Great American Beer Festival - Great American Beer Festival€¦ · Today, Wyeast is a worldwide leader in the fermenta on industry and the foremost laboratory serving cra L brewers

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Wyeast Laboratories, Inc. - Since 1986. Our extensive Culture Collec on features Ale, Lager, Wheat, Belgian, and Wild & Sour strains, with select Private Collec on strains off ered quarterly. Our product range also includes natural haze stabilizers, an oxidants, and nutrients. Our staff is here to help with strain selec on, customized cell counts, yeast management and product usage for the best possible fermenta ons.

All strain numbers and names are trademarks of Wyeast Laboratories, Inc. Other trademarks, including some of the beer names and styles of beer listed, are the trademarks of their owners.

Table of Contents

The Wyeast Difference

About Wyeast Laboratories

Laboratory Services

Products

Pure Liquid Yeast - Culture Collection

Ale

Lager

Belgian & Wheat

Brett & Bacteria

Private Collection

Styles-to-Strains Recommendations

Wyeast Nutrient Blend

Tanal A & B

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Why Brew With WyeastTo cra a superior beer takes skill and passion. At Wyeast, we respect the dedica on you pour into every brew day and fermenta on, and consider our products an essen al part of the whole. Our pure liquid yeast cultures are carefully prepared in our laboratory, shipped directly to your door, with purity, viability and freshness guaranteed – just as they have been since 1986. We are a cra company, serving the cra industry, and believe that your success is an integral part of our success.

Customized ServiceWhen it comes to yeast, one size does not fi t all. We customize each order to provide the exact cell counts needed for your beer. We can assist you in determining the proper strain selec on and order quan ty based on your par cular brewery design, recipe, fermenta on condi ons, desired cell counts and budget. Wyeast is commi ed to providing proper pitch rates that will result in a successful fi rst genera on fermenta on as well as all subsequent batches.

The Freshest Product - FastWe take pride in supplying our brewers with the freshest fermenta on cultures in the industry. An extensive strain library plus unbeatable turnaround means that you will get exactly the strain you want, in the quan ty you need, in the shortest me. A er propaga ng to your specifi ca ons, your order is hand-packed in an insulated box with ice for shipment directly to your brewhouse. Domes c orders are not in transit more than 1 or 2 days so they arrive at your loca on cool, fully viable, and ready to pitch.

Experience and ExpertiseWhen you brew with Wyeast, you have decades of experience at your disposal, bringing the full benefi t of years in the brewhouse and laboratory to your fermenta ons. From propaga on to analysis and banking, Wyeast’s staff of expert brewers and microbiologists is dedicated to your success. Our customer service team will be with you every step of the way to assure your ongoing success, se ng the standard for the rest of the industry. Brewers of all sizes, startups and 20-year veterans alike, rely on Wyeast cultures for their beer.

Integrity + Transparency = TrustWyeast products have the highest quality standards in the industry. Simply put, if a product does not meet or exceed our strict specifi ca ons, it does not ship. Our customers can brew with confi dence because of Wyeast’s tradi on of trust and transparency to our breweries: we tell you exactly what you’re paying for, and then deliver it – no smoke and mirrors. As the old saying goes, brewers make wort, yeast make beer; but as 21st century brewers know, it takes the best, healthiest, purest, freshest culture to make truly excep onal beer. Why trust the outcome of your fermenta on to anyone else?

The Wyeast Difference


Microbial AnalysisMicrobial stability is essen al for produc on of consistent beer. Wyeast Laboratories Inc. can be your quality control laboratory to analyze your beer at any point of your process. Whether it involves isola ng cri cal points in your process or checking the stability of your yeast culture or beer, we can help.

Proprietary Strain ArchivingWyeast Laboratories Inc. provides custom yeast strain analysis and archiving to ensure consistency and quality of your unique products. We are pleased to off er our customers the same rigorous quality control and scien fi c standards for your strain that we apply to our library of cultures.

A er providing Wyeast with a sample for pla ng and evalua on, the isolated and purifi ed culture is maintained in our cryogenic yeast bank. Pitchable volumes for any size system can be available for shipping with approximately two weeks lead me. The organism remains under the ownership of the client, and will not be used, given, or sold to any other party without the expressed wri en permission of the client. The strain ID and nature of the organism also remains proprietary and confi den al informa on.

Please contact us for fee schedules and further informa on about this valuable service.

Laboratory Services

About UsOwner and President Jeanne e Kre -Logsdon founded Wyeast Laboratories Inc. in 1986 with the goal of providing the fl edgling American cra brewing industry with the ul mate in pure liquid yeast cultures. Today, Wyeast is a worldwide leader in the fermenta on industry and the foremost laboratory serving cra brewers everywhere.

Wyeast Laboratories Inc. is based in the Cascade Range along the beau ful Columbia River Gorge, near Hood River, Oregon. Our facility overlooks scenic Mt. Hood, and hosts our laboratory, produc on and administra ve offi ces. The mountain is our corporate symbol - refl ec ng our passion for our work, the purity of our product, and the enduring commitment to our customers.

About Our Name“Wyeast” was the name given to Mt. Hood by the na ve people. According to legend, two brothers were locked in ba le for the aff ec ons of the beau ful maiden Loowit. The ba le became so fi erce that the Great Spirit intervened and turned Loowit into Mt. Saint Helens, and the brothers Klickitat and Wyeast into Mt. Adams and Mt. Hood.

About Wyeast Laboratories


Pure Liquid YeastGuaranteed fresh & pure.

For over 20 years, Wyeast has been the preferred supplier of craft brewers worldwide because of our:

IntegrityAll Wyeast ale and lager cultures are packaged at 1.2 billion viable cells/ml.

Quality ControlAll cultures meet or exceed Wyeast’s strict quality standards prior to shipment.

Consistency Cell counts for each pitch are the same every me you order, guaranteed.

ExperienceOur staff of expert microbiologists and pro brewers with the most extensive training and prac cal

brewhouse knowledge at your disposal.

Specifications: Saccharomyces Commercial Brewing CulturesViable Cell Count: 1.20 x 109 cells/ml.* Purity: Single MorphologyCulture Density: 1.10 g/ml.Total anaerobic bacteria: <1.0 cfu/ 7.5x107 cells*Total aerobic bacteria: <1.0 cfu/ 7.5x107 cells*Wild yeast & mold: <1.0 cfu/ 7.5x107 cells*

Our Products


Quantities:Available from 1 liter and up to suit your brewhouse, batch, gravity and style.

