East Coast IPAs. It is cleaner and sharper than other Haze strains. It has a similar neutral character to WLP001 California Ale Yeast® with slightly higher ester production. This strain's fermentation leaves a certain mouthfeel and residual sweetness that balances the hop bitterness. It's a great all-around strain for balanced, accessible beer styles like blondes, pale ales and amber ales.The "Next Generation" PurePitch pack contains double the amount of yeast, very close to the pitch recommendation used by professional brewers without the need for pre-culture. PurePitch® Next Generation- 2x the pitch speed: Now with more yeast you get a foolproof fermentation without pre-culture. Follows a commercially recommended pitch rate so you can pitch like the pros!- Enhanced Performance - PurePitch® Next Generation combines the lightness of a bottle and the innovation of PurePitch®, offering a modular bag with lid and a consistent cell concentration intended to pitch at 7.5 million cells/ml; a commercially recommended pitch level to ensure foolproof fermentation.- Increased fermentation speed - The demand for higher pitch levels has been steadily increasing for decades. To suit the needs of the brewer, we have optimized the cell count of PurePitch® Next Generation to ensure that brewers worldwide see consistent, clean and fast fermentations. With our consistent pitches shortened lag times resulting in faster density drop.- Improved durability - through process improvements and laboratory analysis we monitor the glycogen content of the yeast cells to give them more energy when a fermentation starts.- PurePitch® Next Generation features a proprietary double layer breathable film designed to allow more efficient degassing to reduce product bloat and provide higher viability and shelf life for the yeast. While the industry standard shelf life is 2-4 weeks, PurePitch® Next Generation achieves an impressive shelf life of five to seven months.- Ease of use: Disinfect, twist the cap and pitch!White Labs WLP008 East Coast Ale Yeast - PurePitch Next GenVolume: 70ml - for up to 20L wort.Organic.Attenuation: 70-75%Alcohol tolerance: 10%Flocculation: mediumFermentation temperature: 20-23°CIngredients: Water, barley malt and yeast.

Next Gen: double the amount of yeast! WLP066 London Fog Ale yeast is the go-to strain for New England-style IPAs. It produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel.The "Next Generation" PurePitch pack contains double the amount of yeast, very close to the pitch recommendation used by professional brewers without the need for pre-culture. PurePitch® Next Generation- 2x the pitch speed: Now with more yeast you get a foolproof fermentation without pre-culture. Follows a commercially recommended pitch rate so you can pitch like the pros!- Enhanced Performance - PurePitch® Next Generation combines the lightness of a bottle and the innovation of PurePitch®, offering a modular bag with lid and a consistent cell concentration intended to pitch at 7.5 million cells/ml; a commercially recommended pitch level to ensure foolproof fermentation.- Increased fermentation speed - The demand for higher pitch levels has been steadily increasing for decades. To suit the needs of the brewer, we have optimized the cell count of PurePitch® Next Generation to ensure that brewers worldwide see consistent, clean and fast fermentations. With our consistent pitches shortened lag times resulting in faster density drop.- Improved durability - through process improvements and laboratory analysis we monitor the glycogen content of the yeast cells to give them more energy when a fermentation starts.- PurePitch® Next Generation features a proprietary double layer breathable film designed to allow more efficient degassing to reduce product bloat and provide higher viability and shelf life for the yeast. While the industry standard shelf life is 2-4 weeks, PurePitch® Next Generation achieves an impressive shelf life of five to seven months.- Ease of use: Disinfect, twist the cap and pitch!White Labs WLP066 London Fog Ale Yeast - PurePitch Next GenVolume: 70ml - for up to 20L wort.Organic.Attenuation: 75-82%Alcohol tolerance: 10%Flocculation: low-mediumFermentation temperature: 17-21°CIngredients: Water, barley malt and yeast.

Next Gen: double the amount of yeast! The WLP067 Coastal Haze is a blend of our favorite New England-style IPA strains is great for producing beers with a hazy appearance and tropical, fruit-forward esters. Producing dry, yet juicy beers, the mango and pineapple characteristics will lend to added drinkability. Perfect for Blonde Ale, Hazy/Juicy IPA, Pale Ales.The "Next Generation" PurePitch pack contains double the amount of yeast, very close to the pitch recommendation used by professional brewers without the need for pre-culture. PurePitch® Next Generation- 2x the pitch speed: Now with more yeast you get a foolproof fermentation without pre-culture. Follows a commercially recommended pitch rate so you can pitch like the pros!- Enhanced Performance - PurePitch® Next Generation combines the lightness of a bottle and the innovation of PurePitch®, offering a modular bag with lid and a consistent cell concentration intended to pitch at 7.5 million cells/ml; a commercially recommended pitch level to ensure foolproof fermentation.- Increased fermentation speed - The demand for higher pitch levels has been steadily increasing for decades. To suit the needs of the brewer, we have optimized the cell count of PurePitch® Next Generation to ensure that brewers worldwide see consistent, clean and fast fermentations. With our consistent pitches shortened lag times resulting in faster density drop.- Improved durability - through process improvements and laboratory analysis we monitor the glycogen content of the yeast cells to give them more energy when a fermentation starts.- PurePitch® Next Generation features a proprietary double layer breathable film designed to allow more efficient degassing to reduce product bloat and provide higher viability and shelf life for the yeast. While the industry standard shelf life is 2-4 weeks, PurePitch® Next Generation achieves an impressive shelf life of five to seven months.- Ease of use: Disinfect, twist the cap and pitch!White Labs WLP067 Coastal Haze Ale Yeast - PurePitch Next GenVolume: 70ml - for up to 20L wort.Organic.Attenuation: 75-82%Alcohol tolerance: 12%Flocculation: low-mediumFermentation temperature: 18-22°CIngredients: Water, barley malt and yeast.

Next Gen: double the amount of yeast! WLP077 Tropicale is a blend of non-GMO yeast strains that have been carefully selected to aid in the release of bound thiol compounds by targeting high enzymatic B-lyase activity. Providing a balance of tropical flavors and aromas, such as passionfruit, grapefruit, and mango, that’s perfect for a juicy, hazy IPA!The "Next Generation" PurePitch pack contains double the amount of yeast, very close to the pitch recommendation used by professional brewers without the need for pre-culture. PurePitch® Next Generation- 2x the pitch speed: Now with more yeast you get a foolproof fermentation without pre-culture. Follows a commercially recommended pitch rate so you can pitch like the pros!- Enhanced Performance - PurePitch® Next Generation combines the lightness of a bottle and the innovation of PurePitch®, offering a modular bag with lid and a consistent cell concentration intended to pitch at 7.5 million cells/ml; a commercially recommended pitch level to ensure foolproof fermentation.- Increased fermentation speed - The demand for higher pitch levels has been steadily increasing for decades. To suit the needs of the brewer, we have optimized the cell count of PurePitch® Next Generation to ensure that brewers worldwide see consistent, clean and fast fermentations. With our consistent pitches shortened lag times resulting in faster density drop.- Improved durability - through process improvements and laboratory analysis we monitor the glycogen content of the yeast cells to give them more energy when a fermentation starts.- PurePitch® Next Generation features a proprietary double layer breathable film designed to allow more efficient degassing to reduce product bloat and provide higher viability and shelf life for the yeast. While the industry standard shelf life is 2-4 weeks, PurePitch® Next Generation achieves an impressive shelf life of five to seven months.- Ease of use: Disinfect, twist the cap and pitch!White Labs WLP077 Tropicale Yeast Blend - PurePitch Next GenVolume: 70ml - for up to 20L wort.Organic.Attenuation: 75-82%Alcohol tolerance: 12%Flocculation: lowFermentation temperature: 17-23°CIngredients: Water, barley malt and yeast.

