Yeast

Liquid brewing yeast are available from Wyeast Laboratories. We offer a large selection of both lager and ale yeast in Wyeast's 125 ml Activator "smack" pack with nutrient pouch.

We also offer a large selection of dry yeast used commercially around the world, selected for their quality, fermentation characteristics and flavor profiles so you can brew great beer at home to style.

A Brewer's Guide to Yeast Strains:

Ale yeast strains, often referred to as "top-fermenting" due to their behavior during fermentation, are best suited for temperatures between 50 to 77°F (10 to 25°C). They typically produce beers with higher ester levels, which are considered a key characteristic of ale.

Lager yeast strains are best used at temperatures typically ranging from 44 to 59°F (7 to 15°C). At these temperatures, lager yeasts grow less rapidly than ale yeasts, and with less surface foam they tend to settle out to the bottom of the fermenter as fermentation nears completion. This is why they are often referred to as "bottom" yeasts. The final flavor of the beer will depend a great deal on the strain of lager yeast and the temperatures at which it was fermented.

Belgian yeast strains are celebrated for producing complex, ester-forward flavor profiles full of spicy phenolics. Depending on fermentation temperatures, these top-fermenting strains naturally generate distinct aromas of bananas, cloves, black pepper, bubblegum, and orchard fruits like pears. They are the structural defining element for traditional Belgian styles, allowing brewers to achieve clean attenuation in high-gravity recipes—ranging from light, crisp Blonds and aromatic Saisons to complex Trappist Dubbels, Tripels, and Strong Dark Ales.

Wild yeast strains and sour culture blends (including Brettanomyces, Lactobacillus, and Pediococcus) are responsible for the complex, rustic, and tart profiles found in traditional Belgian Lambics, Guezues, and Flanders Reds. These slow-acting organisms possess the unique ability to break down complex unfermentable sugars that standard brewer's yeast leaves behind, gradually developing earthy "barnyard" funk, sharp lactic acidity, and rich, complex fruit characteristics over extended aging periods.

Cider, mead, and wine yeasts: Unlike beer strains, specialized cider, mead, and wine yeasts are selected for their high alcohol tolerance and their ability to ferment simple fruit sugars (fructose and glucose) completely to dryness without stripping away delicate fruit aromatics. These strains preserve the crisp, natural character of apples, honey, or grapes while maintaining low volatile acidity, ensuring a smooth, well-rounded finish free of harsh fusel alcohols.