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common-beer-data.yeasts.wyeast

Data for yeasts cultivated by Wyeast.

https://wyeastlab.com/

Data for yeasts cultivated by Wyeast.

https://wyeastlab.com/
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american-ale-1056clj/s

Soft, smooth, clean finish.

Very well balanced. Very versatile - works well with many ale styles.

Soft, smooth, clean finish.

Very well balanced.
Very versatile - works well with many ale styles.
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american-ale-ii-1272clj/s

Clean, tart, nutty flavor.

More fruity than Wyeast American Ale yeast.

Clean, tart, nutty flavor.

More fruity than Wyeast American Ale yeast.
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american-lager-2035clj/s

Bold, with a complex aroma.

Good flavor depth characteristics for a wide variety of lager beers.

Bold, with a complex aroma.

Good flavor depth characteristics for a wide variety of lager beers.
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american-wheat-ale-1010clj/s

Dry, Crisp, tart beer in the American Hefeweizen style.

Low flocculation aids in producing desired chill haze.

Dry, Crisp, tart beer in the American Hefeweizen style.

Low flocculation aids in producing desired chill haze.
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bavarian-lager-2206clj/s

Use by many German breweries.

Produces a full-bodied, rich, malty beer.

Use by many German breweries.

Produces a full-bodied, rich, malty beer.
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bavarian-wheat-3638clj/s

Hefeweizen yeast with complex flavor and aroma.

Bubble gum, banana flavors with apple/plum ester profile. Malty flavor.

Hefeweizen yeast with complex flavor and aroma.

Bubble gum, banana flavors with apple/plum ester profile.
Malty flavor.
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bavarian-wheat-yeast-3056clj/s

Blend of top-fermenting ale and wheat yeasts providing a mild ester and phenolic profile.

Blend of top-fermenting ale and wheat yeasts providing a mild ester and phenolic profile.
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belgian-abbey-ii-1762clj/s

Dry flavor with slight fruitiness.

High alcohol tolerance.

Dry flavor with slight fruitiness.

High alcohol tolerance.
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belgian-ale-yeast-1214clj/s

Trappist style ale yeast.

Complex estery flavor.

Trappist style ale yeast.

Complex estery flavor.
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belgian-ardennes-3522clj/s

Phenolics develop at increased temperature.

Mild fruitiness and complex spicy flavor.

Phenolics develop at increased temperature.

Mild fruitiness and complex spicy flavor.
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belgian-lambic-blend-3278clj/s

Lambic culture of Saccharomyces Cerevisiar and a mixture of yeasts and bacterias.

Blend of organisms helps create lactic flavor of Belgian Lambics.

Lambic culture of Saccharomyces Cerevisiar and a mixture of yeasts and bacterias.

Blend of organisms helps create lactic flavor of Belgian Lambics.
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belgian-saison-3724clj/s

Classic farmhouse ale yeast.

Spicy, complex aromatics including bubble gum. Tart and dry on the palate with mild fruitiness. Finishes crisp and mildly acidic. Ferment at warm temperature. May have vigorous fermentation start.

Classic farmhouse ale yeast.

Spicy, complex aromatics including bubble gum.
Tart and dry on the palate with mild fruitiness.
Finishes crisp and mildly acidic.
Ferment at warm temperature.
May have vigorous fermentation start.
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belgian-strong-ale-1388clj/s

Dry, tart, fruity flavor.

High alcohol tolerance.

Dry, tart, fruity flavor.

High alcohol tolerance.
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belgian-wheat-yeast-3942clj/s

Estery lor phenol yeast.

lum and apple aroma with a dry finish.

Estery lor phenol yeast.

lum and apple aroma with a dry finish.
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belgian-witbier-3944clj/s

Tart, slightly phenolic character.

For Wits and Grand Cru. Tolerates high gravity beers well.

Tart, slightly phenolic character.

For Wits and Grand Cru.
Tolerates high gravity beers well.
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bohemian-lager-2124clj/s

Ferments clean and malty, with rich malty flavor for full gravity pilsners.

Ferments clean and malty, with rich malty flavor for full gravity pilsners.
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brettanomyces-bruxellensis-3112clj/s

Wild yeast strain isolated from Brussels region of Belgium.

Adds classic sweaty horse hair flavor as well as sourness and cherry-pie like flavor. Generally used in conjunction with S. Cerevisiae after the primary fermentation has begun.

Wild yeast strain isolated from Brussels region of Belgium.

Adds classic sweaty horse hair flavor as well as sourness and cherry-pie like flavor.
Generally used in conjunction with S. Cerevisiae after the primary fermentation has begun.
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brettanomyces-bruxellensis-5112clj/s

This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium.

It produces the classic sweaty horse blanket character and may form a pellicle in bottles or casks.

This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium.

It produces the classic sweaty horse blanket character and may form a pellicle in bottles or casks.
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brettanomyces-lambucus-5526clj/s

This is a wild yeast strain isolated from Belgian lambic beers.

