Saccharomyces

Saccharomyces is considered a yeast, although this term is historical and ill-defined. Saccharomyces is a genus of fungus including many species. The distinct species of Saccharomyces are revised frequently as more research is done. All species are unicellular and capable of fermentation. Saccharomyces cerevisiae is the most well known species of yeast. It is used in the fermentation of beer, wine, and sake, and as a leavening agent in bread. It is commonly referred to as "ale yeast", "wine yeast", or "bread yeast". S. pastorianus, known as lager yeast, is a hybrid closely related to S. cerevisiae but is not a true species. S. cerevisiae is commonly studied as a model organism and was the first eukaryote to have its genome entirely sequenced.

See Lactobacillus, Pediococcus, Brettanomyces, and Mixed Cultures charts for other commercially available cultures.

Species

Saccharomyces cerevisiae is the type species of the genus Saccharomyces, although Saccharomyces paradoxus, S. cerevisiae's closest relative, is likely older and more globally ubiquitous than S. cerevisiae.

Species	Ecology	Notes
S. cerevisiae	Domestic: Beer, Wine, Bread. Wild: Fruit, Oak Trees.	Example
S. paradoxus	Oak trees	Example
S. eubayanus	Patagonia	Probable parent of lager yeast
S. mikatae	Decayed leaves in Japan	Example
S. kudriavzevii	Decayed leaves in Japan	Example
S. bayanus*	Wine	Possible hybrid of S. eubayanus and S. cerevisiae. Possible parent of S. pastorianus.
S. florentinus	Drosophila and sulphurized grape must	Example
Example	Example	Example

Many previously recognized species of Saccharomyces have been consolidated or reassigned to another genus, commonly Zygosaccharomyces.

Commercial Farmhouse/Belgian Strains of S. cerevisiae

In cooperation with Eric Bandauski .

Name	Lab	Source	Attenuation	Flocculation	Temp°F	Notes
WLP 565 - Belgian Saison	White Labs	Brasserie Dupont (Saison Dupont)	65-75	Med	68-75	May Stall, use at higher temps to prevent
WLP 566 - Saison II	White Labs	Vieille Provision Saison Dupont	78-85	Med	68-78	Saison strain with more fruity ester production, Fast Fermentor
WLP 568 Belgian Ale Yeast Blend	White Labs		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	White Labs		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	White Labs		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	White Labs	farmhouse yeast strain and Brettanomyces	75-82	Med	68-72	complex flavor profile with a moderate level of sourness
3711 - French saison	Wyeast	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	Wyeast	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
3725 - Biere De Garde	Wyeast	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	Wyeast	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.
Danstar Belle Saison - DRY	Danstar		High		63-80	Belle Saison is also a prodigious sulfur producer, so extended conditioning may be necessary
RBY41 French Saison	RBY Laboratories	Brasserie Thiriez	77-83	Low	65-75
RBY58 - Fantome Saison Clone #1	RBY Laboratories	Fantome	70-80	Low	75-85
ECY08 Saison Brasserie	East Coast Yeast	Several Strains	80+		75-85	Several saison yeast strains for both fruity and spicy characteristics accompanied with dryness
ECY14 Saison Single	East Coast Yeast	Single Strain	76-78		75-82	smooth, full farmhouse character with mild esters reminiscent of apple pie spice
Saison Blend	The Yeast Bay		80	Med	70-78	Blend of 2 yeast strains, Flavors of pepper, grapefruit, Orange zest
Wallonian Farmhouse	The Yeast Bay		81-88	Med	68-78	slight earthy funk and tart character to the beer; we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer
SaisonStein Monster	Omega Yeast Labs		80-90	Low	65-78	resulting from the mating of strains OYL-026 and OYL-027 Less phenolic and more fruit character than 026. Exhibits some of the bubble gum character of 027.
GY018 Saison 1	GigaYeast	French Brewery	81-83	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	GigaYeast	Traditional Saison	79-83	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
GY047 Saison Blend	GigaYeast		80-83	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.
M27 Belgian Ale Dry	Mangrove Jack		85+	Med	75-90	characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer. Suited for brewing all Belgian ales, including Quadruples of up to 14% abv.
Safebrew T-58 Dry	SafeBrew		70	Med	53-77	A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor.
RVA 261 Saison I	RVA Yeast Labs	Dupont	65-75	Med	75+	fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing
RVA 262 Saison II	RVA Yeast Labs	Brasserie Thiriez	75-82	Med	67-77	French origin, this strain produces a bit less of the fruity, bubblegum esters with less spice and pepper then RVA 241
RVA 263 Ghost Ale	RVA Yeast Labs	Fantome	74-84	Med	65-80	Ripened fruit esters and a crisp earthy finish can be achieved even at lower temperatures with this Belgian farmhouse strain
RVA 806 Lickinghole Creek Ale	RVA Yeast Labs	Virginia’s LHCB farm	78-85	Med	68-74	citrus esters, a nose of sweet honey and a dash of phenolic spice, this strain will complement a variety of dry Belgian style beers. We highly recommend this strain for Belgian triple and Saison.