Fat Tire Ale Yeast (VSS) Source: New Belgium Brewery, Fort Collins, Colorado. Like the ageless delight of pedaling a bicycle, Fat Tire Amber Ale's appeal is in its feat of balance: Toasty malt flavors (sorta' like biscuits just pulled from the oven) coasting in equilibrium with crisp hoppiness. Delicious stability in the world of sometimes-precarious beer flavors is perhaps what prompted one consumer to write "this beer just makes you smile." Fat Tire's depth of flavor, achieved with neither a disproportionate sway toward hops or malts, tandems well with a full spectrum of today's engaging cuisines. Fat Tire is so named for the bike trip founding brewer Jeff Lebesch took through Belgium that greatly inspired his homebrewing efforts. www.newbelgium.com Flying Dog Ale Yeast (VSS) www.flyingdogales.com Purposefull, provocative irreverence; words that echo through the corridors at the brewery in Lower Downtown Denver, Colorado, where Flying Dog's "litter of ales" are produced. This yeast strain is an unruly mutt, and to brew with it you must be willing to Cut the Leash as the Flying Dog Brew Crew does with their Snake Dog IPA, Road Dog Porter, K-9 Cruiser Altitude Ale, and classic Doggy Style Pale Ale. We don't know much else about this yeast beast, but you can "Ask A Brewmaster" any question you'd like by sending an e-mail message to brewmaster@flyingdogales.com. They might have answers, or they might just bark! WY-1026 PC British Cask Ale WY-1026 PC British Cask Ale produces a nice malt profile and finishes crisp and slightly tart. WY-1469 PC West Yorkshire Ale has a full, chewy malt character with a dry and balanced finish. WY-1768 PC English Special Bitter exhibits a mild malt profile with a neutral finish. A great yeast choice for any cask conditioned British Ale and one that is especially well suited for IPA's and Australian ales. Produces a nice malt profile and finishes crisp & slightly tart. Low to moderate fruit ester producer that clears well without filtration. Attenuation 74-77% Alc. Tolerance 9% Flocculation medium/hIgh Temperature Range 63-72°F (17-22°C) WY-1272 GF (Gluten Free) American Ale II "The All American Yeast for Brewing All American Ales" This strain's popularity is increasing, and now it's available gluten free! Produces beers that are nutty and clean with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cooler for clean, light citrus character. Expect good attenuation, but this will vary with grist makeup, mashing protocol, or other wort characteristics. Reliably flocculent, producing bright beer without filtration. Alcohol tolerance: approximately 10% ABV Flocculation: high. Apparent attenuation: 72--76% Temperature range: 60--72°F, 15--22°C WY-1450 PC Denny's Favorite 50 A mainstay of one of our local homebrewers, Mr. Denny Conn, this terrific all-round yeast can be used for almost any style beer. It is unique in that it produces a big mouthfeel and helps accentuate the malt, caramel, or fruit character of a beer without being sweet or under-attenuating. A great yeast for extract brewers and for fruit beers. Attenuation 74-76% Alc. Tolerance 10% Flocculation low Temperature Range 60-70ºF (15-21ºC) Beer Styles: American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer WY-1469 PC West Yorkshire Ale This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration. Attenuation 67-71% Alc. Tolerance 9% Flocculation high Temperature Range 64-72°F (18-22°C) WY-1764 PC Rogue Pacman Yeast A versatile yeast strain from one of Oregon's leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman's flavor profile and performance makes it a great choice for use in many different beer styles. Alc. Tolerance 12% ABV Flocculation med-high Attenuation 72-78% Temp. Range 60-72°F (15-22°C) Beer Styles: American Pale Ale, American Amber Ale, American Brown Ale, Brown Porter, Cream Ale, Irish Red Ale, Strong Scotch Ale, Dry Stout, American Stout, Russian Imperial Stout, American IPA, Imperial IPA, American Barleywine, Fruit Beer, Spice/Herb/or Vegetable Beer, Christmas/Winter Specialty Spice Beer, Other Smoked Beer, Wood-Aged Beer WY-1768 PC English Special Bitter A great yeast for malt predominate ales. Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent. Attenuation 78-72% Alc. Tolerance 9% Flocculation high Temperature Range 64-72°F (18-22°C) WY-1882 PC Thames Valley II Yeast This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete. Alc. Tolerance 10% ABV Flocculation high Attenuation 72-78% Temp. Range 60-70°F (15-21°C) Beer Styles: Ordinary and Special Bitters, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout WY-2105 VSS Rocky Mountain Lager Perfect for that "Banquet Style" beer, this lager strain, born high in the Colorado Rockies, ferments well at cooler temperatures with an emphasis on the malt finish. Mild malty profile, medium ester profile, well balanced. Styles: all North American lagers, light pilsners, and adjunct beers. Alcohol tolerance: approximately 9% ABV Flocculation: medium--high. Apparent attenuation: 70--74% Temperature range: 48--56°F, 9--13°C WY-2206 GF Bavarian Lager Now available gluten free. Used by many German breweries to produce to produce rich, full-bodied, malty beers. Styles: all lager styles, especially bocks and doppelbocks Alcohol tolerance: approximately 10% ABV Flocculation: medium. Apparent attenuation: 73--77% Temperature range: 46--58°F, 8--14°C WY-2247 PC European Lager Yeast This strain exhibits a very clean and dry flavor profile often found in aggressively hopped lagers. Produces mild aromatics and slight sulfur notes typical of classic pilsners. This yeast is a good attenuator resulting in beers with a distinctively crisp finish. Alc. Tolerance 10% ABV Flocculation low Attenuation 73-77% Temp. Range 46-56°F (8-13°C) Beer Styles: German Pilsner, Bohemian Pilsner, Classic American Pilsner, Munich Helles, Dortmunder Export WY-2487 PC Hella Bock Yeast Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation. Alc. Tolerance 12% ABV Flocculation medium Attenuation 70-74% Temp. Range 48-56°F (9-13°C) Beer Styles: Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock WY-2575 PC Kolsch II An authentic Kolsch strain from one of Germany's leading brewing schools. The rich flavor profile accentuates a soft malt finish. Low or no detectable diacetyl production. Will also ferment well at colder temperatures for fast lager type beers. Attenuation 73-77% Alc. Tolerance 10% Flocculation low Temperature Range 55-70ºF (13-21ºC) WY-2782 PC Staro Prague Lager Yeast This yeast will help create medium to full body lagers with moderate fruit and bready malt flavors. The balance is slightly toward malt sweetness and will benefit from additional hop bittering. A fantastic strain for producing classic Bohemian lagers. Alc. Tolerance 11% ABV Flocculation medium Attenuation 70-74% Temp. Range 50-58°F (10-14°C) Beer Styles: Bohemian Pilsner, Munich Helles, Vienna Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock WY-3191 VSS Berliner-Weisse Blend Incldes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity, and a unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner-Weisse. Generally requires 3--6 months of aging to fully develop flavor characteristics. Alcohol tolerance: approximately 10% ABV Flocculation: low. Apparent attenuation: 75--77% Temperature range: 55--68°F, 13--20°C WY-3655 PC Belgian Schelde Ale Yeast From the East Flanders - Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel. Alc. Tolerance 11% ABV Flocculation medium Attenuation 73-77% Temp. Range 62-74°F (16-24°C) Beer Styles: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown/Oud Bruin WY-3711 PC French Saison Produces saison or farmhouse style biers that are highly aromatic with clean, citrus-esters. Expect peppery and spicy notes with no earthiness and low phenols. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel in a very dry finished beer. Alc. Tolerance 12% ABV Flocculation low Attenuation 77-83% Temperature Range 65-77°F (18-25°C) Beer Styles: Saison, Bier de Garde, Witbier, Belgian Golden and Dark Strong Ales, Belgian Blonde Ale, Belgian Specialty Ale. WY-3725 PC Biere de Garde Origin: Soy-Ereze, Belgium. Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness. Styles: Saison, Biere de Garde. Alcohol tolerance: 12% ABV. Flocculation: low. Apparent attenuation: 74--79% Temperature range: 70--95°F, 21--35°C WY-3726 PC Farmhouse Ale This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons. Attenuation 74-79% Alc. Tolerance 12% Flocculation variable Temperature Range 70-95°F (21-35°C) WY-3739 PC Flanders Golden Ale This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739 PC is a robust & versatile strain that performs nicely in a broad range of Belgian styles. Alc. Tolerance 12% ABV Flocculation medium-low Attenuation 74-78% Temperature Range 64-80°F (18-27°C) Beer Styles: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale. WY-3763 PC Roeselare Ale Blend Our blend of lambic cultures produces beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of the mixed cultures. Alc. Tolerance 11% ABV Flocculation variable Attenuation 80%+ Temperature Range 65-85°F (18-30°C) Beer Styles: Lambics, Geuze, Fruit Lambic, Flanders Red Ale WY-3789 PC Trappist Blend A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character. Alc. Tolerance 12% ABV Flocculation medium Attenuation 75-80% Temperature Range 68-85°F (18-30°C) Beer Styles: Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin WY-3864 PC Canadian/Belgian Ale This strain has a classic profile producing mild phenolics which increase with higher fermentation temperatures. It has a low ester profile with a dry, slightly tart finish. This strain is alcohol tolerant while producing complex & well balanced beers. Alc. Tolerance 12% Flocculation medium Attenuation 75-79% Temperature Range 65-80°F (18-27°C) Beer Styles: Belgian Dubbel and Tripel, Belgian Specialty Ale, Belgian Golden Strong, Biere de Garde, Witbier WY-3922 Ingelmunster Ale (Formerly known as WY-3822 Dutch Castle) This unique Belgian ale yeast produces spicy, phenolic, and tart aromas. Very tart and dry on the palate. Phenol and ester production balanced, for beer with a complex finish. High acid producer. Alcohol tolerance: 12% ABV Flocculation: medium--high. Apparent attenuation: 74--79% Temperature range: 65--80°F, 18--27°C WY-4366 - Distillers M-Strain: Origin: Scotland. For malt-based high gravity fermentations. Very clean and smooth profile. Produces enzymes to break down complex sugars for fermentation. Styles: For producing Scotch, Whiskey, barleywines, other very strong beers. Alcohol tolerance: 20% ABV Flocculation: low. Apparent attenuation: NA Temperature range: 65--80°F, 18--27°C WY-5151 PC Brettanomyces claussenii Isolated from English stock ale, this wild yeast produces a mild Brett character with overtones of tropical fruit and pineapple. It ferments best in worts with a reduced pH after primary fermentation has begun. May form a pellicle in bottles or casks. Typically used in conjunction with other yeast and lactic acid bacteria. Alc. Tolerance 12% ABV Flocculation medium Attenuation 80% Temperature Range 60-75°F (15-24°C) Beer Styles: Lambics, Geuze, Fruit Lambic, Flanders Red Ale WY-9093 PC Imperial Blend This unique blend of strains is designed to ferment higher gravity worts used in producing any style of Imperial beer. The results will be a rich, malty, full bodied beer with notes of citrus & fruity esters. Even with a high starting gravity your Imperials will have a relatively dry finish. Alc. Tolerance 12-14% Flocculation low-medium Attenuation 75-80% Temperature Range 68-75°F (20-24°C) Beer Styles: American Barleywine, Imperial IPA, Imperial Red, Imperial Brown, Imperial Porter, Russian Imperial Stout WY-9097 PC Old Ale Blend To bring you a bit of English brewing heritage we developed the “Old Ale” blend, including an attenuative ale strain and a Brettanomyces strain, which will ferment well in dark worts and produce beers with nice fruitiness. Complex estery characters will emerge with age. Pie cherry and sourness will evolve from the Brettanomyces along with distinct horsey characteristics. Alc. Tolerance 12% Flocculation medium Attenuation 75-80% Temperature Range 68-75°F (20-24°C) Beer Styles: English Barleywine, English Strong Ale, Old Ale