Ale Strains (1000 and 3000 series) used at warm temperatures (65°F or higher)

ORGINIAL GRAVITY PITCH RATE(million Cells/ml.)

DIRECT PITCH(L. yeast/Bbl wort)

up to 1.060 ( 15°P) 5 0.51.061-1.076 (15-19°P) 10 11.076-1.100 (19-25°P) 15 1.5

greater than 1.100 (19-25°P) call tech support call tech supportexcep ons: 1388, 3068, 3724 call tech support call tech support

Lager and Kolsch Strains (2000 series) used at cold temperatures (60°F or lower)

ORGINIAL GRAVITY PITCH RATE(million Cells/ml.)


up to 1.060 ( 15°P) 10 11.061-1.076 (15-19°P) 15 1.51.076-1.100 (19-25°P) 20 2

greater than 1.100 (19-25°P) call tech support call tech support

Brettanomyces (5112, 5151, 5526, and other Brett strains)

USE PITCH RATE(million Cells/ml.)


Primary fermenta on(Bre -only fermenta on) 6.5 1

Secondary aging or barrel aging 15 1.5

Lactic Acid Bacteria (5223, 5335, 5733)

USE PITCH RATE(million Cells/ml.)


Souring wort or beer call tech support call tech support

Ordering:Absolute freshness is guaranteed when you order Wyeast Pure Liquid Yeast. Most strains are available with only a few days’ lead me. Most quan es of yeast, even custom strains, can be produced and within 14 days of your order date. All yeast concentrates are guaranteed to have viable cell counts of 1.2 x 109 (1.2 Billion) cells/ml. Please contact us for up-to-date pricing or with ques ons. We are here to help with every stage of your fermenta on!


Ale Strain Selection & ProfilesAles are typifi ed by a rich, full-bodied profi le with a fruity nose and taste. Each strain has unique characteris cs, which can be enhanced or minimized depending on formula on and fermenta on temperatures.

1007 German Ale™ BEER STYLE: North German, Altbier, Kölsh, American Style Wheat or Rye Beer, Düsseldorf Altbier, Berliner WeissePROFILE: A true top cropping yeast with low ester forma on and a broad temperature range. Fermenta on at higher temperatures may produce mild frui ness. This powdery strain results in yeast that remains in suspension post fermenta on. Beers mature rapidly, even when cold fermenta on is used. Low or no detectable diacetyl.

ABV (APPROX): 11% FLOCCULATION: low APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: 55-68°F (13-20°C)

1010 American Wheat™ BEER STYLE: American Style Wheat ,Cream Ale, Kölsch, Rye Beer, North German Altbier, Düsseldorf AltbierPROFILE: A strong fermen ng, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profi le is desirable.


1028 London Ale™BEER STYLE: Mild, Northern English Brown Ale, Brown Porter, Robust Porter, Dry Stout, Foreign Extra Stout, Russian Imperial Stout, Old Ale, English Barleywine PROFILE: A rich mineral profi le that is bold and crisp with some frui ness. O en used for higher gravity ales and when a high level of a enua on is desired.

ABV (APPROX): 11% FLOCCULATION: medium-lowAPPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: 60-72°F (15-22°C)

1056 American Ale®BEER STYLE: American Pale Ale, American Amber Ale, American Brown Ale, Brown Porter, Cream Ale, Irish Red Ale, Strong Scotch Ale, Dry Stout, American Stout, Russian Imperial Stout, American IPA, Imperial IPA, American Barleywine, Fruit Beer, Spice/Herb/or Vegetable Beer, Christmas/Winter Specialty Spice Beer, Other Smoked Beer, Wood-Aged BeerPROFILE: Very clean, crisp fl avor characteris cs with low frui ness and mild ester produc on. A very versa le yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “house” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermenta ons. Normally requires fi ltra on for bright beers.


1084 Irish Ale™BEER STYLE: Dry Stout, Irish Red Ale, American Amber Ale, Robust Porter, Bal c Porter, Sweet Stout, Oatmeal Stout, Foreign Extra Stout, Imperial IPA, Sco sh Light 60/-, Sco sh Heavy 70/-, Sco sh Export 80/-, Strong Scotch Ale, American Barleywine, Spice/Herb/or Vegetable Beer, Other Smoked Beer, Wood-Aged BeerPROFILE: This versa le yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profi le with subtle frui ness. Fruit and complex esters will increase when fermenta on temperatures are above 64°F (18°C).

ABV (APPROX): 12% FLOCCULATION: mediumAPPARENT ATTENUATION: 71-75% TEMPERATURE RANGE: 62-72°F (16-22°C)

Wyeast Culture Collection


1098 British Ale™BEER STYLE: Northern English Brown, Robust Porter, English IPA, Blonde Ale, Sco sh Light 60/-, Sco sh Heavy 70/-, Sco sh Export 80/-, English BarleywinePROFILE: This yeast allows malt and hop character to dominate the profi le. It ferments dry and crisp, producing well-balanced beers with a clean and neutral fi nish. Ferments well down to to 64°F (18°C).


1099 Whitbread Ale™BEER STYLE: Southern English Brown Ale, Oatmeal Stout, English IPA, Blonde Ale, Special/Best/Premium Bi er, Extra Special/Strong Bi erPROFILE: A mildly malty and slightly fruity fermenta on profi le. It is less tart and dry than Wyeast 1098 Bri sh Ale. With good fl occula on characteris cs, this yeast clears well without fi ltra on. Low fermenta on temperatures will produce a clean fi nish with a very low ester profi le.

ABV (APPROX): 10%FLOCCULATION: medium-highAPPARENT ATTENUATION: 68-72% TEMPERATURE RANGE: 64-75°F (18-24°C)

1187 Ringwood Ale™BEER STYLE: Brown Porter, Robust Porter, American Brown Ale, Mild, Southern English Brown Ale, Sweet Stout, Oatmeal Stout, American Stout, American IPAPROFILE: A top cropping yeast strain with unique fermenta on and fl avor characteris cs. Expect dis nct fruit esters with a malty, complex profi le. Floccula on is high, and the beer will clear well without fi ltra on. A thorough diacetyl rest is recommended a er fermenta on is complete. This strain can be a slow starter and fermenter.

