European Ales
German #1007-Probable
origin: Dusseldorf, Germany
Beer Style: Alt beer, American style wheat beers
Commercial examples may include: St. Stan Alt, Schlosser Alt,
Frankenheim Alt, and Pinkus Alt
Unique properties - True top cropping yeast, low ester formation,
broad temperature range affects styles. Will ferment cold; 55° F range,
(13° C) producing lager characteristics including sulfur production.
Style is noted for dry, crisp characteristics. Fermentation at higher temperatures
(70-75° F, 21-24° C) may produce some mild fruitiness. Extremely
poor flocculating yeast, generally remains significantly in suspension without
treatment or filtration. Pad filtration is often difficult. Brewer's benefit
from DE filtration or centrifuging. Maturation: Beers mature fairly rapid,
even when cold fermentation is used. Low or no detectable diacetyl, alcohol
tolerance approximately 11% ABV. Flocculation - low; apparent attenuation
73-77%. (55-68° F, 13-20° C)
Irish #1084-Probable Origin: Dublin, Ireland
Beer Styles: Dry Stout, Milk Stout, Oatmeal Stout, and Porter
Commercial examples may include: Guinness, Beamish Stout, and
Murphy's Stout
Unique properties: This yeast ferments extremely well in dark
roast worts. Beers fermented in the lower temperature range produce dry
and crisp beers to fruity beers with nice complexity in the upper range.
Ester production is enhanced and rich with fermentation temperatures above
64º F, (18º C). Flocculation is low to moderate with filtration
typically required. Alcohol tolerance is approximately 10-11% ABV. Flocculation-
medium; apparent attenuation 71-75%. (62-72° F, 16-22° C)
European #1338-From Wissenschaftliche in
Munich. Full-bodied complex strain finishing very malty with full bodied
profile, very desirable in English Style Brown Ales and Porters. Produces
a dense, rocky head during fermentation. Flocculation - high; apparent attenuation
67-71%. (62-72° F, 16-22° C)
Scottish Ale #1728-Ideally suited for Scottish-style
ales, and high-gravity ales of all types. Can be estery with warm fermentation
temperatures. Flocculation - high; apparent attenuation 69-73%. (55-75°F,
13-24° C)
Kolsch #2565-Probable origin: Cologne, Germany
Beer Styles: Traditional American use - Kölsch, Fruit beers,
Light pseudo lagers
Commercial examples may include: Kess, Paffgen, Muhlen
Unique properties: True top cropping yeast similar to Alt strains.
Produces slightly more fruity/winey characteristics. Fruitiness increases
with temperature increase. Low or no detectable diacetyl production. Also
ferments well at cold 55-60° F range, (13-16° C). Used to produce
quick conditioning pseudo lager beers. Poor flocculating yeast requires
filtration to produce bright beers or additional settling time. Flocculation-
low; apparent attenuation 73-77%. (56-70° F, 13-21° C) .
North American Ales
American Ale #1056-Probable origin: Balentine
India Pale Ale, USA
Beer Styles: American Pale, Brown Ales, Porters, Stouts, IPA's
Commercial examples may include: Sierra Nevada Ales, Belentine
IPA, and St. Louis Pale Ale, Flatlanders
Unique properties: Very clean crisp flavor characteristics. Low
fruitiness and mild ester production. Slightly citrus like with cool 60-66º
F, (15-19º C) fermentation temperatures. Versatile yeast, which produces
many beer styles allowing malt and hop character to dominate the beer profile.
Flocculation is moderate. Flocculation improves with dark malts in grain
bill. Normally requires filtration for bright beers. DE or Pad filtration
recommended. Flocculation - low to medium; apparent attenuation 73-77%.
(60-72° F, 15-22° C)
American Ale II #1272-Fruitier and more flocculent
than 1056, slightly nutty, soft, clean, slightly tart finish. Accentuates
hop character at warmer fermentation temperatures with intense fruitiness.
Flocculation - high; apparent attenuation 72-76%. (60-72° F, 15-22°
C)
Belgian Ales
Belgian Ale #1214-Abbey-style top-fermenting
yeast, suitable for high-gravity beers. Estery, great complexity with very
good alcohol tolerance. Flocculation - medium; apparent attenuation 72-76%.
