Styles: Barley wine, Brown ale, IPA, Pale ale
Origin: California, USA
Description: Clean, crisp and neutral. Easy to use, forgiving. High attenuation, medium flocculation. A good all-purpose strain for all ales when little yeast character is desired, unobtrusive. The most popular brewpub strain.
Styles: Kolsch, Cream ale
Origin: Cologne, Germany
Description: Clean and fruity, produces exquisitely flavorful light-bodied ales. Good top cropping ale strain. Medium attenuation, high flocculation. A true Cologne strain with mild yeast character.
Styles: Brown ale, Porter, Stout, Imperial Stout
Origin: Ireland
Description: Low attenuation, medium flocculation. Slight residual diacetyl that blends well with the dry bitterness of roast barley.
Styles: Barleywine, Old Ale
Origin: Dorchester, England
Description: Tends to leave a high residual sweetness. For that Thomas Hardy clone, nothing beats the Real Thing.
Styles: Dry Stout, Imperial Stout
Origin: Dublin, Ireland
Description: The Real Thing from Ireland. Nutty, woody and complex. High attenuation, medium flocculation.
Styles: Brown ale, English Bitter, Milds, IPA, Pale Ale
Origin: Ireland
Description: Complex, with strong yeast flavors. Medium attenuation, medium flocculation. Used in many English-style brewpubs.
Styles: Trappist Ales
Origin: Belgian Monastery
Description: Typical Trappist esters and aroma. High attenuation,medium flocculation. Good selection for a Chimay clone.
Styles: Brown ale, English Bitter, Milds, IPA, Pale ale
Origin: London, England
Description: Very smooth and mellow with a distinct and complex yeast signature. Medium attenuation, medium flocculation.
Styles: Scotch ale, Scottish bitters, Strong ale
Origin: Edinburgh, Scotland
Description: Clean, ferments well at cool temperatures leaving a rich malty profile. High attenuation, medium flocculation. Ferments well at 55-60 F.
Styles: Wit
Origin: Central Belgium
Description: Spicy, slight phenolic character compliments orange and coriander. Low/medium attenuation, medium flocculation. A personal favorite.
Styles: Belgian ales, Dubbel, Trippel
Origin: Houffalize, Belgium Description: Distinct yeast signature. Estery and fruity with a spicy nose. High attenuation, medium flocculation. Another personal favorite!
Styles: Weizen, weizenbock
Origin: Bavaria
Description: Clove and banana esters blend well with the sweet fruitiness of wheat malt to produce a classic weizen. Recommended fermentation temperatures 64-66 deg F. (High temps.=banana, low temps.=clove.) High attenuation, medium flocculation.
Styles: German lagers & bocks, most lager styles.
Origin: Bavaria
Description: Common strain in use in many German lager breweries. Malty accent. High attenuation, medium flocculation. Fermentation temperature: 48-52 F.
Styles: Pilsner, American lager
Origin: Pilzen
Description: Extremely clean, malty and full bodied. Ferments well to 48 F. Medium attenuation, medium flocculation. Fermentation temperature: 48-50 F.
Styles: Wine, Mead, Barleywines
Origin: Montreal, Canada
Description: A vigorous and thorough fermenter, very alcohol tolerant. High attenuation, medium flocculation. Helpful in stuck fermentations or ultra-high gravity brewing.