ABV (APPROX): 10% FLOCCULATION: highAPPARENT ATTENUATION: 68-72% TEMPERATURE RANGE: 64-74°F (18-23°C)

1272 American Ale II™BEER STYLE: American Pale Ale, American Strong Pale Ale, American Amber Ale, American Brown Ale, American IPA, Imperial IPA, American Barleywine, American Stout; Porter, Cream Ale, Strong Scotch Ale, Irish Ale, Imperial Stout and Other Strong Ales, Christmas/Winter, Spice/Herb/Vegetable Beer, Smoked/Wood Aged/Fruit BeerPROFILE: With many of the best quali es that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versa le strain is a very good choice for a “House” strain. Expect a so , clean profi le with hints of nut, and a slightly tart fi nish. Ferment at warmer temperatures to accentuate hop character with an increased frui ness. Or, ferment cool for a clean, light citrus character. It a enuates well and is reliably fl occulent, producing bright beer without fi ltra on.


1275 Thames Valley Ale™BEER STYLE: Ordinary & Special Bi ers, ESB, Northern English Brown, Robust Porter, Foreign Extra/Dry StoutPROFILE: This strain produces classic Bri sh bi ers with a rich, complex fl avor profi le. The yeast has a light malt character, low frui ness, low esters and is clean and well balanced.


1318 London Ale III™BEER STYLE: Ordinary and Special Bi ers, ESB, Southern English Brown, English Pale Ale and IPA, Mild Ale, Sweet Stout, Oatmeal Stout, Strong/Old Ale, English Barley Wine, American Amber AlePROFILE: Origina ng from a tradi onal London brewery, this yeast has a wonderful malt and hop profi le. It is a true top cropping strain with a fruity, very light and so ly balanced palate. This strain will fi nish slightly sweet.



1332 Northwest Ale™BEER STYLE: American Pale Ale, Strong Pale, IPA, Imperial IPA, American Brown, Amber or Red Ale, Barley Wine, American Stout, Blonde Ale, Spiced/Herb/Vegetable Beer, Fruit Beer PROFILE: One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity.


1335 British Ale II™BEER STYLE: Ordinary and Special Bi ers, ESB, Northern English Brown, Brown Porter, Dry Stout, English IPA, English Barley Wine, Foreign Extra Stout, Cream Ale, Irish Red AlePROFILE: A classic Bri sh ale profi le with good fl occula on and malty fl avor characteris cs. It will fi nish crisp, clean and fairly dry.


1450 Denny’s Favorite 50™BEER STYLE: American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged BeerPROFILE: This terrifi c all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-a enuated.

ABV (APPROX): 10% FLOCCULATION: lowAPPARENT ATTENUATION: 74-76% TEMPERATURE RANGE: 60-70°F (15-21°C)

1469 West Yorkshire Ale™BEER STYLE: English IPA, Extra Special/Strong Bi er (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bi er, Standard/Ordinary Bi er, Sweet StoutPROFILE: This strain produces ales with a full chewy malt fl avor and character, but fi nishes dry, producing famously balanced beers. Expect moderate nu y and stone-fruit esters. Best used for the produc on of cask-condi oned bi ers, ESB and mild ales. Reliably fl occulent, producing bright beer without fi ltra on.


1728 Scottish Ale™BEER STYLE: Sco sh Light 60/-, Sco sh Heavy 70/-, Sco sh Export 80/-, Strong Scotch Ale, Foreign Extra Stout, Imperial Stout, Imperial IPA, American Barley Wine, Christmas/Winter Beer, Bal c Porter, Wood Aged Beer, Smoked BeerPROFILE: Our Sco sh ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versa le, and is o en used as a “house” strain as it ferments neutral and clean. Higher fermenta on temperatures will result in an increased ester profi le.


1968 London ESB Ale™BEER STYLE: Ordinary and Special Bi ers, ESB, Mild Ale, Southern English Brown, English IPA, Strong/Old Ale, English Barley Wine, Wood Aged Beer, Spiced/Herb/Vegetable Beer, Fruit BeerPROFILE: A very good cask condi oned ale strain, this extremely fl occulent yeast produces dis nctly malty beers. A enua on levels are typically less than most other yeast strains which results in a slightly sweeter fi nish. Ales produced with this strain tend to be fruity, increasingly so with higher fermenta on temperatures of 70-74°F (21-23°C). A thorough diacetyl rest is recommended a er fermenta on is complete. Bright beers are easily achieved within days without any fi ltra on.

ABV (APPROX): 9% FLOCCULATION: very highAPPARENT ATTENUATION: 67-71% TEMPERATURE RANGE: 64-72°F (18-22°C)


2565 Kölsch™BEER STYLE: Kölsch, American Wheat or Rye Ale, Cream Ale, Berlinerweiss, Spiced/Herb/Vegetable Beer, Fruit BeerPROFILE: This strain is a classic, true top cropping yeast strain from a tradi onal brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profi le. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-condi oning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remains in suspension post fermenta on. It requires fi ltra on or addi onal se ling me to produce bright beers.


L a g e r S t r a i n S e l e c t i o n & P r o f i l e sLager beers are typically lighter and drier than ales with a crisp fi nish. Lager yeast generally produce signifi cant amounts of sulfur during cooler fermenta ons, which dissipates during aging. This is an important profi le in great pilsner beers.

2000 Budvar™BEER STYLE: Bohemian Pilsner, Light American Lager, Classic American Pilsner, Dortmunder ExportPROFILE: The Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profi le on the palate. It fi nishes malty but dry, well balanced and crisp. Hop character comes through in the fi nish.

ABV (APPROX): 9% FLOCCULATION: medium-highAPPARENT ATTENUATION: 71-75% TEMPERATURE RANGE: 48-56°F (9-13°C)

2001 Urquell™BEER STYLE: Bohemian PilsnerPROFILE: With a mild fruit and fl oral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral fi nish.

ABV (APPROX): 9%FLOCCULATION: medium-highAPPARENT ATTENUATION: 72-76% TEMPERATURE RANGE: 48-56°F (9-13°C)

2007 Pilsen Lager™BEER STYLE: Standard American Lager, Lite American Lager, Classic American Pilsner, Schwartzbier, German PilsnerPROFILE: The classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteris cs of the most popular lager in America.


