Yeast for BRewing Beer
An indispensable part of any alcoholic beverage, yeast are the little guys that convert sugar into ethanol and carbon dioxide. The strain used will have a profound impact on the overall character of a finished product.
Abbaye is an ale yeast strain of Belgian origin selected for its ability to produce great Belgian style beers. Great for high gravity beers such as Dubbels, Trippels and Quads, this strain will produce the signature ester profile required for authentic abbey style beers. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to produce ales of the finest quality.
Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great saison style beer. This strain produces an aroma that is fruity, spicy and peppery due to ester and phenol production. It has a high attenuation and alcohol tolerance, with a low flocculation rate.
BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale. It as a quick start and vigorous fermentation with Medium to high attenuation. This is a highly flocculent strain. The aroma is slightly estery and almost neutral.
CBC-1 was selected for it’s refermentation properties, making it very suitable for cask and bottle conditioning. This yeast referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure. It does not produce strong flavors, conserving the original character of the beer. The yeast will settle and form a tight mat after refermentation. It can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers.
An active dried yeast that is suitable for all types of ciders and is able to ferment under various conditions. A high ester-producing strain, Cider House Select yeast creates exceptional fruity flavors.
Distillers Active Dry Yeast will produce maximum alcohol yields under controlled temperatures. Useful for making neutral alcohol bases for liqueurs. 1lb. bag sufficient for 1000 gallons.
A powerful dry yeast strain packaged with supplemental nutrients. This yeast is capable of fermenting up to 14.5% ABV in only 48 hours, or as high as 20% alcohol in 5 days. Useful for making alcohol bases for liqueurs and other alcoholic drinks.
A dry yeast strain suitable for young red wines, blush or any semi-sweet style. This yeast is also useful for making a semi-sweet meads or ciders. It enhances ester character and neutralizes some of the acids in a must, reducing tartness. It tolerates alcohol conditions up to 14%.
A high-powered dry yeast suitable for Champagnes and late harvest wines. It enhances ester character and does not dull the varietal characteristic of the grape or fruit. EC-1118 tolerates alcohol conditions up to 18% and has a very fast fermentation speed. It tends to ferment to dryness with few problems and is a great choice for high ABV fermentations. Useful for restarting a stuck fermentation.
Suitable for dry and blush white wines, this yeast enhances the varietal character of a must and leaves behind a good mouthfeel. It tolerates alcohol conditions up to 14%.
A general purpose dry yeast often used to make sparkling wine bases, hybrid white wines and light reds. It has a neutral flavor and maintains fresh fruit aroma very well. Tolerates alcohol conditions up to 18%.
A dried yeast strain that is a good choice for champagne bases or dry white wines. QA23 is a fast fermenter that tolerates alcohol up to 16%. It enhances the character of varietal fruits and will make a nice cider or mead.
A yeast suitable for both young and aged reds, RC-212 enhances the character of a must by emphasizing the fruit and spicy qualities of red grape varietals. It provides good color extraction from grape skins and tolerates alcohol conditions up to 16%.
Danstar Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of the world’s great wheat beer breweries. It has a quick start and vigorous fermentation with medium to high attenuation. Munich has a low flocculation rate, leaving the cloudiness traditionally found in many wheat styles. The aroma is estery to both palate and nose with typical banana notes. This yeast has found widespread use in the production of German Weizen and Hefeweizen beers.
A yeast with high flocculation and excellent ‘crusting’ characteristics, settling quickly and forming a hard bed at the bottom of a fermenter or bottle, making it easier to leave behind when transferring or pouring.
Versatile dry yeast with high flocculation and attenuation. Produces a clean and neutral flavor.
A special Red Star selection from a French grape cultivar. This yeast respects the typical varietal aromas and intensifies the primary aromas of very aromatic cultivars such as Sauvignon Blanc & Moscato. Côte des Blancs emphasizes the fruit character in a wine and can leave some residual sugars behind when fermented at cooler temperatures.
Dry yeast used for red and white wines. Characterized by a low volatile acidity and acetaldehyde production. Gives very clean aromas.
A strong, even fermenter that produces full bodied reds and encourages the development of varietal fruit flavors. This yeast produces complex red wines with a lot of character.
Originally called Pasteur Champagne, this yeast is all purpose yeast ideal for the production of white & sparkling wines. Tolerant of sulphites and high alcohol levels, this yeast is hardy and vigorous. Confers body & roundness thanks to its high glycerol production.