(58-78°F, 14-24° C)
Belgian Strong Ale #1388-Classic yeast for
style. Robust flavor profile with moderate to high alcohol tolerance. Fruity
nose and palate, dry, tart finish. Flocculation - low; apparent attenuation
73-77%. (65-75° F, 18-24° C)
Belgian Abbey II #1762-High gravity yeast
with distinct warming character from ethanol production. Slightly fruity
with dry finish, low ester profile. Flocculation - medium; apparent attenuation
73-77%. (65-75° F, 18-24° C)
Lambic Blend #3278-Contains a selection of
Saccharomyces add non-Saccharomyces which include Belgian style wheat beer
yeast, Sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria.
While this mixture does not include all possible cultures found in Belgian
Lambics. it is representative of the organisms, which are most important
for the desirable flavor components of these beer styles. Individual components
available from this blend are numbered below. Flocculation - low to medium;
apparent attenuation 65-75%. (63-75º F, 17-24° C)
Trappist High Gravity #3787-Probable origin:
Westmalle, Belgium
Beer Styles: Doubles, Triples, Abbey, Beir de Grarde
Commercial examples may include: Westmalle, Rochfort, Chimay,
Casteel
Unique properties: This strain produces intense esters and phenolic
characteristics with complex fruitiness. Does not produce significant amount
of iso-amyl acetate (banana esters) or bubble gum esters typical of many
yeast of this style. Phenol and ester production are influenced by fermentation
temperatures. Phenols tend to dissipate as beer matures.This type of yeast
benefits from incremental feeding of sugars during fermentation, making
suitable conditions for doubles and triples, to ferment to dryness with
good alcohol tolerance approximately 11-12% ABV. True top cropping yeast
with broad temperature range. Flocculation - medium; apparent attenuation
75-80%. (64-78° F, 18-25° C)
Belgian White Beer #3944-Rich
phenolic character for Belgian styles.
Wheat Beers
Bavarian Wheat #3638-Top
cropping hefeweizen yeast with complex flavor and aroma. Balance of banana
and bubble gum esters with lichi and apple/plum esters and cloviness. Flocculation
- low; apparent attenuation 70-76% (64-75º F, 18-24° C)
Weihenstephan Wheat #3068-
Probable origin: Weihenstephan, Germany
Beer Styles: German Hefeweissen, Crystal weisse, Dunkel weisse,
Weisenbock
Commercial examples may include: Ayinger Weissebeer, Tabernash
Wheat, Sandwald, Erdinger Weisse, Schneider Weisse
Unique properties: Classic German wheat beer yeast, used by more
German Brewers than any other strain in the production of Wheat beer. Properties
dominated by banana ester production, phenols and clove like characteristics.
Extremely attenuative yeast, which produces a tart thirst quenching finish.
Extremely low floccing yeast remains in suspension readily with proteinacous
wheat malt. Sometimes used in conjunction with lager yeast and kerausened
to finish the beer and improve the overall dryness. High CO2 levels, typically
at 2.7 - 3.2 volumes is desirable for best presentation. True top cropping
yeast requires full headspace of 33%. Ester formation is significantly affected
by aeration and pitching rates. Crystal weisse production typically requires
DE filtration, may prove too difficult for Pad filtration only. Flocculation
- low; apparent attenuation 73-77%. (64-75° F, 18-24° C)
German Wheat #3333-Subtle
flavor profile for wheat yeast with unique sharp tart crispness, fruity,
sherry-like palate. Flocculation - high; apparent attenuation 70-76%. (63-75°
F, 17-24° C)
American Wheat Beer #3942-A
dry fermenting, true top cropping yeast which produces a dry, slightly tart,
crisp beer. Ideal for beers where a low ester profile is desirable, a good
alternative for Alts and Kölsch, along with American Style Hefeweizen.
Flocculation - low; apparent attenuation 74-78%. (58-74º F, 14-23°
C)
Bavarian Blend #3056- A blend
of top-fermenting ale and wheat strains producing mildly estery and phenolic
wheat beers
Forbidden Fruit Yeast. #3463 From
old Belgian brewery for production of wits to classic grand cru. Phenolic
profile with subdued fruitiness. Well balanced estery profile. Flocculation
- low; apparent attenuation 73-77% (63-76º F, 17-24° C)
Belgian Ardennes Yeast. #3522 One
of many great beer yeast to produce classic Belgian ales. Phenolics develop
with increased fermentation temperatures, mild fruitiness and complex spicy
character. Flocculation - high; apparent attenuation 72-76% (65-85º
F, 18-29° C)
Lagers/Pilsners
NEW!