2035 American Lager™BEER STYLE: Classic American Pilsner, Standard American Lager, Lite American LagerPROFILE: A complex and aroma c strain that can be used for a variety of lager beers. This strain is an excellent choice for Classic American Pilsner beers.


2042 Danish Lager™BEER STYLE: Dortmunder Export, Classic American Pilsner, Standard American Lager, Lite American Lager, Munich HellesPROFILE: This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a so , rounded profi le that accentuates hop characteris cs.



2112 California Lager™BEER STYLE: California Common or Steam Beer, Cream Ale, Christmas/Winter Beer, Premium American Lager, Smoked Beer, Fruit/Herb/Vegetable Beer, Bal c PorterPROFILE: This strain is par cularly well suited for producing 19th century-style California Common-style beers. It retains lager characteris cs at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermenta on.


2124 Bohemian Lager™BEER STYLE: German Pilsner, Munich Helles, Classic American Pilsner, Munich Dunkel, Oktoberfest/Märzen, Tradi onal Bock, Doppelbock, Schwartzbier, Bal c Porter, California CommonPROFILE: This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a dis nct malty profi le with some ester character and a crisp fi nish. A versa le strain, that is great to use with lagers or Pilsners for fermenta ons in the 45-55°F (8-12°C) range. It may also be used for Common beer produc on with fermenta ons at 65-68°F (18-20°C). A thorough diacetyl rest is recommended a er fermenta on is complete.


2206 Bavarian Lager™BEER STYLE: German Pilsner, Munich Dunkel, Vienna Lager, Oktoberfest/Märzen, Tradi onal Bock, Maibock/Hellesbock, Doppelbock, Eisbock, Schwartzbier, Rauchbier, Bal c PorterPROFILE: Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended a er fermenta on is complete.

ABV (APPROX): 9% FLOCCULATION: medium-high APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: 46-58°F (8-14°C)

2278 Czech Pils™BEER STYLE: Bohemian PilsnerPROFILE: Origina ng from the home of great Pilsners in the Czech Republic, this classic Pilsner strain will fi nish dry and malty. It is the perfect choice for Bohemian-style Pilsners. Sulfur produced during fermenta on can be reduced with warmer fermenta on temperatures 58°F (14°C) and will dissipate with condi oning.


2308 Munich Lager™BEER STYLE: Vienna Lager, Oktoberfest/Märzen, Munich Dunkel, Tradi onal Bock, Maibock/Helles Bock, Doppelbock, Eisbock, Rauchbier PROFILE: This is a unique strain, capable of producing fi ne lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended a er fermenta on is complete.

ABV (APPROX): 9% ABV FLOCCULATION: mediumAPPARENT ATTENUATION: 70-74% TEMPERATURE RANGE: 48-56°F (9-13°C)

2633 Octoberfest Lager Blend™BEER STYLE: Oktoberfest/Märzen, Vienna Lager, Rauchbier, Bal c PorterPROFILE: This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It a enuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur produc on.



B e l g i a n & W h e a t S t r a i n Selection & ProfilesBelgian ales and German Weizens are yeast-driven styles: intense fruity esters and aroma c phenols are key to authen c profi les. Wyeast has provided brewers with the best selec on of strains for Belgian-style and Wheat beers for over 20 years.

1214 Belgian Abbey™BEER STYLE: Belgian Dark Strong Ale, Belgian Tripel, Belgian Dubbel, Witbier, Belgian Specialty Ale, Christmas/Winter AlePROFILE: A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profi le as well as slightly spicy alcohol notes. It can be slow to start; however, it a enuates well.


1388 Belgian Strong Ale™BEER STYLE: Belgian Tripel and Golden Strong Ale, Belgian Blonde Ale, Belgian Specialty Ale, Biere de Garde, Christmas/Winter AlePROFILE: The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profi le balanced nicely with subtle phenolics. Malt fl avors and aromas will remain even with a well a enuated dry, tart fi nish. It may con nue to produce CO² for an extended period a er packaging or collec on.

ABV (APPROX): 12-13% FLOCCULATION: low APPARENT ATTENUATION: 74-78% TEMPERATURE RANGE: 64-80°F (18-27°C)

1762 Belgian Abbey II™BEER STYLE: Belgian Dark Strong Ales, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Blonde Ale, Biere de Garde, American Barley Wine, Strong Scotch Ale, Other Strong Ales PROFILE: An excellent yeast strain for use in Belgian dark strong ales. This strain has a rela vely “clean” profi le which allows a rich malt and dis nc ve ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermenta on temperatures or in a high gravity wort.

Belgian Abbey II continuedABV (APPROX): 12% FLOCCULATION: mediumAPPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: 65-75°F (18-24°C)

3056 Bavarian Wheat Blend™BEER STYLE: Weizen/Weissbier, Dunkelweizen, WeizenbockPROFILE: This proprietary blend of a top-fermen ng neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely so ened and balanced by the neutral ale strain.


3068 Weihenstephan Weizen™BEER STYLE: German Hefe-Weizen, Weizen/Weissbier, Dunkelweizen, Weizenbock, Fruit beerPROFILE: The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beau ful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester produc on through increasing the fermenta on temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with condi oning. This strain is very powdery and will remain in suspension for an extended amount of me following a enua on. This is true top cropping yeast and requires fermenter headspace of 33%.



3333 German Wheat™BEER STYLE: Kristallweizen, German Hefe-Weizen, Weizen/Weissbier, Dunkelweizen, WeizenbockPROFILE: A highly fl occulent German wheat beer strain that is the perfect choice for use in Kristallweizen. This yeast strain produces a beau ful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068. However, this strain will sediment rapidly, resul ng in bright beer without fi ltra on. The balance can be manipulated towards ester produc on through increasing fermenta on temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Sulfur is commonly produced, but will dissipate with condi oning.


3463 Forbidden Fruit™BEER STYLE: Witbier, Belgian Specialty AlePROFILE: A widely used strain in the produc on of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profi le. The subtle fruit character and dry tart fi nish will complement wheat malt, orange peel and spice addi ons typical of Wits.


3522 Belgian Ardennes™BEER STYLE: Belgian Specialty Ale , Belgian Pale Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown/Oud BruinPROFILE: One of the great and versa le strains for the produc on of classic Belgian style ales. This strain produces a beau ful balance of delicate fruit esters and subtle spicy notes, with neither one domina ng. Unlike many other Belgian style strains, this strain is highly fl occulent and results in bright beers.


