Wyeast Laboratories, Inc. - Since 1986. Our extensive Culture Collec on features Ale, Lager, Wheat, Belgian, and Wild & Sour strains, with select Private Collec on strains off ered quarterly. Our product range also includes natural haze stabilizers, an oxidants, and nutrients. Our staff is here to help with strain selec on, customized cell counts, yeast management and product usage for the best possible fermenta ons. All strain numbers and names are trademarks of Wyeast Laboratories, Inc. Other trademarks, including some of the beer names and styles of beer listed, are the trademarks of their owners.

Table of Contents

3 The Wyeast Difference

4 About Wyeast Laboratories

4 Laboratory Services

5 Products

Pure Liquid Yeast - Culture Collection

7 Ale

10 Lager

12 Belgian & Wheat

14 Brett & Bacteria

16 Private Collection

20 Styles-to-Strains Recommendations

21 Wyeast Nutrient Blend

21 Tanal A & B

2 wyeastlab.com 888-WYEAST 1 The Wyeast Difference

Why Brew With Wyeast To cra a superior beer takes skill and passion. At Wyeast, we respect the dedica on you pour into every brew day and fermenta on, and consider our products an essen al part of the whole. Our pure liquid yeast cultures are carefully prepared in our laboratory, shipped directly to your door, with purity, viability and freshness guaranteed – just as they have been since 1986. We are a cra company, serving the cra industry, and believe that your success is an integral part of our success.

Customized Service When it comes to yeast, one size does not fi t all. We customize each order to provide the exact cell counts needed for your beer. We can assist you in determining the proper strain selec on and order quan ty based on your par cular brewery design, recipe, fermenta on condi ons, desired cell counts and budget. Wyeast is commi ed to providing proper pitch rates that will result in a successful fi rst genera on fermenta on as well as all subsequent batches.

The Freshest Product - Fast We take pride in supplying our brewers with the freshest fermenta on cultures in the industry. An extensive strain library plus unbeatable turnaround means that you will get exactly the strain you want, in the quan ty you need, in the shortest me. A er propaga ng to your specifi ca ons, your order is hand-packed in an insulated box with ice for shipment directly to your brewhouse. Domes c orders are not in transit more than 1 or 2 days so they arrive at your loca on cool, fully viable, and ready to pitch.

Experience and Expertise When you brew with Wyeast, you have decades of experience at your disposal, bringing the full benefi t of years in the brewhouse and laboratory to your fermenta ons. From propaga on to analysis and banking, Wyeast’s staff of expert brewers and microbiologists is dedicated to your success. Our customer service team will be with you every step of the way to assure your ongoing success, se ng the standard for the rest of the industry. Brewers of all sizes, startups and 20-year veterans alike, rely on Wyeast cultures for their beer.

Integrity + Transparency = Trust Wyeast products have the highest quality standards in the industry. Simply put, if a product does not meet or exceed our strict specifi ca ons, it does not ship. Our customers can brew with confi dence because of Wyeast’s tradi on of trust and transparency to our breweries: we tell you exactly what you’re paying for, and then deliver it – no smoke and mirrors. As the old saying goes, brewers make wort, yeast make beer; but as 21st century brewers know, it takes the best, healthiest, purest, freshest culture to make truly excep onal beer. Why trust the outcome of your fermenta on to anyone else?

888-WYEAST 1 wyeastlab.com 3 About Wyeast Laboratories

About Us Owner and President Jeanne e Kre -Logsdon founded Wyeast Laboratories Inc. in 1986 with the goal of providing the fl edgling American cra brewing industry with the ul mate in pure liquid yeast cultures. Today, Wyeast is a worldwide leader in the fermenta on industry and the foremost laboratory serving cra brewers everywhere.

Wyeast Laboratories Inc. is based in the Cascade Range along the beau ful Columbia River Gorge, near Hood River, Oregon. Our facility overlooks scenic Mt. Hood, and hosts our laboratory, produc on and administra ve offi ces. The mountain is our corporate symbol - refl ec ng our passion for our work, the purity of our product, and the enduring commitment to our customers. About Our Name “Wyeast” was the name given to Mt. Hood by the na ve people. According to legend, two brothers were locked in ba le for the aff ec ons of the beau ful maiden Loowit. The ba le became so fi erce that the Great Spirit intervened and turned Loowit into Mt. Saint Helens, and the brothers Klickitat and Wyeast into Mt. Adams and Mt. Hood.

Laboratory Services

Microbial Analysis Microbial stability is essen al for produc on of consistent beer. Wyeast Laboratories Inc. can be your quality control laboratory to analyze your beer at any point of your process. Whether it involves isola ng cri cal points in your process or checking the stability of your yeast culture or beer, we can help. Proprietary Strain Archiving Wyeast Laboratories Inc. provides custom yeast strain analysis and archiving to ensure consistency and quality of your unique products. We are pleased to off er our customers the same rigorous quality control and scien fi c standards for your strain that we apply to our library of cultures.

A er providing Wyeast with a sample for pla ng and evalua on, the isolated and purifi ed culture is maintained in our cryogenic yeast bank. Pitchable volumes for any size system can be available for shipping with approximately two weeks lead me. The organism remains under the ownership of the client, and will not be used, given, or sold to any other party without the expressed wri en permission of the client. The strain ID and nature of the organism also remains proprietary and confi den al informa on.

Please contact us for fee schedules and further informa on about this valuable service.

4 wyeastlab.com 888-WYEAST 1 Our Products

Pure Liquid Yeast

Guaranteed fresh & pure. For over 20 years, Wyeast has been the preferred supplier of craft brewers worldwide because of our: Integrity All Wyeast ale and lager cultures are packaged at 1.2 billion viable cells/ml. Quality Control All cultures meet or exceed Wyeast’s strict quality standards prior to shipment. Consistency Cell counts for each pitch are the same every me you order, guaranteed. Experience Our staff of expert microbiologists and pro brewers with the most extensive training and prac cal brewhouse knowledge at your disposal.

