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| Wild Thing || Ontario || 75-82 || Med || 25+ || This wild Ontario ale yeast was isolated from an apple in a local orchard. Wild Thing produces distinct clove, spice, and subtle banana and apple fruit aroma. The taste is dry, spicy and clean. This yeast is most comparable to medium-attenuation Belgian-style ale yeasts. May require temperature ramping to 25C to ensure high attenuation. Alcohol tolerance: 9% <ref name="escarpment_strains" />.
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===[[Fermentis]]===
{| class="wikitable sortable"
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! Name !! Lab !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| [https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-t-58/ SafAle™ T-58 Dry] || Fermentis || || 70 || Med || 12-25°C (53.6-77°F) ideally 15-20°C (59-68°F) || A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. Yeast with a good sedimentation: forms no clumps but a powdery haze when re-suspended in the beer.
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| [https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-be-256/ SafAle™ BE-256 Dry] || Fermentis || || 82 || High || 12-25°C (53.6-77°F) ideally 15-20°C (59-68°F) || Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop the yeast as soon as possible after fermentation.
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| [https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-be-134/ SafAle™ BE-134] || Fermentis || || 90 || Low || 25-29°C (77-84°F) || This typical yeast strain is recommended for Belgian Saison-style beers and is characterized by a particularly high attenuation. It gives fruity aromas with a spicy character such as clove notes. This strain will produce highly refreshing and drinkable beers. Confirmed by the company to be a [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|diastatic strain of ''Saccharomyces cerevisiae'']] <ref>[http://fermentis.com/wp-content/uploads/2018/02/SafAle-BE-134_Rev2.pdf Fermentis BE-134 Spec Sheet. Retrieved 02/10/2018.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1890957430932462/ Private email correspondence with a Fermentis representative by Jeremy Johns; email forwarded to Dan Pixley for verification. 11/21/2017.]</ref>.
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| [https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-wb-06/ SafeAle™ WB-06] || Fermentis || || 86 || Low || 18-24°C (64-75 °F) || This typical yeast strain is recommended for wheat beer fermentations and produces subtle estery and phenol flavor notes (POF+) such as clove notes typical of wheat beers. Confirmed by the company to be a [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|diastatic strain of ''Saccharomyces cerevisiae'']] <ref>[https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-wb-06/ Fermentis SafeAle™ WB-06 webpage. Retrieved 02/10/2018.]</ref>
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| 3944 - Belgian Witbier™ || || 72-76 || Med || 62-75 || This versatile Witbier yeast strain can be used in a variety of Belgian style ales. This strain 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%.
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===Other Labs===
{| class="wikitable sortable"
|-
! Name !! Lab !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
|-
| [https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-t-58/ SafAle™ T-58 Dry] || Fermentis || || 70 || Med || 12-25°C (53.6-77°F) ideally 15-20°C (59-68°F) || A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. Yeast with a good sedimentation: forms no clumps but a powdery haze when re-suspended in the beer.
|-
| [https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-be-256/ SafAle™ BE-256 Dry] || Fermentis || || 82 || High || 12-25°C (53.6-77°F) ideally 15-20°C (59-68°F) || Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop the yeast as soon as possible after fermentation.
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| [https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-be-134/ SafAle™ BE-134] || Fermentis || || 90 || Low || 25-29°C (77-84°F) || This typical yeast strain is recommended for Belgian Saison-style beers and is characterized by a particularly high attenuation. It gives fruity aromas with a spicy character such as clove notes. This strain will produce highly refreshing and drinkable beers. Confirmed by the company to be a [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|diastatic strain of ''Saccharomyces cerevisiae'']] <ref>[http://fermentis.com/wp-content/uploads/2018/02/SafAle-BE-134_Rev2.pdf Fermentis BE-134 Spec Sheet. Retrieved 02/10/2018.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1890957430932462/ Private email correspondence with a Fermentis representative by Jeremy Johns; email forwarded to Dan Pixley for verification. 11/21/2017.]</ref>.
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| [https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-wb-06/ SafeAle™ WB-06] || Fermentis || || 86 || Low || 18-24°C (64-75 °F) || This typical yeast strain is recommended for wheat beer fermentations and produces subtle estery and phenol flavor notes (POF+) such as clove notes typical of wheat beers. Confirmed by the company to be a [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|diastatic strain of ''Saccharomyces cerevisiae'']] <ref>[https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-wb-06/ Fermentis SafeAle™ WB-06 webpage. Retrieved 02/10/2018.]</ref>
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| [http://www.lallemandbrewing.com/product-details/belle-saison-beer-yeast/ Lallemand Belle Saison - DRY] || Lallemand || || High || || 59-95 <ref name="Coppet" /> || Belle Saison is also a prodigious sulfur producer, so extended conditioning may be necessary. Verified to be a diastatic strain of ''Saccharomyces cerevisiae'', and killer neutral <ref name="Coppet">Marie, Coppet from Lallemand. Private correspondence with Martin Etchart; forwarded to Dan Pixley</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1561762887185253/?comment_id=1561820080512867&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation on MTF with Pierre Hugo Houle regarding Danstar Belle Saison yeast. 01/25/2017.]</ref><ref>[http://www.lallemandbrewing.com/product-details/belle-saison-beer-yeast/ Lallemand Brewing website. "BELLE SAISON BELGIAN SAISON-STYLE YEAST". Retrieved 11/20/2017.]</ref>. Belle Saison yeast is killer neutral, which means that killer wine strains will not kill it <ref name="Coppet" />. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1561762887185253/ this MTF thread] for more information on this strain. This might be the same strain as WY3711 <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1890135267681345/?comment_id=1890160854345453&comment_tracking=%7B%22tn%22%3A%22R1%22%7D MTF Thread on Belle Saison. 11/20/2017.]</ref>. Formerly branded as "Danstar".
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| [http://www.lallemandbrewing.com/product-details/abbaye-belgian-ale-yeast/ Lallemand Abbaye Belgian Ale Yeast - DRY] || Lallemand || || Med-High || Low || 63-80 || Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality. Formerly branded as "Danstar". This strain has been reported to be a genetic hybrid between ''Saccharomyces cerevisiae'' and ''Saccharomyces kudriavzevii'' <ref>https://trace.ncbi.nlm.nih.gov/Traces/sra/?run=SRR10046972 Langdon QK, Peris D, Baker EP, Opulente DA, Nguyen HV, Bond U, Gonçalves P, Sampaio JP, Libkind D, Hittinger CT. Fermentation innovation through complex hybridization of wild and domesticated yeasts. Nat Ecol Evol. 2019 Nov;3(11):1576-1586. doi: 10.1038/s41559-019-0998-8. Epub 2019 Oct 21. PMID: 31636426; PMCID: PMC7295394.</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/4506794029348776/?comment_id=4507353275959518 Ben Sykes and Dan Pixley. Milk The Funk Facebook Post about T-58 vs Lallemand Abbaye being a hybrid yeast. 04/18/2021.]</ref>.
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