Next Gen: double the amount of yeast! WLP095 Burlington Ale yeast is the signature strain for a brewery in the Northeast United States, making it ideal for New England-style IPAs. Adding personality to your beer by contributing esters and body, this strain will blend with hop flavors and aromas while balancing bitterness. Esters are higher than WLP001 California Ale Yeast® and this strain has been known to result in more diacetyl, so increasing the temperature at the end of fermentation is suggested.Perfect for: Brown Ale, Hazy/Juicy IPA, Pale Ale, Porter, Red Ale, Stout.The "Next Generation" PurePitch pack contains double the amount of yeast, very close to the pitch recommendation used by professional brewers without the need for pre-culture. PurePitch® Next Generation- 2x the pitch speed: Now with more yeast you get a foolproof fermentation without pre-culture. Follows a commercially recommended pitch rate so you can pitch like the pros!- Enhanced Performance - PurePitch® Next Generation combines the lightness of a bottle and the innovation of PurePitch®, offering a modular bag with lid and a consistent cell concentration intended to pitch at 7.5 million cells/ml; a commercially recommended pitch level to ensure foolproof fermentation.- Increased fermentation speed - The demand for higher pitch levels has been steadily increasing for decades. To suit the needs of the brewer, we have optimized the cell count of PurePitch® Next Generation to ensure that brewers worldwide see consistent, clean and fast fermentations. With our consistent pitches shortened lag times resulting in faster density drop.- Improved durability - through process improvements and laboratory analysis we monitor the glycogen content of the yeast cells to give them more energy when a fermentation starts.- PurePitch® Next Generation features a proprietary double layer breathable film designed to allow more efficient degassing to reduce product bloat and provide higher viability and shelf life for the yeast. While the industry standard shelf life is 2-4 weeks, PurePitch® Next Generation achieves an impressive shelf life of five to seven months.- Ease of use: Disinfect, twist the cap and pitch!White Labs WLP095 Burlington Ale Yeast - PurePitch Next GenVolume: 70ml - for up to 20L wort.Organic.Attenuation: 75-80%Alcohol tolerance: 12%Flocculation: mediumFermentation temperature: 19-22°CIngredients: Water, barley malt and yeast.

Next Gen: double the amount of yeast! The WLP380 Hefeweizen IV strain produces a balance of phenolics and esters. Nutmeg, clove, and spice are more dominant than the banana and bubble gum aroma. Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. Traditional brewing techniques suggest underpitching to produce more classic characteristics of the style. This strain has low flocculation and minor sulfur production.Perfect for: Weissbier, Weizenbock.The "Next Generation" PurePitch pack contains double the amount of yeast, very close to the pitch recommendation used by professional brewers without the need for pre-culture. PurePitch® Next Generation- 2x the pitch speed: Now with more yeast you get a foolproof fermentation without pre-culture. Follows a commercially recommended pitch rate so you can pitch like the pros!- Enhanced Performance - PurePitch® Next Generation combines the lightness of a bottle and the innovation of PurePitch®, offering a modular bag with lid and a consistent cell concentration intended to pitch at 7.5 million cells/ml; a commercially recommended pitch level to ensure foolproof fermentation.- Increased fermentation speed - The demand for higher pitch levels has been steadily increasing for decades. To suit the needs of the brewer, we have optimized the cell count of PurePitch® Next Generation to ensure that brewers worldwide see consistent, clean and fast fermentations. With our consistent pitches shortened lag times resulting in faster density drop.- Improved durability - through process improvements and laboratory analysis we monitor the glycogen content of the yeast cells to give them more energy when a fermentation starts.- PurePitch® Next Generation features a proprietary double layer breathable film designed to allow more efficient degassing to reduce product bloat and provide higher viability and shelf life for the yeast. While the industry standard shelf life is 2-4 weeks, PurePitch® Next Generation achieves an impressive shelf life of five to seven months.- Ease of use: Disinfect, twist the cap and pitch!White Labs WLP380 Hefeweizen IV Ale Yeast - PurePitch Next GenVolume: 70ml - for up to 20L wort.Organic.Attenuation: 73-80%Alcohol tolerance: 10%Flocculation: lowFermentation temperature: 19-21°CIngredients: Water, barley malt and yeast.

Next Gen: double the amount of yeast! The WLP400 Belgian Wit strain is the pinnacle yeast for Belgian witbiers or white ales. High phenol production contributes an herbal aroma and flavor notes which blends well with herb and fruit adjuncts. Expect nearly 80% attenuation and a slightly lower resulting pH than English or American ale strains creating a dry beer.Perfect for: Witbier, Belgian Pale Ale, Belgian Tripel, Cider, SaisonThe "Next Generation" PurePitch pack contains double the amount of yeast, very close to the pitch recommendation used by professional brewers without the need for pre-culture. PurePitch® Next Generation- 2x the pitch speed: Now with more yeast you get a foolproof fermentation without pre-culture. Follows a commercially recommended pitch rate so you can pitch like the pros!- Enhanced Performance - PurePitch® Next Generation combines the lightness of a bottle and the innovation of PurePitch®, offering a modular bag with lid and a consistent cell concentration intended to pitch at 7.5 million cells/ml; a commercially recommended pitch level to ensure foolproof fermentation.- Increased fermentation speed - The demand for higher pitch levels has been steadily increasing for decades. To suit the needs of the brewer, we have optimized the cell count of PurePitch® Next Generation to ensure that brewers worldwide see consistent, clean and fast fermentations. With our consistent pitches shortened lag times resulting in faster density drop.- Improved durability - through process improvements and laboratory analysis we monitor the glycogen content of the yeast cells to give them more energy when a fermentation starts.- PurePitch® Next Generation features a proprietary double layer breathable film designed to allow more efficient degassing to reduce product bloat and provide higher viability and shelf life for the yeast. While the industry standard shelf life is 2-4 weeks, PurePitch® Next Generation achieves an impressive shelf life of five to seven months.- Ease of use: Disinfect, twist the cap and pitch!White Labs WLP400 Belgian Wit Ale Yeast - PurePitch Next GenVolume: 70ml - for up to 20L wort.Organic.Attenuation: 73-78%Alcohol tolerance: 10%Flocculation: low-mediumFermentation temperature: 19-23°CIngredients: Water, barley malt and yeast.

Next Gen: double the amount of yeast! The WLP410 Belgian Wit II is a fairly clean strain with medium intensity and spice-like phenol production, as well as higher alcohol tolerance than WLP400, making it perfect for Belgian Quadruples. With up to 75% attenuation, this strain produces a residual malt character. It helps balance any adjuncts resulting in increased drinkability. Slightly lower resulting pH than English or American ale strains, it creates a slightly tart refreshing beer. This strain is ideal for witbiers or Belgian table beers.Perfect for: Belgian Dubbel, Belgian Pale Ale, Belgian Tripel, Belgian Quadruple, Cider, Saison, WitbierThe "Next Generation" PurePitch pack contains double the amount of yeast, very close to the pitch recommendation used by professional brewers without the need for pre-culture. PurePitch® Next Generation- 2x the pitch speed: Now with more yeast you get a foolproof fermentation without pre-culture. Follows a commercially recommended pitch rate so you can pitch like the pros!- Enhanced Performance - PurePitch® Next Generation combines the lightness of a bottle and the innovation of PurePitch®, offering a modular bag with lid and a consistent cell concentration intended to pitch at 7.5 million cells/ml; a commercially recommended pitch level to ensure foolproof fermentation.- Increased fermentation speed - The demand for higher pitch levels has been steadily increasing for decades. To suit the needs of the brewer, we have optimized the cell count of PurePitch® Next Generation to ensure that brewers worldwide see consistent, clean and fast fermentations. With our consistent pitches shortened lag times resulting in faster density drop.- Improved durability - through process improvements and laboratory analysis we monitor the glycogen content of the yeast cells to give them more energy when a fermentation starts.- PurePitch® Next Generation features a proprietary double layer breathable film designed to allow more efficient degassing to reduce product bloat and provide higher viability and shelf life for the yeast. While the industry standard shelf life is 2-4 weeks, PurePitch® Next Generation achieves an impressive shelf life of five to seven months.- Ease of use: Disinfect, twist the cap and pitch!White Labs WLP410 Belgian Wit II Ale Yeast - PurePitch Next GenVolume: 70ml - for up to 20L wort.Organic.Attenuation: 70-75%Alcohol tolerance: 12%Flocculation: low-mediumFermentation temperature: 19-23°CIngredients: Water, barley malt and yeast.