Specifications: Saccharomyces Commercial Brewing Cultures Viable Cell Count: 1.20 x 109 cells/ml.* Purity: Single Morphology Culture Density: 1.10 g/ml. Total anaerobic bacteria: <1.0 cfu/ 7.5x107 cells* Total aerobic bacteria: <1.0 cfu/ 7.5x107 cells* Wild yeast & mold: <1.0 cfu/ 7.5x107 cells* 888-WYEAST 1 wyeastlab.com 5 Quantities: Available from 1 liter and up to suit your brewhouse, batch, gravity and style. Ale Strains (1000 and 3000 series) used at warm temperatures (65°F or higher) PITCH RATE DIRECT PITCH ORGINIAL GRAVITY (million Cells/ml.) (L. yeast/Bbl wort) up to 1.060 ( 15°P) 5 0.5 1.061-1.076 (15-19°P) 10 1 1.076-1.100 (19-25°P) 15 1.5 greater than 1.100 (19-25°P) call tech support call tech support excep ons: 1388, 3068, 3724 call tech support call tech support

Lager and Kolsch Strains (2000 series) used at cold temperatures (60°F or lower) PITCH RATE DIRECT PITCH ORGINIAL GRAVITY (million Cells/ml.) (L. yeast/Bbl wort) up to 1.060 ( 15°P) 10 1 1.061-1.076 (15-19°P) 15 1.5 1.076-1.100 (19-25°P) 20 2 greater than 1.100 (19-25°P) call tech support call tech support

Brettanomyces (5112, 5151, 5526, and other Brett strains) PITCH RATE DIRECT PITCH USE (million Cells/ml.) (L. yeast/Bbl wort) Primary fermenta on 6.5 1 (Bre -only fermenta on) Secondary aging or barrel aging 15 1.5

Lactic Acid Bacteria (5223, 5335, 5733) PITCH RATE DIRECT PITCH USE (million Cells/ml.) (L. yeast/Bbl wort) Souring wort or beer call tech support call tech support

Ordering: Absolute freshness is guaranteed when you order Wyeast Pure Liquid Yeast. Most strains are available with only a few days’ lead me. Most quan es of yeast, even custom strains, can be produced and within 14 days of your order date. All yeast concentrates are guaranteed to have viable cell counts of 1.2 x 109 (1.2 Billion) cells/ml. Please contact us for up-to-date pricing or with ques ons. We are here to help with every stage of your fermenta on!

6 wyeastlab.com 888-WYEAST 1 Wyeast Culture Collection Ale Strain Selection & Profiles 1056 American Ale® Ales are typifi ed by a rich, full-bodied profi le BEER STYLE: American Pale Ale, American Amber with a fruity nose and taste. Each strain has Ale, American Brown Ale, Brown Porter, Cream unique characteris cs, which can be enhanced Ale, Irish Red Ale, Strong Scotch Ale, Dry Stout, or minimized depending on formula on and American Stout, Russian Imperial Stout, American fermenta on temperatures. IPA, Imperial IPA, American Barleywine, Fruit Beer, Spice/Herb/or Vegetable Beer, Christmas/Winter 1007 German Ale™ Specialty Spice Beer, Other Smoked Beer, Wood- BEER STYLE: North German, Altbier, Kölsh, Aged Beer American Style Wheat or Rye Beer, Düsseldorf PROFILE: Very clean, crisp fl avor characteris cs Altbier, Berliner Weisse with low frui ness and mild ester produc on. A very PROFILE: A true top cropping yeast with low versa le yeast for styles that desire dominant malt ester forma on and a broad temperature range. and hop character. This strain makes a wonderful Fermenta on at higher temperatures may produce “house” strain. Mild citrus notes develop with cooler mild frui ness. This powdery strain results in yeast 60-66°F (15-19ºC) fermenta ons. Normally requires that remains in suspension post fermenta on. fi ltra on for bright beers. Beers mature rapidly, even when cold fermenta on ABV (APPROX): 11% is used. Low or no detectable diacetyl. FLOCCULATION: medium-low ABV (APPROX): 11% APPARENT ATTENUATION: 73-77% FLOCCULATION: low TEMPERATURE RANGE: 60-72°F (15-22°C) APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: 55-68°F (13-20°C) 1084 Irish Ale™ BEER STYLE: Dry Stout, Irish Red Ale, American 1010 American Wheat™ Amber Ale, Robust Porter, Bal c Porter, Sweet BEER STYLE: American Style Wheat ,Cream Ale, Kölsch, Stout, Oatmeal Stout, Foreign Extra Stout, Imperial Rye Beer, North German Altbier, Düsseldorf Altbier IPA, Sco sh Light 60/-, Sco sh Heavy 70/-, PROFILE: A strong fermen ng, true top cropping Sco sh Export 80/-, Strong Scotch Ale, American yeast that produces a dry, slightly tart, crisp beer. Barleywine, Spice/Herb/or Vegetable Beer, Other Ideal for beers where a low ester profi le is desirable. Smoked Beer, Wood-Aged Beer ABV (APPROX): 10% PROFILE: This versa le yeast ferments extremely FLOCCULATION: low well in dark worts. It is a good choice for most APPARENT ATTENUATION: 74-78% high gravity beers. Beers fermented in the lower TEMPERATURE RANGE: 58-74°F (14-23°C) temperature range produce a dry, crisp profi le with subtle frui ness. Fruit and complex esters 1028 London Ale™ will increase when fermenta on temperatures are BEER STYLE: Mild, Northern English Brown Ale, above 64°F (18°C). Brown Porter, Robust Porter, Dry Stout, Foreign ABV (APPROX): 12% Extra Stout, Russian Imperial Stout, Old Ale, FLOCCULATION: medium English Barleywine APPARENT ATTENUATION: 71-75% PROFILE: A rich mineral profi le that is bold and TEMPERATURE RANGE: 62-72°F (16-22°C) crisp with some frui ness. O en used for higher gravity ales and when a high level of a enua on is desired. ABV (APPROX): 11% FLOCCULATION: medium-low APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: 60-72°F (15-22°C)

