Beer type

Name & Number

Type

Lab

Floc.

Atten.

Temp.

Description

American amber & pale ale

American
Ale 1056

L

Wyeast

Low/Med

73-77%

60-72°

Well balanced. Ferments dry, finishes soft.

American amber & pale ale

American
Ale BRY 96

L

Siebel Inst.

Medium

High

64-72°

Very
clean ale flavor.

American amber & pale ale

American
Ale II 1272

L

Wyeast

Medium

72-76%

60-72°

Slightly nutty, soft, clean and tart finish.

American amber & pale ale

American Ale Yeast Blend WLP060

L

White Labs

Medium

72-80%

68-72°

Blend celebrates the strengths of California ale
strains.

American amber & pale ale

American West Coast Ale BRY-97

D

Lallemand

Medium

Medium

63°

Very
clean ale flavor.

Wheat Beer

Brewferm Lager

D

Brewferm

High

High

50-59°

Develops Witbeer
aromas like banana and clove.

American amber & pale ale

California
Ale V WLP051

L

White Labs

Med/High

70-75%

66-70°

Produces a fruity, full-bodied beer.

American Lager

Cream Ale WLP80

L

White
Labs

Medium

75-80%

65-70°

A blend of ale
and lager strains that creates a clean, crisp, light American lager style.

American amber & pale ale

East
Coast Ale WLP008

L

White Labs

Low/Med

70-75%

68-73°

Very clean and low esters.

Brown Ale

Essex Ale Yeast WLP022

L

White
Labs

Med/High

71-76%

66-70°

Drier finish
than many British ale yeasts

Brown Ale

London Ale 1028

L

Wyeast

Low/Med

73-77%

60-72°

Bold and crisp
with a rich mineral profile.

English Bitter & Pale Ale

Manchester Ale WLP038

L

White
Labs

Med/High

Medium

65-70°

Clean, dry
finish with low esters.

American Lager

Mexican Lager Yeast WLP940

L

White
Labs

Medium

70-78%

50-55°

Produces clean
lager beer, with a crisp finish.

American amber & pale ale

Neutral
Grain WLP078

L

White Labs

Medium

77-84%

76-85°

Clean, fast fermentation used in high-gravity beers.

Brown Ale

Newcastle Dark Ale Yeast

D

Mangrove
Jack

Medium

Medium

64-72°

Aromas
reminiscent of rich, dark fruit.

German Amber Lager

Octoberfest Lager Blend 2633

L

Wyeast

Low/Med

73-77%

48-58°

Plenty of malt
character and mouth feel. Low
in sulfer.

German Amber Lager

Oktoberfest/Märzen WLP820

L

White
Labs

Medium

65-73%

52-58°

Produces a very
malty, bock-like style.

Bock

Old Bavarian
Lager Yeast WLP920

L

White
Labs

Medium

66-73%

50-55°

Finishes malty
with a slight ester profile. Use in beers such as Octoberfest, Bock, and dark
lagers.

American amber & pale ale

Old
Sonoma Ale WLP076

L

White Labs

Medium

Medium

66-70°

Neutral and versatile. Available May-June

English Bitter & Pale Ale

Old Sonoma Ale WLP076

L

White
Labs

Medium

Medium

66-70°

Neutral and
versatile. Available May-June

American Lager

Rocky Mountain Lager 2105-PC

L

Wyeast

Med/High

Medium

48-56°

Seasonal
Availability. Mild malty profile, medium esters, well balanced.

Belgian & French Ale

Saison Brasserie Blend ECY08

L

East
Coast Yeast

Medium

Medium

75-85°

Limited
availability. Both fruity and spicy characteristics accompanied by dryness.

Belgian & French Ale

Saison Single-Strain ECY14

L

East
Coast Yeast

Medium

Medium

75-82°

Spring/Summer.
Smooth, full character with mild esters reminiscent of apple pie spice.

Bock

So. German Lager WLP838

L

White
Labs

Med/High

68-76%

50-55°

A malty finish
and balanced aroma.

India Pale Ale

The One

D

Real
Brewers Yeast

High

70-80%

68-75°

California ale
yeast great for West Coast-style pale ales and IPAs.

Wheat Beer

Weihenstephan Weizen 3068

L

Wyeast

Low

73-77%

64-75°

A unique, rich
and spicy weizen character.

American Lager

American Lager 118

L

Siebel
Inst.

High

Medium

68-72°

Produces
slightly fruity beer, some residual sugar.

