MICHIGAN INDIGENOUS - The Eagle River Ale Yeast is the second in a series of indigenous Michigan strains. It was isolated from the shore of Lake Superior near Eagle River Michigan. This yeast will produce excellent Belgian style ales. This yeast is rich in both spice and phenols exhibits predominantly fruity esters, similar to a Belgian ale strain. For 5 gallon batch, all Craft Cultures yeast strains are shipped ready to pitch from the lab. No More Starter needed. Get brewing sooner, and easier, with these Michigan based yeast strains.
The Irish Ale Yeast imparts a mild fruitiness and subtle crisp dryness. It produces very small amounts of diacetyl. Great for stouts, Irish ales, porters, browns and reds. For 5 gallon batch, all Craft Cultures yeast strains are shipped ready to pitch from the lab. No More Starter needed. Get brewing sooner, and easier, with these Michigan based yeast strains.
The varieties of ales produced by the California Ale Yeast are endless and clean. The yeast compliments your choice hop flavor, allowing for the wide diversity of ales to be produced from this particular strain. For 5 gallon batch, all Craft Cultures yeast strains are shipped ready to pitch from the lab. No More Starter needed. Get brewing sooner, and easier, with these Michigan based yeast strains.
For German alts and kölsch ales, of the lighter variety. Ferments like an ale, but results in a lager-like brew. Sulfur characteristics are diminished with aging. For 5 gallon batch, all Craft Cultures yeast strains are shipped ready to pitch from the lab. No More Starter needed. Get brewing sooner, and easier, with these Michigan based yeast strains.
The original yeast used to produce Belgian witbier and a variety of other belgian style ales. For 5 gallon batch, all Craft Cultures yeast strains are shipped ready to pitch from the lab. No More Starter needed. Get brewing sooner, and easier, with these Michigan based yeast strains.
Gnome is a great choice for Belgian beers. As opposed to many low-flocculating Belgian strains, this one flocculates well, creating crystal clear Belgian ales in a short amount of time. It tends to drop out of solution quickly after fermentation, clearing well. It produces peach and apricot esters with a Belgian phenolic character that can be manipulated through temperature. Good for use in hoppy Belgians, but Gnome can also be used to complement malt and caramel character in beers.
The holy grail of yeast strains with purported origins from a famed Vermont brewery, Barbarian gives you wonderful stone fruit esters and enhances hop character in beers. The complexity of this yeast is well suited for an array of hoppy beers, and it is most often used in the production of all kinds of IPAs, from session all the way up to imperial. The combination of peach and apricot esters works especially well with American citrus hops. It has medium flocculation characteristics and works much like a standard American strain, but produces a unique flavor profile. Use this yeast to brew a mean and spot-on Heady Topper clone!
Flagship is the classic American ale strain. Neutral with medium flocculation and attenuation rates, this is a well-balanced yeast strain that can be used on a wide range of ales, from IPAs and pale ales to Russian Imperial Stouts. This strain can allow both hops and malts to come through. Due to the neutral nature of this strain, it is often used in American style pale ales and IPAs. With such versatility, it makes a great house strain!
Described as being as funky as saccharomyces gets, Citrus is a very fruity strain of yeast that borders on Brett-like. It produces lemon and orange flavors, as well as tropical fruit notes. It is a low-flocculating strain of yeast that stays in suspension for awhile and typically attenuates well. Use Citrus in any beer style where fruit and citrus character are desired. Fermenting this strain at higher temperatures can lead to huge fruit esters in the finished beer!
Rustic is a great farmhouse strain of yeast that works well in saisons, as well as farmhouse ales and Belgian styles ales. It is known to produces a lot of fruity esters in beer. Flavor notes are described as "bubblegum" and "juicy," making it a great choice when high levels of esters are desired in the final product. These flavors are coupled with a slight spiciness and adicity. It can ferment at very warm temperatures, where the esters will really come out at shine!
The perfect strain for traditional German weizens, hefeweizens, and other German-style wheat beers! This strain of yeast is one of the most popular yeast strains worldwide for the production of these beers, and for good reason. This strain will produce big banana esters that are complemented by mild clove phenolics. Production of these compounds can be manipulated through fermentation temperature, with warmer temperatures producing more esters and lower temperatures allowing a greater clove phenolic character to come through. Underpitching can also allow the production of more banana esters. This is a low flocculating strain and is known to ferment very vigorously, so allow plenty of headspace or employ a blowoff assembly when using this strain for fermentation.A slight stronger acidity will be produced by this strain, which works perfectly in German wheat beers!
