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Wyeast Laboratories, Inc. - Since 1986. Our extensive Culture Collec on features Ale, Lager, Wheat, Belgian, and Wild & Sour strains, with select Private Collec on strains off ered quarterly. Our product range also includes natural haze stabilizers, an oxidants, and nutrients. Our staff is here to help with strain selec on, customized cell counts, yeast management and product usage for the best possible fermenta ons.

Table of Contents

The Wyeast Difference

About Wyeast Laboratories

Laboratory Services

Ordering

Products

Pure Liquid Yeast - Culture Collection

Ale Strain Selection & Profiles

Lager Strain Selection & Profiles

Belgian & Wheat Strain Selection & Profiles

Brett & Bacteria Strain Selection & Profiles

Private Collection Strain Selec on & Profi les

Styles-to-Strains Recommendations

Wyeast Nutrient Blend

Tanal A & B

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All strain numbers and names are trademarks of Wyeast Laboratories, Inc. Other trademarks, including some of the beer names and styles of beer listed, are the trademarks of their owners.

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Why Brew With WyeastTo cra a superior beer takes skill and passion. At Wyeast we respect the dedica on you pour into every brew day and fermenta on, and consider our products an essen al part of the whole. Our pure liquid yeast cultures are carefully prepared in our laboratory, shipped directly to your door, with purity, viability and freshness guaranteed – just as they have been since 1986. We are a cra company, serving the cra industry, and believe that your success is an integral part of our success.

Customized ServiceWhen it comes to yeast, one size does not fi t all. We customize each order to provide the exact cell counts needed for your beer. We can assist you in determining the proper strain selec on and order quan ty based on your par cular brewery design, recipe, fermenta on condi ons, desired cell counts and budget. Wyeast is commi ed to providing proper pitch rates that will result in a successful fi rst genera on fermenta on as well as all subsequent batches.

The Freshest Product - FastWe take pride in supplying our brewers with the freshest fermenta on cultures in the industry. An extensive strain library plus unbeatable turnaround means that you will get exactly the strain you want, in the quan ty you need, in the shortest possible me. A er propaga ng to your specifi ca ons, your order is hand-packed in an insulated box with ice for shipment directly to your brewhouse. Domes c orders are not in transit more than 1 or 2 days so they arrive at your loca on cool, fully viable, and ready to pitch.

Experience and ExpertiseWhen you brew with Wyeast you have decades of experience at your disposal, bringing the full benefi t of years in the brewhouse and laboratory to your fermenta ons. From propaga on to analysis and banking, Wyeast’s staff of expert brewers and microbiologists is dedicated to your success. Our customer service team will be with you every step of the way to assure your ongoing success, se ng the standard for the rest of the industry. Breweries of all sizes, startups and 20-year veterans alike, rely on Wyeast cultures for their beer.

Integrity + Transparency = TrustWyeast products have the highest quality standards in the industry. Simply put, if a product does not meet or exceed our strict specifi ca ons, it does not ship. Our customers can brew with confi dence because of Wyeast’s tradi on of trust and transparency to our breweries: we tell you exactly what you’re paying for, and then deliver it – no smoke and mirrors. As the old saying goes, brewers make wort, yeast make beer; but as 21st century brewers know, it takes the best, healthiest, purest, freshest culture to make truly excep onal beer. Why trust the outcome of your fermenta on to anyone else?

The Wyeast Difference


OrderingAbsolute freshness is guaranteed when you order Wyeast Pure Liquid Yeast. Most strains are available with only a few days’ lead me. Most quan es of yeast, even custom strains, can be produced within 14 business days of your order date. All Saccharomyces cultures are guaranteed to have viable cell counts of 1.2 x 109 (1.2 billion) cells/ml. Please contact us for up-to-date pricing or with ques ons. We are here to help with every stage of your fermenta on!

About UsOwner and President Jeanne e Kre -Logsdon founded Wyeast Laboratories Inc. in 1986 with the goal of providing the fl edgling American cra brewing industry with the ul mate in pure liquid yeast cultures. Today, Wyeast is a worldwide leader in the fermenta on industry and the foremost laboratory serving cra brewers everywhere.

Wyeast Laboratories Inc. is based in the Cascade Range along the beau ful Columbia River Gorge, near Hood River, Oregon. Our facility overlooks scenic Mt. Hood and hosts our laboratory, produc on and administra ve offi ces. The mountain is our corporate symbol - refl ec ng our passion for our work, the purity of our product, and the enduring commitment to our customers.

About Our Name“Wyeast” was the name given to Mt. Hood by the na ve people. According to legend, two brothers were locked in ba le for the aff ec ons of the beau ful maiden Loo-wit. The ba le became so fi erce that the Great Spirit intervened and turned Loo-wit into Mt. Saint Helens, and the brothers Klickitat and Wyeast into Mt. Adams and Mt. Hood.

Microbial AnalysisMicrobial stability is essen al for produc on of consistent beer. Wyeast Laboratories Inc. can be your quality control laboratory to analyze your beer at any point of your process. Whether it involves isola ng cri cal points in your process or checking the stability of your yeast culture or beer, we can help.

Proprietary Strain ArchivingWyeast Laboratories Inc. provides custom yeast strain analysis and archiving to ensure consistency and quality of your unique products. We are pleased to off er our customers the same rigorous quality control and scien fi c standards for your strain that we apply to our library of cultures.

A er providing Wyeast with a sample for pla ng and evalua on, the isolated and purifi ed culture is maintained in our cryogenic yeast bank. Pitchable volumes for any size system can be available for shipping with approximately two weeks lead me. The organism remains under the ownership of the client, and will not be used, given, or sold to any other party without the expressed wri en permission of the client. The strain ID and nature of the organism also remains proprietary and confi den al informa on. Please contact us for fee schedules and further informa on about this valuable service.

Laboratory Services

About Wyeast Laboratories, Inc.


Pure Liquid YeastSpecifications

Saccharomyces Commercial Brewing CulturesViable Cell Count: 1.20 x 109 cells/ml. Purity: Single MorphologyCulture Density: 1.10 g/ml.Total anaerobic bacteria: <1.0 cfu/ 7.5x107 cellsTotal aerobic bacteria: <1.0 cfu/ 7.5x107 cellsWild yeast & mold: <1.0 cfu/ 7.5x107 cells

Our Products

QuantitiesAvailable from 1 liter and up to suit your brewhouse, batch, gravity and style.