American Lager

American Lager 2035

L

Wyeast

Medium

75-80%

48-58°

Bold, complex
and aromatic; slight diacetyl.

American Lager

American Lager WLP840

L

White
Labs

Medium

75-80%

50-55°

Dry and clean
with a very slight apple fruitiness.

American Lager

Belgian Lager WLP815

L

White
Labs

Medium

Medium

50-55°

Clean, crisp
with low sulfur production. Available
Jan-Feb.

Wheat Beer

Munich (German Wheat Beer)

D

Lallemand

Very
Low

Medium

63°

Estery to both
palate and nose with typical banana notes.

American Lager

North American Lager 2272-PC

L

Wyeast

High

Medium

52-58°

Seasonal
Availability. Mild malty profile, medium ester profile, well balanced.

Belgian Lambic & Sour Ale

Oud Brune ECY23

L

East
Coast Yeast

Medium

68-74°

For those who
prefer sourness without the presence of Brett.

Belgian Lambic & Sour Ale

Roeselare Ale Blend 3763

L

Wyeast

High

65-85°

Produces a dry
beer with a complex, earthy profile and distinctive pie cherry sourness.

Brown Ale

Safale S-04

D

Fermentis

High

79%

59-75°

English ale
yeast that forms very compact sediment.

Brown Ale

West Yorkshire Ale 1469

L

Wyeast

High

Low

64-72°

Produces full
chewy malt flavor and character. Expect moderate nutty and stone-fruit
esters.

American pale ale

American West
Coast Ale BRY-97

D

Lallemand

Medium

Medium

63°

Very clean ale flavor.

European Pale Lager

North European Lager BRY203

L

Siebel
Inst.

Low

High

68-72°

Well-balanced
beer, fewer sulfur compounds.

American amber & pale ale

San Diego Super Yeast WLP090

L

White Labs

Med/High

High

65-68°

Versatile, super-fast, super-clean strain.

Belgian & French Ale

Trappist Ale BRY 204

L

Siebel
Inst.

Medium

High

64-72°

Dry estery
flavor with a light clove-like spiciness.

Imperial Stout

Bourbon Yeast WLP070

L

White
Labs

Medium

75-80%

72-77°

Produces a
caramel malty character with balanced ester profile. Used in high-gravity
beers.

American amber & pale ale

Northeast
Ale ECY29

L

East Coast Yeast

High

High

65-70°

A unique ale yeast with an abundance of citrusy
esters accentuating American style hops.

Belgian & French Ale

Abbey IV WLP540

L

White
Labs

Medium

Medium

66-72°

Authentic
Trappist style yeast. Available Jul-Aug.

Belgian & French Ale

American Farmhouse Blend WLP670

L

White
Labs

Medium

Medium

68-72°

Consists of a
traditional farmhouse strain and Brettanomyces.

Belgian & French Ale

Belgian Abbaye ECY09

L

East
Coast Yeast

Medium

Medium

66-72°

Limited
availability. Robust, estery with large notes of clove and fruit.

Belgian & French Ale

Belgian Ale WLP550

L

White
Labs

Medium

78-85%

68-78°

Phenolic and
spicy flavours dominate the profile.

Belgian & French Ale

Belgian Ale Yeast

D

Mangrove
Jack

Medium

High

79-90°

Spicy and peppery characteristics.

Belgian & French Ale

Belgian Dark Ale 3822-PC

L

Wyeast

Medium

Medium

65-80°

Seasonal
Availability. High acid producer with balanced ester and phenol production
allowing a good expression of malt profile.

Belgian & French Ale

Belgian Saison 3724

L

Wyeast

Low

76-80%

70-95°

Very tart and
dry with spicy and bubblegum aromatics

Belgian & French Ale

Belgian Saison I WLP565

L

White
Labs

Medium

65-75%

68-75°

Produces earthy,
spicy, and peppery notes.

Belgian & French Ale

Belgian Saison II WLP566

L

White
Labs

Medium

High

68-78°

Fruity ester
production, moderately phenolic.

Belgian & French Ale

Belgian Saison III WLP585

L

White
Labs

Low/Med

Medium

68-75°

High fruit
ester, slight tartness. Available
Jul-Aug.

Belgian & French Ale

Belgian Schelde Ale 3655-PC

L

Wyeast

Medium

Medium

62-74°

Seasonal
Availability. Produces complex Belgian flavors and aromas.

