Omega Yeast

A highly flocculent Norwegian ale strain with an astoundingly wide temperature range and little change in flavor across the range, Hothead™ is clean enough for both American and English styles. It has a unique honey-like aroma with overripe mango which is

A traditional Norwegian kveik directly from the Gjernes farmstead, Voss Kveik’s orange-citrus notes present throughout its wide temperature range

Ferments well at 90° F/32° C or higher. Non-phenolic and no fusels, even at higher temps.

This evolving blend always contains at least 10 Brett strains.

Thought to come from Munich’s oldest, traditional and vintage-vibed brewery. The Bayern Lager strain is clean, crisp and ferments well at a wide range. Good flocculation, with low sulfur and diacetyl production.

A classic German wheat strain, it’s a cloudy, big top cropper. Presenting banana and clove, the esters turn up with increased temps.

One Brett-famous Colorado brewery strain, plus two strains that were formerly classified as Brett (but are now known to be Saccharomyces), result in huge tropical fruit aromas that mingle well with fruity aroma hops.

A genetic hybrid is a beast at devouring sugars, which creates a very dry beer without any of the peppery, clove phenolics associated with saisons and Belgian ales. Expect a citrus-forward aroma with hints of peach and a clean finish.

It is a lager-like ale strain that’s lightly fruity, crisp and clean with a hint of sulfur that disappears with age to leave a clean ale. Accentuates hop flavors.

Tropical IPA is a unique Saccharomyces strain formerly classified as a Brettanomyces strain, that produces delicate, tart, tropical mango and pineapple fruit characteristics with a clean finish.

A productive, brewer-friendly top cropper attributed to a historic London brewery whose lab once hosted Louis Pasteur, British Ale I drops fast and clear

Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops.

Omega Yeast Omega OYL-212 - Brett Blend #3 : BRING ON DA FUNK

funkforward Brett character during secondary fermentation. The bit ‘o funkiness will take extended time to develop (3 months or more)

Belgian Saison II is earthy, spicy, peppery, tart and dry, with tropical fruit and citrus at warm fermentation temperatures.

A good top cropper thought to be from a famous Manchester bitter maker, British V’s lingering haze and residual sweetness pairs popularly with the signature look and huge, fruity hop profile of the New England IPAs

C2C American Farmhouse is a coast to coast blend of one saison strain from a famous Northeast U.S. brewery and one Brettanomyces strain from a Northwest U.S. brewery.

A ridiculously thorough flocculator thought to be from a highly regarded English ESB, British Ale VIII has unique fruitiness and noticeable finishing sweetness.

excels in high gravity and it ferments more reliably and thoroughly than its parents. It is spicy, complex, tart, dry and crisp

JOVARU™ is an ALDONA UDRIENĖ™ yeast strain that originates from the famous JOVARU™ Brewery that has been in operation since the mid-19th century.

A strong fermenter popularly referred to as “Conan.”

An eruptive top cropper displaying nice fruit and rustic phenolics, the reliable Belgian Ale W is thought to be from a famous tripel brewer.

It makes a great Belgian house strain. It is brewery friendly, crops easily and has a well-rounded flavor profile with balanced fruitiness and phenolics. Esters increase with upward temperatures.

A Lactobacillus brevis and plantarum blend that is clean and reliable with a wide temperature rang. Maximum souring develops typically within 48 hours with no need to hold high temperatures.