Ale Strains (1000 and 3000 series) used at warm temperatures (65°F or higher)ORGINIAL GRAVITY

(Degrees Plato)DIRECT PITCH

(Liters/Bbl)RESULTING PITCH RATE

(cells/ml)Less than 1.060 ( 15°P) 0.5 5 million1.061 (15)-1.076 (19°P) 1 10 million1.076 (19)-1.100 (25°P) 1.5 15 million

greater than 1.100 (25°P+) call tech support call tech supportexcep ons: 1388, 3068, 3724 call tech support call tech support

Lager and Kolsch Strains (2000 series) used at cold temperatures (60°F or lower)ORGINIAL GRAVITY

(Degrees Plato)DIRECT PITCH

(Liters/Bbl)RESULTING PITCH RATE

(cells/ml)Less than 1.060 ( 15°P) 1 10 million1.061 (15)-1.076 (19°P) 1.5 15 million1.076 (19)-1.100 (25°P) 2 20 million

greater than 1.100 (25°P+) call tech support call tech support

Brettanomyces (5112, 5151, 5526, and other Brett strains)

USE DIRECT PITCH(Liters/Bbl)

RESULTING PITCH RATE(cells/ml)

Primary fermenta on(Bre -only fermenta on) 1 6.5 million

Secondary aging or barrel aging 0.5 3.25 million

Lactic Acid Bacteria (5223, 5335, 5733)

USE DIRECT PITCH(Liters/Bbl)

RESULTING PITCH RATE(cells ml)

Souring wort or beer call tech support call tech support


1007 German Ale™ BEER STYLE: Altbier, Kölsch, American Wheat or Rye Beer, Berliner WeissePROFILE: A true top cropping yeast with low ester forma on and a broad temperature range. Fermenta on at higher temperatures may produce mild frui ness. Low to no detectable diacetyl levels. This powdery strain results in yeast that remains in suspension post fermenta on – fi ltra on or extra se ling me may be required to produce bright beers. Beers mature rapidly, even when cold fermenta on is used.

ABV (APPROX): 11% FLOCCULATION: low APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: 55-68°F (13-20°C)

1010 American Wheat™ BEER STYLE: American Wheat, Cream Ale, Kölsch, Rye Beer, AltbierPROFILE: A strong fermen ng, true top cropping yeast. Produces a dry, slightly tart, crisp ale across a wide range of temperatures. May produce sulfur during fermenta on, which dissipates with condi oning. Ideal for styles where a low ester profi le is desirable. Excellent for American-style Hefeweizens or Blonde ales, and a good alterna ve to 1007 for Kölsch or Alt.


1028 London Ale™BEER STYLE: Mild Ale, Brown Ale, Brown & Robust Porter, Dry Stout, Foreign Stout, Imperial Stout, Old Ale, Barleywine, English Pale Ale & IPA PROFILE: A versa le strain for a variety of English beer styles. Creates a rich mineral profi le that is bold and crisp with moderate frui ness. A enua ve and good alcohol tolerance. Excellent for tradi onal dark English ale styles, and for higher gravity fermenta ons where a high level of a enua on is desired. ABV (APPROX): 11% FLOCCULATION: medium-low

APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: 60-72°F (15-22°C)

1056 American Ale®BEER STYLE: Pale & Amber Ale, American Brown Ale, Porter, Cream Ale, Irish & Sco sh Ale, Dry Stout, American Stout, Imperial Stout, American IPA, Imperial IPA, Barleywine, Fruit BeersPROFILE: Very clean, crisp fl avor characteris cs with low frui ness and mild ester produc on. A very versa le yeast for styles that require dominant malt and hop character. Mild citrus notes develop with cooler 60-66°F (15-19°C) fermenta ons. Normally requires fi ltra on for bright beers.

ABV (APPROX): 11% FLOCCULATION: medium-lowAPPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: 60-72°F (15-22°C)

Ales are typified by a rich, full-bodied profile with a fruity nose and taste. Each strain has unique characteristics, which can be enhanced or minimized depending on formulation and fermentation temperatures.

Wyeast Culture Collection Ale Strain Selection & Profiles


1084 Irish Ale™BEER STYLE: Dry Stout, Irish Red Ale, Amber Ale, Porter, Sweet Stout, Oatmeal Stout, Foreign Extra Stout, Imperial IPA, Sco sh Ales, BarleywinePROFILE: This versa le yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profi le with subtle frui ness. Fruit and complex esters will increase when fermenta on temperatures are above 64°F (18°C).

ABV (APPROX): 12% FLOCCULATION: mediumAPPARENT ATTENUATION: 71-75% TEMPERATURE RANGE: 62-72°F (16

1098 British Ale™BEER STYLE: Northern English Brown Ale, Robust Porter, English Pale Ale & IPA, Blonde Ale, Sco sh Ales, English BarleywinePROFILE: This yeast allows malt and hop character to dominate the profi le. A classic strain for hoppy English beers as well as cleaner styles like Sco sh and Blonde ales. It ferments dry and crisp, producing well-balanced beers with a clean and neutral fi nish. Ferments well down to 64°F (18°C).

ABV (APPROX): 10% FLOCCULATION: mediumAPPARENT ATTENUATION: 73-75% TEMPERATURE RANGE: 64-72°F (18-22°C)

1099 Whitbread Ale™BEER STYLE: Southern English Brown Ale, Oatmeal Stout, English IPA, Blonde Ale, English Bi er, ESBPROFILE: A mildly malty and slightly fruity fermenta on profi le. It is less tart and dry thanWyeast 1098 Bri sh Ale. With good fl occula on characteris cs, this yeast clears well without fi ltra on, making it a good candidate for cask condi oning. Low fermenta on temperatures will produce a clean fi nish with a very low ester profi le.

ABV (APPROX): 10% FLOCCULATION: medium-highAPPARENT ATTENUATION: 68-72% TEMPERATURE RANGE: 64-75°F (18-24°C)

1187 Ringwood Ale™BEER STYLE: Porter, Brown Ale, Mild, Sweet Stout, Oatmeal Stout, AmericanStout, American IPAPROFILE: A top cropping yeast strain with unique fermenta on and fl avor characteris cs. Expect dis nct fruit esters with a malty, complex profi le. Floccula on is high, and the beer will clear well without fi ltra on. A thorough diacetyl rest is recommended a er fermenta on is complete. This strain can be a slow starter and fermenter.

ABV (APPROX): 10% FLOCCULATION: highAPPARENT ATTENUATION: 68-72% TEMPERATURE RANGE: 64-74°F (18-23°C)

1272 American Ale II™BEER STYLE: Pale & Amber Ale, American Brown Ale, American IPA, Imperial IPA, Barleywine, American Stout, Porter, Cream Ale, Scotch Ale, Irish Ale, Imperial Stout.PROFILE: This versa le strain creates a so , clean profi le with hints of nut, and a slightly tart fi nish. Ferment at warmer temperatures to accentuate hop character with an increased frui ness. Or, ferment cool for a clean, light citrus character. A consistent performer and popular house strain.


Ale Strains Continued



1275 Thames Valley Ale™BEER STYLE: Ordinary and Special Bi ers, ESB, Northern English Brown Ale, Brown & Robust Porter, Dry Stout, Foreign Extra StoutPROFILE: This strain produces classic Bri sh bi ers with a rich, complex fl avor profi le. Excellent choice for fl avorful low-alcohol styles. Wyeast 1275 has a light malt character, low frui ness, low esters and is clean and well balanced. Ester profi le can be elevated through warmer fermenta on temperatures.


1318 London Ale III™BEER STYLE: Ordinary and Special Bi ers, ESB, English Brown, English Pale Ale and IPA, Mild Ale, Sweet Stout, Oatmeal Stout, Old Ale, Barleywine, American Amber AlePROFILE: A tradi onal London-style strain, 1318 creates a wonderful malt and hop profi le. It is a true top cropping strain with a fruity, very light and so ly balanced palate. A very good fl occulator which tends to fi nish slightly sweet. Outstanding for oatmeal stout and full-bodied bi er.


1332 Northwest Ale™BEER STYLE: American Pale Ale & IPA, Imperial IPA, American Brown, Amber or Red Ale, Barleywine, American Stout, Blonde Ale, Fruit Beer, Seasonal & Spiced Beers. PROFILE: A classic ale strain for many Pacifi c Northwest styles showcasing hops or specialty malt character. It produces a malty and mildly fruity ale with good depth and complexity. High fl occula on favors full-bodied beers which clear readily. A versa le choice for a house strain.


1335 British Ale II™BEER STYLE: Ordinary and Special Bi ers, ESB, Northern English Brown, Brown Porter, Dry Stout, English IPA, English Barleywine, Foreign Stout, Cream Ale, Irish Red AlePROFILE: A classic Bri sh ale profi le with excellent fl occula on and fl avor characteris cs. It will fi nish crisp, clean and fairly dry, crea ng bright beer quickly. Its “off -neutral” profi le also makes 1335 a good choice for American cra styles like red ales or IPA.


1450 Denny’s Favorite 50™BEER STYLE: Pale & Amber Ale, Barleywine, American Brown Ale, American IPA, Stout, Porter, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Imperial Stout, Scotch AlePROFILE: This terrifi c all-round yeast can be used for almost any beer style. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-a enuated.

ABV (APPROX): 10% FLOCCULATION: lowAPPARENT ATTENUATION: 74-76% TEMPERATURE RANGE: 60-70°F (15-21°C)


1469 West Yorkshire Ale™BEER STYLE: English IPA, Extra Special/Strong Bi er, Oatmeal Stout, SouthernEnglish Brown, English Bi er, Sweet StoutPROFILE: A favorite Private Collec on yeast that moved to our year-round roster by popular demand. This strain produces ales with a full chewy malt fl avor and character, but fi nishes dry, producing famously balanced beers. Expect moderate nu y and stone-fruit esters. Ideal for cask-condi oned bi ers or mild ales. Reliably fl occulent, producing bright beer without fi ltra on.


1728 Scottish Ale™BEER STYLE: Sco sh Light 60/-, Sco sh Heavy 70/-, Sco sh Export 80/-, Strong Scotch Ale, Foreign Extra Stout, Imperial Stout, Imperial IPA, Barleywine, Bal c PorterPROFILE: Our Sco sh ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versa le and is o en used as a “house” strain as it ferments neutral and clean. Higher fermenta on temperatures will result in an increased ester profi le.


1968 London ESB Ale™BEER STYLE: Ordinary and Special Bi ers, ESB, Mild, English Brown, English IPA, Strong/Old Ale, BarleywinePROFILE: This extremely fl occulent yeast produces dis nctly malty beers. Lower a enua on levels result in a slightly sweeter fi nish. Ales produced with 1968 tend to be fruity, increasingly so with higher fermenta on temperatures. A thorough diacetyl rest is recommended a er fermenta on is complete. Bright beers are easily achieved within days without any fi ltra on.

ABV (APPROX): 9% FLOCCULATION: very highAPPARENT ATTENUATION: 67-71% TEMPERATURE RANGE: 64-72°F (18-22°C)

2565 Kölsch™BEER STYLE: Kölsch, American Wheat or Rye Ale, Cream Ale, Berliner Weiss, Fruit BeerPROFILE: This strain is a classic, true top cropping yeast. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick condi oning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain typically requires filtration or additional settling time to produce bright beers.




Lager beers are typically lighter and drier than ales and have a crisp finish. Lager yeast generally produce significant amounts of sulfur during cooler fermentations, which dissipates during aging. This is an important profile in great pilsner beers.

2000 Budvar™BEER STYLE: Bohemian Pilsner, Light American Lager, Classic American Pilsner, Dortmunder ExportPROFILE: This lager strain fosters a rich malty character with subtle fruit tones. Low diacetyl with good fl occula on characteris cs and moderate a enua on levels. It fi nishes with a malty impression but dry, well balanced, and crisp without masking hops, making it an ideal strain for Bohemian Pilsners and other hop-forward pale lager styles.


2001 Urquell™BEER STYLE: Bohemian Pilsner, Classic American Pilsner, Light American LagerPROFILE: An excellent strain for pale lagers and classic choice for Bohemian-style Pilsner. Slightly more a enua ve than Wyeast 2000. With a mild fruit and fl oral aroma, this strain has a very dry and clean palate with full mouthfeel and subtle malt character. A very clean and neutral finish lets delicate noble hops come forward.


2007 Pilsen Lager™BEER STYLE: Standard American Lager, Lite American Lager, Classic American Pilsner, Schwarzbier, German PilsnerPROFILE: A quintessen al American-type lager strain, Wyeast 2007 is mild and clean, producing beers with a gentle malt character and smooth, crisp palate. Minimal produc on of sulfur and diacetyl during fermenta on makes it a very easy strain to work with, and a good choice for any pale lager style.


2035 American Lager™BEER STYLE: Classic American Pilsner, Standard American Lager, Lite American Lager, Dark American Lager, American Amber & Vienna LagersPROFILE: A complex and aroma c strain with excellent a enua on and balanced hop/malt profi le. Stronger fl avor characteris cs than Wyeast 2007. This strain is an excellent choice for Classic American Pilsner and other historic “throwback” lagers, as well as American-inspired versions of European lager styles.


Lager Strain Selection & Profiles


2042 Danish Lager™BEER STYLE: Dortmunder Export, Classic American Pilsner, Standard American Lager, Lite American Lager, Munich Helles, German PilsnerPROFILE: Wyeast 2042 will ferment crisp and dry with a so , rounded profi le that accentuates hop characteris cs. Excellent choice for hop-forward styles like Pils and Dortmunder as well as lighter American-style lagers where a clean, crisp fi nish is desired. Moderate sulfur and low diacetyl produc on.


2112 California Lager™BEER STYLE: California Common or Steam Beer, Cream Ale, Christmas/Winter Beer, Premium American Lager, Smoked Beer, Fruit Beer, Bal c PorterPROFILE: This strain is par cularly well suited for producing 19th century-style California Common type beers, and other styles requiring a clean, malty profi le. It retains lager characteris cs at temperatures up to 65°F (18°C) and is highly fl occulent, producing malty, brilliantly clear beers. This strain is not recommended for cold temperature fermenta on.


2124 Bohemian Lager™BEER STYLE: Pilsner, Helles, Dunkel, Oktoberfest/Märzen, Traditional Bock, Doppelbock, Schwarzbier, Baltic PorterPROFILE: The most widely used lager strain in the world. Produces a dis nct malty profi le with some ester character and a crisp fi nish. A versa le strain that may also be used for Common beer produc on with fermenta ons at 65-68°F (18-20°C). A thorough diacetyl rest is recommended a er fermenta on is complete.


2206 Bavarian Lager™BEER STYLE: German Pilsner, Munich Dunkel, Vienna Lager, Oktoberfest/Märzen, Tradi onal Bock, Maibock/Hellesbock, Doppelbock, Eisbock, Schwarzbier, Rauchbier, Bal c PorterPROFILE: This tradi onal strain is a good choice for any Bavarian lager style, par cularly Bock and Doppelbock. Its versa lity combined with very good fl occula on and a enua on characteris cs make 2206 an excellent house lager yeast. Benefi ts from a diacetyl rest at the end of fermenta on.

ABV (APPROX): 9% FLOCCULATION: medium-high APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: 46-58°F (8-14°C)

2278 Czech Pils™BEER STYLE: Bohemian Pilsner, Classic American Pilsner, Munich Dunkel, Vienna, SchwarzbierPROFILE: This classic lager strain fi nishes dry but malty, allowing full expression of hops. Wyeast 2278 is ideal for Bohemian-style Pilsners, as well as a range of other full-bodied lager styles. Sulfur produced during fermenta on can be reduced through fermenta on temperatures near the upper end of its recommended range, and will dissipate with condi oning.


Lager Strains Continued


2308 Munich Lager™BEER STYLE: Munich Helles & Dunkel, Oktoberfest/Märzen, Vienna, Bock, Maibock/Helles Bock, Doppelbock, Eisbock, Rauchbier PROFILE: Wyeast 2308 is an excellent choice for producing the refi ned lager styles of Munich, par cularly Helles, Dunkel, and Oktoberfest. It creates smooth, well rounded and full-bodied beers that highlight malt character. Moderate sulfur producer, which will dissipate with condi oning. A thorough diacetyl rest is recommended a er fermenta on is complete.

ABV (APPROX): 9% ABV FLOCCULATION: mediumAPPARENT ATTENUATION: 70-74% TEMPERATURE RANGE: 48-56°F (9-13°C)

2633 Octoberfest Lager Blend™BEER STYLE: Oktoberfest/Märzen, Vienna Lager, Munich Helles & Dunkel, American Amber Lager, Rauchbier, Bal c PorterPROFILE: A proprietary blend of lager strains that combines the best a ributes of its components to produce rich, malty, complex and full-bodied Oktoberfests and Märzens. Wyeast 2633 a enuates very well while leaving plenty of malt character and mouthfeel, with low sulfur produc on during fermenta on.


Lager Strains Continued


Belgian ales and German Weizens are yeast-driven styles: intense fruity esters and aromatic phenols are key to authentic profiles. Wyeast has provided brewers with the best selection of strains for Belgian-style and Wheat beers for over 20 years.

1214 Belgian Abbey™BEER STYLE: Belgian Dark Strong Ale, Tripel, Dubbel, Witbier, Belgian Specialty AlePROFILE: 1214 is a robust Abbey-style yeast, suitable for a variety of Belgian ale styles, par cularly Dubbel and Dark Strong Ales. Produces a moderate ester profi le and slightly spicy alcohol notes; stronger alcohol and fruit notes occur as fermenta on temperature increases. It can be slow to start fermenta on, but a enuates well.


1388 Belgian Strong Ale™BEER STYLE: Belgian Tripel and Golden Strong Ale, Belgian Blonde Ale, Belgian Specialty AlePROFILE: The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profi le balanced nicely with subtle phenolics. Malt fl avors and aromas will remain even with a well a enuated dry, tart fi nish. This strain is prone to stalling at approximately 1.035; racking or slight aera on will encourage it to fi nish fermenta on.

ABV (APPROX): 12-13% FLOCCULATION: low APPARENT ATTENUATION: 74-78% TEMPERATURE RANGE: 64-80°F (18-27°C)

1762 Belgian Abbey II™BEER STYLE: Belgian Dark Strong Ales, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Blonde Ale PROFILE: An excellent candidate for Belgian dark strong ales and other high gravity styles. This versa le strain has a compara vely clean profi le which allows a rich malt and dis nc ve ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermenta on temperatures or in high gravity worts.


3056 Bavarian Wheat Blend™BEER STYLE: Hefeweizen/Weissbier, Dunkelweizen, WeizenbockPROFILE: This proprietary blend of a top-fermen ng neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely so ened and balanced by the neutral ale strain. More fl occulent than 3068 and 3638, but less fl occulent than 3333.


Belgian & Wheat Strain Selection & Profiles


Belgian & Wheat Strains Continued

3068 Weihenstephan Weizen™BEER STYLE: Hefeweizen/Weissbier, Dunkelweizen, WeizenbockPROFILE: The classic and most popular German wheat beer strain used worldwide. Produces a balance of banana esters and clove phenolics. Sulfur is commonly produced but will dissipate with condi oning. This strain is very powdery and will remain in suspension for an extended amount of me following a enua on. This is a true top-cropping yeast and requires fermenter headspace of 33%.


3333 German Wheat™BEER STYLE: Kristallweizen, Hefeweizen/Weissbier, Dunkelweizen, WeizenbockPROFILE: A highly fl occulent German wheat beer strain that is the perfect choice for use in Kristallweizen, or if higher fl occula on is desired. Produces a balance of banana esters and clove phenolics similar to Wyeast 3068. However, unlike 3068 this strain will sediment rapidly, resul ng in bright beer without fi ltra on. Sulfur is commonly produced but will dissipate with condi oning.


3463 Forbidden Fruit™BEER STYLE: Witbier, Belgian Specialty AlePROFILE: Strong fl avor contribu on and robust alcohol tolerance make this an excellent strain for Witbier as well as “Grand Cru” style high-gravity specialty ales. 3463 will produce dominant spicy phenolics with understated but complex esters; the level of phenolic character increases with warmer fermenta on temperatures. The subtle fruit notes and dry tart fi nish will complement wheat malt, orange peel and spice addi ons.


3522 Belgian Ardennes™BEER STYLE: Belgian Specialty Ale, Belgian Pale Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde AlePROFILE: Wyeast 3522 is a great and very versa le yeast for classic Belgian-style and Belgian-inspired ales. This strain produces a beau ful balance of delicate fruit esters and subtle spicy notes, with neither one domina ng. Unlike many other Belgian style strains, this strain is highly fl occulent and results in bright beers.


3638 Bavarian Wheat™BEER STYLE: Hefeweizen/Weissbier, Dunkelweizen, WeizenbockPROFILE: Produces apple, pear, and plum esters in addi on to banana notes, complemented by clove and subtle vanilla phenolics – a nice alterna ve to 3068. Sulfur is commonly produced, but will dissipate with condi oning. This strain is very powdery and will remain in suspension for an extended amount of me following a enua on. This is a true top cropping yeast and requires fermenter headspace of 33%. ABV (APPROX): 10% FLOCCULATION: low

APPARENT ATTENUATION: 70-76% TEMPERATURE RANGE: 64-75°F (18-24°C)


3711 French Saison™BEER STYLE: Saison, Bier de Garde, Witbier, Belgian Golden and Dark Strong Ales, Belgian Blonde Ale, Belgian Specialty AlePROFILE: A very versa le strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aroma c, estery, peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely a enua ve but leaves an unexpected silky and rich mouthfeel.


3724 Belgian Saison™BEER STYLE: SaisonPROFILE: The classic farmhouse ale yeast. Spicy with complex aroma cs, including bubblegum. It is very tart and dry on the palate with a mild frui ness. Expect a crisp, mildly acidic fi nish that will benefi t from elevated fermenta on temperatures. This strain can be prone to stalling, but will fi nish given me and warmth. Warm fermenta on temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate a enua on.


3787 Trappist High Gravity™BEER STYLE: Dubbel, Tripel, Belgian Golden Strong Ale, Biere de Garde, Belgian Specialty AlePROFILE: A classic strain for Belgian Dubbel or Tripel. Produces a balance of complex fruity esters and phenolics, which can be manipulated with fermenta on temperature. A true top cropping yeast (addi onal headspace is recommended), that will work over a broad temperature range. 3787 is a wonderful Belgian-style house strain.

ABV (APPROX): 11-12% or higher FLOCCULATION: mediumAPPARENT ATTENUATION: 74-78% TEMPERATURE RANGE: 64-78°F (18-25°C)

3942 Belgian Wheat™BEER STYLE: Belgian Specialty Ale, Belgian Golden and Dark Strong Ales, Belgian Pale Ale, Witbier, Tripel, Winter and Holiday BeersPROFILE: Wyeast 3942 is a versa le strain that produces moderate esters with spicy clove phenolics. Elevated fermenta on temperatures will bring out notes of apple, bubblegum and plum-like aromas with spicy alcohol notes that enhance dark malt and hops. This strain will fi nish dry with a hint of tartness.


3944 Belgian Wit™BEER STYLE: Witbier, Belgian Dubbel and Tripel, Spiced AlePROFILE: This versa le strain can be used in a variety of Belgian styles. Produces a complex fl avor dominated by spicy phenolics with low to moderate ester produc on. Ferments fairly dry with a slightly tart fi nish that complements the use of oats and wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.

ABV (APPROX): 11-12% FLOCCULATION: mediumAPPARENT ATTENUATION: 72-76% TEMPERATURE RANGE: 62-75°F (16-24°C)

Belgian & Wheat Strains Continued


Capture the flavors and aromas of wild and sour beers with Wyeast’s library of Brettanomyces and bacteria cultures. These strains work alone or together to create the complex character of classic Lambic, Flemish sour ales, Berliner Weisse, and more.

3278 Belgian Lambic Blend™BEER STYLE: Lambics, Geuze, Fruit Lambic, Flanders Red AlePROFILE: A blend of yeast and bacteria cultures representa ve of the spontaneously fermented beers of the Lambic region. Propaga on of this culture is not recommended and will result in a change of the propor ons of the individual components. This blend will produce a very dry beer due to the super-a enua ve nature of the mixed cultures.

ABV (APPROX): 11% FLOCCULATION: variableAPPARENT ATTENUATION: 70-80% TEMPERATURE RANGE: 63-75°F (17-24°C)

3763 Roeselare Ale Blend™BEER STYLE: Flanders Red Ale, LambicsPROFILE: This blend produces beer with a complex, earthy profi le and a dis nc ve pie cherry sourness. Aging up to 18 months is required for a full fl avor development. Propaga on of this culture is not recommended and will result in a change of the propor ons of the individual components. This blend will produce a very dry beer due to the super-a enua ve nature of the mixed cultures.

ABV (APPROX): 11% FLOCCULATION: variableAPPARENT ATTENUAT ION: 80%+ TEMPERATURE RANGE: 65-85°F (18-30°C)

5112 Brettanomyces bruxellensis™BEER STYLE: Lambic, Gueuze, Fruit Lambic, Flanders Red AlePROFILE: Produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bo les or casks. The strain is generally used in conjunc on with S. cerevisiae, as well as other wild yeast and lac c bacteria. At least 3-6 months aging is generally required for fl avor to fully develop.

ABV (APPROX): 12% FLOCCULATION: mediumAPPARENT ATTENUATION: very high TEMPERATURE RANGE: 60-75°F (15-24°C)

5335 Lactobacillus™BEER STYLE: Lambic, Gueuze, Berliner Weiss, Flanders Red Ale, Flanders Brown Ale/Oud Bruin, Fruit LambicPROFILE: This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunc on with S. cerevisiae and o en with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture’s sensi vity to hop compounds.

ABV (APPROX): 9% FLOCCULATION: n/aAPPARENT ATTENUATION: n/a TEMPERATURE RANGE: 60-95°F (15-35°C)

Brett and Bacteria Selection & Profiles


5526 Brettanomyces lambicus™BEER STYLE: Lambic, Gueuze, Fruit Lambic, Flanders Red Ale, Berliner WeissPROFILE: Produces a pie cherry-like fl avor and sourness along with dis nct “Bre ” character. A pellicle may form in bo les or casks. To produce the classic Bre character, this strain works best in conjunc on with other yeast and lac c bacteria. It generally requires 3-6 months of aging to fully develop fl avor characteris cs.

ABV (APPROX): 12% FLOCCULATION: mediumAPPARENT ATTENUATION: very high TEMPERATURE RANGE: 60-75°F (15-24°C

5733 Pediococcus™BEER STYLE: Lambic, Gueuze, Fruit Lambic, Experimental BeersPROFILE: 5733 is a lac c acid bacteria used in the produc on of Belgian style beers where addi onal acidity is desirable. O en found in gueuze and other Belgian style wild beers. Capable of producing higher levels of acid than 5335, but ferments slower; acid produc on will increase with storage me. It may also cause “ropiness” and produce low levels of diacetyl with extended storage me.

ABV (APPROX): 9% FLOCCULATION: n/aAPPARENT ATTENUATION: n/a TEMPERATURE RANGE: 60-95°F (15-35°C)

Brett and Bacteria Strains Continued


Our Private Collection of rare and exclusive strains is available to commercial clients year round. Because they are not in constant production, longer lead times may be required for your custom order. Please contact Technical Services for more information on these unique brewing yeasts.

1026-PC British Cask Ale™ BEER STYLE: Blonde Ale, English IPA, English Pale Ale, ESB, Southern English Brown Ale, English Bi er PROFILE: Wyeast 1026-PC is a great yeast choice for any cask condi oned Bri sh ale style, and especially well-suited for hoppy bi ers, IPAs and Australian ales. A good a enuator that clears readily. Low to moderate ester produc on in fermenta on, le ng malt and hops come through, fi nishes crisp and slightly tart.

ABV (APPROX): 9% FLOCCULATION: medium/highAPPARENT ATTENUATION: 74-77% TEMPERATURE RANGE: 63-72°F (17-22°C)

1203-PC Burton IPA Blend™BEER STYLE: Tradi onal and Historical English IPA, English Pale Ale, English Bi ers, RobustPorter, Foreign StoutsPROFILE: This blend highlights hop bi erness and aroma while s ll allowing full expression of authen c water profi les and pale malts. Low to moderate ester level can be manipulated through fermenta on temperature and pitching rate. Palate fi nish is typically neutral to mildly fruity with some mal ness. Good fl occula on characteris cs make this an excellent candidate for cask condi oning.


1217-PC West Coast IPA™BEER STYLE: American IPA, Imperial IPA, American Brown & Red Ales, Sco sh AlesPROFILE: This workhorse strain is ideally suited to the produc on of west-coast style American cra beers, especially pale, IPA, red, and specialty ales. Thorough a enua on, temp tolerance, and good fl occula on make this an easy strain to work with. Flavor is balanced to neutral with mild ester forma on at warmer temperatures, allowing hops, character malts, and fl avorings to show through.

ABV (APPROX): 10% FLOCCULATION: Medium-highAPPARENT ATTENUATION: 73-80% TEMPERATURE RANGE:62-74°F (17-23°C)

1581-PC Belgian Stout™ BEER STYLE: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Tripel and Quadrupel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Saison, Belgian IPAPROFILE: A very versa le Belgian strain that lets the brewer showcase strongly-fl avored ingredients like hops and dark malts with discernable but not overpowering yeast character. Highly a enua ve and produces moderate levels of esters without signifi cant phenolic or spicy characteris cs.

ABV (APPROX): 12% FLOCCULATION: MediumAPPARENT ATTENUATION: 70-85% TEMPERATURE RANGE: 65-75°F (18-24°C)

Wyeast Private Collection


1768-PC English Special Bitter™ BEER STYLE: Blonde Ale, English IPA, ESB, Oatmeal Stout, Southern English Brown, English Bitter, Sweet Stout, Pale AlePROFILE: A great yeast for malt-predominate ales. Produces light fruit and ethanol aromas along with so , nu y fl avors. Exhibits a mild malt profi le with a neutral fi nish. Bright beers are easily achieved without any fi ltra on. It is similar to our 1968 London ESB Ale but slightly less fl occulent.

ABV (APPROX): 9% FLOCCULATION: HighAPPARENT ATTENUATION: 68-72% TEMPERATURE RANGE: 64-72°F (18-22°C)

1882-PC Thames Valley Ale II™BEER STYLE: Ordinary and Special Bi ers, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout, English Pale Ale and IPAPROFILE: 1882-PC produces crisp, dry English ales with a rich malt profi le and moderate stone fruit esters. This a enua ve strain is also highly fl occulent, resul ng in bright beers not requiring fi ltra on. A thorough diacetyl rest is recommended a er fermenta on is complete.


2005-PC Cerveza Mexicana Lager™BEER STYLE: Premium, Standard, and Light American-style Lagers, Vienna, Classic AmericanPilsner, American-style Bock, Dark American Lagers PROFILE: This strain is well-suited to delicate lager styles where balance is key. The clean, neutral profi le and characteris cally crisp fi nish of 2005-PC allows refi ned, subtle malt fl avors to come through. Produc on of diacetyl and sulfur during fermenta on is typically low, helping faster turnaround.


2105-PC Rocky Mountain Lager™BEER STYLE: Premium, Standard, and Light American-style Lagers, Classic American Pilsner, German Pilsner, American-style Bock, Dark American LagerPROFILE: 2105-PC works well for all North American lagers, light pilsners, and adjunct beers. It ferments well at low temperatures and is a good flocculator. Mild malty profile, medium esters, and well balanced with an emphasis on malt in the finish.


2247-PC European Lager™ BEER STYLE: German Pilsner, Bohemian Pilsner, Classic American Pilsner, Munich Helles, Dortmunder Export, Standard American Lager, American Amber Lager, India Pale Lager PROFILE: 2247-PC exhibits a clean and extremely dry fl avor profi le, making it a great choice for aggressively hopped or dis nc vely crisp pale lagers. During fermenta on it is characterized by tolerance to low temperature, mild sulfur and very low diacetyl produc on with good a enua on.


Private Collection Strains Continued


Private Colllection Strains Continued

2252-PC Rasenmäher Lager™ BEER STYLE: Light American Lager, Munich Helles, Vienna Lager, Classic American PilsnerPROFILE: This versa le lager strain is an excellent choice for brewing your favorite low alcohol lawnmower beer. Fermenta ons at low temperatures will produce clean lagers that accentuate the malt character of the beer. At high temperatures this strain maintains much of the lager character, but will also yield a mild ester profi le that complements hop aromas and fl avors.


2272-PC North American Lager™ BEER STYLE: Classic American Pilsner, Premium American Lager, Standard American Lager, Lite American Lager, Dark American Lager, Vienna, American Amber Lager, American-style Bock PROFILE: A heritage culture for American and Canadian brewing, 2272-PC provides a mild and malty profi le with a balanced fi nish. Good fl occula on and a enua on make it an easy strain to work with in all-malt cra lagers as well as light adjunct beers.


2352-PC Munich Lager II™ BEER STYLE: Munich Helles and Dunkel, Oktoberfest/Märzen, Munich Dunkel, Schwarzbier, Tradi onal Bock, Maibock/Hellesbock, Dopplebock, EisbockPROFILE: An excellent choice for the malt-driven lager styles of Bavaria, or other styles where a clean and malt-forward profi le is desired. Compared to Wyeast 2308, 2352-PC produces less diacetyl and sulfur during fermenta on; combined with its good fl occula on and rapid matura on, quick turnaround with this strain is possible on many systems.

ABV (APPROX): 10% FLOCCULATION: MediumAPPARENT ATTENUATION: 72-74% TEMPERATURE RANGE: 52-62°F (11-16°C)

2487-PC Hella Bock™ BEER STYLE: Munich Helles, Oktoberfest/Märzen, Munich Dunkel, Schwarzbier, Tradi onal Bock, Maibock/Hellesbock, Dopplebock, Eisbock PROFILE: This strain will produce rich, full-bodied and malty beers with a complex fl avor and profi le and a great mouth feel. A enuates well while s ll leaving plenty of malt character and body. Beers fermented with this strain will benefi t from a temperature rise for a diacetyl rest at the end of primary fermenta on.


2575-PC Kölsch II™ BEER STYLE: Kölsch, Northern German Altbier, Düsseldorf Altbier, American Blonde Ale, American Wheat and Rye BeerPROFILE: This authen c Kölsch strain has a rich fl avor profi le which accentuates a so malt fi nish. Low or no detectable diacetyl produc on and will ferment well at colder temperatures for fast lager-type beers. Cleaner and more neutral profi le than 2565, but similarly powdery, requiring fi ltra on or extra se ling me.



2782-PC Staro Prague Lager™ BEER STYLE: Bohemian Pilsner, Czech-style Dark Lagers, Munich Helles, Vienna Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Tradi onal Bock, Maibock/ Hellesbock, Dopplebock, Eisbock, Bal c PorterPROFILE: 2782-PC creates medium- to full-bodied lagers with moderate fruit and pronounced, bready malt fl avors. The balance is toward malt sweetness and beers may benefi t from addi onal hop bi erness. Low sulfur and diacetyl produc on plus very good fl occula on makes quick turnaround possible on many systems.