Next Gen: double the amount of yeast! WLP500 Monastery Ale is sourced from a Belgian monastery, this strain is ideal for Belgian quads, tripels and dubbels due to its high alcohol tolerance. It produces characteristic notes of plum and cherry with a hint of bubble gum. Lower fermentation temperatures (65-67°F/18-19°C) result in less fruity and more earthy beers.Perfect for: Belgian Dark Strong Ale, Belgian Dubbel, Belgian Pale Ale, Belgian Tripel, Belgian Quadruple, Biere de Garde, CiderThe "Next Generation" PurePitch pack contains double the amount of yeast, very close to the pitch recommendation used by professional brewers without the need for pre-culture. PurePitch® Next Generation- 2x the pitch speed: Now with more yeast you get a foolproof fermentation without pre-culture. Follows a commercially recommended pitch rate so you can pitch like the pros!- Enhanced Performance - PurePitch® Next Generation combines the lightness of a bottle and the innovation of PurePitch®, offering a modular bag with lid and a consistent cell concentration intended to pitch at 7.5 million cells/ml; a commercially recommended pitch level to ensure foolproof fermentation.- Increased fermentation speed - The demand for higher pitch levels has been steadily increasing for decades. To suit the needs of the brewer, we have optimized the cell count of PurePitch® Next Generation to ensure that brewers worldwide see consistent, clean and fast fermentations. With our consistent pitches shortened lag times resulting in faster density drop.- Improved durability - through process improvements and laboratory analysis we monitor the glycogen content of the yeast cells to give them more energy when a fermentation starts.- PurePitch® Next Generation features a proprietary double layer breathable film designed to allow more efficient degassing to reduce product bloat and provide higher viability and shelf life for the yeast. While the industry standard shelf life is 2-4 weeks, PurePitch® Next Generation achieves an impressive shelf life of five to seven months.- Ease of use: Disinfect, twist the cap and pitch!White Labs WLP500 Monastery Ale Yeast - PurePitch Next GenVolume: 70ml - for up to 20L wort.Organic.Attenuation: 75-80%Alcohol tolerance: 15%Flocculation: low-mediumFermentation temperature: 18-22°CIngredients: Water, barley malt and yeast.

Next Gen: double the amount of yeast! This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple characteristics. This wild yeast has grown in popularity for styles like American IPA, American pale and blonde ales due to its tropical and stone fruit flavors and aromas. This Saccharomyces strain can be used like other house strains and can be easily cleaned with proper CIP procedures. Note: STA1 Positive yeast (wild yeast strain).Perfect for: American IPA, Blonde Ale, Double IPA, Hazy/Juicy IPA, Pale Ale, Wild Specialty BeerThe "Next Generation" PurePitch pack contains double the amount of yeast, very close to the pitch recommendation used by professional brewers without the need for pre-culture. PurePitch® Next Generation- 2x the pitch speed: Now with more yeast you get a foolproof fermentation without pre-culture. Follows a commercially recommended pitch rate so you can pitch like the pros!- Enhanced Performance - PurePitch® Next Generation combines the lightness of a bottle and the innovation of PurePitch®, offering a modular bag with lid and a consistent cell concentration intended to pitch at 7.5 million cells/ml; a commercially recommended pitch level to ensure foolproof fermentation.- Increased fermentation speed - The demand for higher pitch levels has been steadily increasing for decades. To suit the needs of the brewer, we have optimized the cell count of PurePitch® Next Generation to ensure that brewers worldwide see consistent, clean and fast fermentations. With our consistent pitches shortened lag times resulting in faster density drop.- Improved durability - through process improvements and laboratory analysis we monitor the glycogen content of the yeast cells to give them more energy when a fermentation starts.- PurePitch® Next Generation features a proprietary double layer breathable film designed to allow more efficient degassing to reduce product bloat and provide higher viability and shelf life for the yeast. While the industry standard shelf life is 2-4 weeks, PurePitch® Next Generation achieves an impressive shelf life of five to seven months.- Ease of use: Disinfect, twist the cap and pitch!White Labs WLP644 Saccharomyces brux-like Trois Ale Yeast - PurePitch Next GenVolume: 70ml - for up to 20L wort.Organic.Attenuation: 70-85%Alcohol tolerance: 15%Flocculation: lowFermentation temperature: 21-30°CIngredients: Water, barley malt and yeast.Note: STA1 positive (wild yeast strain)

Next Gen: double the amount of yeast! WLP802 Czech Budejovice is a pilsner lager yeast from southern Czech Republic, this strain produces dry and crisp lagers with low diacetyl production. With up to 80% attenuation, this strain will make a dry beer and showcase rounded hop bitterness. Low diacetyl production makes conditioning of this beer an ease.Perfect for: Amber Lager, American Lager, Bock, Dark Lager, Dopplebock, Helles, Marzen, Pale, Lager, Pilsner, Rauchbier, Schwarzbier, Vienna Lager.The "Next Generation" PurePitch pack contains double the amount of yeast, very close to the pitch recommendation used by professional brewers without the need for pre-culture. PurePitch® Next Generation- 2x the pitch speed: Now with more yeast you get a foolproof fermentation without pre-culture. Follows a commercially recommended pitch rate so you can pitch like the pros!- Enhanced Performance - PurePitch® Next Generation combines the lightness of a bottle and the innovation of PurePitch®, offering a modular bag with lid and a consistent cell concentration intended to pitch at 7.5 million cells/ml; a commercially recommended pitch level to ensure foolproof fermentation.- Increased fermentation speed - The demand for higher pitch levels has been steadily increasing for decades. To suit the needs of the brewer, we have optimized the cell count of PurePitch® Next Generation to ensure that brewers worldwide see consistent, clean and fast fermentations. With our consistent pitches shortened lag times resulting in faster density drop.- Improved durability - through process improvements and laboratory analysis we monitor the glycogen content of the yeast cells to give them more energy when a fermentation starts.- PurePitch® Next Generation features a proprietary double layer breathable film designed to allow more efficient degassing to reduce product bloat and provide higher viability and shelf life for the yeast. While the industry standard shelf life is 2-4 weeks, PurePitch® Next Generation achieves an impressive shelf life of five to seven months.- Ease of use: Disinfect, twist the cap and pitch!White Labs WLP802 Czech Budejovice Lager Yeast - PurePitch Next GenVolume: 70ml - for up to 20L wort.Organic.Attenuation: 70-75%Alcohol tolerance: 10%Flocculation: mediumFermentation temperature: 10-13°CIngredients: Water, barley malt and yeast.

Next Gen: double the amount of yeast! The WLP838 Southern German Lager yeast is characterized by a malty finish, balanced aroma and great flocculation. It is a strong fermenter which produces slight sulfur and low diacetyl during fermentation. This strain benefits from a diacetyl rest and conditioning.Perfect for: Amber Lager, American Lager, Bock, Cream Ale, Dark Lager, Dopplebock, Helles, Marzen, Pale Lager, Pilsner, Schwarzbier, Vienna Lager.The "Next Generation" PurePitch pack contains double the amount of yeast, very close to the pitch recommendation used by professional brewers without the need for pre-culture. PurePitch® Next Generation- 2x the pitch speed: Now with more yeast you get a foolproof fermentation without pre-culture. Follows a commercially recommended pitch rate so you can pitch like the pros!- Enhanced Performance - PurePitch® Next Generation combines the lightness of a bottle and the innovation of PurePitch®, offering a modular bag with lid and a consistent cell concentration intended to pitch at 7.5 million cells/ml; a commercially recommended pitch level to ensure foolproof fermentation.- Increased fermentation speed - The demand for higher pitch levels has been steadily increasing for decades. To suit the needs of the brewer, we have optimized the cell count of PurePitch® Next Generation to ensure that brewers worldwide see consistent, clean and fast fermentations. With our consistent pitches shortened lag times resulting in faster density drop.- Improved durability - through process improvements and laboratory analysis we monitor the glycogen content of the yeast cells to give them more energy when a fermentation starts.- PurePitch® Next Generation features a proprietary double layer breathable film designed to allow more efficient degassing to reduce product bloat and provide higher viability and shelf life for the yeast. While the industry standard shelf life is 2-4 weeks, PurePitch® Next Generation achieves an impressive shelf life of five to seven months.- Ease of use: Disinfect, twist the cap and pitch!White Labs WLP838 Southern German Lager Yeast - PurePitch Next GenVolume: 70ml - for up to 20L wort.Organic.Attenuation: 68-76%Alcohol tolerance: 10%Flocculation: medium-highFermentation temperature: 10-13°CIngredients: Water, barley malt and yeast.

