Omega Yeast

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

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

A strong fermenter popularly referred to as “Conan.”

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

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

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.

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

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

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

Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. The Irish Ale strain is a good fermenter with reliable, average flocculation and a hint of fruit at the lowest recommended temperatures.