Belgian & French Ale

Belgian Stout 1581-PC

L

Wyeast

Medium

Medium

65-75°

Seasonal
Availability. Ferments to dryness and produces moderate levels of esters.

Belgian & French Ale

Belgian Style
Ale Yeast Blend WLP575

L

White
Labs

Medium

74-80%

68-75°

Blend of
Trappist yeast and Belgian ale yeast

Belgian & French Ale

Belgian Style
Saison Ale Blend WLP568

L

White
Labs

Medium

70-80%

70-80°

Complex, fruity
aromas and flavors.

Belgian & French Ale

Belgian White ECY11

L

East
Coast Yeast

Low

Medium

70-76°

Produces flavors
reminiscent of wit biers

Belgian & French Ale

Belle Saison

D

Lallemand

Low

High

63°

Aroma is fruity,
spicy and peppery due to ester and phenol production.

Belgian & French Ale

Biere de Garde 3725-PC

L

Wyeast

Low

Medium

70-84°

Seasonal
Availability. Low to moderate ester production with subtle spiciness.

American amber & pale ale

California
Ale WLP001

L

White Labs

Medium

73-80%

68-73°

Clean flavors accentuate hops; very versatile.

Belgian & French Ale

Flanders Golden Ale 3739-PC

L

Wyeast

Low/Med

Medium

64-80°

Seasonal
Availability. Will produce moderate fruity esters and spicy phenols.

Belgian Lambic & Sour Ale

Flemish Ale Blend WLP665

L

White
Labs

Low/Med

High

68-80°

Creates a
complex, dark stone fruit characteristic.

Belgian & French Ale

Leuven Pale Ale 3538-PC

L

Wyeast

High

Medium

65-80°

Seasonal
Availability. Produces a spicy character and mild esters.

Belgian & French Ale

Trappist Ale ECY13

L

East
Coast Yeast

Medium

Medium

74-76°

Traditional
Trappist yeast with a complex, dry, fruity malt profile.

Belgian & French Ale

Trappist Ale WLP500

L

White
Labs

Low/Med

75-80%

65-72°

Distinctive
fruitiness and plum characteristics.

Belgian Lambic & Sour Ale

Belgian Lambic Blend 3278

L

Wyeast

Low/Med

65-75%

63-75°

Rich, earthy
aroma and acidic finish.

Belgian Lambic & Sour Ale

Belgian Sour Mix WLP655

L

White
Labs

Low/Med

70-80%

80-85°

Includes
Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and
Pedioccus.

Belgian Lambic & Sour Ale

Berliner Blend ECY06

L

East
Coast Yeast

NA

70-74°

For lactic
sourness. Contains a Kölsch ale yeast and two Lactobacillus strains.

Belgian Lambic & Sour Ale

Berliner Weisse Blend WLP630

L

White
Labs

Medium

63-80%

68-72°

Creates a subtle
tart drinkable beer.

Belgian Lambic & Sour Ale

Berliner-Weisse Blend 3191-PC

L

Wyeast

Low

Medium

68-72°

Seasonal
availability. Includes a German ale strain and Lactobacillus.

Belgian Lambic & Sour Ale

Brett Anomala ECY04

L

East
Coast Yeast

NA

NA

Very estery with
some light funk and acidity.

Belgian Lambic & Sour Ale

Brett bruxelensis ECY05

L

East
Coast Yeast

NA

NA

Quite funky with
barnyard notes accompanied by esters.

Belgian Lambic & Sour Ale

Brett custersianus

L

East
Coast Yeast

NA

60-74°

Displays an
ester profile of mango and peach esters with limited to no barnyard funk.

Belgian Lambic & Sour Ale

Brett nanus

L

East
Coast Yeast

NA

NA

Reveals a spicy
saison-like profile with none to low esters.

Belgian Lambic & Sour Ale

Brettan. Bruxellensis 5112

L

Wyeast

Medium

High

60-75°

Produces classic lambic characteristics.

Belgian Lambic & Sour Ale

Brettan. Lambicus 5526

L

Wyeast

Medium

High

60-75°

Pie cherry-like
flavor and sourness.

Belgian Lambic & Sour Ale

Brettanomyces Bruxellensis Trois

L

White
Labs

Low

High

70-85°

Produces a
slightly tart beer with delicate characteristics of mango and pineapple.

Belgian Lambic & Sour Ale

Brettanomyces Bruxellensis Trois WLP644

L

White
Labs

Low

85%

70-85°

Produces a
slightly tart beer with delicate characteristics of mango and pineapple.

