White Labs

From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile.

Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well.

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueze.

Clarity Ferm is developed using Brewers Clarex by DSM and intended for two brewing purposes: 1) Eliminates the appearance of chill haze, while also increasing the shelf life of packaged beer; 2) Significantly reduces the gluten in beers brewed with barley

From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character.

Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.

Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.

This yeast produces very slight banana and clove notes. It produces some sulfur, but is otherwise a clean-fermenting yeast that does not flocculate well, producing a cloudy beer.

Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts.

This yeast is famous for its clean flavors, balance, and ability to be used in almost any style of ale. It is extremely versatile and accentuates hop flavors well.

From Mexico City, this yeast produces clean lager beers with a crisp finish.