888-WYEAST 1 wyeastlab.com 7 1098 British Ale™ 1272 American Ale II™ BEER STYLE: Northern English Brown, Robust BEER STYLE: American Pale Ale, American Porter, English IPA, Blonde Ale, Sco sh Light 60/-, Strong Pale Ale, American Amber Ale, American Sco sh Heavy 70/-, Sco sh Export 80/-, English Brown Ale, American IPA, Imperial IPA, American Barleywine Barleywine, American Stout; Porter, Cream Ale, PROFILE: This yeast allows malt and hop character Strong Scotch Ale, Irish Ale, Imperial Stout and to dominate the profi le. It ferments dry and crisp, Other Strong Ales, Christmas/Winter, Spice/Herb/ producing well-balanced beers with a clean and Vegetable Beer, Smoked/Wood Aged/Fruit Beer neutral fi nish. Ferments well down to to 64°F PROFILE: With many of the best quali es that (18°C). brewers look for when brewing American styles of ABV (APPROX): 10% beer, this strain’s performance is consistent and it FLOCCULATION: medium makes great beer. This versa le strain is a very good APPARENT ATTENUATION: 73-75% choice for a “House” strain. Expect a so , clean TEMPERATURE RANGE: 64-72°F (18-22°C) profi le with hints of nut, and a slightly tart fi nish. Ferment at warmer temperatures to accentuate 1099 Whitbread Ale™ hop character with an increased frui ness. Or, BEER STYLE: Southern English Brown Ale, Oatmeal ferment cool for a clean, light citrus character. It Stout, English IPA, Blonde Ale, Special/Best/ a enuates well and is reliably fl occulent, producing Premium Bi er, Extra Special/Strong Bi er bright beer without fi ltra on. PROFILE: A mildly malty and slightly fruity ABV (APPROX): 10% fermenta on profi le. It is less tart and dry than FLOCCULATION: medium Wyeast 1098 Bri sh Ale. With good fl occula on APPARENT ATTENUATION: 72-76% characteris cs, this yeast clears well without TEMPERATURE RANGE: 60-72°F (15-22°C) fi ltra on. Low fermenta on temperatures will produce a clean fi nish with a very low ester profi le. 1275 Thames Valley Ale™ ABV (APPROX): 10% BEER STYLE: Ordinary & Special Bi ers, ESB, FLOCCULATION: medium-high Northern English Brown, Robust Porter, Foreign APPARENT ATTENUATION: 68-72% Extra/Dry Stout TEMPERATURE RANGE: 64-75°F (18-24°C) PROFILE: This strain produces classic Bri sh bi ers with a rich, complex fl avor profi le. The yeast has a 1187 Ringwood Ale™ light malt character, low frui ness, low esters and BEER STYLE: Brown Porter, Robust Porter, is clean and well balanced. American Brown Ale, Mild, Southern English ABV (APPROX): 10% Brown Ale, Sweet Stout, Oatmeal Stout, American FLOCCULATION: medium-low Stout, American IPA APPARENT ATTENUATION: 72-76% PROFILE: A top cropping yeast strain with unique TEMPERATURE RANGE: 62-72°F (16-22°C) fermenta on and fl avor characteris cs. Expect dis nct fruit esters with a malty, complex profi le. 1318 London Ale III™ Floccula on is high, and the beer will clear well BEER STYLE: Ordinary and Special Bi ers, ESB, without fi ltra on. A thorough diacetyl rest is Southern English Brown, English Pale Ale and IPA, recommended a er fermenta on is complete. Mild Ale, Sweet Stout, Oatmeal Stout, Strong/Old This strain can be a slow starter and fermenter. Ale, English Barley Wine, American Amber Ale ABV (APPROX): 10% PROFILE: Origina ng from a tradi onal London FLOCCULATION: high brewery, this yeast has a wonderful malt and hop APPARENT ATTENUATION: 68-72% profi le. It is a true top cropping strain with a fruity, TEMPERATURE RANGE: 64-74°F (18-23°C) very light and so ly balanced palate. This strain will fi nish slightly sweet. ABV (APPROX): 10% FLOCCULATION: high APPARENT ATTENUATION: 71-75% TEMPERATURE RANGE: 64-74°F (18-23°C)

