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Yeast. Little creatures that take care of sugar to alcohol conversion and provide beer with tons of characther.
Subcategories
Dry or dehydrated yeast that is simple to use and recomended for all beginners.
Liquid yeast if more appropriate for experienced brewers becouse of more demanding usage.
American ale yeast that produces clean, balanced characther with low diacetil value. Appropriate for American beer styles
English ale yeast that is known as fast fermenting strain. It also settles fast at the bottom of the fermentor and improves beer clarity. Appropriate for English beer styles.
Yeast that is used for secondary fermentation in barrels or bottles. Resistant to higher alcohol levels (>10% alc.)
Versatile ale yeast with neutral profile. Appropriate for brews of dry beer.
Special yeast that producest peppery and spicy ester characther. Appropriate for Belgian beer styles.
Lager yeast, that comes from Swiss brewery Hürlimann. This strain produces neutral flavour profile and is ideal for beer with high drinkability.
Lager yeast from monastery Weihenstephan in Germany that provides great balance between floral and fruity aromas.
Dry yeast for brewing heavy beers. Ferments quick and leaves behind subtle and balanced aromas.
Dry yeast for fermenting wheat beers. Creates subtle esters and phenols, typical for wheat beers.
Dry yeast for Belgian wheat beers. Creates a nice balance among fruit esters and spicy phenols. Leaves the beer sweet.
Dry ale yeast, suitable for american beer varieties. Creates extremly clean characther, ideal for hoppy beers.
