Active Dry Yeast

LalBrew Wit yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .

Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality.

Brewing Properties:

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. Its lower attenuation profile gives beers with a good length on the palate.

Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great Saison-style beer. The
propagation and drying processes have been specifically designed to deliver high quality beer yeast that can
be used simply and reliably to help produce ales of the finest quality. No colours, preservatives or other unnatural
substances have been used in its preparation. The yeast is produced in ISO 9002-certified plants.

Microbiological Properties:

CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation.
CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers.

A specialty yeast selected for wheat beer fermentations. The yeast produces subtle estery and
phenol flavor notes typical of wheat beers
Sedimentation: low Final gravity: high.

A specialty yeast selected for its estery somewhat peppery and spicy flavor development. Excellent for Wheat Beers. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 8.5% but can ferment up to 11.5% Sedimentation: medium. Attenuation 71-75% Recommended fermenting temperature 64-72F

A well-known commercial English ale yeast selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Attenuation 70-75% Recommended fermenting temperature 64-72F

This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Attenuation 73-77%. Recommended fermenting temperature 50-58F