Abbaye is an ale yeast of Belgian origin selected for its ability to ferment Belgian style beers.
Belle Saison is an ale yeast of Belgian origin selected for its ability to create Saison-style beers.
BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce high quality ales.
CBC-1 has been specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.
Diamond Lager yeast is a true lager strain originating in Germany.
London is a true English ale strain, presenting reliable fermentation performance and moderate ester production
Munich Wheat Beer yeast is a neutral strain which can be used to produce a wide variety of wheat-based beer styles.
Munich Classic is a Bavarian wheat beer strain that can express marked spicy and estery aromas, typical to German wheat beer styles.
Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions.
Windsor ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor.
Voss Kveik Ale Yeast: Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew® Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew® Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.
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.