8 wyeastlab.com 888-WYEAST 1 1332 Northwest Ale™ 1469 West Yorkshire Ale™ BEER STYLE: American Pale Ale, Strong Pale, IPA, BEER STYLE: English IPA, Extra Special/Strong Imperial IPA, American Brown, Amber or Red Ale, Bi er (English Pale Ale), Oatmeal Stout, Southern Barley Wine, American Stout, Blonde Ale, Spiced/ English Brown, Special/Best/Premium Bi er, Herb/Vegetable Beer, Fruit Beer Standard/Ordinary Bi er, Sweet Stout PROFILE: One of the classic ale strains from a PROFILE: This strain produces ales with a full Northwest U.S. Brewery. It produces a malty and chewy malt fl avor and character, but fi nishes mildly fruity ale with good depth and complexity. dry, producing famously balanced beers. Expect ABV (APPROX): 10% moderate nu y and stone-fruit esters. Best used FLOCCULATION: high for the produc on of cask-condi oned bi ers, ESB APPARENT ATTENUATION: 67-71% and mild ales. Reliably fl occulent, producing bright TEMPERATURE RANGE: 65-75°F (18-24°C) beer without fi ltra on. ABV (APPROX): 9% 1335 British Ale II™ FLOCCULATION: high BEER STYLE: Ordinary and Special Bi ers, ESB, APPARENT ATTENUATION: 67-71% Northern English Brown, Brown Porter, Dry Stout, TEMPERATURE RANGE: 64-72°F (18-22°C) English IPA, English Barley Wine, Foreign Extra Stout, Cream Ale, Irish Red Ale 1728 Scottish Ale™ PROFILE: A classic Bri sh ale profi le with good BEER STYLE: Sco sh Light 60/-, Sco sh Heavy 70/- fl occula on and malty fl avor characteris cs. It will , Sco sh Export 80/-, Strong Scotch Ale, Foreign fi nish crisp, clean and fairly dry. Extra Stout, Imperial Stout, Imperial IPA, American ABV (APPROX): 10% Barley Wine, Christmas/Winter Beer, Bal c Porter, FLOCCULATION: high Wood Aged Beer, Smoked Beer APPARENT ATTENUATION: 73-76% PROFILE: Our Sco sh ale strain is ideally suited for TEMPERATURE RANGE: 63-75°F (17-24°C) the strong, malty ales of Scotland. This strain is very versa le, and is o en used as a “house” strain as it 1450 Denny’s Favorite 50™ ferments neutral and clean. Higher fermenta on BEER STYLE: American Amber Ale, American temperatures will result in an increased ester profi le. Barleywine, American Brown Ale, American IPA, ABV (APPROX): 12% American Pale Ale, American Stout, Braggot, FLOCCULATION: high Brown Porter, Christmas/Winter Specialty Spiced APPARENT ATTENUATION: 69-73% Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial TEMPERATURE RANGE: 55-75°F (13-24°C) IPA, Irish Red Ale, Other Smoked Beer, Russian 1968 London ESB Ale™ Imperial Stout, Spice, Herb, or Vegetable Beer, BEER STYLE: Ordinary and Special Bi ers, ESB, Strong Scotch Ale, Wood-Aged Beer Mild Ale, Southern English Brown, English IPA, PROFILE: This terrifi c all-round yeast can be used Strong/Old Ale, English Barley Wine, Wood Aged for almost any beer style, and is a mainstay of one Beer, Spiced/Herb/Vegetable Beer, Fruit Beer of our local homebrewers, Mr. Denny Conn. It is PROFILE: A very good cask condi oned ale strain, unique in that it produces a big mouthfeel and this extremely fl occulent yeast produces dis nctly accentuates the malt, caramel, or fruit character of malty beers. A enua on levels are typically less a beer without being sweet or under-a enuated. than most other yeast strains which results in a ABV (APPROX): 10% slightly sweeter fi nish. Ales produced with this FLOCCULATION: low strain tend to be fruity, increasingly so with higher APPARENT ATTENUATION: 74-76% fermenta on temperatures of 70-74°F (21-23°C). TEMPERATURE RANGE: 60-70°F (15-21°C) A thorough diacetyl rest is recommended a er fermenta on is complete. Bright beers are easily achieved within days without any fi ltra on. ABV (APPROX): 9% FLOCCULATION: very high APPARENT ATTENUATION: 67-71% TEMPERATURE RANGE: 64-72°F (18-22°C)

