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A fast, clean, versatile strain: shorter maturation, a neutral profile. IPA, Blonde Ale and Stout.
A strain for authentic English Ales: a lightly estery aroma and a fuller body. From Pale Ale to Porter.
A top-fermenting strain for Bavarian wheat beers: a spicy, fruity-estery aroma. Weizen, Dunkelweizen and Weizenbock.
A hybrid strain for hoppy beers: juicy notes of peach, citrus and tropical fruit. For modern IPA.
A strain for NEIPA: tropical esters and peach; β-glucosidase supports hop biotransformation.
A quality source of nitrogen, amino acids, minerals and vitamins for yeast. For strong beers and nutrient-poor worts.
The Essential-series strain for hoppy beers: high attenuation and a clean profile. Dosage 50–100 g/hl.
A colloidal silica sol. It supports the sedimentation of proteins and trub; added before the main fining agent.
A modern Lager strain with a clean profile and reliable performance across a wide temperature range.
A versatile top-fermenting (ale) strain: a neutral aroma, excellent sedimentation; at low temperatures it can also ferment Lager-type beers.
A strain for non-alcoholic and low-alcohol beers. It ferments neither maltose nor maltotriose, so the beer keeps a full flavour with a minimum of alcohol.
Lactobacillus for controlled beer souring: Berliner Weisse, Gose, Sour IPA.
A wild Lachancea strain: it sours and ferments at the same time. Berliner Weisse, Gose and Sour IPA.
A strain from the Verdant brewery for modern hoppy beers: apricot notes and a fuller body. NEIPA and English IPA.
An American West Coast strain with a neutral profile. It lets the hops shine. For American Ale and IPA.
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