This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.attenuation: 73-80%alcohol tolerance: 10-15%flocculation: mediumoptimum fermentation temperature: 20-23°C

From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. attenuation: 72-78%alcohol tolerance: 5-10%flocculation: mediumoptimum fermentation temperature: 18-21°C (svårstartad under 17°C)

This strain is a great choice for New England-style IPAs. It produces a medium-ester profile similar to WLP008 East Coast Ale Yeast and leaves some residual sweetness, which helps accentuate both malt and hop flavors and aromas.Attenuation: 65 - 70 %Alcohol tolerance: 8 - 12 %Flocculation: Medium to LowOptimum fermentation temperature: 18 - 22 °C (64 - 72 °F)Producer: White Labs

This blend of our favorite New England-style IPA strains is great for producing beers with a hazy appearance and tropical, fruit-forward esters. Producing dry, yet juicy beers, the mango and pineapple characteristics will lend to added drinkability.Attenuation: 70 - 75 %Alcohol tolerance: 8 - 12 %Flocculation: Medium to LowOptimum fermentation temperature: 20 - 22 °C (68 - 72 °F)

A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.attenuation:

Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers. attenuation: över 80%alcohol tolerance: 8-12%flocculation: mediumoptimum fermentation temperature: 20-24°C

Wyeast 1056 American Ale Yeast

Wyeast 1318 London Ale III Yeast

Wyeast 1728 Scottish Ale Yeast

Wyeast 2565 Kölsch Yeast

Just imagine a shady biergarten, giant mug of beer and freshly baked pretzel in hand.This strain offers low diacetyl production and a crisp flavour profile that is suited to German Pilsner, Helles, Festbier, or other Munich-style lagers.ATTENUATION: 70–80%TEMPERATURE: 9–13°C (48–55°F)DIASTATIC: Non-diastaticFERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: German Lager, Munich Helles, BockFLOCCULATION: Medium FlocculationALCOHOL TOLERANCE: Medium-High Alcohol TolerancePHENOLIC: Non-phenolicBIOTRANSFORMATION: Medium BiotransformationFLAVOUR PROFILE: Balanced, Clean, Sulfur

The classic, clean, American ale yeast (also known as Chico). Anyone can make a clean and flavourful beer with this hard working yeast. Cali accentuates your hop character, and can be used in an astonishing range of beer styles. ATTENUATION: 73–85%TEMPERATURE: 16–22°C (61–72°F)DIASTATIC: Non-diastaticFERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: American IPA, Pale American Ale, American Porter and StoutFLOCCULATION: Medium FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: Non-phenolicBIOTRANSFORMATION: Low BiotransformationFLAVOUR PROFILE: Neutral, Clean, Hop-forward

One of the most widely-used lager strains in the world, and a great choice for accentuating hops and/or more mineral-rich water profiles.ATTENUATION: 71–77%TEMPERATURE: 8–13ºC (46–55°F)DIASTATIC: Non-diastaticFERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: For all types of lagersFLOCCULATION: Medium-Low FlocculationALCOHOL TOLERANCE: Medium-High Alcohol TolerancePHENOLIC: Non-phenolicBIOTRANSFORMATION: Low BiotransformationFLAVOUR PROFILE: Balanced, Hop-forward, Clean

Reliable and classic English ale strain for all clean styles. Works great as a house yeast for English and American styles. English Ale II is a very versatile yeast that can be used in many different types of beer, including most American and British styles.ATTENUATION: 72–80%TEMPERATURE: 18–22°C (64–72°F)DIASTATIC: Non-diastaticFERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: Pale American Ale, American IPA, Stout and PorterFLOCCULATION: Very High FlocculationALCOHOL TOLERANCE: Medium Alcohol TolerancePHENOLIC: Non-phenolicBIOTRANSFORMATION: Low BiotransformationFLAVOUR PROFILE: Fruit Jam, Malty

Displays a balanced fruity flavour profile, and accentuates malt and hop flavours. It is especially suited for the production of fruity, hop-forward New England-style IPAs.ATTENUATION: 71–78%TEMPERATURE: 18-23°C (64-73°F)DIASTATIC: NoFERMENTATION RATE: MediumSUITABLE BEER TYPES: Modern fruity hop-forward styles and English alesFLOCCULATION: MediumALCOHOL TOLERANCE: Medium-HighPHENOLIC: NoBIOTRANSFORMATION: MediumFLAVOUR DESCRIPTION: Fruit Salad, Citrus

This is an extremely versatile Saison strain that can be used in the production of a broad array of beer styles. It performs best when fermented warm, however can tolerate lower temperatures. At lower temperatures expect light esters and citrus notes, though when fermented much warmer (23°C or higher) one can expect pepper, spice and an explosion of esters. This strain is very attenuative and will result in dry beers but will still result in a very pleasing mouthfeel.ATTENUATION: 90%TEMPERATURE: 22-30°C (71-86F)DIASTATIC: DiastaticFERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: Saison, Witbier, French Table BeerFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: White Pepper, Lemon, Citrus100ml

A unique Witbier strain with berry esters. Slightly fruitier than Classic Wit. Medium-low flocculation helps ensure classic Witbier haze. In addition to Witbiers it can also be used in other Belgian styles. ATTENUATION: 70–75%TEMPERATURE: 20–26°C (68–79°F)DIASTATIC: Non-diastaticFERMENTATION RATE: High Fermentation RateSUITABLE BEER TYPES: Witbier, Belgian Blond AleFLOCCULATION: Medium-Low FlocculationALCOHOL TOLERANCE: Medium Alcohol TolerancePHENOLIC: PhenolicBIOTRANSFORMATION: High BiotransformationFLAVOUR PROFILE: Red fruit, Floral, Baking Spice100ml

This blend is highly flocculant and displays mixed fruity character. It can also be used to produce haze in hoppy beers.ATTENUATION: 70–80%TEMPERATURE: 15–35ºC (59–95ºF)DIASTATIC: NoFERMENTATION RATE: HighSUITABLE BEER TYPES: From clean beers to fruity IPAsFLOCCULATION: HighALCOHOL TOLERANCE: HighPHENOLIC: NoBIOTRANSFORMATION: HighFLAVOUR DESCRIPTION: Tropical Fruit, Red Apple, Earthy100ml

Try a new beast for your hazy IPAs. Hydra is a new genetic hybrid of two of our favourite strains (Cerberus x Vermont). Hydra offers you lower attenuation (65-72%) for more JUICE coupled with strong mango and citrus aromatics. We think it will especially shine in lower-ABV, hop-forward beers. The lower attenuation can help combat the unexpectedly high attenuation resulting from hop creep that results in unbalanced hazy IPAs.ATTENUATION: 65-72%TEMPERATURE: 20-25ºC (68-77ºF)DIASTATIC: NoFERMENTATION RATE: MediumSUITABLE BEER TYPES: Low alcohol, hoppy, or fruited beersFLOCCULATION: Medium-LowALCOHOL TOLERANCE: MediumPHENOLIC: NoBIOTRANSFORMATION: HighFLAVOUR DESCRIPTION: Mango, Stone-fruit100ml

It'll bring you back to Munich in no time. Clean, reliable lager yeast with good flocculation and low diacetyl. Isar Lager is a great multi-purpose lager yeast. Prost!ATTENUATION: 72–82%TEMPERATURE: 10–15°C (50–59°F)DIASTATIC: Non-diastaticFERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: German Lager, American Lager, BockFLOCCULATION: Medium-High FlocculationALCOHOL TOLERANCE: Medium-High Alcohol TolerancePHENOLIC: Non-phenolicBIOTRANSFORMATION: Low BiotransformationFLAVOUR PROFILE: Balanced, Clean100ml

KRISPY is a special blend of kveik yeasts selected by our lab wizards for optimal crispiness and crushability in beer. It can be used to make clean, lager-like beers in a fraction of the time since fermentations can be performed in the 20-30ºC range.KRISPY is a selection of two strains from the Skare kveik