3638 Bavarian Wheat™BEER STYLE: German Hefe-Weizen, Weizen/Weissbier, Dunkelweizen, WeizenbockPROFILE: A complex alterna ve to the standard German wheat strain profi le. This strain produces apple, pear, and plum esters in addi on to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester produc on through increasing fermenta on temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with condi oning. This strain is very powdery and will remain in suspension for an extended amount of me following a enua on. This is true top cropping yeast and requires fermenter headspace of 33%.


3711 French Saison™BEER STYLE: Saison, Bier de Garde, Witbier, Belgian Golden and Dark Strong Ales, Belgian Blonde Ale, Belgian Specialty AlePROFILE: A very versa le strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aroma c, estery, peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely a enua ve but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermenta ons or in high gravity beers.



3724 Belgian Saison™BEER STYLE: SaisonPROFILE: This strain is the classic farmhouse ale yeast. A tradi onal yeast that is spicy with complex aroma cs, including bubble gum. It is very tart and dry on the palate with a mild frui ness. Expect a crisp, mildly acidic fi nish that will benefi t from elevated fermenta on temperatures. This strain is notorious for a rapid and vigorous start to fermenta on, only to s ck around 1.035 S.G. Fermenta on will fi nish, given me and warm temperatures. Warm fermenta on temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate a enua on.


3787 Trappist High Gravity™BEER STYLE: Belgian Dubbel, Belgian Tripel, Belgian Golden Strong Ale , Biere de Garde, Belgian Specialty Ale, Belgian Golden Strong AlePROFILE: A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A fl occulent, true top cropping yeast (addi onal headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain.

ABV (APPROX): 11-12% or higher FLOCCULATION: mediumAPPARENT ATTENUATION: 74-78% TEMPERATURE RANGE: 64-78°F (18-25°C)

3942 Belgian Wheat™BEER STYLE: Belgian Pale Ale, Witbier, TripelPROFILE: Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will fi nish dry with a hint of tartness.


3944 Belgian Wit™BEER STYLE: Witbier, Belgian Dubbel and Tripel, Spice/Herb/Vegetable Ale, Spiced AlePROFILE: This versa le witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex fl avor profi le dominated by spicy phenolics with low to moderate ester produc on. It is a great strain choice when you want a delicate clove profi le not to be overshadowed by esters. It will ferment fairly dry with a slightly tart fi nish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.

ABV (APPROX): 11-12% FLOCCULATION: mediumAPPARENT ATTENUATION: 72-76% TEMPERATURE RANGE: 62-75°F (16-24°C)

Brett and Bacteria Selection & Profiles Capture the fl avors and aromas of wild and sour beers with Wyeast’s library of Bre anomyces and bacteria cultures. These strains work alone or together to create the complex character of classic Lambic, Flemish sour ales, Berliner Weisse, and more.

3278 Belgian Lambic Blend™BEER STYLE: Lambics, Geuze, Fruit Lambic, Flanders Red AlePROFILE: This blend contains yeast and bacteria cultures important to the produc on of spontaneously fermented beers of the Lambic region. Specifi c propor ons of a Belgian style ale strain, a sherry strain, two Bre anomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable fl avor components of these beers as they are brewed in Brussels. Propaga on of this culture is not recommended and will result in a change of the propor ons of the individual components. This blend will produce a very dry beer due to the super-a enua ve nature of the mixed cultures.

ABV (APPROX): 11% FLOCCULATION: variableAPPARENT ATTENUATION: 70-80% TEMPERATURE RANGE: 63-75°F (17-24°C)


3763 Roeselare Ale Blend™BEER STYLE: Lambics, Geuze, Fruit Lambic, Flanders Red AlePROFILE: Our blend of lambic cultures produces beer with a complex, earthy profi le and a dis nc ve pie cherry sourness. Aging up to 18 months is required for a full fl avor profi le and acidity to develop. Specifi c propor ons of a Belgian style ale strain, a sherry strain, two Bre anomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable fl avor components of these beers as they are brewed in West Flanders. Propaga on of this culture is not recommended and will result in a change of the propor ons of the individual components. This blend will produce a very dry beer due to the super-a enua ve nature of the mixed cultures.

ABV (APPROX): 11% FLOCCULATION: variableAPPARENT ATTENUATION: 80%+ TEMPERATURE RANGE: 65-85°F (18-30°C)

5112 Brettanomyces bruxellensis™BEER STYLE: Lambic, Gueuze, Fruit Lambic, Flanders Red AlePROFILE: This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bo les or casks. The strain is generally used in conjunc on with S. cerevisiae, as well as other wild yeast and lac c bacteria. At least 3-6 months aging is generally required for fl avor to fully develop.

ABV (APPROX): 12% FLOCCULATION: mediumAPPARENT ATTENUATION: very high TEMPERATURE RANGE: 60-75°F (15-24°C)

5335 Lactobacillus™BEER STYLE: Lambic, Gueuze, Berlinerweiss, Flanders Red Ale, Flanders Brown Ale/Oud Bruin, Fruit LambicPROFILE: LLac c acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunc on with S.cerevisiae and o en with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture’s sensi vity to hop compounds.

ABV (APPROX): 9% TEMPERATURE RANGE: 60-95°F (15-35°C)

5526 Brettanomyces lambicus™BEER STYLE: Lambic, Gueuze, Fruit Lambic, Flanders Red Ale, BerlinerweissPROFILE: This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like fl avor and sourness along with dis nct “Bre ” character. A pellicle may form in bo les or casks. To produce the classic Belgian character, this strain works best in conjunc on with other yeast and lac c bacteria. It generally requires 3-6 months of aging to fully develop fl avor characteris cs.

ABV (APPROX): 12% FLOCCULATION: mediumAPPARENT ATTENUATION: very high TEMPERATURE RANGE: 60-75°F (15-24°C)

5733 Pediococcus™BEER STYLE: Lambic, Gueuze, Fruit Lambic, experimental beersPROFILE: Lac c acid bacteria used in the produc on of Belgian style beers where addi onal acidity is desirable. O en found in gueuze and other Belgian style beer. Acid produc on will increase with storage me. It may also cause “ropiness” and produce low levels of diacetyl with extended storage me.

