Bavarian Wheat from Wyeast is another great strain to use in the production of German wheat beers, as well as roggenbiers. It is popularly known to have a more complex ester profile than other strains such as Weihenstephan. Notes of apple, pear, and other fruits complement the banana esters typical of German wheat strains. This strain also has a subtle vanilla undertone intertwined in its spicy clove phenols. As with other strains, Bavarian wheat can be manipulated to produce more fruity esters at warmer temperatures and more phenolic compounds lower, and high pitching rates can diminish or eliminate the estery flavors and aromas. It is also known to be a very vigorous fermenter and a low flocculator that stays in suspension for an extended period. Be conscious of its powerful fermentation activity and plan accordingly, with extra headspace in the primary fermentor and a blowoff tube. Also, be aware of the flavorfully complex wheat beers that this yeast can produce!
Beer Styles: Dunkelweizen, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock
Brettanomyces Lambicus, like many of Wyeast's wild yeast strains, comes from a Belgian brewery. Its dominant aromatic component is a very distinctive sour pie cherry, which comes through in the nose and on the palate, together with traditional leathery Brett notes. The character that this strain of Brett produces are highly sought after and go well in many different sour beers, especially fruit lambics. It works best in conjunction with other yeasts and bacteria in a blend, creating an unparalleled Belgian sour profile. Wyeast recommends conditioning with Brett Lambicus for 3 to 6 months to fully develop its unique flavor and aroma properties.
Beer Styles: Berliner Weisse, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.
Belgian Strong Ale is the quintessential yeast strain used in the making of highly-prized Belgian Golden Strong Ales. A yeast with an illustrious history that includes the Duvel Brewery, this strain is very alcohol tolerant and can withstand high alcohol environments that would decimate lesser yeasts. It also strikes a nice balance between fruity esters and spicy phenolics to create a uniquely Belgian character that presents itself nicely in light, strong Belgian style ales. With a high temperature range that stretches to 80°F, high attenuation and a somewhat tart finish, Belgian Strong Ale is a yeast that all Belgian lovers should consider for their high-alcohol creations.
Beer Styles: Belgian Blond Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde, Christmas/Winter Specialty Spiced Beer.
Wyeast's strain of lactobacillus (or lacto, as we affectionately call it) was originally isolated from a Belgian brewery where lactic sourness is a vital part of the beers they create. Beer styles that may include some lactobacillus include gueuzes, Flanders reds and browns, and of course, Berliner weiss beers. Lactobacillus is particularly sensitive to hop compounds, so be sure to use low hopping rates in beers you plan to inoculate with lacto (this is one reason Berliner weiss beers traditionally have such low hopping rates). Whereas Brettanomyces cultures can be used as a primary fermenting strain, lactobacillus is always used in conjunction with a primary S. cerevisiae strain. It produces moderate acidity, perfect for brews that need a little bit of sourness for balance.
Beer Styles: Berliner Weisse, Flanders Brown Ale/Oud Bruin, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.
The American wheat strain produces crisp, tart beers that lack the powerful esters usually found in German and Belgian beers. This strain is known for its powerful fermentation and krausening properties, so a blowoff assembly or larger fermenting vessel is ideal when using this to ferment. A wide temperature range and good attenuation makes this yeast suitable for a number of American and German ales and wheat beers.
Beer Styles: American Wheat or Rye Beer, Cream Ale, Düsseldorf Altbier, Kölsch, Northern German Altbier.
The 4766 Cider yeast strain is a crisp, dry fermenting yeast with a big, fruity finish. Really helps to create a nice balance for all types of apples, pears, and other fruit. Allows character of the fruit to come through and dominate the profile.
Ideal Temp Range: 60-75F (15-24C) | Alcohol Tolerance: 12% | Flocculation: Low
Wyeast's Private Collection 1026 British Cask Ale is here for a limited time only! This yeast strain is perfect for making traditional British-style ales of all kinds, it is especially wonderful for British pale ales, bitters and Northern English brown ales. A pretty flocculant strain of yeast, this yeast leaves a good malt character with just a bit of fruit flavor and aroma. It can create beers that are dry when compared to other British ale strains, with a slightly tart finish. A good all-around British Ale strain we are happy to bring you while we can!
Belgian Abbey II is relatively clean as far as Belgian yeast strains go. While it will produce dry fruit characteristics at higher temperatures, it will remain more neutral than other Belgian strains at lower temperatures. Fermenting higher gravity worts will cause more fruit esters to be produced as well, which makes this an excellent choice for Belgian Strong Ales and, if you're feeling adventurous, even Russian Imperial Stouts or Strong Scotch Ales. It is highly alcohol tolerant, and is known to put off an ethanol character in stronger beers. This character pairs well with strong malt notes that are allowed to dominate by this yeast. It is fairly attenuative, and like most Belgian strains, will stay in suspension for longer periods. The yeast is known to throw off sulfuric compounds that clear up when the yeast is given proper time and conditions, finishing with unique, clean beers with plenty of character.
Beer Styles: American Barleywine, Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Russian Imperial Stout, Strong Scotch Ale.
Wyeast's Belgian Ale strain is a classic yeast originating from the Chimay brewery. It can be used to create a plethora of Belgian ales. Spicy flavors blend with clove and banana esters, giving beers a layered depth of complexity. Belgian Ale yeast has a higher temperature range than many British and American strain, and the ester profile will vary with fermentation. Known to be a slow starter and a medium flocculator at best, this strain is highly attenuative once it gets going.
Beer Styles: . Belgian Dark Strong Ale, Belgian Dubbel, Belgian Specialty Ale, Belgian Tripel, Christmas/Winter Specialty Spiced Beer, Witbier.
French Saison from Wyeast is a wonderful yeast strain that is very attenuative, often fermenting beers very dry and completely. It produces beers with a fabulous, intense flavor profile where fruit, citrus and spice dance together on the tongue in unison. It can handle higher temperatures, as beers fermented traditionally on French manors would have endured, and brewers often ferment this one warm, in the mid to high 70s, to wonderful effect. Beers produced with French Saison yeast often have an unexpected slickness and richness, in spite of how well attenuated they can be Its high attenuation qualities make it ideal for restarting stuck fermentations as well as being the primary fermenting strain for a range of highly specialized beers.
Beer Styles: Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Saison.
Another great English strain from Wyeast, released for a limited time as part of their Private Collection series! Thames Valley II ale yeast is a great yeast strain for use in the production of a wide variety of British beer styles. Highly flocculant, as well as highly attenuative, this yeast can produce beers that finish dry, with some stone fruit esters that create a wonderful complexity in the flavor profile. The yeast settles out well and can produce very clear beers. A diacetyl rest is recommended with this strain.
Resulting in high-quality, rich and full-flavored beers, the Ringwood Ale strain is a particular yeast that needs to be treated well. Proper pitching rates and oxygenation can reduce chances of stress on this yeast, which has been known to produce diacetyl and ferment sluggishly when stressed. However, when given proper conditions, Ringwood Ale can produce beautifully complex beers where malt and fruity esters interlace to create beers of unparallelled quality. Beers made with Ringwood yeast often clear extremely well. A diacetyl rest is recommended when using Ringwood.
Beer Styles: American IPA, American Stout, Fruit Beer, Mild, Oatmeal Stout, Southern English Brown.