Dry brewing yeast typically contains less than 7% water. Stringent quality standards are applied during manufacturing to avoid microbial contamination. The remarkable stability of dry yeast allows for significant QC testing in order to ensure less than 1 bacterium or wild yeast cell detected per million cells of brewing yeast. For most strains, 1g of dry yeast contains a minimum of 5 billion viable cells, but the number will vary slightly from batch to batch.Abbaye: Ale Yeast of Belgian Origin, perfect for fermenting Belgian style beers ranging from low to high alcohol. Abbaye produces spiciness & fruitiness typical of Belgian & Trappist style ales.New England: LalBrew New England is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. *** BBE 07/26 ***Pomona: Hybrid yeast that was selected for flavor and fermentation performance in hoppy beers. Produces a unique and juicy flavor profile with notes of peach, citrus, and tropical fruits.American West Coast: American Style Ale Yeast, perfect for high quality brews. West Coast is a neutral strain with an high flocculation ability, perfect for a wide variety of American-style beers. American West Coast promotes hop flavour & aroma. Cask & Bottle: Specifically designed from Lallemands Yeast Culture Collection due to its refermentation properties & has a high resistance to alcohol and pressure. This Yeast strain is neutral to reserve flavour & characteristics of the beer, as well as Cider or Mead.Diamond: Lager Yeast of German origin, perfect for fermenting clean, authentic lagers with an excellent fermentation performance. Traditional Styles brewed with Diamond Yeast such as Munich Helles & Dortunder Express for example. Wildbrew Philly Sour: Ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.Munich Classic: Wheat Beer Yeast of Munich heritage, Bavarian strain that expresses spicy & estery aroma profile typical to German wheat beers. This yeast covers a wide range of traditional styles of wheat beer. Nottingham: Ale Yeast originating from Northern England, high performance & versatility for a wide range of fermentations. Nottingham has a neutral strain that can be used across a large range of traditional style ales like Pale/Amber Ales & Porters for example.Verdant: Ale Yeast produced in collaboration with Verdant Brewing Co, perfect when creating a hop-forward & malty beer. Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain.Voss Kviek: Ale Yeast originating from Norway, the ideal yeast for fermenting across a whole range of temperature with a very high optimal temperature & maintaining full attenuation within 2-3 days. Windsor British: Beer Yeast with a true English strain, producing a balanced fruity aroma & slightly fresh yeasty flavour. Windsor is perfect for full-bodied beverages with a moderate alcohol alcohol level. Farmhouse™: is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers. NovaLager™: is a robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation. Belgian Wit: Wheat Beer Yeast of Belgian heritage, neutral strain which is perfect for a wide variety of Belgian style beers. Ester and phenol production is lower than for traditional hefeweizen strains such as Munch Classic.Pomona: Great all-around IPA strain with peach, citrus, and tropical fruit notes plus a stable haze. *** BBE 09/2026 ***
