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The world's most widely used Lager strain (Weihenstephan): a clean flavour, a balance of floral and fruity notes, high drinkability.
An American West Coast strain with a neutral profile. It lets the hops shine. For American Ale and IPA.
The American classic for clean, neutral beers. It lets the hops shine. For APA and IPA.
A strain from the Verdant brewery for modern hoppy beers: apricot notes and a fuller body. NEIPA and English IPA.
A wild Lachancea strain: it sours and ferments at the same time. Berliner Weisse, Gose and Sour IPA.
Lactobacillus for controlled beer souring: Berliner Weisse, Gose, Sour IPA.
A strain for Hazy IPA and hop-forward beers: balanced thiols and biotransformation, aroma of white grape, blackcurrant and tropical fruit.
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 versatile top-fermenting (ale) strain: a neutral aroma, excellent sedimentation; at low temperatures it can also ferment Lager-type beers.
A Lager strain from the Hürlimann brewery: neutral, highly drinkable beers with herbal-floral notes.
A strain for low-alcohol and non-alcoholic beers (under 0.5%): it ferments only the simple sugars of the wort.
A modern Lager strain with a clean profile and reliable performance across a wide temperature range.
A strain for Hazy and Juicy IPA: aroma of pineapple and pink grapefruit, a velvety full mouthfeel.
An English Ale strain with fast fermentation and high flocculation for clear beers. Great for American and English Ales, hoppy ones included.
The Essential-series strain for hoppy beers: high attenuation and a clean profile. Dosage 50–100 g/hl.
A strain for NEIPA: tropical esters and peach; β-glucosidase supports hop biotransformation.
A hybrid strain for hoppy beers: juicy notes of peach, citrus and tropical fruit. For modern IPA.
A top-fermenting strain for Bavarian wheat beers: a spicy, fruity-estery aroma. Weizen, Dunkelweizen and Weizenbock.
One of the most widely used Ale strains: clean fermentation, dry beers, the hops shine. From IPA to Kölsch.
A fruity strain with a full flavour and body: strong Belgian beers, Imperial Stout and NEIPA.
A Lager strain from Berlin: a fruitier, more estery profile than usual Lager strains. Dry yeast.
A strain for authentic English Ales: a lightly estery aroma and a fuller body. From Pale Ale to Porter.
A fast, clean, versatile strain: shorter maturation, a neutral profile. IPA, Blonde Ale and Stout.
A natural yeast nutrient enriched with zinc: added towards the end of the boil.
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