Imperial Yeast

TEMP: 65–100F (18–38C) FLOCCULATION: MEDIUM-HIGH ATTENUATION: 75–85% ALCOHOL TOLERANCE: 10%
Norwegian Voss Kveik Strain. Highly versatile, can be used in a wide variety of beer styles.

A traditional Norwegian Kveik strain that has an extremely wide

A07 Flagship is a versatile strain prized by home and craft brewers alike for its tremendously clean character. A07 Flagship performs well at conventional ale temperatures, but can be used in the low 60s to produce remarkably crisp ales. Due to its middle

A09 Pub is a highly sought after strain that home brewers swear by due to is ability to achieve brilliantly bright ales in a short amount of time. Because Pub is extremely flocculent it will tear through fermentation and drop out of your beer quickly. Thi

A20 Citrus offers up orange and lemon aromas alongside some delicious tropical fruit notes. For a high ester production use Citrus at the high temp range. Because its a wild saccharomyces strain, you will get a bit of funkyness without the uncertainty of

TEMP: 46–56F (8–13C) FLOCCULATION: MEDIUM-LOW ATTENUATION: 73–77% ALCOHOL TOLERANCE: 10%
Wildly popular lager strain, produces a classic lager profile.

The world’s most popular lager strain is ready for you. Global is an all-around solid lager strai

Traditional American IPAs are Julius' specialty. Bright citrus notes of orange and lemon along with light apricot-like esters come through with low to moderate hopping rates to make a perfectly balanced beer. The high flocculation characteristics of this

Brewers love this lager yeast strain for its versatility; it will impress you with it's ability to ferment pretty much any lager style you throw at it.

This great lager strain combines good flocculation characteristics with low sulfur and low diacetyl.

TEMP: 63–73F (17–23C) FLOCCULATION: LOW ATTENUATION: 73–77% ALCOHOL TOLERANCE: 10%
Brewers love this traditional hefeweizen strain for any of their weizen beer needs!

This is a traditional German hefeweizen strain used to produce world-class Weizen

TEMP: 62–72F (17–22C) FLOCCULATION: MEDIUM-LOW ATTENUATION: 72–76% ALCOHOL TOLERANCE: 10%
The go-to brewing yeast strain for wit beers.

Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics

TEMP: 60–72F (16–22C) FLOCCULATION: MEDIUM ATTENUATION: 72–76% ALCOHOL TOLERANCE: 12%
American ale yeast strain, slightly ester forward and loves to play with hops.

Independence is the strain for bringing some new character into your hop-driven beer

A18 Joystick moves fast, but you can use this strain at the low end of the ale fermentation spectrum to keep things clean. A solid option for big, high alcohol, malty beers. It will also preform very well in a hoppy double IPA.

Temp: 60-70°F,16-21°C
F

B56 Rustic is an out of the ordinary yeast that can be used in saisons, farmhouse ales, or other Belgian styles where high ester levels are key. B56 Rustic usually produces a lot of bubblegum and succulent aromas complimenting the complex maltiness of you

F08 Sour Batch Kidz is a combination of two Brettanomyces strains, Lactobacillus, and a low attenuating Belgian saison yeast. The blend is ideal for lambics, farmhouse ales, Flanders reds and any other beer you wanna get funky with.

Temp: 68-76°F, 20-2

L28 Urkel is a traditional Czechoslovakian lager strain that provides exceptional balance between hops and malt. Slightly sulphery during fermentation, but will clean up nicely during lagering. Ferment toward the higher end of the range for a beer with mi

A10 Darkness is exemplary for use in stouts, porters, browns, as wells as amber ales. Its unique character pairs perfectly with roasted and caramel malts. Due to it’s alcohol tolerant nature, this strain will also work well in high gravity beers.

Temp:

A04 Barbarian will attack your IPAs with esters of stone fruit when paired with citrus hops. Who doesn’t love that combo in their beer... tasty! For an exceptionally balanced IPA we highly recommend A04 Barbarian.

Temp: 62-70°F, 16-21°C
Flocculation:

Temperature Range: 60-69 F
Flocculation: Medium
Cell Count: 200 Billion
Attenuation: 73-77%
Typical Styles: Berliner Weiss, Biere de Garde, Dusseldorf Altbier, Kolsch, Northern German Altbier.

A20 Citrus plus A04 Barbarian equals A24 Dry Hop. When this blend gets going on your hoppy beer, the hop aroma explodes. The unique yeast strain combination will produce incredible aromas of peach, apricot and citurus that will underscore pale ales, IPAs,

A01 House is a clean strain that allows your beers malt and hops to shine. Extremely versatile and flocculent enough to quickly drop out of your beer. House A01 is best suited for an American IPA but works nicely for English style ales as well. At cold te

Juicy and fruity, this strain is perfect for East Coast IPAs. Juice's ester profile will bring out the aromas and flavors of new school hops creating a fantastic finished beer. Just be sure to keep a close eye out during fermentation, this strain will cli