English ale yeast selected for its fast fermentation character and its abilty to form a compact sediment at the end of fermentation helping to improve beer clarity. Recommended in a large range of ale beers and is specially well adapted to cask-conditioned ales.
Ready-to-pitch American ale yeast for well balanced beers with low diacetyl and a very clean crisp end palate. Forms a firm foam head and presents a very good ability to stay in
suspension during fermentation.
Speacialty yeast selected for its somewhat peppery, spicy and estery flavours ideal
for continental beer styles. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer. The right choice for bottle-conditioning.
A speciality yeast selected for wheat beer fermentations. Produces subtle estery and phenol flavour notes typical of Bavarian-style wheat beers. The choice of Wheat or Weizen bier