This balanced and clean ale yeast is of course great for Altbier and Kölsch production, but also for a wide range of beers anywhere a clean fermentation is desired.ATTENUATION: 72–78%TEMPERATURE: 15–22°C (59–69°F)DIASTATIC: NoFERMENTATION RATE: MediumSUITABLE BEER TYPES: Clean and crisp ales.FLOCCULATION: MediumALCOHOL TOLERANCE: MediumPHENOLIC: NoBIOTRANSFORMATION: LowFLAVOUR DESCRIPTION: Red Apple, Clean, Malt-forward

This single-strain isolate from the Lærdal Kveik (sourced from Dagfinn Wendelbo) ferments fast (like most kveik), flocculates well, and adds pineapple and orchard fruit aroma to beer. Ferments fast and is suited to hazy IPAs or English ales.ATTENUATION: 68 - 78%TEMPERATURE: 20-35ºC (68-95ºF)DIASTATIC: NoFERMENTATION RATE: HighSUITABLE BEER TYPES: Pale Ale, IPA, Blond AleFLOCCULATION: Medium-HighALCOHOL TOLERANCE: HighPHENOLIC: NoBIOTRANSFORMATION: MediumFLAVOUR DESCRIPTION: Pineapple, Orchard Fruit100ml

A reliable North American lager strain that produces clean and crisp beers. We think Mexi is one of the best lager strains for Light American Lagers and many other clean lager styles.ATTENUATION: 70–80%TEMPERATURE: 10–14°C (50–57°F)DIASTATIC: Non-diastaticFERMENTATION RATE: Low Fermentation RateSUITABLE BEER TYPES: American Lager, Light American LagerFLOCCULATION: Medium FlocculationALCOHOL TOLERANCE: Medium Alcohol TolerancePHENOLIC: Non-phenolicBIOTRANSFORMATION: Low BiotransformationFLAVOUR PROFILE: Balanced, CleanContent: 100ml

Hailing from Atra in Norway and locally referenced as Berm (as opposed to Kveik) this yeast shares some similarities to other Norwegian farmhouse yeasts while simultaneously acting a little different.Expect heat tolerance but not speed. This yeast takes its time and is not highly attenuative, but it makes up for that with unique fruity flavours of white grape, guava, and pineapple.We recommend creating a highly fermentable wort and pitching at 25C+, patience is key with this strain but the end result is worth the wait. Co-pitching with your favourite “clean” yeast strain might help speed things up and push the attenuation a little further.  The original Marem culture was provided by Marit Røysland, and originally sourced from Henry Gunleiksrud.Attenuation: 60-70 %Flocculation: Low Traditional Pitch Temperature: 30ºCFlavor Profile: White Grape, Guava, Pineapple100ml

Balances citrus with traditional banana and clove notes. A great option for your Hefeweizen and other German style wheat beers. Banana ester production can be increased by underpitching and producing a glucose-rich wort.ATTENUATION: 72–80%TEMPERATURE: 18–24ºC (65–75°F)DIASTATIC: Non-diastaticFERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: German Wheat BeerFLOCCULATION: Medium-Low FlocculationALCOHOL TOLERANCE: Medium-High Alcohol TolerancePHENOLIC: PhenolicBIOTRANSFORMATION: High BiotransformationFLAVOUR PROFILE: Banana, Citrus, Baking Spice

A great strain for hop biotransformation, with stone fruit and citrus character. We think that Vermont pairs really well with hops like Simcoe and Citra, helping to release stone fruit and citrus aromas. Works great in NEIPAs as well as English ales.ATTENUATION: 73–83%TEMPERATURE: 19–22°C (66–72°F)DIASTATIC: Non-diastaticFERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: NEIPA, American IPA, Pale American AleFLOCCULATION: Medium FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: Non-phenolicBIOTRANSFORMATION: High BiotransformationFLAVOUR PROFILE: Apricot, Citrus, Lemongrass

This yeast can ferment at up to 42ºC, with clean flavours and a prominent citrus aroma.ATTENUATION: 70–75%TEMPERATURE: 25–42ºC (77–108°F)DIASTATIC: NoFERMENTATION RATE: HighSUITABLE BEER TYPES: From clean beers to fruity IPAsFLOCCULATION: HighALCOHOL TOLERANCE: HighPHENOLIC: NoBIOTRANSFORMATION: LowFLAVOUR DESCRIPTION: Citrus, Clean

Balances citrus with traditional banana and clove notes. A great option for your Hefeweizen and other German style wheat beers. Banana ester production can be increased by underpitching and producing a glucose-rich wort.ATTENUATION: 72–80%TEMPERATURE: 18–24ºC (65–75°F)DIASTATIC: Non-diastaticFERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: German Wheat BeerFLOCCULATION: Medium-Low FlocculationALCOHOL TOLERANCE: Medium-High Alcohol TolerancePHENOLIC: PhenolicBIOTRANSFORMATION: High BiotransformationFLAVOUR PROFILE: Banana, Citrus, Baking Spice

The overall flavour profile is similar to the Hornindal Kveik Blend, but this blend exhibits a broad temperature range (we have heard of sub-15ºC) and tolerates acidic wort quite well.ATTENUATION: 70–80%TEMPERATURE: 20–37°C (68–97°F)DIASTATIC: NoFERMENTATION RATE: HighSUITABLE BEER TYPES: From clean beers to fruity IPAs.FLOCCULATION: HighALCOHOL TOLERANCE: Very HighPHENOLIC: NoBIOTRANSFORMATION: MediumFLAVOUR DESCRIPTION: Neutral, Light Tropical Fruit

You can make delicious kombucha at home, but first you need a great kombucha SCOBY. We have you covered. Our SCOBY (Symbiotic Colony of Bacteria and Yeast) is grown in the perfect scientific environment and packed with healthy bacteria and yeast to ferment your kombucha quickly (two weeks or less). Plus, our culture comes with easy-to-follow instructions that will have you brewing up delicious batches of kombucha in no time!Once established, your SCOBY (a.k.a. kombucha mother) can be reused many times like a sourdough starter. Are you ready to experiment with wild flavours and fresh ingredients?Refrigerate upon arrival. For recipes and instructions click here.For information on pro pitches, please contact [email protected]

This is a liquid sourdough culture containing active yeast and bacteria. It has been tested by our team of microbiologists to ensure the best and easiest sourdough bread baking experience!To create a sourdough starter for bread fermentation that works the first time, mix this package with 100mL of your favourite flour!Refrigerate upon arrival. For recipes and instructions, check out our PDF Instructions and YouTube Videos.  INGREDIENTS: MICROBIAL CULTURE (YEAST AND LACTOBACILLUS BACTERIA), MALT EXTRACT (MAY CONTAIN WHEAT), MOLASSES, AUTOLYZED YEAST, MAGNESIUM SULPHATE, AMMONIUM SULPHATE, POTASSIUM PHOSPHATE.INGRÉDIENTS: CULTURE MICROBIENNE (LEVURE ET BACTÉRIE), EXTRAIT DE MALT (PEUT CONTENIR DU BLÉ), MÉLASSE, LEVURE AUTOLYSÉE, SULFATE DE MAGNÉSIUM, SULFATE D'AMMONIUM, PHOSPHATE DE POTASSIUM.ALLERGENS: GLUTEN, WHEATALLERGÈNES: GLUTEN, BLÉ

Hailing from Scotland, this yeast ferments at a wide temperature range and produces very clean flavours. You're probably asking yourself, "but I'm not making a Scottish Ale". We know. What you need to know is that this yeast is one of our fastest and most reliable fermenters, handling a wide range of beer styles and temperatures.ATTENUATION: 70–85%TEMPERATURE: 14–22°C (57–72°F)DIASTATIC: Non-diastaticFERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: Pale American Ale, Scottish Ale, Imperial StoutFLOCCULATION: Medium FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: Non-phenolicBIOTRANSFORMATION: Low BiotransformationFLAVOUR PROFILE: Neutral, Clean, Balanced

A blend of our main L. plantarum strain and a strain of L. rhamnosus, which enhances fruit flavours in the finished beer with tasters noting red fruit and guava aromas. It is intended for kettle/quick souring but can also be used in 0 IBU wort.