ABV (APPROX): 9% TEMPERATURE RANGE: 60-95°F (15-35°C)


Our Private Collec on of rare and exclusive strains is available to commercial clients year round. Because they are not in constant produc on, special pricing may apply and longer lead mes may be required for your custom order – please contact Technical Services for more informa on on these unique brewing yeasts.

1026-PC British Cask Ale BEER STYLE: Blonde Ale, English IPA, Extra Special/Strong Bi er (English Pale Ale), Southern English Brown, Special/Best/Premium Bi er, Standard/Ordinary Bi er PROFILE: A great yeast choice for any cask condi oned Bri sh Ale and one that is especially well suited for IPAs and Australian ales. Produces a nice malt profi le and fi nishes crisp & slightly tart. Low to moderate fruit ester producer that clears well without fi ltra on.

ABV (APPROX): 9% FLOCCULATION: medium/highAPPARENT ATTENUATION: 74-77% TEMPERATURE RANGE: 63-72°F (17-22°C)

1203-PC Burton IPA BlendBEER STYLE: Tradi onal and Historical English IPA, English Pale Ale, English Bi er styles, Robust Porter, Foreign Stouts.PROFILE: The revival of interest in historic and classic English IPA styles calls for a specialized yeast – this blend highlights hop bi erness and aroma while s ll allowing full expression of authen c water profi les and pale malts. Low to moderate ester level can be manipulated through fermenta on temperature and pitching rate. Palate fi nish is typically neutral to mildly fruity with some mal ness. Good fl occula on characteris cs make this an excellent candidate for cask condi oning.


1217-PC West Coast IPABEER STYLE: American IPA, Imperial IPA, American Pale Ale, American brown ale, Red Ales, Sco sh AlesPROFILE: This strain is ideally suited to the produc on of west-coast style American cra beers, especially pale, IPA, red, and special es. Thorough a enua on, temp tolerance, and good fl occula on make this an easy strain to work with. Flavor is balanced neutral with mild ester forma on at warmer temps, allowing hops, character malts, and fl avorings to show through.

ABV (APPROX): 10% FLOCCULATION: Medium-highAPPARENT ATTENUATION: 73-80% TEMPERATURE RANGE:62-74°F (17-23°C)

1581-PC Belgian Stout BEER STYLE: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, SaisonPROFILE: A very versa le ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Ferments to dryness and produces moderate levels of esters without signifi cant phenolic or spicy characteris cs.

ABV (APPROX): 12% FLOCCULATION: MediumAPPARENT ATTENUATION: 70-85% TEMPERATURE RANGE: 65-75°F (18-24°C)

1768-PC English Special Bitter BEER STYLE: Blonde Ale, English IPA, Extra Special/Strong Bi er (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bi er, Standard/Ordinary Bi er, Sweet Stout, Pale AlePROFILE: A great yeast for malt-predominate ales. Produces light fruit and ethanol aromas along with so , nu y fl avors. Exhibits a mild malt profi le with a neutral fi nish. Bright beers are easily achieved without any fi ltra on. It is similar to our 1968 London ESB Ale but slightly less fl occulent.

ABV (APPROX): 9% FLOCCULATION: HighAPPARENT ATTENUATION: 68-72% TEMPERATURE RANGE: 64-72°F (18-22°C)

Wyeast Private Collection


1882-PC Thames Valley Ale II BEER STYLE: Ordinary and Special Bi ers, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout PROFILE: This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profi le and moderate stone fruit esters. This a enua ve strain is also highly fl occulent resul ng in bright beers not requiring fi ltra on. A thorough diacetyl rest is recommended a er fermenta on is complete.


2005-PC Cerveza Mexicana LagerBEER STYLE: Premium, Standard, and Light American-style Lagers; Vienna; Classic American Pilsner; American-style Bock and Dark American Lagers. PROFILE: New for 2014, this strain is well-suited to delicate lager styles where balance is key. Neutral fl avor with crisp fi nish allows refi ned, subtle malt fl avors to come through. Produc on of diacetyl and sulfur during fermenta on is typically low.


2105-PC Rocky Mountain LagerBEER STYLE: Premium and Light American Lagers, Classic American Pilsner, German PilsnerPROFILE: Perfect for that “Banquet Style” beer, this lager strain, born high in the Colorado Rockies, ferments well at cooler temperatures with an emphasis on the malt finish. Will work well for all North American lagers, light pilsners, and adjunct beers. Mild malty profile, medium esters, well balanced.


2247-PC European Lager BEER STYLE: German Pilsner, Bohemian Pilsner, Classic American Pilsner, Munich Helles, Dortmunder Export PROFILE: This strain exhibits a very clean and dry fl avor profi le o en found in aggressively hopped lagers. Produces mild aroma cs and slight sulfur notes typical of classic pilsners. This yeast is a good a enuator resul ng in beers with a dis nc vely crisp fi nish.


2252-PC Rasenmäher Lager BEER STYLE: Light American Lager, Munich Helles, Vienna Lager, Classic American Pilsner PROFILE: This versa le lager strain is an excellent choice for brewing your favorite low alcohol lawnmower beer. Fermenta ons at low temperatures will produce clean lagers that accentuate the malt character of the beer. At high temperatures this strain maintains much of the lager character, but will also yield a mild ester profi le that compliments hop aromas and fl avors.


2272-PC North American Lager BEER STYLE: Classic American Pilsner, Premium American Lager, Standard American Lager, Lite American Lager, Dark American Lager PROFILE: Tradi onal culture of North American and Canadian lagers, light pilsners and adjunct beers. Mildly malty profi le, medium ester profi le, well balanced. Malty fi nish.


2352-PC Munich Lager II BEER STYLE: Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Tradi onal Bock, Maibock/Hellesbock, Dopplebock, EisbockPROFILE: From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt driven lagers.


Munich Lager II ContinuedABV (APPROX): 10% FLOCCULATION: MediumAPPARENT ATTENUATION: 72-74% TEMPERATURE RANGE: 52-62°F (11-16°C)

2487-PC Hella Bock BEER STYLE: Munich Helles, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Tradi onal Bock, Maibock/Hellesbock, Dopplebock, Eisbock PROFILE: Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex fl avor profi le and a great mouth feel. A enuates well while s ll leaving plenty of malt character and body. Beers fermented with this strain will benefi t from a temperature rise for a diacetyl rest at the end of primary fermenta on.


