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bottom fermenation yeast
The bottom fermenting strain originating from Munich.
Recommended for the production of fruity and floral lagers.
Produces beers with a full mouthfeel.
Present a particularly high drinkability.
Produce beers with fairly neutral taste and aroma.
The Swiss bottom fermenting strain.
The bottom fermenting strain originating from Weihenstephan.
Able to produce beers well balanced between higher alcohol and fruity aromas.
Gives clean flavors and high drinkable beers.
top fermentation yeast
SafAle™ HA-18 NEW!
SafAle™ BE-134 NEW!
The obvious choice for highly attenuated beers with phenolic character such as Belgian-Saison style.
Dávají pivu osvěžující chuť a vysokou pitelnost.
Vytváří ovocné aroma a kořenitý charakter s tóny hřebíčku.
Very good resistance to the osmotic pressure and high fermentation temperatures.
Able to reach 18% v/v of ethanol, depending on the process and the substrate.
Ideal mix of yeast and enzymes for very highly attenuated beers such as Barley Wines.
Recommended for high alcohol content beers such as Abbey style.
Well known for its very fast and complete fermentation profile.
Reveals subtle and well-balanced aromas.
Able to form compact sediment at the end of fermentation.
Specially adapted to cask-conditioned ales and fermentation in cylindro-conical tanks.
A suitable yeast for English style ales.
Ideal strain for typical American Ales.
Famous for its estery development and some
Presents pronounce fruity characters and peppery and spicy flavor development.
Forms no clumps but a powdery haze when resuspended in the beer.
Forms a firm foam head and presents good ability to stay in suspension during fermentation.
Produces well balanced beers with very clean, crisp end palate.
Offers subtle fruity and phenol flavor notes.
The choice for wheat beer fermentation.
Produces beer with a high drinkability profile and presents a very good ability to suspend during fermentation.
Produces beers with a very good length on the palate thanks to its low attenuation.
Recommended for the production of low attenuating beers.
Ideal for specialty ales and trappist type beers.
Typical German ale yeast.
Selected for its ability to form a large firm head when fermenting.
Suitable to brew ales with low esters and can be used for Belgian type wheat beers.
Characterized by a neutral aroma profile respecting the base beer character.
Assimilates basic sugars (glucose, fructose, saccharose, maltose) and very little maltotriose.
Specifically designed for bottle and cask conditioning.
The health package for your yeast.
Optimizes effects on yeast growth & yeast performance under stress conditions.
Reduces the risk of sluggish or stuck fermentation typically in wort containing high adjuncts level.
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