This blend of 2 hop-resistant Pediococcus strains (P. damnosus and P. pentosaceus) is intended for use in long-term souring. Neither strain has been observed to produce exopolysaccharides (EPS). We recommend 15 IBU or less in the first generation.

A unique non-phenolic diastatic strain. Works great in super dry beers such as Brut IPA, or as a base strain for traditional Berliner Weisse.ATTENUATION: 80%+TEMPERATURE: 14–22°C (57–72°F)DIASTATIC: DiastaticFERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: Kölsch, Brut IPA, Blond AleFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: Medium Alcohol TolerancePHENOLIC: Non-phenolicBIOTRANSFORMATION: Low BiotransformationFLAVOUR PROFILE: Clean, White Wine

A strain of Brettanomyces clausenii, now understood to be among the Brettanomyces anomalus species. Minimal funk, tends to exhibit fruity pineapple or mango notes. Pairs well with fruit and/or hops. Recommended for secondary or co-fermentation as attenuation is variable.ATTENUATION: Low AttenuationTEMPERATURE: 22-27ºC (72-81ºC)DIASTATIC: Non-diastaticFERMENTATION RATE: Very Low Fermentation RateSUITABLE BEER TYPES: Hop forward mixed ferm beersFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Citrus, Mango

Another Cali classic. Anchorman is quite similar to Cali Ale but with slightly higher attenuation. Suitable for production of clean West Coast style beers as well as high gravity stouts (including pastry stouts).ATTENUATION: 75–85%TEMPERATURE: 18–20ºC (64–73ºF)DIASTATIC: Non-diastaticFERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: American IPA, Pale American Ale, American Porter and StoutFLOCCULATION: High FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: Non-phenolicBIOTRANSFORMATION: Medium BiotransformationFLAVOUR PROFILE: Neutral, Clean, Hop-forward

A saison strain a little different from the rest. Produces a beer with balanced saison characteristics. Apparitions of spice, and a spectre of orchard fruit. Pairs nicely with Brettanomyces strains. This strain contains the STA1 gene, meaning it is a diastatic yeast and that relevant precautions should be taken to avoid cross contamination.Attenuation: 80+%Optimum Temp: 25-30ºC (77-86ºF)Alcohol tolerance: HighFlocculation: LowFlavour Profile: Orchard Fruit, Light Spice, PepperSuitable Beer Styles: Saison, Table BeerVolume: 100ml

Marina Russian FarmhouseWhile not technically Kveik, this S. cerevisiae strain from deep in Chuvashia in Russia is quite unique, and we thought it was worth sharing in the Kveik Ring program.Marina displays notes of white wine, baking spice, and light vanilla. It is closest in profile to Belgian ale strains and would be at home in Belgian styles or as the primary strain in a mixed culture ferment. Traditionally, it is used in a rye-heavy boiled-mash beer. Attenuation: 75-85%Temperature Range: 20-35ºC

Premium Pils is a Czech-derived lager strain with high fermentation rate and clean flavours. While its use is not limited to Czech style beers, we do think that it shines in these styles.ATTENUATION: 72-77%TEMPERATURE: 9-13ºC (48-55ºF)DIASTATIC: NoFERMENTATION RATE: HighSUITABLE BEER TYPES: Any LagersFLOCCULATION: Medium-HighALCOHOL TOLERANCE: MediumPHENOLIC: NoBIOTRANSFORMATION: LowFLAVOUR DESCRIPTION: Classic, Balanced, Clean

A classic English ale yeast which ferments and flocculates quickly, leaving some residual sugars. However, it is highly responsive to wort fermentability and can attenuate well with very fermentable worts.ATTENUATION: 63–71%TEMPERATURE: 18–22°C (65–72°F)DIASTATIC: NoFERMENTATION RATE: MediumSUITABLE BEER TYPES: Traditional English ales.FLOCCULATION: Very HighALCOHOL TOLERANCE: MediumPHENOLIC: NoBIOTRANSFORMATION: LowFLAVOUR DESCRIPTION: Strawberry Jam, Toasty

Irish ale yeast from a classic brewery, producing slight fruitiness and caramel notes. Great for Irish stouts, porters, red ales, and pale ales.ATTENUATION: 70–75%TEMPERATURE: 18–22°C (65–72°F)DIASTATIC: NoFERMENTATION RATE: MediumSUITABLE BEER TYPES: Dark ales from the Isles.FLOCCULATION: Medium-HighALCOHOL TOLERANCE: MediumPHENOLIC: NoBIOTRANSFORMATION: LowFLAVOUR DESCRIPTION: Neutral, Malt-forward

Hailing from the raw ale epicentre in Grodås, Espe presents bright tropical fruit and warming cognac/rum character. Expect similar fermentation performance to other yeasts from the area like Hornindal Kveik Blend. Our version of Espe contains the 4 strains from the original, grown as a blend. Temperature: Arve Espe pitches at 20ºC, but pitch temps between 20-35ºC work great. Attenuation: 72-82% Suitable styles: IPA, raw ale, strong ales

We bred a Saison strain and a Norwegian Kveik to produce this all-consuming giant of a yeast. A rare combination of diastatic and flocculent, making it a Saison yeast that is easy to crop and repitch. Expressive fruitiness but low banana ester.ATTENUATION: 80%+TEMPERATURE: 22-35ºC (72-95ºF)DIASTATIC: YesFERMENTATION RATE: HighSUITABLE BEER TYPES: Saison, Table BeerFLOCCULATION: Medium-HighALCOHOL TOLERANCE: HighPHENOLIC: YesBIOTRANSFORMATION: MediumFLAVOUR DESCRIPTION: Fruit Salad, Light Spice

This blend displays prominent tropical guava and mango esters, lending well to modern aromatic styles like NEIPA. Note that this blend does accentuate hop bitterness and so less (or no) bittering hops are needed.ATTENUATION: 70–80%TEMPERATURE: 22–27°C (72–87°F)DIASTATIC: NoFERMENTATION RATE: HighSUITABLE BEER TYPES: From clean beers to fruity IPAs.FLOCCULATION: MediumALCOHOL TOLERANCE: Very HighPHENOLIC: NoBIOTRANSFORMATION: MediumFLAVOUR DESCRIPTION: Guava, Floral

Make tart beers without having to kettle sour. Lactic Magic is a wild strain of Lachancea thermotolerans sour yeast that we captured in a Guelph backyard. Lactic Magic produces lactic acid from glucose in your wort. Compared to similar products, Lactic Magic displays enhanced citrus and tropical fruit aromatics and softer acidity. Since it is a yeast, Lactic Magic can be used to make hop-forward sour beers without annoying re-boiling steps! Usage notes: Added glucose (dextrose) is required for lactic acid production. Fermentation is slower than Saccharomyces but faster than BrettATTENUATION: 68-85% (depending on glucose)TEMPERATURE: 20-25ºC (68-77ºF)DIASTATIC: NoFERMENTATION RATE: Medium-LowSUITABLE BEER TYPES: Tart Summer BeersFLOCCULATION: MediumALCOHOL TOLERANCE: MediumPHENOLIC: NoBIOTRANSFORMATION: No DataFLAVOUR DESCRIPTION: Citrus, Tropical Fruit, Banana

Saisonstein® is an Omega-original, genetic hybrid of two Saison strains, the French (OYL-026) and Belgian (OYL-027). It is versatile, aromatic and attenuative with a silky mouthfeel. It excels in high gravity and it ferments more reliably and thoroughly than its parents. It is spicy, complex, tart, dry and crisp with some bubblegum character present from its Belgian parent, and more fruit and fewer phenolics than its French parent. Attenuation is 80-90% or more.This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.Flocculation: LowAttenuation: 80-90%Temperature Range: 65-78° F (18-26° C)Alcohol Tolerance: 11%

“Chico” is a reliable, versatile and popular neutral foundation for displays of malts and hops. Highly attenuative and moderately flocculating, it ferments crisp and clean with light citrus notes under 66°F (19°C). Also try DIPA (OYL-052) or British I (OYL-006) to highlight hops more, or West Coast Ale II (OYL-009) and Scottish Ale (OYL-015) for malt displays.Flocculation: Medium-LowAttenuation: 73-80%Temperature Range: 60-73° F (16-23° C)Alcohol Tolerance: 11%

Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. A good fermenter with reliable, average flocculation (some diacetyl possible), and a hint of fruit at the lowest recommended temperatures, which increases in complexity at higher temperatures (64°F+). Successful in dark and high gravity beers. Sláinte!Flocculation: MediumAttenuation: 69-75%Temperature Range: 62-72° F (17-22° C)Alcohol Tolerance: 12%

An eruptive top cropper displaying nice fruit and rustic phenolics. This reliable Belgian strain is a good flocculator with a wide temperature range. Three famous brewers ferment this on vastly different schedules, showing the varied outcomes available.Flocculation: MediumAttenuation: 74-78%Temperature Range: 64-78° F (18-26° C)Alcohol Tolerance: 11-12%

As one of the few highly flocculent Belgian ale strains, Belgian Ale A makes a great Belgian house strain: it crops easily and has a well-rounded flavor profile with balanced fruitiness and phenolics. Esters increase with upward temperatures. Flocculation: HighAttenuation: 72-85%Temperature Range: 65-78° F (18-26° C)Alcohol Tolerance: 12%

A “coast to coast” blend of one saison strain from a famous Northeast U.S. brewery and one Brett strain from a Northwest U.S. brewery. The blend quickly produces a pleasantly dry beer, filled out with aromas of white wine, hay, and mulled citrus.This strain tests positive for the STA1 gene, an indicator that this strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation.Flocculation: LowAttenuation: 70-85%Temperature Range: 68-80° F (20-27° C)Alcohol Tolerance: 10%

Blend #1 (OYL-210) contains one Brett-famous brewery strain plus one Sacch strain for huge tropical fruit aroma with a wide temp range. Very dry, mild funk and low acid. Blend #2 (OYL-211) contains the Sacch strain from Blend #1 and is spiked with brux for development of moderate funk in secondary; may take 3+ months to emerge. Blend #3 (OYL-212) contains the one Sacch strain from Blend #1 and is spiked with brux, lambicus, two Brett isolates from a Brett-famous brewery, and two Brett isolates from an “intense” Belgian source, for a funky, fruity, complex, 8-strain composition.This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.Flocculation: LowAttenuation: 85+%Temperature Range: 70-85° F (21-29°C)Alcohol Tolerance: 11%

Expect orange-marmalade and peach character with a clean, brut-like finish. Gulo was born at Omega Yeast as the mated offspring of Irish Ale (OYL-005) and French Saison (OYL-026) and was chosen for exhibiting the best of the Irish strain's flavor while capturing the powerful attenuation of the French. Non-phenolic, aromatic and a beast at devouring wort sugars, think suitability for IPA (including Brut IPA), stout or Bière de Garde.This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.Flocculation: MediumAttenuation: 85-90%Temperature Range: 68–77° F (20-25° C)Alcohol Tolerance: 12%

This citrusy, lightly phenolic saison strain is so attenuative and reliable in performance that people joke it could ferment a shoe. The French Saison strain results in great body consistency. It is good for any of the characteristically aromatic Belgian styles and is highly compatible with hops and spice aromas.This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevsiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.Flocculation: LowAttenuation: 80-90%Temperature Range: 65-77° F (18-25° C)Alcohol Tolerance: 12%

A wonderfully unique Norwegian kveik, Hornindal's blend of cooperative strains produce a tropical flavor and complex aroma that can present as stone fruit, pineapple, and dried fruit leather, which complement fruit-forward hops. Add even more dimension to “C” hops and increase ester intensity with a high fermentation temperature. Ferments well at 90°F / 32°C or higher. Non-phenolic and no noticeable fusels, even at higher temperatures.Flocculation: HighAttenuation: 75-82%Temperature Range: 68–95° F (20–35° C)Alcohol Tolerance: 16%

The famed Jovaru® Brewery’s historic strain, Jovaru comes from the queen of Lithuanian farmhouse beer herself. With citrusy esters and restrained phenols, expect lemon pith and black pepper character, and a soft mouthfeel. This unique yeast complements farmhouse beers and makes a great Wit. I sveikata! Flocculation: Medium-LowAttenuation: 80-85%Temperature Range: 70–95° F (21–35° C)Alcohol Tolerance: 10%

A Belgian abbey strain which produces mixed fruity esters, while also highlighting malt aroma. A rare non-phenolic Belgian ale strain. Recommended for Dubbel and Quad styles.ATTENUATION: 72–80%TEMPERATURE: 18–24ºC (65–75°F)DIASTATIC: Non-diastaticFERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: Malty Belgian stylesFLOCCULATION: Medium FlocculationALCOHOL TOLERANCE: Medium Alcohol TolerancePHENOLIC: Non-phenolicBIOTRANSFORMATION: Low BiotransformationFLAVOUR PROFILE: Fruity, Malt-forward

A winner for making Saisons and other farmhouse ales.Balanced fruit and peppery spice with an ultra-dry finish. Fast attenuation down to very low final gravity.ATTENUATION: 85%+TEMPERATURE: 22–27°C (72–81°F)DIASTATIC: DiastaticFERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: Saison, Strong Belgian AleFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: PhenolicBIOTRANSFORMATION: Medium BiotransformationFLAVOUR PROFILE: All the Esters, Baking Spice

This strain produces balanced intensity of fruity esters and phenolics, and can be used for high gravity ferments. West Abbey Ale is our strain of choice for big, bold Quads and any other darker Belgian beers. However, it can be used in any Belgian style including Witbier. ATTENUATION: 74–86%TEMPERATURE: 20–25°C (68–77°F)DIASTATIC: Non-diastaticFERMENTATION RATE: High Fermentation RateSUITABLE BEER TYPES: Belgian Blond Ale, Strong Belgian Ale, Belgian Pale AleFLOCCULATION: Medium FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: PhenolicBIOTRANSFORMATION: High BiotransformationFLAVOUR PROFILE: Balanced, Fruitiness, Baking Spice

A blend of Brettanomyces, Lactobacillus, and Pediococcus isolated from Belgian sour beers.Has been used by brewers to produce award-winning wild ales. Used as a secondary pitch to make the funky beers of your dreams!

The Belgian strain of choice for many brewers because of how adaptable and easy it is to use.Ardennes can be used in nearly every Belgian style. There is no need to worry about the fickle nature of some other Belgian strains when using Ardennes. This strain is also flocculent which makes it easier to use than many Belgian strains. ATTENUATION: 72–80%TEMPERATURE: 18–25°C (64–77°F)DIASTATIC: Non-diastaticFERMENTATION RATE: High Fermentation RateSUITABLE BEER TYPES: Belgian Blond Ale, Strong Belgian Ale, Belgian Pale AleFLOCCULATION: Medium-High FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: PhenolicBIOTRANSFORMATION: Medium BiotransformationFLAVOUR PROFILE: Coconut, Pineapple, Baking Spice

Stranda (Stein Langlo's kveik) is very flocculent, with clean aromatics. Stranda accentuates both malt and hop flavours and can sub in for most English and American strains. Stranda is unique in being a relatively "simple" kveik culture dominated by one strain. Here, we are offering the single-strain. The ideal pitch temperature is 30ºC.  Released November 2021Flocculation: High Attenuation: 70-80% Temperature range: 18-38ºC (65-100ºF) Non diastatic, non phenolic, high alcohol tolerance

An out-of-this-world blend of our favourite Brett yeast strains! You can use Mothership in any sour/wild beer style to make a galaxy of funky and fruity flavours.ATTENUATION: 80%+TEMPERATURE: 22–27ºC (72–81°F)FERMENTATION RATE: Low Fermentation RateSUITABLE BEER TYPES: American Wild Ale, European Sour Ale, LambicFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: High Alcohol ToleranceFLAVOUR PROFILE: Spectrum of Brett Character

A single strain of L. brevis that performs well in kettle souring/sour worting where fast and clean lactic acidity is desired.TEMPERATURE: 30–40ºC (86–104ºF)FERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: Quick-turnaround sour beersFLAVOUR PROFILE: Yogurt, Mixed Acidity, Clean

A single strain of L. Plantarum that performs well in kettle souring/sour worting where fast and clean lactic acidity is desired.

