The obvious choice for highly attenuated beers with phenolic character such as Belgian-Saison style.
Recommended for high alcohol content beers such as Abbey style.
Specifically designed for bottle and cask conditioning.
Ideal mix of yeast and enzymes for very highly attenuated beers such as Barley Wines.
Typical German ale yeast.
A suitable yeast for English style ales.
Ideal for specialty ales and trappist type beers.
Famous for its estery development and some spicy notes.
Ideal strain for typical American Ales.
The choice for wheat beer fermentation.
The special yeast dedicated to ciders.
The Swiss bottom fermenting strain.
The bottom fermenting strain originating from Munich.
The bottom fermenting strain originating from Weihenstephan.
Ideal yeast for sorghum production.
THE most popular strain with distillers.