Belgian Lambic & Sour Ale

Brettanomyces bruxellensis WLP650

L

White
Labs

Low

70-85%

85°

Classic strain
used in secondary for Belgian styles.

Belgian Lambic & Sour Ale

Brettanomyces Claussenii WLP645

L

White
Labs

Low

70-85%

85°

Low intensity
Brett character. More aroma than flavor.

Belgian Lambic & Sour Ale

Brettanomyces Lambicus WLP653

L

White
Labs

Low

70-85%

85°

High Brett
character. Horsey, Smokey and spicy flavors.

English & Schottisch Strong Ale

British Ale Yeast

D

Mangrove
Jack

High

High

57-72°

Earthy, nutty,
orange peel and mild spice.

Belgian Lambic & Sour Ale

Flemish Ale ECY02

L

East
Coast Yeast

NA

60-74°

Dry, sour,
leathery and notes of cherry stone.

Belgian Strong Ale

Forbidden Fruit Yeast 3463

L

Wyeast

Low

73-77%

63-76°

Phenolic profile, subdued fruitiness.

Belgian Lambic & Sour Ale

Lactobacillus 5335

L

Wyeast

NA

60-95°

Lactic acid bacteria.

American amber & pale ale

Pacific
Ale WLP041

L

White Labs

High

65-70%

65-68°

A popular ale yeast from the Pacific Northwest.

Belgian Lambic & Sour Ale

Trappist Blend 3789-PC

L

Wyeast

Medium

Medium

68-85°

Seasonal
Availability. A unique blend of Belgian Saccharomyces and Brettanomyces.

Belgian Strong Ale

Abbey Ale WLP530

L

White
Labs

Med/High

75-80%

66-72°

Produces
fruitiness and plum characteristics.

Belgian Strong Ale

Antwerp Ale WLP515

L

White
Labs

Medium

Medium

67-70°

Clean, almost
lager-like with biscuity ale aroma. Available
Nov-Dec.

Belgian Strong Ale

Bastogne Belgian
Ale Yeast WLP510

L

White
Labs

Medium

74-80%

66-72°

A high gravity,
Trappist style ale yeast.

Belgian Strong Ale

Belgian Abbaye ECY09

L

East
Coast Yeast

Medium

Medium

66-72°

Limited
availability. Robust, estery with large notes of clove and fruit.

Belgian Strong Ale

Belgian Abbey 1214

L

Wyeast

Low/Med

74-78%

68-78°

Abbey-style,
top-fermenting yeast for high gravity.

Belgian Strong Ale

Belgian Abbey II 1762

L

Wyeast

Medium

73-77%

65-75°

Slightly fruity
with a dry finish.

Belgian Strong Ale

Belgian Golden Ale WLP570

L

White
Labs

Low

73-78%

68-75°

A combination of
fruitiness and phenolic flavors.

Belgian Strong Ale

Belgian Strong Ale 1388

L

Wyeast

Low

74-78%

64-80°

Fruity nose and
palate, dry, tart finish.

Belgian Strong Ale

Belgian Strong Ale WLP545

L

White
Labs

Medium

High

66-72°

Moderate levels
of ester and spicy phenolic character.

European Pale Lager

Staro Prague Lager 2782-PC

L

Wyeast

High

Medium

50-58°

Seasonal
Availability. Will create moderate fruit and bready malt flavors in lagers.

Belgian Strong Ale

Trappist High Gravity 3787

L

Wyeast

Medium

74-78%

64-78°

Ferments dry,
rich ester profile and malty palate.

European Pale Lager

Urquell Lager 2001

L

Wyeast

Med/High

72-76%

48-56°

Mild fruit and
floral aroma. Very dry with mouth feel.

Bock

Bavarian Lager 2206

L

Wyeast

Medium

73-77%

46-58°

Produces rich,
malty, full-bodied beers.

German Amber Lager

Cry Havoc WLP862

L

White
Labs

Low

Low

55-58°

Can ferment at
ale and lager temperatures, allowing for a variety of beer styles.

Bock

German Bock Lager Yeast WLP833

L

White
Labs

Medium

70-76%

48-55°

Produces well
balanced beers of malt and hop character.

Bock

German Lager WLP830

L

White
Labs

Medium

74-79%

50-55°

Malty and clean;
great for all German lagers.

Wheat Beer

Hefeweizen Ale WLP300

L

White
Labs

Low/Med

72-76%

68-72°

Produces banana
and clove nose.