Kveik yeasts have stolen the spotlight, but we think the bacteria in the original cultures are really cool too. This is our first pure bacteria Kveik Ring release. This is Lactobacillus paracasei isolated from Terje Raftevold's Hornindal Kveik. In a sensory experiment, this Lacto strain produced light to moderate acidity along with unique white wine and vanilla aromatics. We think this strain helps showcase all the different things Lacto can do for beer flavour!Works well in kettle/quick souring. Use in unhopped wort only, this strain is hop sensitive. If co-pitching with yeast, give the Lacto a 24 hour head start.Acid profile: Light to moderate (final pH 3.4-3.6)Temperature: 30-40ºCFlavor profile: White Wine, Citrus, VanillaSuitable styles: quick and fruited sour beers, Berliner Weisse, anything with New Zealand hops

Brettanomyces bruxellensis from an old bottle of Berliner Weisse. Intensity is in between Berliner Brett I and "normal" Brett. Available in secondary pitch rates only. ATTENUATION: Low AttenuationTEMPERATURE: 18–24°C (64°C–75°F)FERMENTATION RATE: Very Low Fermentation RateSUITABLE BEER TYPES: Berliner Weisse, American Wild Ale, European Sour AleFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: Medium Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Peach, Pineapple, Subtle Funk

A blend of Berliner Brett 1 (Brettanomyces anomalus) and Berliner Brett 2 (Brettanomyces bruxellensis) for balanced, subtle Brett character in traditional Berliner Weisse and beyond. Flavour profile includes citrus, white wine, and peach. Secondary pitch rates only. TEMPERATURE: 22-27ºC (72-81ºC)FERMENTATION RATE: Low Fermentation RateSUITABLE BEER TYPES: Traditional Berliner Weisse, wine-beer hybrids, SaisonFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: Medium Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: White Wine, Citrus, Subtle Funk

The classic Brettanomyces bruxellensis strain isolated from a classic abbey beer.Can be used to add depth of character to a wide range of beers. ATTENUATION: 80%+TEMPERATURE: 22–27ºC (72–81°F)FERMENTATION RATE: Very Low Fermentation RateSUITABLE BEER TYPES: American Wild Ale, European Sour Ale, LambicFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: Medium Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Berries, Red Apple, Funk

Do you like pina coladas? Prominent pineapple esters alongside a good dose of funk. Suited to primary or secondary fermentation.ATTENUATION: 80%+TEMPERATURE: 20–25°C (68–77°F)FERMENTATION RATE: Low Fermentation RateSUITABLE BEER TYPES: American Wild Ale, European Sour Ale, LambicFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Pineapple, Tropical Fruit, Funk

A house favourite Brettanomyces bruxellensis strain, which develops funky and fruity flavours quickly. Great in mixed fermentation saisons and funky Belgian styles.ATTENUATION: 80%+TEMPERATURE: 22–27ºC (72–81°F)FERMENTATION RATE: Very Low Fermentation RateSUITABLE BEER TYPES: Balanced funky beers. Great in Saisons.FLOCCULATION: Low FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Fruit Salad, Funk

Also known as ‘Brett lambicus’, this strain gives you ample funk and cherry pie aromas. Very complimentary to darker malt beers or red wine barrel aging. Available in primary and secondary pitch rates, although please note that primary fermentation with this strain tends to be slow. ATTENUATION: 80%+TEMPERATURE: 22–27ºC (72–81°F)FERMENTATION RATE: Very Low Fermentation RateSUITABLE BEER TYPES: American Wild Ale, European Sour Ale, LambicFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: Medium Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Cherry, Leather, Funk

A Brettanomyces anomalus strain from a ~40 year old bottle of old-school Berliner Weisse.More subtle than other Bretts - citrus and white wine. Available in secondary pitch rates only. ATTENUATION: Low AttenuationTEMPERATURE: 18–24°C (64°C–75°F)FERMENTATION RATE: Very Low Fermentation RateSUITABLE BEER TYPES: Berliner Weisse, American Wild Ale, European Sour AleFLOCCULATION: Medium-Low FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Citrus, White Wine, Subtle Funk

This Brettanomyces bruxellensis strain isolated from lambic displays a balanced selection of fruity characteristics, with tasters noting plum, red berry, citrus, and red apple, alongside subtle acidity and elevated funk. ATTENUATION: 80%+TEMPERATURE: 22–27ºC (72–81°F)FERMENTATION RATE: Very Low Fermentation RateSUITABLE BEER TYPES: Intensely aromatic funky beersFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: High Alcohol TolerancePHENOLIC: PhenolicFLAVOUR PROFILE: Plum, Fruit Salad, Funk

One of the best yeasts at hop biotransformations for tropical flavours with mango aromatics. Cerberus is weakly diastatic (STA1+) and non-phenolic. Brewers looking for a non diastatic variant should check out Hydra!ATTENUATION: 70–80%TEMPERATURE: 22–28ºC (72–82°F)DIASTATIC: DiastaticFERMENTATION RATE: Medium Fermentation RateSUITABLE BEER TYPES: American IPA, NEIPA, Berliner WeisseFLOCCULATION: Low FlocculationALCOHOL TOLERANCE: Medium-High Alcohol TolerancePHENOLIC: Non-phenolicBIOTRANSFORMATION: High BiotransformationFLAVOUR PROFILE: Pineapple, Coconut, Lemongrass

Excellent option for a house yeast, suited to nearly any clean beer style. American Ale accentuates hop character and can be used in a dizzying range of clean ales.ATTENUATION: 72–76%TEMPERATURE: 16–22°C (61–72°F)DIASTATIC: Non-diastaticFERMENTATION RATE: High Fermentation RateSUITABLE BEER TYPES: American IPA, Pale American Ale, American Porter and StoutFLOCCULATION: Medium FlocculationALCOHOL TOLERANCE: Medium-High Alcohol TolerancePHENOLIC: Non-phenolicBIOTRANSFORMATION: Low BiotransformationFLAVOUR PROFILE: Neutral, Clean, Hop-forward

Cider fanatics rejoice! Since you asked for it, 2021's Cider Blend has been propagated in gluten-free growth media (sorghum base). This year's blend features two of our favourite beer yeasts that work great in cider: Vermont Ale and Weizen I. This blend is intended to enhance fruity esters and citrus notes in your cider. Fermentation Temperature: 15ºC-25ºC (lower temps are possible but fermentation will be slower)Attenuation: 85%+ (in fruit juice)

Unique strawberry and pear flavour balance. One of our most intense Bretts.SUITABLE BEER TYPES: American Wild Ale, European Sour Ale, LambicFLAVOUR PROFILE: Strawberries, Earth, Funk

Farmstand Saison is a Belgian S. cerevisiae saison strain with high production of esters and high biotransformation capacity. It is weakly diastatic (STA1+ positive but UAS promoter negative). A great platform for mixed ferments, too.ATTENUATION: 72–78%TEMPERATURE: 19–24ºC (66–75°F)DIASTATIC: NoFERMENTATION RATE: HighSUITABLE BEER TYPES: The palest of Belgian beers.FLOCCULATION: Medium-LowALCOHOL TOLERANCE: MediumPHENOLIC: YesBIOTRANSFORMATION: HighFLAVOUR DESCRIPTION: Citrus, Tropical Fruit, Baking Spice

The perfect kit for you who already have a magnetic stirrer for strong cultivation. Yeast starter kit contains: - Bomex Erlenmeyer Bottle (E-flask) 2000ml - Silicone stopper for fermentation tube 41 / 49mm - Fermentation tube Cylindrical 3-part - Wyeast Nutrient Blend 42g Yeast Nutrition - Muntons Spray Paint Light 500g Not have magnetic stirrer yet? See this kit instead: Yeast starter kit PRO.

The complete kit for strong cultivation. Yeast Starter kit PRO contains: - EcoStir Magnetic stirrer - Magnetic receiver 345mm - Stirrer magnet 27x8mm PFTE - Bomex Erlenmeyer Bottle (E-flask) 2000ml - Silicone stopper for fermentation tube 41 / 49mm - Fermentation tube Cylindrical 3-part - Wyeast Nutrient Blend 42g Fermentation Nutrition - Muntons Spray Malt Light 500g Do you already have a magnetic stirrer? Then see this kit instead: Yeast Starter kit.