2575-PC Kolsch II BEER STYLE: Kölsch, Northern German Altbier, Düsseldorf AltbierPROFILE: This authen c Kolsch strain from one of Germany’s leading brewing schools has a rich fl avor profi le which accentuates a so malt fi nish. It has Low or no detectable diacetyl produc on and will also ferment well at colder temperatures for fast lager type beers.


2782-PC Staro Prague Lager BEER STYLE: Bohemian Pilsner, Munich Helles, Vienna Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Tradi onal Bock, Maibock/Hellesbock, Dopplebock, EisbockPROFILE: This yeast will help create medium to full body lagers with moderate fruit and bready malt fl avors. The balance is slightly toward malt sweetness and will benefi t from addi onal hop bi ering. A fantas c strain for producing classic Bohemian lagers.


3191-PC Berliner-Weisse BlendBEER STYLE: Berliner Weisse, Lambics, Geuze, Fruit Lambic, Flanders Red Ale PROFILE: This blend includes a German ale strain with low ester forma on and a dry, crisp fi nish. The Lactobacillus included produces moderate levels of acidity. The unique Bre anomyces strain imparts a cri cal earthy characteris c that is indica ve of a true Berliner Weisse. When this blend is used, expect a slow start to fermenta on as the yeast and bacteria in the blend is balanced to allow proper acid produc on. It generally requires 3-6 months of aging to fully develop fl avor characteris cs. Use this blend with worts containing extremely low hopping rates.


3538-PC Leuven Pale Ale BEER STYLE: Belgian Pale Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown Ale PROFILE: This vigorous top fermen ng Belgian style strain produces a dis nct spicy character along with mild esters. Phenolics developed during fermenta on may dissipate with condi oning. 3538 is an excellent choice for a wide variety of Belgian beer styles.


3655-PC Belgian Schelde Ale BEER STYLE: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown/Oud Bruin PROFILE: From the East Flanders - Antwerpen region of Belgium, this unique top fermen ng yeast produces complex, classic Belgian aromas and fl avors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profi le and mouthfeel.



3725-PC Biere de Garde BEER STYLE: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong AlePROFILE: Low to moderate ester produc on with subtle spiciness. Malty and full on the palate with ini al sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.


3726-PC Farmhouse Ale BEER STYLE: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong AlePROFILE: This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery fi nish. A perfect strain for farmhouse ales and saisons.


3739-PC Flanders Golden Ale BEER STYLE: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale.n PROFILE: This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while fi nishing dry with a hint of malt. 3739-PC is a robust & versa le strain that performs nicely in a broad range of Belgian styles.

ABV (APPROX): 12% FLOCCULATION: medium - lowAPPARENT ATTENUATION: 74-78% TEMPERATURE RANGE: 64-80°F (18-27°C)

3789-PC Trappist BlendBEER STYLE: Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin PROFILE: A unique blend of Belgian Saccharomyces and Bre anomyces for emula ng Trappist style beer from the Florenville region in Belgium. Phenolics, mild frui ness and complex spicy notes develop with increased fermenta on temperatures. Subdued but classic Bre character.


3822-PC Belgian Dark Strong AleBEER STYLE: Oud Bruin/Flanders Brown, Fruit beers, Belgian Strong AlesPROFILE: This unique Belgian ale yeast produces spicy, phenolic and tart aromas. Very tart and dry on the palate. Phenol and ester produc on balanced for beer with a complex fi nish. High acid producer.


3864-PC Canadian/Belgian Ale BEER STYLE: Belgian Dubbel and Tripel, Belgian Specialty Ale, Belgian Golden Strong, Biere de Garde, WitbierPROFILE: This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermenta on temperatures.


9097-PC Old Ale Blend BEER STYLE: Strong Ale, Old Ale, English Barleywine PROFILE: To bring you a bit of English brewing heritage we developed the “Old Ale” blend. It includes an a enua ve ale strain along with a small amount of Bre anomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Bre anomyces adds a pie cherry-like fl avor and sourness during prolonged aging.

ABV (APPROX): 12-14% FLOCCULATION: mediumAPPARENT ATTENUATION: 75-80% TEMPERATURE RANGE: 68-75°F (20-24°C)