888-WYEAST 1 wyeastlab.com 9 2565 Kölsch™ 2007 Pilsen Lager™ BEER STYLE: Kölsch, American Wheat or Rye Ale, BEER STYLE: Standard American Lager, Lite Cream Ale, Berlinerweiss, Spiced/Herb/Vegetable American Lager, Classic American Pilsner, Beer, Fruit Beer Schwartzbier, German Pilsner PROFILE: This strain is a classic, true top cropping PROFILE: The classic American lager strain. This yeast strain from a tradi onal brewery in Cologne, mild, neutral strain produces beers with a nice Germany. Beers will exhibit some of the fruity malty character and a smooth palate. It ferments character of an ale, with a clean lager like profi le. dry and crisp with minimal sulfur or diacetyl. Beers It produces low or no detectable levels of diacetyl. from this strain exhibit the characteris cs of the This yeast may also be used to produce quick- most popular lager in America. condi oning pseudo-lager beers and ferments ABV (APPROX): 9% well at cold 55-60°F (13-16°C) range. This powdery FLOCCULATION: medium strain results in yeast that remains in suspension APPARENT ATTENUATION: 71-75% post fermenta on. It requires fi ltra on or TEMPERATURE RANGE: 48-56°F (9-13°C) addi onal se ling me to produce bright beers. ABV (APPROX): 10% 2035 American Lager™ FLOCCULATION: low BEER STYLE: Classic American Pilsner, Standard APPARENT ATTENUATION: 73-77% American Lager, Lite American Lager TEMPERATURE RANGE: 56-70°F (13-21°C) PROFILE: A complex and aroma c strain that can be used for a variety of lager beers. This strain is an Lager Strain Selection excellent choice for Classic American Pilsner beers. ABV (APPROX): 9% & Profiles FLOCCULATION: medium Lager beers are typically lighter and drier than APPARENT ATTENUATION: 73-77% ales with a crisp fi nish. Lager yeast generally TEMPERATURE RANGE: 48-58°F (9-14°C) produce signifi cant amounts of sulfur during cooler fermenta ons, which dissipates during aging. This 2042 Danish Lager™ is an important profi le in great pilsner beers. BEER STYLE: Dortmunder Export, Classic American 2000 Budvar™ Pilsner, Standard American Lager, Lite American BEER STYLE: Bohemian Pilsner, Light American Lager, Munich Helles Lager, Classic American Pilsner, Dortmunder Export PROFILE: This yeast is a good choice for Dortmund- PROFILE: The Budvar strain has a nice malty nose style lagers. It will ferment crisp and dry with with subtle fruit tones and a rich malt profi le on a so , rounded profi le that accentuates hop the palate. It fi nishes malty but dry, well balanced characteris cs. and crisp. Hop character comes through in the ABV (APPROX): 9% fi nish. FLOCCULATION: low ABV (APPROX): 9% APPARENT ATTENUATION: 73-77% FLOCCULATION: medium-high TEMPERATURE RANGE: 46-56°F (8-13°C) APPARENT ATTENUATION: 71-75% TEMPERATURE RANGE: 48-56°F (9-13°C) 2001 Urquell™ BEER STYLE: Bohemian Pilsner PROFILE: With a mild fruit and fl oral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral fi nish. ABV (APPROX): 9% FLOCCULATION: medium-high APPARENT ATTENUATION: 72-76% TEMPERATURE RANGE: 48-56°F (9-13°C) 10 wyeastlab.com 888-WYEAST 1 2112 California Lager™ 2278 Czech Pils™ BEER STYLE: California Common or Steam Beer, BEER STYLE: Bohemian Pilsner Cream Ale, Christmas/Winter Beer, Premium PROFILE: Origina ng from the home of great American Lager, Smoked Beer, Fruit/Herb/ Pilsners in the Czech Republic, this classic Pilsner Vegetable Beer, Bal c Porter strain will fi nish dry and malty. It is the perfect PROFILE: This strain is par cularly well suited for choice for Bohemian-style Pilsners. Sulfur producing 19th century-style California Common- produced during fermenta on can be reduced style beers. It retains lager characteris cs at with warmer fermenta on temperatures 58°F temperatures up to 65°F (18°C) and produces (14°C) and will dissipate with condi oning. malty, brilliantly clear beers. This strain is not ABV (APPROX): 9% recommended for cold temperature fermenta on. FLOCCULATION: medium-high ABV (APPROX): 9% APPARENT ATTENUATION: 70-74% FLOCCULATION: high TEMPERATURE RANGE: 50-58°F (10-14°C) APPARENT ATTENUATION: 67-71% TEMPERATURE RANGE: 58-68°F (14-20°C) 2308 Munich Lager™ BEER STYLE: Vienna Lager, Oktoberfest/Märzen, 2124 Bohemian Lager™ Munich Dunkel, Tradi onal Bock, Maibock/Helles BEER STYLE: German Pilsner, Munich Helles, Classic Bock, Doppelbock, Eisbock, Rauchbier American Pilsner, Munich Dunkel, Oktoberfest/ PROFILE: This is a unique strain, capable of Märzen, Tradi onal Bock, Doppelbock, producing fi ne lagers. It is very smooth, well- Schwartzbier, Bal c Porter, California Common rounded and full-bodied. A thorough diacetyl rest PROFILE: This Carlsberg type yeast is the most is recommended a er fermenta on is complete. widely used lager strain in the world. This strain ABV (APPROX): 9% ABV produces a dis nct malty profi le with some ester FLOCCULATION: medium character and a crisp fi nish. A versa le strain, APPARENT ATTENUATION: 70-74% that is great to use with lagers or Pilsners for TEMPERATURE RANGE: 48-56°F (9-13°C) fermenta ons in the 45-55°F (8-12°C) range. It may also be used for Common beer produc on with 2633 Octoberfest Lager Blend™ fermenta ons at 65-68°F (18-20°C). A thorough BEER STYLE: Oktoberfest/Märzen, Vienna Lager, diacetyl rest is recommended a er fermenta on Rauchbier, Bal c Porter is complete. PROFILE: This blend of lager strains is designed ABV (APPROX): 9% to produce a rich, malty, complex and full bodied FLOCCULATION: medium-low Octoberfest style beer. It a enuates well while APPARENT ATTENUATION: 73-77% leaving plenty of malt character and mouthfeel. TEMPERATURE RANGE: 45-68°F (8-22°C) This strain is low in sulfur produc on. ABV (APPROX): 9% 2206 Bavarian Lager™ FLOCCULATION: medium-low BEER STYLE: German Pilsner, Munich Dunkel, APPARENT ATTENUATION: 73-77% Vienna Lager, Oktoberfest/Märzen, Tradi onal TEMPERATURE RANGE: 48-58°F (9-14°C) Bock, Maibock/Hellesbock, Doppelbock, Eisbock, Schwartzbier, Rauchbier, Bal c Porter 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 a er fermenta on is complete. ABV (APPROX): 9% FLOCCULATION: medium-high APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: 46-58°F (8-14°C)

888-WYEAST 1 wyeastlab.com 11 Belgian & Wheat Strain Belgian Abbey II continued Selection & Profiles ABV (APPROX): 12% Belgian ales and German Weizens are yeast-driven FLOCCULATION: medium styles: intense fruity esters and aroma c phenols APPARENT ATTENUATION: 73-77% are key to authen c profi les. Wyeast has provided TEMPERATURE RANGE: 65-75°F (18-24°C) brewers with the best selec on of strains for Belgian-style and Wheat beers for over 20 years. 3056 Bavarian Wheat Blend™ BEER STYLE: Weizen/Weissbier, Dunkelweizen, 1214 Belgian Abbey™ Weizenbock BEER STYLE: Belgian Dark Strong Ale, Belgian PROFILE: This proprietary blend of a top-fermen ng Tripel, Belgian Dubbel, Witbier, Belgian Specialty neutral ale strain and a Bavarian wheat strain is a Ale, Christmas/Winter Ale great choice when a subtle German style wheat PROFILE: A widely used and alcohol tolerant Abbey beer is desired. The complex esters and phenolics yeast that is suitable for a variety of Belgian style from the wheat strain are nicely so ened and ales. This strain produces a nice ester profi le as balanced by the neutral ale strain. well as slightly spicy alcohol notes. It can be slow ABV (APPROX): 10% to start; however, it a enuates well. FLOCCULATION: medium ABV (APPROX): 12% APPARENT ATTENUATION: 73-77% FLOCCULATION: medium-low TEMPERATURE RANGE: 64-74°F (18-23°C) APPARENT ATTENUATION: 74-78% TEMPERATURE RANGE: 68-78°F (20-24°C) 3068 Weihenstephan Weizen™ BEER STYLE: German Hefe-Weizen, Weizen/ 1388 Belgian Strong Ale™ Weissbier, Dunkelweizen, Weizenbock, Fruit beer BEER STYLE: Belgian Tripel and Golden Strong Ale, PROFILE: The classic and most popular German Belgian Blonde Ale, Belgian Specialty Ale, Biere de wheat beer strain used worldwide. This yeast Garde, Christmas/Winter Ale strain produces a beau ful and delicate balance PROFILE: The classic choice for brewing golden of banana esters and clove phenolics. The balance strong ales. This alcohol tolerant strain will can be manipulated towards ester produc on produce a complex ester profi le balanced nicely through increasing the fermenta on temperature, with subtle phenolics. Malt fl avors and aromas will increasing the wort density, and decreasing the remain even with a well a enuated dry, tart fi nish. pitch rate. Over pitching can result in a near It may con nue to produce CO² for an extended complete loss of banana character. Decreasing period a er packaging or collec on. the ester level will allow a higher clove character ABV (APPROX): 12-13% to be perceived. Sulfur is commonly produced, FLOCCULATION: low but will dissipate with condi oning. This strain is APPARENT ATTENUATION: 74-78% very powdery and will remain in suspension for an TEMPERATURE RANGE: 64-80°F (18-27°C) extended amount of me following a enua on. This is true top cropping yeast and requires 1762 Belgian Abbey II™ fermenter headspace of 33%. BEER STYLE: Belgian Dark Strong Ales, Belgian ABV (APPROX): 10% Golden Strong Ale, Belgian Specialty Ale, Belgian FLOCCULATION: low Blonde Ale, Biere de Garde, American Barley Wine, APPARENT ATTENUATION: 73-77% Strong Scotch Ale, Other Strong Ales TEMPERATURE RANGE: 64-75°F (18-24°C) PROFILE: An excellent yeast strain for use in Belgian dark strong ales. This strain has a rela vely “clean” profi le which allows a rich malt and dis nc ve ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermenta on temperatures or in a high gravity wort.

