Dry Beer Yeast

World-renowned yeast strain selected for the production of wheat beers in the typical German style, notably Weizen beers. Producing medium attenuation, robust phenolic character (clove and pepper) and distinct estery notes (fruity and floral). Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.  Usage Rate: 0.07 – 0.11 oz/gal Fermentation Temperature: 64.4°F - 78.8°F Flocculation: Medium Storage: Store in cool (<59°F), dry conditions. Total Esters: High Shelf Life: 36 months from production date. 7 days from opening. Viable Cells At Packaging: 1.0 *1010 cfu/g Data Sheet  

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This yeast strain is recommended for well-attenuated beers.  It produces fruity, floral and phenolic notes and also a dry character.  Produces hightly refreshing beers and it is ideal for Belgian-Saison style beers. Apparent Attenuation: 89-93% Esters Production: Medium Sedimentation: Slow 11.5 gram package

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Voss multi-strain comes from Sigmund Gjernes in Voss. The flavor and aroma primarily stem from orange, tangerine, and citrus. Secondary flavors include tropical fruit and mild spiciness. Voss ferments well between 59-104°F and will ferment faster at higher temperatures. At an optimal temperature of 88-95°F, you can expect fermentation to take up to 72 hours. Voss is well-suited for farmhouse ales, IPAs, pale ales, and sours. The Voss kveik comes from Sigmund Gjernes in Voss, Norway. Voss is situated south of the Jostedal glacier. Voss was somewhat isolated from the larger cities, and most people were farming and self-sustained. People shared kveik mainly with each other, and because of the distance to other settlements, the kveik was rarely mixed with other types. The Voss kveik is unique in taste and aroma, much because of the great work done by Sigmund and others to preserve the yeast throughout the years. The Multi-Strain DifferenceKveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast. Flavor and AromaPrimary flavors: Orange, tangerine and citrusSecondary flavors: Tropical fruit and mild spicinessThe intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense. FermentationVoss ferments well from 59°F up to 104°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation. PitchingPitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal. One 7 g sachet treats 5 to 8 gallons of wort. Effective Fermentation Temp: 59-104°FOptimum Fermentation Temp: 88-95°FFlocculation: HighAlcohol Tolerance: 13% ABVAttenuation: High

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Ebbegarden multi-strain originates from Ebbegarden farm in Stordal. The flavor and aroma primarily come from apple and pear, with secondary notes of tropical fruit and citrus. Ebbegarden ferments well between 15-38°C and will ferment faster at higher temperatures. At an optimal temperature of 31-35°C, you can expect fermentation to take up to 72 hours. Ebbegarden is perfect for IPAs. Ebbegarden kveik comes from Ebbegarden farm in Stordal, Norway. Ebbegarden has traditionally produced fruit, which is believed to be the source of the fruitiness in their kveik. During the Viking age, the mild climate made many Vikings settle down to fish and farm the land in Stordalen, and the first church was built in the 1100s. Beer and spirits were a big part of celebrations and gatherings for birth, confirmations and burials, and people made their own beer with kveik, especially for these gatherings. The Multi-Strain DifferenceKveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast. Flavor and AromaPrimary flavors: Apple and pearSecondary flavors: Tropical fruit and citrusThe intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense. FermentationEbbegarden ferments well from 59°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation. PitchingPitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal. One 7 g sachet treats 5 to 8 gallons of wort. Effective Fermentation Temp: 59-100°FOptimum Fermentation Temp: 88-95°FFlocculation: MediumAlcohol Tolerance: 16% ABVAttenuation: High

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Stalljen multi-strain originates from Stig Seljeset in Hornindal. The flavor and aroma primarily come from tropical fruit, mango, and pineapple, with secondary notes of orange and lemon. Stalljen ferments well between 46-100°F and will ferment faster at higher temperatures. At an optimal temperature of 88-95°F, you can expect fermentation to take up to 72 hours. Stalljen is highly versatile and works well for pseudo-lagers and IPAs. The Stalljen kveik comes from Stig Seljeset in Hornindal, Norway. Hornindal is situated north of the Jostedal glacier. Historically, the main industry in Hornindal was farming and scythe forging. The Seljeset farm was a traditional self-sustained farm holding animals. The Stalljen name means stable, and comes from their old horse stable which now holds a private pub and brewery. The Multi-Strain DifferenceKveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast. Flavor and AromaPrimary flavors: Tropical fruit, mango and pineappleSecondary flavors: Orange and lemonThe intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense. FermentationStalljen ferments well from 46°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation. PitchingPitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal. One 7 g sachet treats 5 to 8 gallons of wort. Effective Fermentation Temp: 46-100°FOptimum Fermentation Temp: 88-95°FFlocculation: HighAlcohol Tolerance: 15% ABVAttenuation: Medium

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Eitrheim multi-strain comes from Reidar Eitrheim in Tokheim. The flavor and aroma primarily derive from apricot and peach, with secondary notes of orange and pineapple. Eitrheim ferments well between 59-100°F and will ferment faster at higher temperatures. At an optimal temperature of 88-95°F, you can expect fermentation to take up to 72 hours. Eitrheim is suitable for IPAs, pale ales, and NEIPAs. The Eitrheim kveik comes from Reidar Eitrheim from Tokheim, Norway. Tokheim is located close to Odda in the heart of the Hardangerfjord and next to the Folgefonna National Park. The yeast has been passed on for generations, and Reidar got it from his grandfather. The yeast is very versatile and can be used in different beer types such as IPA, Pale Ale, NEIPA, Stouts, and Porters. The Multi-Strain DifferenceKveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast. Flavor and AromaPrimary flavors: Apricot and peachSecondary flavors: Orange and pineappleThe intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense. FermentationEitrheim ferments well from 59°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation. PitchingPitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal. One 7 g sachet treats 5 to 8 gallons of wort. Effective Fermentation Temp: 59-100°FOptimum Fermentation Temp: 88-95°FFlocculation: MediumAlcohol Tolerance: 12% ABVAttenuation: Medium

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Developed for the production of flavorful wheat beers, specifically the classic Belgian Witbier, Fermentis SafAle™ BW-20 imparts neutral fruity flavors and the style’s desired notes of clove and pepper.  Against this mild backdrop traditional additions such as coriander and citrus peel shine bright.   This strain leaves small amounts of maltotriose unfermented, contributing additional mouthfeel to the beer. Expect medium sedimentation to form without clumps, which appears as a powdery haze when resuspended in the beer.  Usage Rate: 0.07 – 0.11 oz/gal Fermentation Temperature: 64.4°F – 78.8°F Flocculation: Low Storage: Store in cool (<59°F), dry conditions. Total Esters: High-Medium Shelf Life: 36 months from production date. 7 days from opening. Viable Cells At Packaging: 1.0 *1010 cfu/g  

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SafLager™ SH-45 is a carefully selected lager yeast, ideal for expressing some of the aromatic compounds coming from the raw materials in beer, more specifically the hops. This strain possesses the capability to release and esterify thiols. As a result, beers crafted with SafLager™ SH-45 may present enhanced levels of fruitiness and intensified citrus and tropical notes. Yeast Type: Beer Yeast Flocculation: Medium Attenuation: 77 – 82% Fermentation Temperature: 12 - 18°C (53.6 – 64.4°F) Usage Rate: 80 – 120 g/hl Style: Lagers Country Of Origin: France

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SafBrew™ HA-18 is powerful solution which will produce a lot of flavours in the final beer, thanks to high ester release. This mix will also produce phenols, giving a potentially clove or spicy flavor to the beverage. This product is All-In-1™ SafBrewTM HA-18 is a powerful solution (consisting of POF+ Active Dry Yeast and enzymes) for the production of high-gravity and particularly high alcoholic beers - such as strong ales, barley wines and barrel aged beers with very high density. It has a very good resistance to osmotic pressure and high fermentation temperatures (thermotolerant yeast). Ingredients: Yeast (Saccharomyces cerevisiae), Maltodextrin, Glucoamylase from Aspergillus niger (EC3.2.1.3), Emulsifier E491 (Sorbitan monostearate) SAFBREW™ HA-18 OVERVIEW Total Esters: High Total sup.alcohols: High Apparent attenuation: 98-102% Floculation: – Sedimentation: Medium  Dosage/Temperature 20-32 grams per 5.28 gallons of wort at ideally 77.0°F – 95.0°F (25°C – 35°C). Usage Direct pitching: Direct pitch in the fermentor at fermentation temperature at 25°C – 35 °C (77.0°F – 95.0°F) With prior rehydration: Rehydrate the yeast in 10 times its volume of water or wort at 20°C – 32 °C (68.0°F – 89.6°F). Leave to rest for 15 minutes Gently stir Pitch in the fermentor SafBrew HA-18 is not suitable for re-pitching and for bottle and cask conditioning. Storage For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short period not exceeding 7 days there is an exception to these rules. Shelf Life 36 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged. 25 gram packet