It produces a pie cherry-like flavor and sourness with a distinct Brett character. A pellicle may form in bottles or casks. This strain works best in conjunction with other yeasts.

This is a wild yeast strain isolated from Belgian lambic beers.

It produces a pie cherry-like flavor and sourness with a distinct Brett character.
A pellicle may form in bottles or casks.
This strain works best in conjunction with other yeasts.
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british-ale-ii-1335clj/s

Malty, clean, crisp finish.

Dry flavor.

Malty, clean, crisp finish.

Dry flavor.
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british-ale-yeast-1098clj/s

Fruity, tart, dry crisp finish.

Very well balanced.

Fruity, tart, dry crisp finish.

Very well balanced.
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british-cask-ale-1026clj/s

A great choice for any cask conditioned British Ale.

Produces nice malt profile with a hint of fruit. Finishes dry and slightly tart.

A great choice for any cask conditioned British Ale.

Produces nice malt profile with a hint of fruit.
Finishes dry and slightly tart.
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budvar-lager-2000clj/s

Classic pilsner lager yeast.

Malty nose and subtle fruit. Rich malt profile, but dry crisp finish. Hop character accentuated by dry finish.

Classic pilsner lager yeast.

Malty nose and subtle fruit.
Rich malt profile, but dry crisp finish.
Hop character accentuated by dry finish.
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california-lager-2112clj/s

Suited for 19th century California style beers.

Lagers at high temperature and produces malty, clear beers.

Suited for 19th century California style beers.

Lagers at high temperature and produces malty, clear beers.
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czech-pilsner-lager-2278clj/s

Classic Pilsner strain.

Creates a dry but malty finish. Perfect for Pilsners and bocks. Some sulfur produced, but will fade with time.

Classic Pilsner strain.

Creates a dry but malty finish.
Perfect for Pilsners and bocks. Some sulfur produced, but will fade with time.
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danish-lager-2042clj/s

Rich, Dortmund style, with a crisp, dry finish.

Soft profile accentuates hop flavor.

Rich, Dortmund style, with a crisp, dry finish.

Soft profile accentuates hop flavor.
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denny-s-favorite-50-1450clj/s

This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn.

It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.

This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn.

It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.
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european-ale-yeast-1338clj/s

Very malty flavor characteristic of Bavarian/Munich Ales.

Complex character.

Very malty flavor characteristic of Bavarian/Munich Ales.

Complex character.
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european-lager-ii-2247clj/s

Clean, dry flavor profile for aggressively hopped pilsners.

Dry finish, mild aroma, slight sulfur production.

Clean, dry flavor profile for aggressively hopped pilsners.

Dry finish, mild aroma, slight sulfur production.
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forbidden-fruit-3463clj/s

Phenolic profile with subdued fruitiness.

Available seasonally.

Phenolic profile with subdued fruitiness.

Available seasonally.
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french-saison-3711clj/s

A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy.

This strain enhances the use of spices and aroma hops, and is extremely attenuative.

A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy.

This strain enhances the use of spices and aroma hops, and is extremely attenuative.
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german-ale-1007clj/s

Crisp, dry finish with a mild flavor.

Crisp, dry finish with a mild flavor.
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german-wheat-3333clj/s

Subtle flavor profile.

Sharp, fruity, crisp, sherry like flavor.

Subtle flavor profile.

Sharp, fruity, crisp, sherry like flavor.
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gf-all-american-ale-1272clj/s

Popular all purpose American ale style now in a Gluten Free strain.

Produces beers that are nutty, clean with a slight tart finish. Ferment warmer to accentuate hops and add fruitiness or ferment cold for clean light citrus character.

Popular all purpose American ale style now in a Gluten Free strain.

Produces beers that are nutty, clean with a slight tart finish.
Ferment warmer to accentuate hops and add fruitiness or ferment cold for clean light citrus character.
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irish-ale-1084clj/s

Dry diacetyl, fruity flavor characteristic of stouts.

Full bodied, dry, clean flavor.

Dry diacetyl, fruity flavor characteristic of stouts.

Full bodied, dry, clean flavor.
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kolsch-yeast-2565clj/s

Very malty flavor with mix of lager and ale character.

Crisp, clean finish.

Very malty flavor with mix of lager and ale character.

Crisp, clean finish.
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lactobacillus-5335clj/s

Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse.

Lactic acid bacteria isolated from a Belgian brewery.
This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse.
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lactobacillus-delbrueckii-4335clj/s

Lactic acid bacteria isolated from Belgium.

Produces mild acidity and sourness found in many types of Belgian beers. Always used in conjunction with S. Cerevisiae and wild yeasts.

Lactic acid bacteria isolated from Belgium.

Produces mild acidity and sourness found in many types of Belgian beers.
Always used in conjunction with S. Cerevisiae and wild yeasts.
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london-ale-iii-1318clj/s

Light, fruity flavor.

Balanced flavor with hint of sweetness.

Light, fruity flavor.

Balanced flavor with hint of sweetness.
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london-ale-yeast-1028clj/s

Dry finish, bold, rich flavor, some fruit profile and a crisp finish.