12 wyeastlab.com 888-WYEAST 1 3333 German Wheat™ 3638 Bavarian Wheat™ BEER STYLE: Kristallweizen, German Hefe-Weizen, BEER STYLE: German Hefe-Weizen, Weizen/ Weizen/Weissbier, Dunkelweizen, Weizenbock Weissbier, Dunkelweizen, Weizenbock PROFILE: A highly fl occulent German wheat PROFILE: A complex alterna ve to the standard beer strain that is the perfect choice for use in German wheat strain profi le. This strain produces Kristallweizen. This yeast strain produces a beau ful apple, pear, and plum esters in addi on to the and delicate balance of banana esters and clove dominant banana character. The esters are phenolics similar to the popular Wyeast 3068. complemented nicely by clove and subtle vanilla However, this strain will sediment rapidly, resul ng phenolics. The balance can be manipulated in bright beer without fi ltra on. The balance can towards ester produc on through increasing be manipulated towards ester produc on through fermenta on temperature, increasing the wort increasing fermenta on temperature, increasing density, and decreasing the pitch rate. Over the wort density, and decreasing the pitch rate. pitching can result in a near complete loss of Over pitching can result in a near complete loss of banana character. Decreasing the ester level will banana character. Sulfur is commonly produced, allow a higher clove character to be perceived. but will dissipate with condi oning. Sulfur is commonly produced, but will dissipate ABV (APPROX): 10% with condi oning. This strain is very powdery and FLOCCULATION: high will remain in suspension for an extended amount APPARENT ATTENUATION: 70-76% of me following a enua on. This is true top TEMPERATURE RANGE: 63-75°F (17-24°C) cropping yeast and requires fermenter headspace of 33%. 3463 Forbidden Fruit™ ABV (APPROX): 10% BEER STYLE: Witbier, Belgian Specialty Ale FLOCCULATION: low PROFILE: A widely used strain in the produc on APPARENT ATTENUATION: 70-76% of Witbier and Grand Cru. This yeast will produce TEMPERATURE RANGE: 64-75°F (18-24°C) spicy phenolics which are balanced nicely by a complex ester profi le. The subtle fruit character 3711 French Saison™ and dry tart fi nish will complement wheat malt, BEER STYLE: Saison, Bier de Garde, Witbier, Belgian orange peel and spice addi ons typical of Wits. Golden and Dark Strong Ales, Belgian Blonde Ale, ABV (APPROX): 12% Belgian Specialty Ale FLOCCULATION: low PROFILE: A very versa le strain that produces APPARENT ATTENUATION: 72-76% Saison or farmhouse style beers as well as other TEMPERATURE RANGE: 63-76°F (17-24°C) Belgian style beers that are highly aroma c, estery, peppery, spicy and citrusy. This strain enhances 3522 Belgian Ardennes™ the use of spices and aroma hops, and is extremely BEER STYLE: Belgian Specialty Ale , Belgian Pale Ale, a enua ve but leaves an unexpected silky and Belgian Dubbel and Tripel, Belgian Strong Golden rich mouthfeel. This strain can also be used to re- and Dark Ales, Belgian Blonde Ale, Flanders Brown/ start stuck fermenta ons or in high gravity beers. Oud Bruin ABV (APPROX): 12% PROFILE: One of the great and versa le strains for FLOCCULATION: low the produc on of classic Belgian style ales. This APPARENT ATTENUATION: 77-83% strain produces a beau ful balance of delicate TEMPERATURE RANGE: 65-77°F (18-25°C) fruit esters and subtle spicy notes, with neither one domina ng. Unlike many other Belgian style strains, this strain is highly fl occulent and results in bright beers. ABV (APPROX): 12% FLOCCULATION: high APPARENT ATTENUATION: 72-76% TEMPERATURE RANGE: 65-76°F (18-24°C)

