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Inactive yeast for a fuller body, flavour and drinkability of beer.
Reduces foam formation during fermentation.
An enzyme with glycosidase activity: it releases bound aroma compounds from hops and fruit for a more intense beer aroma.
A multi-component beer antioxidant: it protects packaged beer from oxidative ageing; added as early as the mash.
A strain for NEIPA: tropical esters and peach; β-glucosidase supports hop biotransformation.
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.
A hybrid strain for hoppy beers: juicy notes of peach, citrus and tropical fruit. For modern IPA.
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 colloidal silica sol. It supports the sedimentation of proteins and trub; added before the main fining agent.
Lactobacillus for controlled beer souring: Berliner Weisse, Gose, Sour IPA.
A German bottom-fermenting strain for Czech Lagers: a neutral aroma, deep attenuation, excellent sedimentation.
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.
A wild Lachancea strain: it sours and ferments at the same time. Berliner Weisse, Gose and Sour IPA.
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