• Clean and allows malt and hops to shine. Versatile and flocculent enough to drop out of the beer quickly. Best used in American IPAs but works well in English style ales. TEMP 62-70F
  • Ready to attack your IPA, Barbarian produces stone fruit esters that work great when paired with citrus hops. Barbarian will give you what you need for an exceptionally balanced IPA. TEMP: 62-70F, 16-21C // Flocculation: Medium // Attenuation: 73-74%
  • A craft brewing standard, Flagship is a versatile strain loved for its extremely clean character. This strain performs well at standard ale TEMPeratures, but can be used in the low 60s to produce exceptionally crisp ales. Flocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear beers. TEMP 60-72F
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    A beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with roasted and caramel malts. This strain is alcohol tolerant, so don’t hesitate to throw high gravity worts its way. TEMP: 62-72
  • Higher in esters than Flagship, some fruit character that will take your hoppy beers to a new level. While it shines in pale ales and IPAs, Independence is a great all-around strain and will also work well in stouts and English ales. TEMP: 60-72F
  • Fast mover. Can be used at the low end of the ale fermentation spectrum to keep it clean. Joystick is a good choice for big, high alcohol, malty beers but has no issues chomping on a hoppy double IPA. TEMP: 60-70F,
  • Orange and lemon aromas along with some tropical fruit. Use at high TEMPs for big ester production. A wild saccharomyces strain, a bit funky without the worries of a brettanomyces strain. TEMP: 67-80F
  • A20/A04 combo. Produces amazing aromas of citrus, peach and apricot that will accentuate your IPA, pale ale, and any other hop driven beer. TEMP: 64-74F
  • The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beer that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the fermenter if too full. TEMP 64-74F
  • A blend of three Kveik strains that can produce an insane amount of pineapple, guava and other exotic tropical fruit aromas. The Kveiking blend thrives in hot fermentations when big complex ester profiles are desired. A low pitch rate can be used to drive these aromatics even higher but the brewer should ensure this low pitch rate can be combined with a continuously high fermentation temperature. If the temperature drops too low, the corresponding level of attenuation can be low, with high terminal gravities. This blend contains flocculent and non-flocculent yeast strains, therefore the clarity of the final beers produced can be variable. Use this blend for anything from new school hazy IPAs to traditional Norwegian farmhouse brews. The Kveiking blend also works well when fermenting kettle soured worts for a strong tropical fruit character. TEMP: 75–97F (24–36C) FLOCCULATION: LOW ATTENUATION: 75–85% ALCOHOL TOLERANCE: 12%
  • Perfect strain for Classic abbey ales. produces moderate esters with low to no phenolic characteristics. May be a slow fermentation. TEMP: 65-77F
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