Thoughts, musings and general opinions on most things, some even related to brewing!
A rare combination of diastatic and flocculent, making it a Saison yeast that is easy to crop and repitch. Expressive fruitiness but low banana ester.
A classic Brettanomyces bruxellensis strain, isolated from a classic abbey beer, is typically used in secondary fermentations where balanced Brett character (fruit, funk) is desired.
A funky grab bag of our favourite Brett strains! This blend typically contains 10 individual strains.
Premium Pils emerged as the fastest lager strain (at 15ºC). Premium Pils is a Czech-derived lager strain with high fermentation rate and clean flavours.
This wild Ontario ale yeast was isolated from an apple in a local orchard. Wild Thing produces distinct clove, spice, and subtle banana and apple fruit aroma. The taste is dry, spicy and clean.
This high-character American ale yeast produces hop-accentuating fruity esters, accentuating stone fruit and citrus character, accompanied by a smooth body. This yeast is quite popular for fruity, hazy-style IPAs.
This is a non-diastatic yeast isolated from a Belgian Saison. This is quite unique in the saison yeast world, as most saison yeasts contain the STA1 glucoamylase gene, resulting in extremely dry beers. This yeast is suitable for breweries who want to produce authentic Saisons but who are put off by the risk of diastatic yeasts.
KRISPY is a special blend of kveik yeasts selected by our lab wizards for optimal crispiness and crushability in beer. It can be used to make clean, lager-like beers in a fraction of the time since fermentations can be performed in the 20-30ºC range.
This is a selection of two of our favourite strains from Terje Raftevold’s Hornindal Kveik. The blend shows mixed fruity character. This versatile yeast can be pitched cooler to yield a more neutral, lager-like profile as well
This yeast strain was originally isolated from a brewery in London. It displays a balanced fruity flavour profile, and accentuates malt and hop flavours. It is especially suited to production of fruity, hazy IPAs.
This strain of Brettanomyces bruxellensis is noted for very prominent pineapple esters alongside a good dose of funk. It is suitable for primary fermentation of 100% Brett beers or secondary fermentation where some extra fruit and funk is desired.
A lager strain sourced from a venerable Munich brewery, this strain offers low diacetyl production and a crisp flavour profile highly suited for German Pils, Helles, Festbier or other Munich-style lagers.
