All Products

High intensity Brett character. Defines the Brett character : Horsey Smoky and spicy Flavors. As the name suggests, this Strain is found most often in Lambic Style Beers, which are spontaneously fermented Beers. Also found in Flanders and Sour Brown sty

Yeast Strain: 55# 26 & nbsp; & nbsp;| & nbsp; & nbsp;Brettanomyces lambicus & trade; This is a wild Yeast Strain isolated from Belgian lambic Beers. It produces a pie Cherry like Flavor and Sourness along with distinct & ldquo;Brett & rdq

Yeast British Ale I Omega yeast

Yeast Strain: 133 5 & nbsp; & nbsp;| & nbsp; & nbsp;British Ale II & trade; A Classic British Ale profile with good flocculation and Malty Flavor characteristics. It will Finish crisp clean and fairly Dry. origin:

YEAST OMEGA LABS BRITISH ALE V LIQUID

Yeast British Ale V Omega yeast

Yeast British Ale VIII

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. Attenuation: 67 7 4; Flocculation: High; Optimum Ferm

Yeast Strain: 1098 & nbsp; & nbsp;| & nbsp; & nbsp;British Ale & trade; This Yeast allows Malt and Hop character to domiNate the profile. It ferments Dry and crisp producing well balanced Beers with a clean and neutral Finish. Ferments w