European Dark Lager

Munich Festbier ECY15

L

East
Coast Yeast

Medium

Medium

46-54°

Recommended for German lagers

Imperial Stout

Super High Gravity WLP099

L

White
Labs

Medium

>80%

65-69°

High gravity
yeast, ferments up to 25% alcohol.

Brown Ale

Bedford British Ale WLP006

L

White
Labs

High

72-80%

65-70°

Good choice for
most English style ales.

American amber & pale ale

Brewferm
Top

D

Brewferm

Med/High

NA

64-77°

Universal top-fermenting beer yeast.

Brown Ale

British Cask Ale 1026-PC

L

Wyeast

Med/High

Medium

63-72°

Seasonal
Availability. Produces a nice malt profile and finishes crisp and slightly
tart.

Brown Ale

British Mild Ale ECY18

L

East
Coast Yeast

Low

Low

60-68°

Limited
availability. Complex, woody ester profile. Leaves a malt profile with a
slight sweetness.

Klösch & Altbier

European Ale WLP011

L

White
Labs

Medium

65-70%

65-70°

Low ester
production, giving a clean profile.

Brown Ale

French Ale WLP072

L

White
Labs

Med/High

Low

63-73°

Clean strain
that complements malt flavor. Available
May-June.

Imperial Stout

Tennessee WLP050

L

White
Labs

Medium

75-80%

75-79°

Creates rich,
smooth flavors. Used in high-gravity beers.

English & Schottisch Strong Ale

American Whiskey WLP065

L

White
Labs

Medium

76-82%

75-82°

Produces low
ester profile and moderate fussel oils. Used in high-gravity beers.

Brown Ale

British Ale 1098

L

Wyeast

Medium

73-75%

64-72°

Ferments dry and
crisp, slightly tart and fruity.

European Dark Lager

Budvar Lager 2000

L

Wyeast

Med/High

71-75%

48-56°

Malty nose with
subtle fruit. Finishes dry and crisp.

European Pale Lager

Czech Budejovice Lager WLP802

L

White
Labs

Medium

75-80%

50-55°

Produces dry and
crisp lagers, with low diacetyl.

American Lager

European Lager 2247-PC

L

Wyeast

Low

Medium

46-56°

Seasonal
Availability. Exhibits a clean and dry flavor profile often found in
aggressively hopped lagers.

European Pale Lager

Munich Helles WLP860

L

White
Labs

Medium

Medium

48-52°

Clean and strong
fermenter. Available Mar-Apr.

Bock

Munich Lager 2308

L

Wyeast

Medium

70-74%

48-56°

Very smooth,
well-rounded and full-bodied.

American amber & pale ale

San
Francisco Lager WLP810

L

White Labs

High

65-70%

58-65°

For “California Common” type beer.

Scottisch Ale

Scotch Whiskey WLP045

L

White
Labs

Medium

75-80%

72-77°

Used for scotch
whiskey production from the early 1950s. Used in high-gravity beers.

Brown Ale

Thames Valley Ale 1275

L

Wyeast

Medium

72-76%

62-72°

Clean, light
malt character with low esters.

Stout

Whitbread Ale 1099

L

Wyeast

High

68-72%

64-74°

Mildly malty and
slightly fruity.

Brown Ale

Whitbread Ale WLP017

L

White
Labs

High

67-73%

66-70°

Brittish style,
slightly fruity with a hint of sulfur.

English Bitter & Pale Ale

Australian Ale WLP009

L

White
Labs

High

70-75%

65-70°

For a clean,
malty and bready beer.

Belgian Lambic & Sour Ale

BugCounty ECY20

L

East
Coast Yeast

NA

NA

Availability:
Nov-Dec. Contains the largest mix organisms for Lambic-style brewing.

Belgian Lambic & Sour Ale

BugFarm ECY01

L

East
Coast Yeast

NA

60-74°

A large complex
blend of cultures to emulate sour beers.

Brown Ale

Burton Ale WLP023

L

White
Labs

Medium

69-75%

68-73°

Subtle fruity
flavors: apple, clover honey and pear.

Stout

East Midlands Ale WLP039

L

White
Labs

Med/High

Medium

66-70°

Available
Sept-Oct. Medium to low fusel fruit and alcohol production.

English & Schottisch Strong Ale

Edinburgh Ale WLP028

L

White
Labs

Medium

70-75%

65-70°

Malty, strong Scottish ales.

