Nottingham – The Nottingam strain guarantees a quick start, dynamic fermentation. Nottingham successfully fermentes at both 10°C and 23°C. At lower temperatures suitable for lager beers, fermentation will take about 8-9 days. The recommended temperature for ALE beers is 20°C, fermentation should be completed within three days, and for higher wort about 4 days. Recommended for beers like: Golden Ale, Blond Ale, Pale Ale, Amber Ale, IPA, Dry Stout, Imperial Stout, Lager, Pilsner.

Windsor – Top-fermented brewer’s yeast, originating in Great Britain, used by many commercial breweries to produce real ale. Yeast propagation and drying processes are designed to obtain the highest quality beer. Quick start and dynamic fermentation. Windsor produces esters that enhance fruit flavors and aromas. Noticeable sweetness in beer.

Munich – Saccharomyces cerevisiae is a strain obtained from the German Doemens Academy Yeast Culture Collection. Munich is a yeast strain for wheat beers. It is used by many commercial breweries for the production of aromatic wheat beers in the Bavarian style. Propagation and drying processes have been specially designed to obtain high-quality brewer’s yeast that can be used simply and reliably.

Belle Saison – Top-fermented brewer’s yeast, originating in Belgium, used by many commercial breweries to produce real Saison. Yeast propagation and drying processes are designed to obtain the highest quality beer. Fast start and dynamic fermentation, which can be completed after 4 days at a temperature above 17°C.  Aroma is fruity and spicy. Medium to high fermentation.

Bry-97 American West Coast – An American strain dedicated to West Coast style beers. Yeast from the Siebel Institute has been selected to obtain the highest quality top fermented beers. Its neutral profile allows the production of beers in many different styles. Recommended for beers: Cream Ale, American Wheat, American Amber Ale, American Brown Ale, AIPA, American Stout, Imperial Ipa.