Fest is just what it's name suggests - a great strain for producing malt-forward festival lagers! Marzens, Oktoberfests, Bocks and more can all be made with this amazing yeast strain! As far as lager strains go, this is one of the most flocculant, and can be used to make clear beers that do not require filtration. It is a strain that will ferment well, leaving beers with a good malt character without being overly sweet. A thorough diacetyl rest is recommended near the end of fermentation to ensure a clean finish.
Independence is an American ale strain that is great for making hop-forward beers! It will produce more fruity esters than a standard, neutral American ale yeast strain. These esters tend to mesh well with hop character, bringing out their full potential. While it can be used in hoppy beers, it can also give a unique character to English ales and stouts, and can work in a range of different ales. Give this one a try next time you are planning on making a hoppy beer!
House from Imperial Organic Yeast is truly a versatile strain that works great as, well, a house strain! It is well balanced, allowing both malt and hop character to shine in the finished beer. This yeast is clean all around, but will produce more fruity esters as temperature increases. While it works well on American IPAs and pales, it can be used in a plethora of ales, both British and American. This yeast is highly flocculant and will drop out of solution after fermentation, yielding brilliantly clear beers. A great choice for a house strain in your home brewery!
Ready for a yeast strain that attenuates well and gives you citrusy esters and peppery phenolics? Napoleon is here to conquor your taste buds! This yeast strain, with assumed origins in France, is perfect for French and Belgian style saisons alike! It is also good for many farmhouse style beers. It ferments sugars like they are nothing, even chewing through sugars that most saccharomyces strains would leave alone. This results in a crisp, dry beer that have delicious citrus flavors and aromas. As it is a low flocculating yeast, it may take longer for those strongly fermenting yeast to settle out of suspension and clarify the beer.
Monastic is a classic abbey strain of Belgian yeast, and as such works well in the production of big abbey ales, such as quads and dark Belgian ales. It will produce the big esters and a high amount of spicy phenolics which are characteristic of traditional Belgian ales and the monk-produced Abbey ales. Great for trappist-style beers as well! As this strain is a lower flocculating strain, expect it to stay in solution for awhile, completing fermentation and giving a distinct dryness to the finished beers.
Pub yeast is a very highly flocculant British style ale yeast! Because of its high rate of flocculation, it can produce brilliantly clear beers without the need for filtration. It is a favorite of many brewers in the production of British style bitters, but works well in a range of different British style beers, including milds, porters, stouts, and English IPAs. It produces more esters than the more neutral American yeast strains, and should be given a good diacetyl rest. Because it is highly flocculant, it will settle out of solution very quickly. It can be used to churn out clear beers in a very short amount of time!
With a name like "Darkness," you know this strain is going to make great dark beers! It contributes flavor and aromatic notes that match perfectly with roasted and caramel malts, making it ideal for use in the production of stouts, porters, brown and amber ales. In addition to its unique flavor contributions, Darkness is also highly alcohol tolerant, making it a great yeast to use for high gravity beers. A great yeast strain for making Russian Imperial Stouts, Darkness is also great for Irish style ales of all kinds!
Joystick has purported origins from a famous Oregon brewery that has made great use of it...and for good reason! This yeast is highly flocculant, ferments quickly, attenuates well, is very alcohol-tolerant, produces little to no diacetyl, and produces only a mild fruitiness. It can make beers that have a crisp, dry finish with a slight mineral character. It is a great strain to use in the production of just about any style of ale, including IPAs, pale ales, blond ales, ambers, browns, stouts, porters, Scottish and Irish ales...the list goes on! Use the Joystick strain, where any recipe calls for pacman yeast!
Harvest is a great strain for all those really big, malty lagers! Perfect for festbiers such as Bocks, Doppelbocks and Oktoberfests, it also has a lot of characteristics that make it good for lagers of all kinds! It produces low levels of diacetyl and sulfur, producing clean beers every time! Slightly lower attenuation means that this yeast can leave some residual sugars and produces beers with great malt character! Give this a try on your big, malty lagers!
Cablecar for Imperial Organic Yeast is THE strain for making a California Common! It ferment crisp and clean even up to 65F, producing beers that are very lager-like. Of course, it can also ferment cool, down to 55F. It flocculates well, producing beers that are very clear with little effort. California Common is the style that this strain is most often used on. However, it can also create wonderful pseudo-lagers for those without precise temperatures control.