Bergen is traditionally used in the production of Norwegian Farmhouse Ale, this strain is a fast fermenter with good attenuation, a light earthy spiciness, marked tartness and unique ester profile of orange peel. This strain is prone to forming incredibly large flocs unlike any other yeast we’ve seen before, yet still remains highly attenuative. Bergen also exhibits the ability to ferment wort over a large temperature range, 21–37 ºC. At the cooler end of the range Bergen is clean; producing little to no esters and phenols. But builds a huge fruit ester profile as the temperature increases.

Cologne is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kölsch, and other light coloured delicate beers. Cologne has better flocculation characteristics than most Kölsch strains which allows brewers to produce clean, bright beers in a shorter amount of time.

Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.

Michigan will shape a strong IPA, producing stone fruit esters that work great when paired with citrus hops. Michigan will give you what you need for an exceptionally balanced IPA.

Munich is the traditional German strain used to build world class weizen beers where big banana aroma is required. Balanced with mild clove, this strain will produce amazing beers. Munich will create a slightly higher level of acidity to give your beer a very crisp finish. Slightly underpitching will help increase the banana character.

Juicy. Fruity. New England is an amazing strain for East Coast IPAs. The ester profile of New England brings out the aromas and flavours of the modern hop varieties and creates a beer that is greater than the sum of its parts. This dynamic strain likes to move to the top of fermentation and will climb out the fermenter if too full.

This strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way.

Clean character preforms well at standard ale temps but for exceptionally crisp ales you can brew btw 14-16ºC. However, for crystal clear beers filtration or fining is required.

Stuttgart can produce clean pseudo lagers at ale temperatures but is also willing to work as a traditional lager strain down to the low teens. A great choice for cold IPA style.

American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.

English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to
improve beer clarity.

Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a medium sedimentation: forms no
clumps but a powdery haze when re-suspended in the beer.

German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for
Belgian type wheat beers.

A Saccharomyces cerevisiae var. diastaticus and is characterized by a particularly high attenuation.
This typical yeast strain is recommended for Belgian Saison-style beers. It gives fruity aromas with a slight spicy character such as clove notes. This strain will bring highly refreshing and drinkable beers.

This 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.

Bottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers. Its lower attenuation
profile gives beers with a good length on the palate.

Originating from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a
high drinkability.

BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers.

LalBrew Nottingham™ is an English-style ale yeast selected for its high performance and versatility. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham™ and ideal house strain for producing a wide variety of beer styles.

Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales.

Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew Verdant IPA™ leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain.

The LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980’s and generously shared it with the wider brewing community. LalBrew Voss™ supports a wide range of fermentation temperatures between 25 – 40°C (77 – 104°F) with a very high optimal range of 35 – 40°C (95 – 104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus.

LalBrew NovaLager™ is a robust lager strain with ideal characteristics for lager beer production including fast fermentations and high attenuation. The distinct flavor profile is very clean, slight esters over a wide temperature range.

LalBrew Abbaye™ is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, LalBrew Abbaye™ produces the spiciness and fruitiness typical of Belgian and Trappist style ales.

Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew® series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit.