| Name |
Source |
Attenuation |
Flocculation |
Temp°F |
Notes
|
| WLP 565 - Belgian Saison |
Brasserie Dupont (Saison Dupont) |
65-75 |
Med |
68-75 |
May stall, use at higher temps to prevent. Considered the "Dupont" strain.
|
| WLP 566 - Saison II |
Vieille Provision Saison Dupont |
78-85 |
Med |
68-78 |
Saison strain with more fruity ester production, Fast Fermentor
|
| WLP 568 Belgian Ale Yeast Blend |
|
70-80 |
Med |
70-80 |
Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
|
| WLP 585 Saison Blend III |
|
70-74 |
Med |
68-75 |
Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking July - Sept
|
| WLP 072 French Ale |
|
68-70 |
Med |
63-73 |
Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde
|
| WLP 670 American Farmhouse Blend |
farmhouse yeast strain and Brettanomyces |
75-82 |
Med |
68-72 |
complex flavor profile with a moderate level of sourness
|
| WLP 644 Saccharomyces "Bruxellensis" Trois |
|
85%+ |
Low |
70-85 |
Medium-High alcohol tolerance. This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. Formally named Brettanomyces bruxellensis Trois. White Labs classifies this as a "wild Saccharomyces", so it may not be cerevisiae [3].
|
| WLP 6788 Norwegian Farmhouse Ale |
A kveik strain from a farm called Muri in Olden, Sogn og Fjordane, Norway (6788 is the zip code). It was used in traditional farmhouse brewing up until 1990, then left in dried form in a building on the farm. The son on the farm revived it with difficulty last year and has been using it in modern home brewing since [4]. |
80 |
Medium |
68 |
Purchase from Bryggselv.no. US customers send an email to post @ bryggselv.no. See source information on Lars Garshol's blog for more source information.
|
| Name |
Source |
Attenuation |
Flocculation |
Temp°F |
Notes
|
| 3711 - French saison |
Brasserie Thiriez |
77-83 |
Low |
65-77 |
peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel
|
| 3724 - Saison |
Dupont |
76-80 |
Low |
70-95 |
It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. Notorious for a rapid start , only to stick Fermentation will finish, at least 90°F. The same or very similar to the "Dupont" strain.
|
| 3725 - Biere De Garde |
Soy-Erezée, Belgium / Fantôme |
74-79 |
Low |
70-84 |
Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.
|
| 3726 - Farmhouse Ale |
Blaugies, Belgium |
74-79 |
Med |
70-84 |
This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.
|
| 3538 - PC Leuven Pale Ale |
|
75-78 |
High |
65-80 |
This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a wide variety of Belgian beer styles. Private Collection for Spring 2015 (available April-June 2015).
|
| Name |
Source |
Attenuation |
Flocculation |
Temp°F |
Notes
|
| Abbey Ale C - (OYL-018) |
|
74-78 |
Medium-Low |
68-78 |
From a famous Trappist brewery, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Compares to WLP500 and WY1214. Commercial pitches only.
|
| Belgian Ale A (OYL-024) |
|
72-85 |
High |
65-78 |
Versatile strain for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers. Compares to Compares to WLP550 and WY3522. Available to homebrewers.
|
| Belgian Ale D (OYL-019) |
|
74-78 |
Low |
64-80 |
The best choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. It may continue to produce CO2 for an extended period after packaging or collection. Compares to WLP570 and WY1388. Commercial pitches only.
|
| Belgian Ale DK (OYL-049) |
|
73-80 |
Medium |
67-70 |
Clean Belgian type ale yeast. Good for Belgian style pale ales and amber ales. Biscuity, ale-like aroma with accentuated hop flavor and bitterness. Slight sulfur will be produced during fermentation, which can give the yeast a lager-like flavor profile. Compares to WLP515. Commercial pitches only.
|
| Belgian Ale O (OYL-046) |
|
74-80 |
Medium |
66-72 |
A Trappist style ale yeast. Produces dry beer with slight acidic finish, but cleaner than OYL-018 and OYL-028. Good choice for high gravity beers, Belgian ales, dubbels and trippels. Compares to WLP510. Commercial pitches only.
|
| Belgian Ale R (OYL-020) |
|
73-82 |
Medium |
65-75 |
Great choice for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort. Compares to WLP540 and WY1762. Commercial pitches only.
|
| Belgian Ale W (OYL-028) |
|
74-78 |
Medium |
64-78 |
Classic strain for brewing Belgian dubbel or Belgian tripel. This strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. Makes a great Belgian style “house” strain. Compares to WLP530 and WY3787. Available to homebrewers.
|
| Belgian Dark Ale A (OYL-040) |
|
74-79 |
Medium |
65-80 |
Belgian ale yeast that is a high acid producer with balanced ester and phenol production. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish. Compare to WY3822. Commercial pitches only.
|
| Belgian Saison I (OYL-027) |
|
76-80 |
Low |
70-95 |
Most widely used farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Will yield a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation. Compares to WLP565 and WY3724. Commercial pitches only.
|
| Belgian Saison II (OYL-042) |
|
74-79 |
Medium |
70-84 |
This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons. Compares to WY3726. Commercial pitches only.
|
| Belgian Wheat (OYL-029) |
|
72-76 |
Medium |
64-74 |
Produces beers with moderate esters and minimal phenolics. Apple, bubblegum, and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness. Compares to WY3942. Commercial pitches only.
|
| Biere de Garde (OYL-039) |
|
74-79 |
Low |
70-84 |
Ferments well with low to moderate ester production and subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Compares to WY3725. Commercial pitches only.
|
| French Saison (OYL-026) |
|
77-83 |
Low |
65-77 |
Versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers. Compares to WY3711. Commercial pitches only.
|
| Grand Cru (OYL-023) |
|
72-76 |
Low |
63-76 |
Widely used strain in the production of Witbier, Grand Cru, sweet mead and cider. Produces spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. Compares to WLP720 and WY3463. Commercial pitches only.
|
| Saisonstein's Monster (OYL-500) |
|
80-90 |
Low |
65-78 |
The first in our line of hybrid strains. This strain is a genetic hybrid resulting from the mating of strains OYL-026 and OYL-027, created by and available exclusively from Omega Yeast. Less phenolic and more fruit character than 026. Exhibits some of the bubble gum character of 027. Omega Yeast Labs Exclusive. Available to homebrewers.
|
| Wit (OYL-030) |
|
72-76 |
Medium |
62-75 |
Produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Compares to WLP400 and WY3944 vs Omega Yeast Labs Exclusive. Commercial pitches only.
|
| Name |
Source |
Attenuation |
Flocculation |
Temp°F |
Notes
|
| GY003 Achouffe Belgian Ale |
|
81-84 (medium gravity) 57-60 (7.7%+ abv) |
Medium/Low |
68-77 |
Abbey style yeast from the Belgian Ardennes. Produces aromatic, spicy clove-like notes and less fruity aromas than GY014. Moderately flocculant yeast that creates a slightly clearer beer than most Belgians.
|
| GY007 Belgian Mix |
|
79-81 (medium gravity) 67-70 (8.6%+ abv) |
Low |
68-77 |
A blend of Trappist Ale Yeast combine to create robust attenuation and a complex flavor profile. Spicy and fruity, this blend is slightly more flocculent than many Belgians. Good choice for High Gravity beers.
|
| GY014 Scourmont Abbey Ale |
|
79-81 |
Low |
64-80 |
Classic Belgian yeast from one of the best known Trappist breweries. A fragrant yeast that produces delicious fruity aroma. Good choice for high gravity beers. Generally, the warmer this yeast is fermented the higher the level of fruit aromas produced.
|
| GY015 Trappist Tripel |
|
70-76 |
Low |
66-74 |
Trappist Ale yeast from the mother of all Tripels. A balance of fruit and spice with a good malty finish provides a perfect complement for Belgian Ales, Dubbels and Tripels. Attenuation is on the slow side leaving more residual sweetness than our other Belgians. Less esters and phenolics than GY003 and GY014.
|
| GY018 Saison 1 |
French Brewery |
81-83 (medium gravity) 49-53 (6.2%+ abv) |
Low |
64-80 |
Traditional Saison yeast from a French craft brewery. Strong attenuator that produces a dry beer with a beautiful fragrance and the traditional Saison taste of fruit and pepper.
|
| GY027 Saison Yeast 2 |
Traditional Saison |
79-83 (medium gravity) 44-47 (5.5%+ abv) |
Low |
64-80 |
Creates the fruity/spicy aroma traditional to the style. Warmer fermentation temps result in more intense flavor. Produces a tartness not found in most of our yeast and a slightly sweeter beer than GY018
|
| GY028 Belgian Wit |
|
74-79 |
Very Low |
64-80 |
Traditional Belgian Wit yeast from one of the classic producers of the style. Creates a delicious spicy nose and a somewhat tart beer. Attenuates dry and leaves a slightly cloudy beer - very low flocculation.
|
| GY047 Saison Blend |
|
80-83 (medium gravity) 49-53 (6.2%+ abv) |
Low |
64-80 |
A blend of Saison yeast. This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice.
|
| GY048 Golden Pear Belgian Ale |
Duvel Moortgat Brewery |
78-85 |
Low |
65-80 |
Traditional yeast from the originator of the Belgian Golden Strong Ale style. Robust attenuation makes this yeast an excellent choice for low or high gravity Belgian and farmhouse style ales. Leaves a dry, slightly tart finish with an estery profile reminiscent of apple and pear with a subdued level of spicy phenolics. This yeast produces a moderate amount of sulfide that will dissipate quickly with conditioning.
|
| GY077 Quebec Abbey Ale |
Canadian Brewery |
75-83 |
Medium |
68-80 |
From one of the first breweries in North America to create a successful line of traditional Abbey style ales. This Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes. Robust attenuation makes this yeast an excellent choice for low or high gravity beers where a slightly sweet malty finish is desired. Perfect for the Belgian Dubbel and Tripel styles.
|
| Name |
Source |
Attenuation |
Flocculation |
Temp°F |
Notes
|
| P1 Musserweissen |
Dwarf Peach (South Carolina) |
78.7% |
Low |
|
Use for Wit, Heffe, Saison, Kolsch. "Medium" acidity. Banana, peach esters; citrus peel and clove phenolics. 4-6 weeks in primary. Hazy, notes of champagne [5].
|
| N3 Native Cider |
Nectarine (South Carolina) |
83.2% |
High |
|
Use for light Belgian ales, cider, wine. "No acidity". Apple cider esters; light pepper spice phenolics. 3-4 weeks in primary [5].
|
| B3 Farmhouse Ale |
Blueberry (South Carolina) |
79.3% |
Low |
|
Use for saison, farmhouse ales. "Medium acidity". Tart esters; straw spice phenolics. 4-6 weeks in primary [5].
|
| HS2 New Abbey Ale |
Honeysuckle (Tennessee) |
78% |
Medium |
|
Use for Belgian and Abbey type ales. "Low acidity". Red wine esters; cracked pepper corn phenolics. 3-4 weeks in primary. Full flavor and complex. [5].
|
| Name |
Source |
Attenuation |
Flocculation |
Temp°F |
Notes
|
| Demonical |
|
|
|
|
Popular yeast strain from a well-known Belgian brewery. Because of its ester-dominated fermentation profile, this yeast strain is often used in strong belgian ales. Other beer styles where this yeast strain can be used are Belgian-style IPA, Belgian blond and tripel.
|
| Trappist O |
|
|
|
|
Relatively clean Belgian yeast from a Trappist brewery in the Ardennes. A good choice for most Belgian ales, but especially strong pale belgian ales. In combination with Brett I, this strains can be used for brewing Belgian specialty ales.
|
| Wheat I |
|
|
|
|
Belgian wit yeast from a brewery in West Flanders.
|
| Castle |
|
|
|
|
Alcohol tolerant yeast strain suitable for strong and sweet ales. This yeast strain originates from a West Flemish brewery.
|
| Gnome |
|
|
|
|
Yeast strain from a brewery in the Belgian Ardennes. Very versatile strain that fits most Belgian ale styles because of its balanced fermentation profile.
|
| Pixie |
|
|
|
|
Slightly phenolic and spicy yeast strain from West Flandres. This is a versatile yeast strain that fits both malty and hoppy beers.
|