888-WYEAST 1 wyeastlab.com 13 3724 Belgian Saison™ 3944 Belgian Wit™ BEER STYLE: Saison BEER STYLE: Witbier, Belgian Dubbel and Tripel, PROFILE: This strain is the classic farmhouse ale Spice/Herb/Vegetable Ale, Spiced Ale yeast. A tradi onal yeast that is spicy with complex PROFILE: This versa le witbier yeast strain can be aroma cs, including bubble gum. It is very tart used in a variety of Belgian style ales. This strain and dry on the palate with a mild frui ness. produces a complex fl avor profi le dominated Expect a crisp, mildly acidic fi nish that will benefi t by spicy phenolics with low to moderate ester from elevated fermenta on temperatures. This produc on. It is a great strain choice when you want strain is notorious for a rapid and vigorous start a delicate clove profi le not to be overshadowed by to fermenta on, only to s ck around 1.035 S.G. esters. It will ferment fairly dry with a slightly tart Fermenta on will fi nish, given me and warm fi nish that compliments the use of oats, malted and temperatures. Warm fermenta on temperatures, unmalted wheat. This strain is a true top cropping at least 90°F (32°C), or the use of a secondary yeast requiring full fermenter headspace of 33%. strain can accelerate a enua on. ABV (APPROX): 11-12% ABV (APPROX): 12% FLOCCULATION: medium FLOCCULATION: low APPARENT ATTENUATION: 72-76% APPARENT ATTENUATION: 76-80% TEMPERATURE RANGE: 62-75°F (16-24°C) TEMPERATURE RANGE: 70-95°F (21-35°C) Brett and Bacteria Selection 3787 Trappist High Gravity™ & Profiles BEER STYLE: Belgian Dubbel, Belgian Tripel, Capture the fl avors and aromas of wild and sour Belgian Golden Strong Ale , Biere de Garde, Belgian beers with Wyeast’s library of Bre anomyces and Specialty Ale, Belgian Golden Strong Ale bacteria cultures. These strains work alone or PROFILE: A classic strain for brewing Belgian dubbel together to create the complex character of classic or Belgian tripel. This Abbey strain produces a nice Lambic, Flemish sour ales, Berliner Weisse, and balance of complex fruity esters and phenolics, more. making it desirable for use in other Belgian style ales as well. A fl occulent, true top cropping yeast 3278 Belgian Lambic Blend™ (addi onal headspace is recommended), that will BEER STYLE: Lambics, Geuze, Fruit Lambic, work over a broad temperature range. This strain Flanders Red Ale makes a great Belgian style “house” strain. PROFILE: This blend contains yeast and bacteria ABV (APPROX): 11-12% or higher cultures important to the produc on of FLOCCULATION: medium spontaneously fermented beers of the Lambic APPARENT ATTENUATION: 74-78% region. Specifi c propor ons of a Belgian style ale TEMPERATURE RANGE: 64-78°F (18-25°C) strain, a sherry strain, two Bre anomyces strains, a Lactobacillus culture, and a Pediococcus culture 3942 Belgian Wheat™ produce the desirable fl avor components of these BEER STYLE: Belgian Pale Ale, Witbier, Tripel beers as they are brewed in Brussels. Propaga on PROFILE: Isolated from a small Belgian brewery, of this culture is not recommended and will result this strain produces beers with moderate esters in a change of the propor ons of the individual and minimal phenolics. Apple, bubblegum and components. This blend will produce a very dry plum-like aromas blend nicely with malt and hops. beer due to the super-a enua ve nature of the This strain will fi nish dry with a hint of tartness. mixed cultures. ABV (APPROX): 12% ABV (APPROX): 11% FLOCCULATION: medium FLOCCULATION: variable APPARENT ATTENUATION: 72-76% APPARENT ATTENUATION: 70-80% TEMPERATURE RANGE: 64-74°F (18-23°C) TEMPERATURE RANGE: 63-75°F (17-24°C)

14 wyeastlab.com 888-WYEAST 1 3763 Roeselare Ale Blend™ 5335 Lactobacillus™ BEER STYLE: Lambics, Geuze, Fruit Lambic, BEER STYLE: Lambic, Gueuze, Berlinerweiss, Flanders Red Ale Flanders Red Ale, Flanders Brown Ale/Oud Bruin, PROFILE: Our blend of lambic cultures produces Fruit Lambic beer with a complex, earthy profi le and a dis nc ve PROFILE: LLac c acid bacteria isolated from a pie cherry sourness. Aging up to 18 months is Belgian brewery. This culture produces moderate required for a full fl avor profi le and acidity to levels of acidity and is commonly found in many develop. Specifi c propor ons of a Belgian style ale types of beers including gueuze, lambics, sour strain, a sherry strain, two Bre anomyces strains, brown ales and Berliner Weisse. It is always used a Lactobacillus culture, and a Pediococcus culture in conjunc on with S.cerevisiae and o en with produce the desirable fl avor components of various wild yeast. Use in wort or beer below 10 these beers as they are brewed in West Flanders. IBU is recommended due to the culture’s sensi vity Propaga on of this culture is not recommended to hop compounds. and will result in a change of the propor ons of the ABV (APPROX): 9% individual components. This blend will produce a TEMPERATURE RANGE: 60-95°F (15-35°C) very dry beer due to the super-a enua ve nature of the mixed cultures. 5526 Brettanomyces lambicus™ ABV (APPROX): 11% BEER STYLE: Lambic, Gueuze, Fruit Lambic, FLOCCULATION: variable Flanders Red Ale, Berlinerweiss APPARENT ATTENUATION: 80%+ PROFILE: This is a wild yeast strain isolated from TEMPERATURE RANGE: 65-85°F (18-30°C) Belgian lambic beers. It produces a pie cherry-like fl avor and sourness along with dis nct “Bre ” 5112 Brettanomyces bruxellensis™ character. A pellicle may form in bo les or casks. BEER STYLE: Lambic, Gueuze, Fruit Lambic, To produce the classic Belgian character, this strain Flanders Red Ale works best in conjunc on with other yeast and PROFILE: This strain of wild yeast was isolated lac c bacteria. It generally requires 3-6 months of from brewery cultures in the Brussels region of aging to fully develop fl avor characteris cs. Belgium. It produces the classic “sweaty horse ABV (APPROX): 12% blanket” character of indigenous beers such as FLOCCULATION: medium gueuze, lambics and sour browns and may form a APPARENT ATTENUATION: very high pellicle in bo les or casks. The strain is generally TEMPERATURE RANGE: 60-75°F (15-24°C) used in conjunc on with S. cerevisiae, as well as other wild yeast and lac c bacteria. At least 3-6 5733 Pediococcus™ months aging is generally required for fl avor to BEER STYLE: Lambic, Gueuze, Fruit Lambic, fully develop. experimental beers ABV (APPROX): 12% PROFILE: Lac c acid bacteria used in the produc on FLOCCULATION: medium of Belgian style beers where addi onal acidity APPARENT ATTENUATION: very high is desirable. O en found in gueuze and other TEMPERATURE RANGE: 60-75°F (15-24°C) Belgian style beer. Acid produc on will increase with storage me. It may also cause “ropiness” and produce low levels of diacetyl with extended storage me. ABV (APPROX): 9% TEMPERATURE RANGE: 60-95°F (15-35°C)