Wheat Beer

Hefeweizen IV Ale WLP380

L

White
Labs

Low

73-80%

66-70°

Crisp, large
clove and phenolic aroma and flavor.

Bock

Hella Bock 2487-PC

L

Wyeast

Medium

Medium

48-56°

Seasonal
Availability. Attenuates well while still leaving plenty of malt character
and body.

Stout

London Ale III 1318

L

Wyeast

High

71-75%

64-74°

Very light and
fruity, with a soft, balanced palate.

English Bitter & Pale Ale

Old Newark Ale ECY10

L

East
Coast Yeast

High

Low

60-68°

Good for all
styles of American and English ales

American pale ale

Safale US-05

D

Fermentis

Medium

High

59-72°

Produces
well-balanced beers with low diacetyl and clean end palate.

English & Schottisch Strong Ale

Scottish Ale 1728

L

Wyeast

High

69-73%

55-75°

Suited for
Scottish-style ales, high-gravity ales.

European Pale Lager

Munich Lager II 2352-PC

L

Wyeast

Medium

Medium

52-62°

Seasonal
Availability. Low diacetyl and low sulfur aroma. Great for malt-driven lagers.

American amber & pale ale

Muntons
Premium Gold

D

Muntons

High

High

57-77°

Clean balanced ale yeast for 100% malt recipies.

American amber & pale ale

Old
Newark Beer ECY12

L

East Coast Yeast

Medium

Medium

58-68°

Identified as S. cerevisae, hence it is not a true
lager strain, but should ferment at lager temperatures.

European Pale Lager

Bohemian Lager Yeast

D

Mangrove
Jack

High

High

50-59°

Earthy spiciness
of both noble hops and Pilsner malt will be enhanced and supported by
moderate to full body.

European Pale Lager

Czech Pils 2278

L

Wyeast

Medium

70-74%

50-58°

Dry but malty finish.

European Pale Lager

Danish Lager 2042

L

Wyeast

Low

73-77%

46-56°

Rich Dortmund
style with crisp, dry finish.

American pale ale

Denny’s Favorite 50 1450

L

Wyeast

Low

Medium

60-70°

Can be used for
almost any beer style. Accentuates malt, caramel, or fruit character.

Belgian & French Ale

Farmhouse Ale 3726-PC

L

Wyeast

Medium

Medium

70-84°

Seasonal
Availability. Complex esters balanced with earthy/spicy notes.

Brown Ale

Muntons Premium Gold

D

Muntons

High

High

57-77°

Clean balanced
ale yeast for 100% malt recipies.

Belgian Lambic & Sour Ale

Pediococcus Cerivisiae 5733

L

Wyeast

NA

60-95°

Lactic acid bacteria.

European Pale Lager

Pilsen Lager 2007

L

Wyeast

Medium

71-75%

48-56°

Smooth malty
palate; ferments dry and crisp.

European Pale Lager

Pilsner Lager WLP800

L

White
Labs

Med/High

72-77%

50-55°

Somewhat dry
with a malty finish.

Imperial Stout

Safbrew S-33

D

Fermentis

Med/High

75%

59-75°

Versatile strain
that can perform in beers up to 11.5% ABV.

American amber & pale ale

Safbrew
T-58

D

Fermentis

Low

75%

59-75°

Develops estery and somewhat peppery spiceyness.

American amber & pale ale

US
West Coast Yeast

D

Mangrove Jack

High

High

59-74°

Very neutral strain. Citrus and pine hops will be
enhanced.

Fruit Beer

American Wheat 1010

L

Wyeast

Low

74-78%

58-74°

Produces a dry,
slightly tart, crisp beer.

European Pale Lager

California Lager 2112

L

Wyeast

High

67-71%

58-68°

Produces malty,
brilliantly clear beers.

Belgian & French Ale

Canadian/Belgian Ale 3864-PC

L

Wyeast

Medium

Medium

65-80°

Seasonal
Availability. Banana and fruit esters complemented with mild phenolics and
hints of acidity.

German Amber Lager

Baltic Lager ECY22

L

East
Coast Yeast

Medium

Medium

75-78°

Full malt flavor
and clean finish.

German Amber Lager

Bohemian Lager 2124

L

Wyeast

Medium

73-77%

45-68°

Ferments clean and malty.

American Lager

Rasenmäher Lager 2252-PC

L

Wyeast

Low

Medium

48-68°

Seasonal
Availability. Produces clean lagers at low temp. fermentations, but also
yields slight ester at higher temps.

