Liquid Yeast

200g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)

400g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)

This is a liquid sourdough culture containing active yeast and bacteria. It has been tested by our team of microbiologists to ensure the best and easiest sourdough bread baking experience!To create...

A great strain for hop biotransformation, with stone fruit and citrus character. We think that Vermont pairs really well with hops like Simcoe and Citra, helping to release stone fruit and citrus...

Hailing from Scotland, this yeast ferments at a wide temperature range and produces very clean flavours. You're probably asking yourself, "but I'm not making a Scottish Ale". We know. What you need...

Displays a balanced fruity flavour profile, and accentuates malt and hop flavours. It is especially suited for the production of fruity, hop-forward New England-style IPAs.ATTENUATION:...

A blend of our main L. plantarum strain and a strain of L. rhamnosus, which enhances fruit flavours in the finished beer with tasters noting red fruit and guava aromas. It is intended for kettle/quick...

Just imagine a shady biergarten, giant mug of beer and freshly baked pretzel in hand.This strain offers low diacetyl production and a crisp flavour profile that is suited to German Pilsner, Helles,...

A unique Witbier strain with berry esters. Slightly fruitier than Classic Wit. Medium-low flocculation helps ensure classic Witbier haze. In addition to Witbiers it can also be used in other Belgian...

This blend of 2 hop-resistant Pediococcus strains (P. damnosus and P. pentosaceus) is intended for use in long-term souring. Neither strain has been observed to produce exopolysaccharides (EPS). We...

A strain of Brettanomyces clausenii, now understood to be among the Brettanomyces anomalus species. Minimal funk, tends to exhibit fruity pineapple or mango notes. Pairs well with fruit and/or hops....

A unique non-phenolic diastatic strain. Works great in super dry beers such as Brut IPA, or as a base strain for traditional Berliner Weisse.ATTENUATION: 80%+TEMPERATURE: 14–22°C...

Reliable and classic English ale strain for all clean styles. Works great as a house yeast for English and American styles. English Ale II is a very versatile yeast that can be used in many...

Another Cali classic. Anchorman is quite similar to Cali Ale but with slightly higher attenuation. Suitable for production of clean West Coast style beers as well as high gravity stouts (including...

The classic, clean, American ale yeast (also known as Chico). Anyone can make a clean and flavourful beer with this hard working yeast. Cali accentuates your hop character, and can be used in an...

A saison strain a little different from the rest. Produces a beer with balanced saison characteristics. Apparitions of spice, and a spectre of orchard fruit. Pairs nicely with Brettanomyces...

Marina Russian FarmhouseWhile not technically Kveik, this S. cerevisiae strain from deep in Chuvashia in Russia is quite unique, and we thought it was worth sharing in the Kveik Ring...

This yeast can ferment at up to 42ºC, with clean flavours and a prominent citrus aroma.ATTENUATION: 70–75%TEMPERATURE: 25–42ºC (77–108°F)DIASTATIC: NoFERMENTATION RATE: HighSUITABLE BEER...

The overall flavour profile is similar to the Hornindal Kveik Blend, but this blend exhibits a broad temperature range (we have heard of sub-15ºC) and tolerates acidic wort quite well.ATTENUATION:...

This blend is highly flocculant and displays mixed fruity character. It can also be used to produce haze in hoppy beers.ATTENUATION: 70–80%TEMPERATURE: 15–35ºC (59–95ºF)DIASTATIC:...

This balanced and clean ale yeast is of course great for Altbier and Kölsch production, but also for a wide range of beers anywhere a clean fermentation is desired.ATTENUATION: 72–78%TEMPERATURE:...

Premium Pils is a Czech-derived lager strain with high fermentation rate and clean flavours. While its use is not limited to Czech style beers, we do think that it shines in these styles.ATTENUATION:...

A classic English ale yeast which ferments and flocculates quickly, leaving some residual sugars. However, it is highly responsive to wort fermentability and can attenuate well with very fermentable...

Irish ale yeast from a classic brewery, producing slight fruitiness and caramel notes. Great for Irish stouts, porters, red ales, and pale ales.ATTENUATION: 70–75%TEMPERATURE: 18–22°C...

Hailing from the raw ale epicentre in Grodås, Espe presents bright tropical fruit and warming cognac/rum character. Expect similar fermentation performance to other yeasts from the area like...

We bred a Saison strain and a Norwegian Kveik to produce this all-consuming giant of a yeast. A rare combination of diastatic and flocculent, making it a Saison yeast that is easy to crop and repitch....

This single-strain isolate from the Lærdal Kveik (sourced from Dagfinn Wendelbo) ferments fast (like most kveik), flocculates well, and adds pineapple and orchard fruit aroma to beer. Ferments...

KRISPY is a special blend of kveik yeasts selected by our lab wizards for optimal crispiness and crushability in beer. It can be used to make clean, lager-like beers in a fraction of the time since...

