Yeast

Produces extremely fruity profile, high ester formation, bready aromas with vanilla notes. Allows fruit character to dominate aroma and flavor profile. Finishes slightly sweet and soft. Flocculation: MediumAttenuation: NATemperature Range: 55-75°F, 13-24°CAlcohol Tolerance: 12-13% ABV Styles: Aurore, Chardonnay, Chenin Blanc, Colombard, Common Cider, Common Perry, French Cider, Fruit Cider, Gamay Noir / Beaujolais Nouveau, Gewürztraminer, Grenache Blanc, Grenache Noir, Melon (Muscadet), Muscat Blanc, Niagara, Pinot Blanc, Semi-sweet Mead, Soave type blends, Sylvaner, Tokaji/Tokay type We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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This strain exhibits a very clean and dry flavor profile often found in aggressively-hopped lagers.  Produces mild aromatics and slight sulfur notes typical of classic pilsners.  This yeast is a good attenuator resulting in beers with a distinctively crisp finish. Flocculation: Low Attenuation: 73-77%  Temp: 46-56°F (8-13°C) Beer Styles: Fall style lagers, fresh hopped lagers Strain: Saccharomyces pastorianus We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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*Seasonal* A custom blend containing an attenuative ale strain along with a proportion of Brettanomyces to replicate historic styles which would have picked up funk during extended aging. 9097-PC will ferment well in high-gravity worts, producing fruity beers with great complexity. The Brettanomyces character adds a pie cherry-like flavor and sourness which will increase with age. Alcohol Tolerance: 12-14% ABV Flocculation: Medium Attenuation: 75-80% Temp: 68-75°F (20-24°C) Beer Styles: Strong Ale, Old Ale, English Barleywine, Historic English Ales, Wood Aged Beers We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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*Seasonal* This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates. Alcohol Tolerance: 6% ABV Flocculation: Low Attenuation: 73-77% Temp: 68-72°F (20-22°C) Beer Styles: Berliner Weisse, Lambics, Geuze, Fruit Lambic, Flanders Red Ale We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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