The strain that says it all without really saying anything, Krisp is our classic old-world lager strain. Clean fermenting and applicable for use in classic lagers and new-age Pilsners alike, Krisp delivers on its promise. 

PLEASE NOTE: This yeast has a BBD of 22/2/25 and has therefore been reduced in price. We believe this yeast will still have good viability but if you are not happy with it's performance, please contact us for a full refund.

This Vagabond may be a bottom dweller, but it sure cleans up nice. Medium attenuation allows for residual sweetness which can elevate nuanced malt and fruit tones on the nose. A crisp, clean finish allows hops to shine through, artfully poised between the malt and dryness. A perfect strain for NZ & Bohemian Pilsners and Lagers. 

Species: Saccharomyces pastorianus

Profile: Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America.

Species: Saccharomyces pastorianus

Profile: This strain is particularly well suited for producing California Common-style beers. It retains lager characteristics at temperatures up to 65 °F (18 °C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.

Species: Saccharomyces pastorianus

Profile: This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.

Species: Saccharomyces pastorianus

Profile: Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.

Species: Saccharomyces pastorianus

Profile: Originating from the home of great Pilsners in the Czech Republic, this classic strain will finish dry and malty. It is the perfect choice for Bohemian-style Pilsners. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58 °F (14 °C) and will dissipate with conditioning.

Species: Saccharomyces pastorianus

Profile: This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete. 

Species: Saccharomyces pastorianus blend

Profile: This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This blend is low in sulfur production.