Yeast Strains & Fermentation Compendium
Brewers make wort; yeast makes beer. Explore attenuation performance, optimal kinetic temperature ranges, flocculation behavior, alcohol tolerance, and ester profiles for world-class dry and liquid brewing strains.
SafAle US-05
The global benchmark for American craft brewing. Extremely clean, neutral ester profile with crisp malt presentation and zero sulfur. Allows hop terpenes and malt nuances to take center stage.
SafAle S-04
Classic English ale strain selected for rapid kinetic fermentation and outstanding sedimentation. Produces subtle fruity, floral esters and drops bright rapidly without fining agents.
SafLager W-34/70
The world-famous Weihenstephan strain used across continental Europe for over a century. Delivers pure, crisp, sulfur-free lagers with subtle floral and bready notes. Highly tolerant of warmer 'warm lager' fermentation (up to 62°F).
SafBrew BE-134
Saccharomyces cerevisiae var. diastaticus strain dedicated to authentic Belgian Saisons and Farmhouse ales. Imparts peppery, clove-like phenols and refreshing fruity esters with exceptionally bone-dry attenuation.
LalBrew Nottingham
High-reliability British ale strain with exceptional kinetic vigor and broad temperature versatility. At cold temperatures (54-58°F), it produces remarkably lager-like pseudo-lagers; at standard ale temps, it maintains very clean, neutral fermentation.
LalBrew Voss Kveik
Sourced directly from traditional farmstead brewer Gjernes in Voss, Norway. Ferments aggressively at extreme temperatures (85-104°F) without producing harsh fusel alcohols. Yields subtle, clean orange peel and warm spice notes, completing grain-to-glass fermentation in 48-72 hours.
LalBrew Windsor British Ale
True British malt-forward ale strain that does not metabolize maltotriose, leaving full-bodied residual sweetness and rich mouthfeel. Imparts gentle fruity esters of red apple and ripe pear.
LalBrew Belle Saison
Diastatic Belgian-style ale strain capable of hyper-attenuating complex worts down to 1.000-1.004 SG. Generates classic farmhouse aromas of freshly cracked black pepper, clove, and citrus zest.
LalBrew Philly Sour
A revolutionary pure culture of non-Saccharomyces Lachancea sp. isolated from nature by the University of the Sciences in Philadelphia. Produces both lactic acid and ethanol simultaneously in primary fermentation, eliminating kettle-souring equipment risks while delivering clean, crisp peach and stone-fruit tartness.
WLP001 California Ale
The flagship liquid yeast of modern American craft brewing. Renowned for its clean, neutral fermentation character that accentuates hop flavor and bitterness while allowing malt nuances to remain distinct.
WLP830 German Lager
One of the most widely used lager strains in the world. Produces classic German lagers with very low sulfur and diacetyl, yielding a crisp, clean malt showcase with delicate noble hop expression.
WY1056 American Ale
The classic American craft brewing workhorse strain. Exceptionally balanced and neutral profile that lets hop bitterness and aroma shine through with crisp, clean drinkability.
WY1318 London Ale III
Traditional Boddingtons strain that became the worldwide catalyst for the New England Hazy IPA revolution. Imparts rich tropical passionfruit, mango, and peach esters while leaving soft dextrins for a pillowy, juicy mouthfeel.
WY3068 Weihenstephan Weizen
The classic Weihenstephan wheat beer strain. Produces iconic balance of isoamyl acetate (ripe banana) and 4-vinyl guaiacol (clove phenols). Temperature management allows tuning: cooler temps (62-64°F) favor clove; warmer temps (68-72°F) favor banana.