Yeast

The name says it all. Selected for use in creating American style Whisky and Bourban Learn More

Brewers yeast for lactation cookies. Learn More

A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard. Creates a moderate amount of acid that adds a tart complexity to the brew. This blend is highly attenuative if left for long periods of time but ferments more slowly than a typical ale yeast. Use GB156 in a primary if fermented for 2-3 weeks or for conditioning a fermented beer during aging. Learn More

Quick start and vigorous fermentation, which can be completed in 4 days above 17 °C. • Medium to high attenuation, • Fermentation rate, fermentation time and degree of attenuation are dependent upon inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort. • BRY-97 American West Coast Yeast is a flocculent strain. Settling can be promoted by cooling and use of fining agents and isinglass. • The aroma is slightly estery, almost neutral and does not display malodours when properly handled. It may tend, because of flocculation, to slightly reduce hop bitter levels Learn More

Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads. *****Best before date of May 2019, but still good long after then. Time to get it moving along**** Learn More

Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great Saison-style beer. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality. Learn More

London ESB yeast was selected from the Lallemand yeast culture library towards producing a range of English-style ales exhibiting clean, well-balanced aromatic profiles with moderate alcohol production. London ESB offers the right fermentation and aromatic profiles suitable for Extra Special Bitter styles as well as Pale Ale, bitter and other traditional English beers. Learn More

Munich German Wheat Beer yeast originated in Bavaria and is used to produce German-style wheat beers. It has a quick start and vigorous fermentation, which can be completed in 4 days above 17°C with Medium to high attenuation. Aroma is estery to both palate and nose with typical banana notes. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen.*****Best before date of May 2019, but still good long after then. Time to get it moving along**** Learn More