This yeast is known for its high attenuation, achieving 80% even with 10% ABV beers. The high attenuation eliminates residual sweetness, making the yeast well-suited for high gravity ales and clean, well-attenuated beer styles. This strain has become a go-to house strain for American breweries due to its clean profile and high attenuation. It’s an ideal strain for American and English hoppy beers as well as malty ambers, porters and brown ales. This strain can be a substitute for WLP001 California Ale Yeast®.

This strain can be used to reproduce many American versions of classic beer styles but has been gaining popularity for its use in East Coast IPAs. It is cleaner and crisper than other haze producing strains. It possesses a similar neutral character of WLP001 California Ale Yeast® with slightly higher ester production. This strain’s attenuation leaves some mouthfeel and residual sweetness which balances hop bitterness. It’s a great all-around strain for balanced, accessible beer styles such as blondes, pale ales, and amber ales.

Oak ester character makes this yeast well-suited for classic British beer styles such as pales and bitters, or dark malty beers like brown ales and porters. Medium flocculation characteristics allow attenuation up to 75% leaving beer dry while adding malt complexity and pushing hop bitterness. If you love WLP001 California Ale Yeast®, give this strain a try as it has more character.

This strain produces underlying esters of pear and melon which work well with hop and malt derived notes. Its medium to high alcohol tolerance is well-suited for strong Scotch-style ales or barleywine beers. This is a versatile strain that can be neutral at the low end of the recommended fermentation temperature range or provide more esters at the higher range.

A low ester producing strain, it’s known for quick fermentations and producing a neutral flavor and aroma profile similar to WLP001 California Ale Yeast®. Due to high attenuation, this strain produces very dry beers with increased perceived bitterness. It also has a high alcohol tolerance which is suitable for a variety of styles and beverages from double IPAs to barleywines, ciders and mead. This is a great all around house strain and ideal for breweries who produce hop-forward beers.

This yeast is the signature strain for a brewery in the Northeast United States, making it ideal for New England-style IPAs. Adding personality to your beer by contributing esters and body, this strain will blend with hop flavors and aromas while balancing bitterness. Esters are higher than WLP001 California Ale Yeast® and this strain has been known to result in more diacetyl increasing the temperature at the end of fermentation is suggested.

This strain produces balanced fruit aroma and flavor characters. It is ideal for abbey-style beers including dubbels, tripels and Belgian strong ales.

A blend of two unique Saccharomyces cerevisiae strains (one STA1+), one strain being a good attenuator that produces a spicy and mildly tart character along with a full mouthfeel and the other being a good attenuator that produces a delightful ester profile of grapefruit and orange zest. This blend exhibits low diastatic activity.

La Fleur in a unique strain of Saccharomyces cerevisiae, originally a wild capture, isolated from an American brewery’s version of a Wallonian-style Farmhouse beer. This strain exhibits a complex fruity ester profile with distinct floral notes and earthy/herbaceous undertones. Perfect for any Belgian/French Farmhouse-inspired beer or any base beer destined for mixed fermentation.