3191-PC Berliner-Weisse Blend™BEER STYLE: Berliner Weisse, Gose PROFILE: This blend includes a German ale strain, an authen c Lactobacillus strain, and Bre anomyces for a cri cal earthy characteris c. Expect a slow start to fermenta on as the yeast and bacteria in the blend is balanced to allow proper acid produc on. It generally requires 3-6 months of aging to fully develop fl avor characteris cs. Use this blend with worts containing extremely low hopping rates.


3538-PC Leuven Pale Ale™ BEER STYLE: Belgian Pale Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown Ale PROFILE: This vigorous strain produces a dis nct spicy character along with mild esters. High a enua on and alcohol tolerance combined with good fl occula on make 3538-PC a very versa le and user-friendly yeast. Phenolics developed during fermenta on may dissipate with condi oning. Elevated fermenta on temperatures can bring out slight tartness and higher esters.


3655-PC Belgian Schelde Ale™ BEER STYLE: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown/Oud Bruin, Belgian IPA PROFILE: Wyeast 3655-PC produces a moderate but complex blend of esters and phenols, lending plum, clove, and light medicinal fl avors and aromas. Well rounded and smooth mouthfeel, good a enua on and fl occula on. Ideal for Belgian-style ales where a domina ng yeast character is not desired.


3725-PC Biere de Garde™BEER STYLE: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong AlePROFILE: 3725-PC typically exhibits low to moderate ester produc on with subtle spiciness, which increases with elevated fermenta on temperature. Malty and full on the palate with ini al sweetness, but fi nishes dry and slightly tart. Ferments well with no sluggishness and good tolerance across a wide range of temperatures.




Private Colllection Strains Continued

3726-PC Farmhouse Ale™ BEER STYLE: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale, Farmhouse AlePROFILE: One of the most popular strains in our Private Collec on catalog. 3726-PC produces complex esters balanced with earthy/spicy notes. Balance can be adjusted through fermenta on temperature. Slightly tart and dry with a peppery fi nish, similar to Wyeast 3724 but faster to a enuate.


3739-PC Flanders Golden Ale™ BEER STYLE: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quadrupel, Belgian Strong Golden and Dark Ales, Belgian Blonde AlePROFILE: 3739-PC is a well-balanced strain, producing moderate levels of both fruity esters and spicy phenols while fi nishing dry with a hint of malt. Robust alcohol and temperature tolerance plus strong a enua on make it a good candidate for high-gravity fermenta ons.

ABV (APPROX): 12% FLOCCULATION: medium - lowAPPARENT ATTENUATION: 74-78% TEMPERATURE RANGE: 64-80°F (18-27°C)

3789-PC Trappist Blend™BEER STYLE: Belgian Specialty Ale, Abbey-style Ales, Belgian Pale Ale, Flanders Red, Oud Bruin PROFILE: A proprietary blend of Saccharomyces and Bre anomyces for crea ng unique Belgian-style specialty ales. Phenolics, mild frui ness and complex spicy notes develop with increased fermenta on temperatures. Subdued but classic Bre character, which will be slight while the beer is young but increase gradually and evolve with age.


3822-PC Belgian Dark Strong Ale™BEER STYLE: Oud Bruin/Flanders Brown, Fruit beers, Belgian Golden and Dark Strong Ales, Kriek and Framboise, Belgian Specialty AlePROFILE: 3822-PC is a unique Saccharomyces strain which produces spicy, phenolic and dis nctly tart aromas and fl avors, which can be increased through warmer fermenta on temperatures. Very tart and dry on the palate, complemented well by blending with fruit.


3864-PC Canadian/Belgian Ale™BEER STYLE: Belgian Dubbel and Tripel, Belgian Specialty Ale, Belgian Golden Strong, Biere de Garde, WitbierPROFILE: This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermenta on temperatures. May produce some sulfur at cool fermenta on temperatures.



5151-PC Brettanomyces claussenii™BEER STYLES: Old Ale, Historic Porters & Milds, Foreign Extra Stout, Wild & Sour Ales, Fruit Lambic, Flemish Red Ale, Belgian Specialty AlesPROFILE: Notes of tropical fruit, pineapple and, to a lesser extent, peach and blueberry round out a classic Bre profi le. Produces “horse blanket,” leathery, and smoky character, but at lower level than other Bre strains. Can be used as the primary strain for fermen ng. ABV (APPROX): 12% FLOCCULATION: low APPARENT ATTENUATION: 80%+ TEMPERATURE RANGE: 65-80°F (18-27°C)

5223-PC Lactobacillus brevis™BEER STYLES: Berliner Weisse, Geuze, Flemish Red & Brown Ales, American Sour AlesPROFILE: Unlike most lac c acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223-PC will produce alcohol along with lac c acid during fermenta on. Excellent for remixing the profi le in a Lambic-style or Flanders sour ale, or for ke le souring wort for a balanced Berliner Weisse. ALC. TOLERANCE n/a FLOCCULATION n/a APPARENT ATTENUATION n/a TEMPERATURE RANGE 60-95°F (16-35°C)

9097-PC Old Ale Blend™ BEER STYLE: Strong Ale, Old Ale, English Barleywine, Historic English Ales, Wood Aged Beers PROFILE: A custom blend containing an a enua ve ale strain along with a propor on of Bre anomyces 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 Bre anomyces character adds a pie cherry-like fl avor and sourness which will increase with age.

ABV (APPROX): 12-14% FLOCCULATION: mediumAPPARENT ATTENUATION: 75-80% TEMPERATURE RANGE: 68-75°F (20-24°C)



