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. In rare cases, Saccharomyces can form a pellicle.

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.

In Fermentation

(To do)

Commercial Farmhouse/Belgian Strains of S. cerevisiae

In cooperation with Eric Bandauski .

White Labs

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 .

Wyeast

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).

RBY Laboratories

Name	Source	Attenuation	Flocculation	Temp°F	Notes
RBY41 French Saison	Brasserie Thiriez	77-83	Low	65-75
RBY58 - Fantome Saison Clone #1	Fantome	70-80	Low	75-85

East Coast Yeast

Name	Source	Attenuation	Flocculation	Temp°F	Notes
ECY08 Saison Brasserie	Several Strains	80+		75-85	Several saison yeast strains for both fruity and spicy characteristics accompanied with dryness
ECY14 Saison Single	Single Strain	76-78		75-82	smooth, full farmhouse character with mild esters reminiscent of apple pie spice

The Yeast Bay

Name	Source	Attenuation	Flocculation	Temp°F	Notes
Saison Blend		80	Med	70-78	Blend of 2 yeast strains, Flavors of pepper, grapefruit, Orange zest
Wallonian Farmhouse		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

Omega Yeast Labs

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.

GigaYeast

Name	Source	Attenuation	Flocculation	Temp°F	Notes
GY018 Saison 1	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	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		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.

RVA Yeast Labs

Name	Source	Attenuation	Flocculation	Temp°F	Notes
RVA 261 Saison I	Dupont	65-75	Med	75+	fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing
RVA 262 Saison II	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	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	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.

SouthYeast Labs

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 .
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 .
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 .
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. .

Saccharolicious

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.

Other Labs

Name	Lab	Source	Attenuation	Flocculation	Temp°F	Notes
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.
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.
Danstar Belle Saison - DRY	Danstar		High		63-80	Belle Saison is also a prodigious sulfur producer, so extended conditioning may be necessary