Dry finish, bold, rich flavor, some fruit profile and a crisp finish.
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london-esb-ale-1968clj/s

Malty, balanced flavor.

Fruity, rich finish. Excellent for cask conditioned ales and bitters.

Malty, balanced flavor.

Fruity, rich finish.
Excellent for cask conditioned ales and bitters.
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munich-lager-2308clj/s

Unique Pilsner strain.

Very smooth, well-rounded and full bodied. Benefits from a diacetyl rest.

Unique Pilsner strain.

Very smooth, well-rounded and full bodied.
Benefits from a diacetyl rest.
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north-american-lager-2272clj/s

American and Canadian lager yeast.

Malty finish makes it suitable for Marzens/Oktoberfest as well.

American and Canadian lager yeast.

Malty finish makes it suitable for Marzens/Oktoberfest as well.
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northwest-ale-1332clj/s

Classic Northwest US ale yeast.

Slight fruit flavor, malty ale with good body and balance.

Classic Northwest US ale yeast.

Slight fruit flavor, malty ale with good body and balance.
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octoberfest-lager-blend-2633clj/s

This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer.

It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production.

This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer.

It attenuates well while leaving plenty of malt character and mouthfeel.
This strain is low in sulfur production.
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pediococcus-5733clj/s

Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable.

Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause ropiness and produce low level.

Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable.

Often found in gueuze and other Belgian style beer.
Acid production will increase with storage time.
It may also cause ropiness and produce low level.
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pediococcus-cerevisiae-4733clj/s

Lactic acid bacteria isolated from Belgium.

Creates a high level of lactic acidity over a long time. Often used with other yeasts, and it may take several months for flavor to fully develop.

Lactic acid bacteria isolated from Belgium.

Creates a high level of lactic acidity over a long time.
Often used with other yeasts, and it may take several months for flavor to fully develop.
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pilsen-lager-2007clj/s

Classic American pilsner strain.

Smooth with a malty flavor. Dry and crisp fermentation.

Classic American pilsner strain.

Smooth with a malty flavor.
Dry and crisp fermentation.
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ringwood-ale-1187clj/s

European ale yeast.

Highly flocculant with complex, clear, but malty profile. Slightly fruity ester.

European ale yeast.

Highly flocculant with complex, clear, but malty profile.
Slightly fruity ester.
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roselare-belgian-blend-3763clj/s

Culture of Saccharomyces, Brettonomyces and Lactic Acid Bacteria.

Complex aromas and flavors. May be used for primary fermentation. Primarily for sour brown and red Belgian styles.

Culture of Saccharomyces, Brettonomyces and Lactic Acid Bacteria.

Complex aromas and flavors.
May be used for primary fermentation.
Primarily for sour brown and red Belgian styles.
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scottish-ale-1728clj/s

High alcohol tolerance.

High alcohol tolerance.
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thames-valley-ale-1275clj/s

Clean, complex flavor.

Low in fruit, low in esters, rich in flavor. Hops come through well.

Clean, complex flavor.

Low in fruit, low in esters, rich in flavor.
Hops come through well.
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trappist-high-gravity-3787clj/s

Robust top cropping yeast.

Phenolic character and alcohol tolerance up to 12%. Rich ester profile and malty flavor.

Robust top cropping yeast.

Phenolic character and alcohol tolerance up to 12%.
Rich ester profile and malty flavor.
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urquell-lager-2001clj/s

Pilsner Urquell yeast with mild fruit/floral aroma.

Very dry and clean on palate with full mouth feel. Subtle malt character. Clean and neutral finish.

Pilsner Urquell yeast with mild fruit/floral aroma.

Very dry and clean on palate with full mouth feel.
Subtle malt character.
Clean and neutral finish.
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weihenstephan-weizen-3068clj/s

Unique Bavarian wheat yeast that produces the spicy weizen clove and banana flavor.

Best when fermented at around 68 deg F.

Unique Bavarian wheat yeast that produces the spicy weizen clove and banana flavor.

Best when fermented at around 68 deg F.
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whitbread-ale-1099clj/s

Slightly more fruity and malty than Wyeast's British Ale.

Clear and highly flocculant.

Slightly more fruity and malty than Wyeast's British Ale.

Clear and highly flocculant.
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wyeastclj/s

Data for yeasts cultivated by Wyeast.

https://wyeastlab.com/

Data for yeasts cultivated by Wyeast.

https://wyeastlab.com/
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wyeast-ale-blend-1087clj/s

Blend of ale strains designed to provide quick starts, good flavor, balance and flocculation.

Balanced finish suitable for most American and British ale styles.

Blend of ale strains designed to provide quick starts, good flavor, balance and flocculation.

Balanced finish suitable for most American and British ale styles.
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wyeast-lager-blend-2178clj/s

Blend of lager strains to produce a complex but clean lager flavor profile.

Suitable for many common lager styles.

Blend of lager strains to produce a complex but clean lager flavor profile.

Suitable for many common lager styles.
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