This blend displays prominent tropical guava and mango esters, lending well to modern aromatic styles like NEIPA. Note that this blend does accentuate hop bitterness and so less (or no) bittering hops...

Make tart beers without having to kettle sour. Lactic Magic is a wild strain of Lachancea thermotolerans sour yeast that we captured in a Guelph backyard. Lactic Magic produces lactic acid from...

This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.attenuation: 73-80%alcohol tolerance:...

A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will...

This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale....

Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not...

From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English...

Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with...

From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight...

This strain is a great choice for New England-style IPAs. It produces a medium-ester profile similar to WLP008 East Coast Ale Yeast and leaves some residual sweetness, which helps accentuate both malt...

This blend of our favorite New England-style IPA strains is great for producing beers with a hazy appearance and tropical, fruit-forward esters. Producing dry, yet juicy beers, the mango and pineapple...

A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of...

Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.Brewers' Notes:Flavors from this yeast vary...

This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the...

Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.attenuation: 74-78%alcohol tolerance: 5-10%flocculation: low to mediumoptimum fermentation temperature: 19-23°C

Sourced from Lars Marius Garshol, this kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway.This strain was originally used in the...

Hornindal is a Kveik strain shared with the world by Terje Raftevold from Hornindal, Norway. It produces an intense tropical flavor and aroma with notes of fresh tangerine, mango, and pineapple, ideal...

Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and...

Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate...

Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. attenuation: 75-80%alcohol tolerance: 5-10%flocculation: mediumoptimum fermentation...

A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider,...

Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity...

This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, Pilsner, Oktoberfest, and Marzen. attenuation: 74-79%alcohol tolerance:...

Saisonstein® is an Omega-original, genetic hybrid of two Saison strains, the French (OYL-026) and Belgian (OYL-027). It is versatile, aromatic and attenuative with a silky mouthfeel. It excels in...

“Chico” is a reliable, versatile and popular neutral foundation for displays of malts and hops. Highly attenuative and moderately flocculating, it ferments crisp and clean with light citrus notes...

Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. A good fermenter with reliable, average flocculation (some diacetyl possible),...

An eruptive top cropper displaying nice fruit and rustic phenolics. This reliable Belgian strain is a good flocculator with a wide temperature range. Three famous brewers ferment this on vastly...

As one of the few highly flocculent Belgian ale strains, Belgian Ale A makes a great Belgian house strain: it crops easily and has a well-rounded flavor profile with balanced fruitiness and phenolics....

A “coast to coast” blend of one saison strain from a famous Northeast U.S. brewery and one Brett strain from a Northwest U.S. brewery. The blend quickly produces a pleasantly dry beer, filled out...

Blend #1 (OYL-210) contains one Brett-famous brewery strain plus one Sacch strain for huge tropical fruit aroma with a wide temp range. Very dry, mild funk and low acid. Blend #2 (OYL-211) contains...

Expect orange-marmalade and peach character with a clean, brut-like finish. Gulo was born at Omega Yeast as the mated offspring of Irish Ale (OYL-005) and French Saison (OYL-026) and was chosen for...

This citrusy, lightly phenolic saison strain is so attenuative and reliable in performance that people joke it could ferment a shoe. The French Saison strain results in great body consistency. It is...

A wonderfully unique Norwegian kveik, Hornindal's blend of cooperative strains produce a tropical flavor and complex aroma that can present as stone fruit, pineapple, and dried fruit leather, which...

The famed Jovaru® Brewery’s historic strain, Jovaru comes from the queen of Lithuanian farmhouse beer herself. With citrusy esters and restrained phenols, expect lemon pith and black pepper...

Wyeast 1056 American Ale Yeast

Wyeast 1318 London Ale III Yeast

Wyeast 1728 Scottish Ale Yeast

Wyeast 2565 Kölsch Yeast

It'll bring you back to Munich in no time. Clean, reliable lager yeast with good flocculation and low diacetyl. Isar Lager is a great multi-purpose lager yeast. Prost!ATTENUATION: 72–82%TEMPERATURE:...

A Belgian abbey strain which produces mixed fruity esters, while also highlighting malt aroma. A rare non-phenolic Belgian ale strain. Recommended for Dubbel and Quad styles.ATTENUATION:...

A winner for making Saisons and other farmhouse ales.Balanced fruit and peppery spice with an ultra-dry finish. Fast attenuation down to very low final gravity.ATTENUATION: 85%+TEMPERATURE: 22–27°C...

This strain produces balanced intensity of fruity esters and phenolics, and can be used for high gravity ferments. West Abbey Ale is our strain of choice for big, bold Quads and any other darker...

A blend of Brettanomyces, Lactobacillus, and Pediococcus isolated from Belgian sour beers.Has been used by brewers to produce award-winning wild ales. Used as a secondary pitch to make the funky beers...