Budvar #2000 Nice malty nose, subtle fruit.
Rich malt profile on palate. Finishes malty but dry, well balanced, crisp.
Hop character comes through in finish. Flocculation: medium-high; Apparent
attenuation: 71-75% (48-56° F, 9-13° C)
Pilsner Urquell #2001 Urquell. Mild fruit/floral
aroma. Very dry and clean on palate with full mouthfeel and nice subtle
malt character. Very clean and neutral finish. Flocculation: medium-high;
Apparent attenuation: 72-76%. (48-56°F, 9-13° C)
Octoberfest #2633 Octoberfest Lager Blend.
A blend of lager strains designed to produce a rich, malty, complex and
full bodied Octoberfest style beer. Attenuates well while still leaving
plenty of malt character and mouth feel. Low in sulfur production. Flocculation
- medium-low; apparent attenuation: 73-77%. (48-58° F, 9-14° C)
Pilsner #2007-A classic American pilsner
strain, smooth, malty palate. Ferments dry and crisp. Flocculation - medium;
apparent attenuation 71-75%. (48-56° F, 9-13° C)
American #2035-Bold,
complex and aromatic, good depth of flavor characteristics for a variety
of lager beers. Flocculation - medium; apparent attenuation 73-77%. (48-58º
F, 9-14° C)
Danish #2042-Rich, Dortmund-style,
crisp, dry finish. Soft profile accentuates hop characteristics. Flocculation
- low; apparent attenuation 73-77%. (46-56° F, 8-13° C)
California #2112-Particularly suited for
producing19th century-style West Coast beers. Retains lager characteristics
at temperatures up to 65° F, (18° C) and produces malty, brilliantly
clear beers. Flocculation - high; apparent attenuation 67-71%. (58-68°F,
14-20° C)
Bohemian #2124-Probable origin: Weihenstephan,
Germany
Beer Styles: Pilsners, Hellas, Dunkel
Commercial examples may include: Ayinger, Sam Adams, Stroh, Sudwerk
Unique properties: A Carlsberg type yeast and most widely used
lager strain in the world. Produces a distinct malty profile with some ester
character with a crisp finish. Well balanced profile produces a wide range
of lager beers. Will ferment in the mid 40's to mid 50's for various beer
styles. Benefits from diacetyl rest at 58 F (14 C) for 24 hours after fermentation
is complete. Also used for pseudo ale production with fermentations at 75º
F, (24º C) which eliminates sulfur production. Flocculation - medium;
apparent attenuation 69-73%. (48-58°F, 9-14° C)
Bavarian #2206-Used
by many German breweries to produce rich, full-bodied, malty beers. Good
choice for Bocks and Dopplebocks. Flocculation - medium; apparent attenuation
73-77%. (46-58° F, 8-14°C)
European Lager #2247-Clean dry flavor profile
often used in aggressively hopped pilsner. Mild aromatics, slight sulfur
production, dry finish. Flocculation - low; apparent attenuation 73-77%.
(46-56°F, 8-13° C)DISCONTINUED
North American #2272-Traditional culture
of North American and Canadian lagers, light pilsners and adjunct beers.
Malty finish. Flocculation - high; apparent attenuation 70-76%. (52-58°F,
11-14° C)
Czech Pils #2278-Classic pilsner strain from
the home of pilsners for a dry, but malty finish. The perfect choice for
pilsners and all malt beers. Sulfur produced during fermentation dissipates
with conditioning. Flocculation - med.. to high; apparent attenuation 70-74%.(50-58°
F, 10-14° C)
Lager Blend #2178-A blend of the Brewer's
ChoiceTM lager strains for the most complex flavor profiles. For production
of classic pilsners, to full bodied "bock" beers. Apparent attenuation
71-75%. (48-58º F)
Munich #2308-A unique strain, capable of
producing fine lagers. Very smooth, well rounded and full-bodied. Benefits
from temperature rise for diacetyl rest at the end of primary fermentation.
Flocculation - medium; apparent attenuation 73-77%. (48-56° F, 9-13°
C) |