Style Recommended StrainsLite American Lager

2007 2035 2000 2042

Standard American Lager

2007 2035 2042

Premium American Lager

2007 2035 2042 2112

Munich Helles 2124 2308 2042

Dortmunder Export 2042 2124 2000

German Pilsner 2124 2007

Bohemian Pilsner 2278 2001 2000 2124

Classic American Pilsner

2007 2000 2124

Vienna Lager 2206 2308 2633 2124

Oktoberfest/Märzen

2633 2308 2206 2124

Dark American Lager

2007 2035 2042 2124

Munich Dunkel 2206 2308 2124

Schwarzbier 2124 2007 2206

Maibock/Helles Bock

2206 2308 2124

Traditional Bock 2206 2308 2124

Doppelbock 2206 2124 2308

Eisbock 2206 2124 2308

Cream Ale 2565 2112 1450 1056

Blonde Ale 1099 1469 1272 1332

Kölsch 2565 1010 1007

American Wheat or Rye Beer

1010 1007 2565

North German Altbier

1010 1007 2565

California Common Beer

2112

Düsseldorf Altbier 1007 1010 2565

StandardOrdinary Bitter

1469 1275 1099 1968

Special/Best/Premium Bitter

1469 1275 1099 1968

Extra Special/Strong Bitter

1968 1275 1099 1469

Scottish Light 60/- 1728 1098 1318 1084

Scottish Heavy 70/- 1728 1098 1318 1084

Scottish Export 80/- 1728 1098 1318 1084

Irish Red Ale 1084 1335 1056 1450

Strong Scotch Ale 1728 1084 1450 1056

American Pale Ale 1056 1272 1332 1450

American Amber Ale

1272 1056 1332 1450

American Brown Ale

1272 1056 1332 1450

Mild 1318 1028 1187 1968

Southern English Brown Ale

1099 1318 1187 1469

Northern English Brown Ale

1335 1275 1028 1098

CategoryLight Lager

Pilsner

European Amber Lager

Dark Lager

Bock

Light Hybrid

Amber Hybrid

English Pale Ale

Scottish and Irish Ale

American Ale

EnglishBrown Ale

CategoryPorter

Stout

India Pale Ale

German Wheat and Rye Beer

Belgian and French Ale

Sour Ale

Belgian Strong Ale

Strong Ale

Fruit Beer

Spice/Herb/Vegetable Beer

Smoke \Flavored & Wood-Aged Beer

Style Recommended StrainsBrown Porter 1275 1335 1028 1450

Robust Porter 1084 1028 1098 1275

Baltic Porter 2633 2112 2124 17281084

Dry Stout 1084 1028 1056 1275

Sweet Stout 1084 1099 1318 1469

Oatmeal Stout 1084 1469 1187 1318

Foreign Extra Stout 1028 1084 1275 1728

American Stout 1272 1056 1332 1450

Russian Imperial Stout 1728 1450 1056 1028

English IPA 1099 1318 1335 1469

American IPA 1056 1272 1450 1332

Imperial IPA 1056 1450 1272 1728

Weizen/Weissbier 3068 3638 3333 3056

Dunkelweizen 3056 3068 3638 3333

Weizenbock 3056 3068 3638 3333

Roggenbier (German Rye Beer)

3638 3068 3333

Witbier 3944 3463 1214 3942

Belgian Pale Ale 3522 3942

Saison 3724 3711

Biere de Garde 1007 2565 2124

Belgian Specialty Ale

121413883463

176235223787

3711

Berliner Weisse 1007 2565 5335 5526

Flanders Red Ale 3763 5526 5112 5335

Flanders Brown Ale/Oud Bruin

3763 5335

Straight (Unblended) Lambic

32783763

5112 5526 53355733

Gueuze 32783763

5112 5526 53355733

Fruit Lambic 32783763

5112 5526 53355733

Belgian Blond Ale 1762 1388 3522 3711

Belgian Dubbel 12143787

3522 3944 3711

Belgian Tripel 3787 1214 3522 1388

Belgian Golden Strong Ale

3787 1762 3522 1388

Belgian Dark Strong Ale 1762 3522 1214

Old Ale 1028 1728 1968 1318

English Barleywine 1028 1968 1098 1318

American Barleywine 1056 1728 1084 1762

Fruit Beer 10561272

21123068

11871968

1450

Spice, Herb, or Vegetable Beer

10562565

13181968

1084 1450

Christmas/Winter Specialty Spiced Beer

17281056

12141388

2112 1450

Classic Rauchbier 2633 2308 2206 1450

Other Smoked Beer 1728 1056 1450 2112

Wood-Aged Beer 1728 1272 1450 1056

Beer Styles-to-Strains RecommendationsBeer Styles Lis ng Courtesy of the Beer Judge Cer fi ca on Program (BJCP)


Wyeast Nutrient BlendWyeast Brewers’ Choice Yeast Nutrient is a custom blend of vitamins, minerals, and micronutrients required for yeast cells to carry out an orderly and complete fermenta on from start to fi nish. A wort that is nutrient-defi cient, or which has adequate nutrients but limited bioavailability to the cells, can experience inhibited yeast growth, disrupted or incomplete fermenta ons, inconsistent a enua on rates from batch to batch, and diminished cell viability. Supplemental nutrients are always benefi cial, but especially valuable during yeast propaga on and stressful fermenta on condi ons (e.g, high-adjunct worts, high-gravity fermenta ons).

Contains: Proprietary blend of vitamins, minerals, inorganic nitrogen, organic nitrogen, zinc, phosphates and other trace elements.Dosage rate: 11 grams/ barrel of wortUsage: Dissolve in warm water. Add solu on to ke le 10-15 minutes prior to end of boil.Stability: 1 year, stored in air ght container in cool environmentPackaging: available in 2-, 8-, 20-, 40-, and 50-pound units

Tanal A Tanal A is a 100% natural, medium- to high-molecular weight tannic acid extracted from renewable plant materials specifi cally for the brewing industry. It can be used to enhance yeast and colloidal suspension (permanent haze) in beer. It is ideal for Hefeweizen, Witbier, and other styles where a cloudy appearance is desired.

Dosage rate: 4.5 grams/ barrel of fi nished beer. Rate will depend on amount of protein in fi nished beer. Less will be required for beers containing more protein.Usage: Dissolve in de-aerated water or beer. Add dissolved solu on to condi oning tank prior to or during transfer of beer. Haze produc on will be immediate.

Stability: 1 year, stored in air ght container in cool environmentPackaging: available in 1-, 3-, 10-, 25-, and 50-pound units

Tanal B Tanal B is a 100% natural, high molecular weight tannic acid extracted from renewable plant materials specifi cally for the brewing industry. Incorpora ng Tanal B into your process will improve the shelf life and enhance the fl avor and colloidal stability of your beer.

The gallotannins in Tanal B react with wort proteins through adsorp on and precipita on - the Tanal B/protein complex is le in the spent grains when Tanal B is added to the mash, or removed in the whirlpool when it is added to the boiler. It is highly eff ec ve at coagula ng and fl occula ng proline and –thiol –containing proteins, but does not interact with foam-posi ve proteins. This in turn inhibits downstream lipid and protein oxida on, improving fl avor stability and shelf life.

Dosage rate: In the mash: 8 grams per barrel of mash liquor. In the boiler: 5 grams per barrel of wort.Usage: Dissolve powder in warm water; add solu on to mash, boil, or both. In the mash: Add solu on to mash water prior to dough-in. In the boiler: Add solu on 0-5 minutes prior to end of boil. Stability: 1 year, stored in an air ght container in a cool environment.Packaging: Available in 1-, 3-, 10-, 25-, and 50-pound units.

We welcome your ques ons about our products! Please call our technical services department at 1-888-WYEAST1.

Other Products

Wyeast Laboratories, Inc. ™

Main Offi cePO Box 146

Odell, OR 97044 USA

Phone: 541-354-1335Toll Free Phone: 888-993-2781

Fax: 541-354-3449Toll Free Fax: 866-993-2781

Contact by Department Technical Services: [email protected] Customer Rela ons: [email protected] Sales & Orders: [email protected] Order online at www.wyeastlab.com Or, call any of our phone lines or fax

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Great American Beer Festival - Great American Beer Festival€¦ · Today, Wyeast is a worldwide leader in the fermenta on industry and the foremost laboratory serving cra L brewers