Dry yeast of well knows French manufacturer with broad range of strains.
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.
Dry yeast for brewing heavy beers. Ferments quick and leaves behind subtle and balanced aromas.
Lager yeast from monastery Weihenstephan in Germany that provides great balance between floral and fruity aromas.
Dry yeast for fermenting wheat beers. Creates subtle esters and phenols, typical for wheat beers.
Versatile ale yeast with neutral profile. Appropriate for brews of dry beer.
Lager yeast, that comes from Swiss brewery Hürlimann. This strain produces neutral flavour profile and is ideal for beer with high drinkability.
Dry yeast, appropriate for wheat beers.
Special yeast that producest peppery and spicy ester characther. Appropriate for Belgian beer styles.
Yeast that is used for secondary fermentation in barrels or bottles. Resistant to higher alcohol levels (>10% alc.)
This new yeast strain is recommended for Belgian Saison-style beers and is characterized by a particularly high attenuation. It gives fruity aromas with a spicy character such as clove notes. This strain will produce highly refreshing and drinkable beers.
Yeast that produces a lot of esters for refreshing cider that's full of flavour.
This low fermentation yeast is originally from VLB (Berlin, Germany) and it is known with code RH. It is used in the commercial breweries of Eastern Europe and produces Lagers with light fruity notes.