The Belgian strain of choice for many brewers because of how adaptable and easy it is to use.Ardennes can be used in nearly every Belgian style. There is no need to worry about the fickle nature of...

Stranda (Stein Langlo's kveik) is very flocculent, with clean aromatics. Stranda accentuates both malt and hop flavours and can sub in for most English and American strains. Stranda is unique in...

You can make delicious kombucha at home, but first you need a great kombucha SCOBY. We have you covered. Our SCOBY (Symbiotic Colony of Bacteria and Yeast) is grown in the perfect scientific...

An out-of-this-world blend of our favourite Brett yeast strains! You can use Mothership in any sour/wild beer style to make a galaxy of funky and fruity flavours.ATTENUATION: 80%+TEMPERATURE:...

This blend of two hop resistant Lactobacillus strains is intended for use in long-term souring.Produces complex acidity. We recommend 15 IBU or less in the first generation.TEMPERATURE: 20–25°C...

A single strain of L. brevis that performs well in kettle souring/sour worting where fast and clean lactic acidity is desired.TEMPERATURE: 30–40ºC (86–104ºF)FERMENTATION RATE: Medium...

A single strain of L. Plantarum that performs well in kettle souring/sour worting where fast and clean lactic acidity is desired.

Kveik yeasts have stolen the spotlight, but we think the bacteria in the original cultures are really cool too. This is our first pure bacteria Kveik Ring release. This is Lactobacillus paracasei...

Brettanomyces bruxellensis from an old bottle of Berliner Weisse. Intensity is in between Berliner Brett I and "normal" Brett. Available in secondary pitch rates only. ATTENUATION: Low...

A blend of Berliner Brett 1 (Brettanomyces anomalus) and Berliner Brett 2 (Brettanomyces bruxellensis) for balanced, subtle Brett character in traditional Berliner Weisse and beyond. Flavour profile...

The classic Brettanomyces bruxellensis strain isolated from a classic abbey beer.Can be used to add depth of character to a wide range of beers. ATTENUATION: 80%+TEMPERATURE: 22–27ºC...

Do you like pina coladas? Prominent pineapple esters alongside a good dose of funk. Suited to primary or secondary fermentation.ATTENUATION: 80%+TEMPERATURE: 20–25°C (68–77°F)FERMENTATION...

A house favourite Brettanomyces bruxellensis strain, which develops funky and fruity flavours quickly. Great in mixed fermentation saisons and funky Belgian styles.ATTENUATION: 80%+TEMPERATURE:...

Also known as ‘Brett lambicus’, this strain gives you ample funk and cherry pie aromas. Very complimentary to darker malt beers or red wine barrel aging. Available in primary and secondary pitch...

A Brettanomyces anomalus strain from a ~40 year old bottle of old-school Berliner Weisse.More subtle than other Bretts - citrus and white wine. Available in secondary pitch rates only. ATTENUATION:...

This Brettanomyces bruxellensis strain isolated from lambic displays a balanced selection of fruity characteristics, with tasters noting plum, red berry, citrus, and red apple, alongside subtle...

One of the best yeasts at hop biotransformations for tropical flavours with mango aromatics. Cerberus is weakly diastatic (STA1+) and non-phenolic. Brewers looking for a non diastatic variant should...

Excellent option for a house yeast, suited to nearly any clean beer style. American Ale accentuates hop character and can be used in a dizzying range of clean ales.ATTENUATION: 72–76%TEMPERATURE:...

Cider fanatics rejoice! Since you asked for it, 2021's Cider Blend has been propagated in gluten-free growth media (sorghum base). This year's blend features two of our favourite beer yeasts that work...

Unique strawberry and pear flavour balance. One of our most intense Bretts.SUITABLE BEER TYPES: American Wild Ale, European Sour Ale, LambicFLAVOUR PROFILE: Strawberries, Earth, Funk

Farmstand Saison is a Belgian S. cerevisiae saison strain with high production of esters and high biotransformation capacity. It is weakly diastatic (STA1+ positive but UAS promoter negative). A great...

The perfect kit for you who already have a magnetic stirrer for strong cultivation. Yeast starter kit contains: - Bomex Erlenmeyer Bottle (E-flask) 2000ml - Silicone stopper for fermentation tube...

The complete kit for strong cultivation. Yeast Starter kit PRO contains: - EcoStir Magnetic stirrer - Magnetic receiver 345mm - Stirrer magnet 27x8mm PFTE - Bomex Erlenmeyer Bottle (E-flask)...

Sigmund is a Kveik strain shared by Sigmund Gjernes from Voss, Norway. Also known as Voss Kveik, this strain can produce earthy-like flavors with a touch of orange peel aromas.Attenuation: 75-83%...