Stout

Thames Valley Ale II 1882-PC

L

Wyeast

High

Medium

60-70°

Seasonal
Availability. Produces crisp, dry beers with rich malt profile and moderate
stone fruit esters.

Brown Ale

British Ale II 1335

L

Wyeast

High

73-75%

63-75°

Malty flavor,
crisp finish, clean, fairly dry.

Belgian Strong Ale

Canadian/Belgian Ale 3864-PC

L

Wyeast

Medium

Medium

65-80°

Seasonal
Availability. Banana and fruit esters complemented with mild phenolics and
hints of acidity.

English Bitter & Pale Ale

English Ale Blend WLP085

L

White
Labs

Med/High

69-76%

68-72°

Moderate
fruitiness and mineral-like.

English Bitter & Pale Ale

English Ale BRY 264

L

Siebel
Inst.

Medium

High

59-68°

Clean ale with
slightly nutty and estery character.

Belgian & French Ale

Farmhouse Brett ECY03

L

East
Coast Yeast

NA

NA

Limited
availability. Produces a fruity and funky profile with some acidity.

Brown Ale

London Ale WLP013

L

White
Labs

Medium

67-75%

66-71°

Dry malty ale
yeast for pales, bitters and stouts.

Stout

Northwest Ale 1332

L

Wyeast

High

67-71%

65-75°

Malty, mildly
fruity, good depth and complexity.

Brown Ale

Nottingham

D

Lallemand

High

High

57-70°

Neutral for an
ale yeast; fruity estery aromas.

Belgian & French Ale

The Monk

D

Real
Brewers Yeast

Medium

75-80%

66-72°

Ferments tripels
and high-gravity ales to 15% ABV.

Klösch & Altbier

Alt Ale BRY144

L

Lallemand

Medium

High

59-68°

Full flavored,
but clean tasting with estery flavor.

Klösch & Altbier

German Ale 1007

L

Wyeast

Low

73-77%

55-68°

Ferments dry and
crisp with a mild flavor.

Klösch & Altbier

German Ale/Kölsch WLP029

L

White
Labs

Medium

72-78%

65-69°

A super-clean,
lager-like ale.

Klösch & Altbier

Kölsch 2565

L

Wyeast

Low

73-77%

56-70°

Malty with a
subdued fruitiness and a crisp finish.

Klösch & Altbier

Kolsch II 2575-PC

L

Wyeast

Low

Medium

55-70°

Seasonal
Availability. Rich flavor profile which accentuates a soft malt finish.

Klösch & Altbier

Kölschbier ECY21

L

East
Coast Yeast

High

Medium

58-66°

Limited
availability. Clean lager-like profile at ale temperatures.

Brown Ale

English Ale WLP002

L

White
Labs

Very
High

63-70%

65-68°

Very clear with
some residual sweetness.

Fruit Beer

CBC-1 (Cask and
Bottle Conditioning)

D

Lallemand

Low/Med

NA

59-77°

Valued for its
refermentation ability.

American amber & pale ale

Coopers
Pure Brewers’ Yeast

D

Coopers

High

High

68-80°

Clean,
round flavor profile.

Wheat Beer

Safbrew WB-06

D

Fermentis

High

High

64-75°

Produces subtle
estery and phenol flavor notes typical of wheat beers.

Stout

Windsor (British Ale)

D

Lallemand

Low

Medium

64-70°

Full-bodied,
fruity English ale.

American amber & pale ale

Workhorse
Beer Yeast

D

Mangrove Jack

Medium

High

59-68°

Neutral and clean aroma suitable for all styles. Imitates lager characteristics.

Brown Ale

British Ale WLP005

L

White
Labs

High

75-80%

68-75°

English strain
that produces malty beers.

English Bitter & Pale Ale

Burton Union ECY17

L

East
Coast Yeast

Medium

Medium

64-69°

Limited
availability. Citrusy flavor which accentuates mineral and hop flavors.

European Pale Lager

Saflager S-23

D

Fermentis

Med/High

80%

48-59°

Produces a fruit esterness in lagers.

English & Schottisch Strong Ale

Scottish Heavy ECY07

L

East
Coast Yeast

Medium

Medium

60-68°

Limited
availability. Leaves a fruity profile with woody, oak esters reminiscent of
malt whiskey.

English Bitter & Pale Ale

Burton Union Yeast

D

Mangrove
Jack

High

High

62-74°

Some pear
esters, possibly strawberry or kiwi-like aromas.