Style Recommended StrainsLite American Lager

2007 2035 2000 2042

Standard American Lager

2007 2035 2042

Premium American Lager

2007 2035 2042 2112

Munich Helles 2124 2308 2042

Dortmunder Export 2042 2124 2000

German Pilsner 2124 2007

Bohemian Pilsner 2278 2001 2000 2124

Classic American Pilsner

2007 2000 2124

Vienna Lager 2206 2308 2633 2124

Oktoberfest/Märzen

2633 2308 2206 2124

Dark American Lager

2007 2035 2042 2124

Munich Dunkel 2206 2308 2124

Schwarzbier 2124 2007 2206

Maibock/Helles Bock

2206 2308 2124

Traditional Bock 2206 2308 2124

Doppelbock 2206 2124 2308

Eisbock 2206 2124 2308

Cream Ale 2565 2112 1450 1056

Blonde Ale 1099 1469 1272 1332

Kölsch 2565 1010 1007

American Wheat or Rye Beer

1010 1007 2565

North German Altbier

1010 1007 2565

California Common Beer

2112

Düsseldorf Altbier 1007 1010 2565

StandardOrdinary Bitter

1469 1275 1099 1968

Special/Best/Premium Bitter

1469 1275 1099 1968

Extra Special/Strong Bitter

1968 1275 1099 1469

Scottish Light 60/- 1728 1098 1318 1084

Scottish Heavy 70/- 1728 1098 1318 1084

Scottish Export 80/- 1728 1098 1318 1084

Irish Red Ale 1084 1335 1056 1450

Strong Scotch Ale 1728 1084 1450 1056

American Pale Ale 1056 1272 1332 1450

American Amber Ale

1272 1056 1332 1450

American Brown Ale

1272 1056 1332 1450

Mild 1318 1028 1187 1968

Southern English Brown Ale

1099 1318 1187 1469

Northern English Brown Ale

1335 1275 1028 1098

CategoryLight Lager

Pilsner

European Amber Lager

Dark Lager

Bock

Light Hybrid

Amber Hybrid

English Pale Ale

Scottish and Irish Ale

American Ale

EnglishBrown Ale

CategoryPorter

Stout

India Pale Ale

German Wheat and Rye Beer

Belgian and French Ale

Sour Ale

Belgian Strong Ale

Strong Ale

Fruit Beer

Spice/Herb/Vegetable Beer

Smoke \Flavored & Wood-Aged Beer

Style Recommended StrainsBrown Porter 1275 1335 1028 1450

Robust Porter 1084 1028 1098 1275

Baltic Porter 2633 2112 2124 17281084

Dry Stout 1084 1028 1056 1275

Sweet Stout 1084 1099 1318 1469

Oatmeal Stout 1084 1469 1187 1318

Foreign Extra Stout 1028 1084 1275 1728

American Stout 1272 1056 1332 1450

Russian Imperial Stout 1728 1450 1056 1028

English IPA 1099 1318 1335 1469

American IPA 1056 1272 1450 1332

Imperial IPA 1056 1450 1272 1728

Weizen/Weissbier 3068 3638 3333 3056

Dunkelweizen 3056 3068 3638 3333

Weizenbock 3056 3068 3638 3333

Roggenbier (German Rye Beer)

3638 3068 3333

Witbier 3944 3463 1214 3942

Belgian Pale Ale 3522 3942

Saison 3724 3711

Biere de Garde 1007 2565 2124

Belgian Specialty Ale

121413883463

176235223787

3711

Berliner Weisse 1007 2565 5335 5526

Flanders Red Ale 3763 5526 5112 5335

Flanders Brown Ale/Oud Bruin

3763 5335

Straight (Unblended) Lambic

32783763

5112 5526 53355733

Gueuze 32783763

5112 5526 53355733

Fruit Lambic 32783763

5112 5526 53355733

Belgian Blond Ale 1762 1388 3522 3711

Belgian Dubbel 12143787

3522 3944 3711

Belgian Tripel 3787 1214 3522 1388

Belgian Golden Strong Ale

3787 1762 3522 1388

Belgian Dark Strong Ale 1762 3522 1214

Old Ale 1028 1728 1968 1318

English Barleywine 1028 1968 1098 1318

American Barleywine 1056 1728 1084 1762

Fruit Beer 10561272

21123068

11871968

1450

Spice, Herb, or Vegetable Beer

10562565

13181968

1084 1450

Christmas/Winter Specialty Spiced Beer

17281056

12141388

2112 1450

Classic Rauchbier 2633 2308 2206 1450

Other Smoked Beer 1728 1056 1450 2112

Wood-Aged Beer 1728 1272 1450 1056

Beer Styles-to-Strains RecommendationsBeer Styles Listing Courtesy of the Beer Judge Certification Program (BJCP)


Tanal B Tanal B is a 100% natural, high molecular weight tannic acid extracted from renewable plant materials specifi cally for the brewing industry. Incorpora ng Tanal B into your process will improve the shelf life and enhance the fl avor and colloidal stability of your beer. The gallotannins in Tanal B react with wort proteins through adsorp on and precipita on - the Tanal B/protein complex is le in the spent grains when Tanal B is added to the mash, or removed in the whirlpool when it is added to the boiler. It is highly eff ec ve at coagula ng and fl occula ng proline and –thiol –containing proteins, but does not interact with foam-posi ve proteins. This in turn inhibits downstream lipid and protein oxida on, improving fl avor stability and shelf life.

Dosage rate: In the mash: 8 grams per barrel of mash liquor. In the boiler: 5 grams per barrel of wort.Usage: Dissolve powder in warm water; add solu on to mash, boil, or both. In the mash: Add solu on to mash water prior to dough-in. In the boiler: Add solu on 0-5 minutes prior to end of boil. Stability: 1 year, stored in an air ght container in a cool environment.Packaging: Available in 1 lb., 3 lb., 10 lb., 25 lb., and 50 lb. units.

We welcome your ques ons about our products! Please call our technical services department at 1-888-WYEAST1.

Wyeast Nutrient BlendA custom blend of vitamins, minerals, and micronutrients required for yeast cells to carry out an orderly and complete fermenta on from start to fi nish. A wort that is nutrient-defi cient, or which has adequate nutrients but limited bioavailability to the cells, can experience inhibited yeast growth, disrupted or incomplete fermenta ons, inconsistent a enua on rates from batch to batch, and diminished cell viability.

Contains: Proprietary blend of vitamins, minerals, inorganic nitrogen, organic nitrogen, zinc, phosphates and other trace elements.Dosage rate: 11 grams/ barrel of wortUsage: Dissolve in warm water. Add solu on to ke le 10-15 minutes prior to end of boil.Stability: 1 year, stored in air ght container in cool environmentPackaging: Available in 2 lb., 8 lb., 20 lb., 40 lb., and 50 lb. units

Tanal A Tanal A is a 100% natural, medium- to high-molecular weight tannic acid extracted from renewable plant materials specifi cally for the brewing industry. It can be used to enhance yeast and colloidal suspension (permanent haze) in beer. It is ideal for Hefeweizen, Witbier, and other styles where a cloudy appearance is desired.

Dosage rate: 4.5 grams/ barrel of fi nished beer. Rate will depend on amount of protein in fi nished beer. Less will be required for beers containing more protein.Usage: Dissolve in de-aerated water or beer. Add dissolved solu on to condi oning tank prior to or during transfer of beer. Haze produc on will be immediate.Stability: 1 year, stored in air ght container in cool environmentPackaging: Available in 1 lb., 3 lb., 10 lb., 25 lb., and 50 lb. units.

Other Products


Notes


Notes

Wyeast Laboratories, Inc.Main Offi ce PO Box 146,

Odell, OR 97044 USAPhone: 541-354-1335

Toll Free Phone: 888-993-2781Fax: 541-354-3449

Toll Free Fax: 866-993-2781

Contact by DepartmentTechnical Services: [email protected]

Customer Rela ons: [email protected] & Orders: [email protected] online at www.wyeastlab.comOr, call any of our phone lines or fax

All strain numbers and names are trademarks of Wyeast Laboratories, Inc. Other trademarks, including some of the beer names and styles of beer listed, are the trademarks of their owners.

@WyeastLabfacebook.com/WyeastLabs

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