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SafBrew™ DA -16 is an All-In-1™ solution from Fermentis especially for dry, hop forward, fruity beers. With the influence of the selected yeast, this solution is not only efficient and practical, it also enhances distinct hop characters and fruity esters. The perfect solution to make deliciously dry, fruity beers and amazing aromas, in a variety of ABV levels. This product is All-In-1™ SafBrew™ DA-16 is a powerful solution (consisting of Active Dry Yeast and enzymes) for the production of very dry and flavorful beers, particularly fruity and hoppy ones such as Brut IPAs. SafBrew™ DA-16 is also recommended for very high gravity wort, allowing a level of alcohol up to 16% ABV. Ingredients: Yeast (Saccharomyces cerevisiae), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (Sorbitan monostearate) SAFBREW™ DA-16 OVERVIEW Total Esters: High Total sup.alcohols: High Apparent attenuation: 98-102% Floculation: – Sedimentation: Medium  Dosage/Temperature 20-32 grams per 5.28 gallons of wort at ideally 68.0°F – 89.6°F (20°C – 32°C). Usage Direct pitching: Direct pitch in the fermentor at fermentation temperature at 25°C – 35 °C (77.0°F – 95.0°F) With prior rehydration: Rehydrate the yeast in 10 times its volume of water or wort at 20°C – 32 °C (68.0°F – 89.6°F). Leave to rest for 15 minutes Gently stir Pitch in the fermentor SafBrew DA-16 is not suitable for re-pitching and for bottle and cask conditioning. Storage For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short period not exceeding 7 days there is an exception to these rules. Shelf Life 36 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged. 25 gram packet

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SafAle™ F-2 is specifically selected for secondary fermentation in bottle and in cask. This yeast assimilates very little maltotriose but assimilates basic sugars (glucose, fructose, saccharose, maltose) and is characterized by a neutral aroma profile respecting the base beer character. Its neutral aroma profile, high alcohol resistance and stickiness characteristics make it a perfect match for consistent re-fermentation in bottle and cask. SafAle™ F-2 resists to high alcohol levels (>10% v/v) and allows brewers to obtain all the properties of refermentation such as: Beer preservation thanks to oxygen trapping Contribution in roundness and maturation aromas Carbonation Sticks well at the bottom of the bottles/casks and forms a nice haze when it is resuspended Usage Add 5 to 10 grams of sugar per liter of beer (to obtain a saturation of 2.5 to 5.0 g/l of CO2) Pitch the sweetened beer, that should be at fermentation temperature (20-25°C) with the rehydrated yeast. Carbonation will be achieved in 1 to 2 weeks at 20-25°C* At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.

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SafBrew™ DW-17 is an All-In-1™ solution from Fermentis especially for dry complex beers with fruity, woody and slight acidic characters. This product is All-In-1™ SafBrewTM DW-17 is a powerful solution (consisting of Active Dry Yeast and enzymes) for the production of very dry and complex beers with fruity, woody and slight acidic characters. SafBrewTM DW-17 is also recommended to ferment very high density wortsallowing a level of alcohol until 17 ABV. Ingredients: Yeast (Saccharomyces cerevisiae POF+), Glucoamylase from Aspergillus niger (EC 3.2.1.3), Maltodextrin, Emulsifier: sorbitanmonostearate (E/INS 491) SAFBREW™ DW-17 OVERVIEW Total Esters: High Total sup.alcohols: High Apparent attenuation: 98-102% Floculation: – Sedimentation: Medium  Dosage/Temperature 20-32 grams per 5.28 gallons of wort at ideally 68.0°F – 89.6°F (20°C – 32°C). Usage Direct pitching: Direct pitch in the fermentor at fermentation temperature at 25°C – 35 °C (77.0°F – 95.0°F) With prior rehydration: Rehydrate the yeast in 10 times its volume of water or wort at 20°C – 32 °C (68.0°F – 89.6°F). Leave to rest for 15 minutes Gently stir Pitch in the fermentor Not suitable for re-pitching or for bottle and cask conditioning. Storage For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short period not exceeding 7 days there is an exception to these rules. Shelf Life 36 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged. 25 gram packet

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