English & Schottisch Strong Ale

Dry English ale WLP007

L

White
Labs

High

70-80%

65-70°

Good for high
gravity ales with no residuals.

Stout

London ESB Ale 1968

L

Wyeast

High

67-71%

64-72°

Rich, malty
character with balanced fruitiness.

American Lager

Saflager W-34/70

D

Fermentis

High

High

54-59°

Good balance of
floral and fruity aromas, clean flavor.

Klösch & Altbier

Dusseldorf Alt WLP036

L

White
Labs

Medium

65-72%

65-69°

Produces clean,
slightly sweet alt beers.

Stout

English Special Bitter 1768-PC

L

Wyeast

High

Low

64-72°

Seasonal
Availability. Produces light fruit and ethanol aromas along with soft, nutty
flavors.

Stout

Fermentis US 56

D

Fermentis

Medium

77%

59-75°

Clean with mild
flavor for a wide range of styles.

Stout

Irish Ale 1084

L

Wyeast

Medium

71-75%

62-72°

Slight residual
diacetyl and fruitiness.

American amber & pale ale

Lucky
#7

L

Real Brewers Yeast

High

70-80%

68-75°

Southern California ale yeast that ferments higher
gravity worts up to 10% ABV.

Stout

Ringwood Ale 1187

L

Wyeast

High

68-72%

64-74°

A malty, complex
profile that clears well.

English Bitter & Pale Ale

Ye Olde English

D

Real
Brewers Yeast

Medium

65-75%

65-70°

Smooth and
creamy for English ales.

English Bitter & Pale Ale

Yorkshire Square WLP037

L

White
Labs

High

Low

65-70°

Availability:
Nov-Dec. Toasty with malt-driven esters.

Wheat Beer

Amer. Hefeweizen Ale WLP320

L

White
Labs

Low

70-75%

65-69°

Produces a
slight amount of banana and clove notes.

Wheat Beer

Bavarian Weizen Ale WLP351

L

White
Labs

Low

73-77%

66-70°

Moderately high,
spicy phenolic overtones of cloves.

Wheat Beer

Bavarian Weizen BRY235

L

Siebel
Inst.

High

Medium

50-57°

A very estery
beer with mild clove-like spiciness.

Wheat Beer

Bavarian Wheat 3638

L

Wyeast

Low

70-76%

64-75°

Balance banana
esters w/ apple and plum esters.

Wheat Beer

Bavarian Wheat Blend 3056

L

Wyeast

Medium

73-77%

64-74°

Produces mildly
estery and phenolic wheat beers.

Wheat Beer

Bavarian Wheat Yeast

D

Mangrove
Jack

Low

Medium

59-86°

Lots of classic
banana and clove esters, balanced with clove and cinnamon-like phenolic
aromas.

Wheat Beer

Belgian Ardennes 3522

L

Wyeast

High

72-76%

65-85°

Mild fruitiness
with complex spicy character.

Wheat Beer

Belgian Wheat 3942

L

Wyeast

Medium

72-76%

64-74°

Apple and plum
like nose with dry finish.

Wheat Beer

Belgian Wit Ale WLP400

L

White
Labs

Low/Med

74-78%

67-74°

Slightly phenolic and tart.

Wheat Beer

Belgian Wit II
Ale WLP410

L

White
Labs

Low/Med

70-75%

67-74°

Spicier,
sweeter, and less phenolic than WLP400.

Wheat Beer

Belgian Witbier 3944

L

Wyeast

Medium

72-76%

60-75°

Alcohol
tolerant, with tart, slight phenolic profile.

Wheat Beer

Brewferm Blanche

D

Brewferm

Low

High

64-73°

Ferments clean
with little or no sulphur.

Belgian & French Ale

French Saison 3711

L

Wyeast

Low

High

65-77°

Versatile strain
for Saisons and other Belgian styles that are aromatic, estery, and spicy.

Wheat Beer

German Wheat 3333

L

Wyeast

High

73-77%

63-75°

Sharp, tart
crispness, fruity, sherry-like palate.

English Bitter & Pale Ale

Irish Ale WLP004

L

White
Labs

Med/High

69-74%

65-68°

Light fruitiness
and slight dry crispness.

Stout

Muntons Standard Yeast

D

Muntons

High

High

57-77°

Clean well
balanced ale yeast.

European Pale Lager

Zurich Lager Yeast WLP885

L

White
Labs

Medium

70-80%

50-55°

Swiss style
lager yeast with minimal sulfer and diacetyl production.