888-WYEAST 1 wyeastlab.com 15 Wyeast Private Collection

Our Private Collec on of rare and exclusive strains 1217-PC West Coast IPA is available to commercial clients year round. BEER STYLE: American IPA, Imperial IPA, American Because they are not in constant produc on, Pale Ale, American brown ale, Red Ales, Sco sh Ales special pricing may apply and longer lead mes PROFILE: This strain is ideally suited to the may be required for your custom order – please produc on of west-coast style American cra contact Technical Services for more informa on beers, especially pale, IPA, red, and special es. on these unique brewing yeasts. Thorough a enua on, temp tolerance, and good fl occula on make this an easy strain to work with. 1026-PC British Cask Ale Flavor is balanced neutral with mild ester forma on BEER STYLE: Blonde Ale, English IPA, Extra Special/ at warmer temps, allowing hops, character malts, Strong Bi er (English Pale Ale), Southern English and fl avorings to show through. Brown, Special/Best/Premium Bi er, Standard/ ABV (APPROX): 10% Ordinary Bi er FLOCCULATION: Medium-high PROFILE: A great yeast choice for any cask APPARENT ATTENUATION: 73-80% condi oned Bri sh Ale and one that is especially TEMPERATURE RANGE:62-74°F (17-23°C) well suited for IPAs and Australian ales. Produces a nice malt profi le and fi nishes crisp & slightly tart. 1581-PC Belgian Stout Low to moderate fruit ester producer that clears BEER STYLE: Belgian Pale Ale, Belgian Specialty Ale, well without fi ltra on. Belgian Dubbel, Triple and Quad, Belgian Strong ABV (APPROX): 9% Golden and Dark Ales, Belgian Blonde Ale, Saison FLOCCULATION: medium/high PROFILE: A very versa le ale strain from Belgium. APPARENT ATTENUATION: 74-77% Excellent for Belgian stout and Belgian Specialty TEMPERATURE RANGE: 63-72°F (17-22°C) ales. Ferments to dryness and produces moderate levels of esters without signifi cant phenolic or 1203-PC Burton IPA Blend spicy characteris cs. BEER STYLE: Tradi onal and Historical English ABV (APPROX): 12% IPA, English Pale Ale, English Bi er styles, Robust FLOCCULATION: Medium Porter, Foreign Stouts. APPARENT ATTENUATION: 70-85% PROFILE: The revival of interest in historic and TEMPERATURE RANGE: 65-75°F (18-24°C) classic English IPA styles calls for a specialized yeast – this blend highlights hop bi erness and 1768-PC English Special Bitter aroma while s ll allowing full expression of BEER STYLE: Blonde Ale, English IPA, Extra Special/ authen c water profi les and pale malts. Low to Strong Bi er (English Pale Ale), Oatmeal Stout, moderate ester level can be manipulated through Southern English Brown, Special/Best/Premium fermenta on temperature and pitching rate. Palate Bi er, Standard/Ordinary Bi er, Sweet Stout, Pale Ale fi nish is typically neutral to mildly fruity with some PROFILE: A great yeast for malt-predominate ales. mal ness. Good fl occula on characteris cs make Produces light fruit and ethanol aromas along with this an excellent candidate for cask condi oning. so , nu y fl avors. Exhibits a mild malt profi le with ABV (APPROX): 10% a neutral fi nish. Bright beers are easily achieved FLOCCULATION: medium-high without any fi ltra on. It is similar to our 1968 APPARENT ATTENUATION: 71-74% London ESB Ale but slightly less fl occulent. TEMPERATURE RANGE: 64-74°F (18-23°C) ABV (APPROX): 9% FLOCCULATION: High APPARENT ATTENUATION: 68-72% TEMPERATURE RANGE: 64-72°F (18-22°C)

16 wyeastlab.com 888-WYEAST 1 1882-PC Thames Valley Ale II 2247-PC European Lager BEER STYLE: Ordinary and Special Bi ers, ESB, BEER STYLE: German Pilsner, Bohemian Pilsner, Northern English Brown, Robust Porter, Dry Stout, Classic American Pilsner, Munich Helles, Foreign Extra Stout Dortmunder Export PROFILE: This strain was originally sourced from PROFILE: This strain exhibits a very clean and dry a now defunct brewery on the banks of the river fl avor profi le o en found in aggressively hopped Thames outside of Oxford, England. Thames lagers. Produces mild aroma cs and slight sulfur Valley II produces crisp, dry beers with a rich notes typical of classic pilsners. This yeast is a good malt profi le and moderate stone fruit esters. This a enuator resul ng in beers with a a enua ve strain is also highly fl occulent resul ng dis nc vely crisp fi nish. in bright beers not requiring fi ltra on. A thorough ABV (APPROX): 10% diacetyl rest is recommended a er fermenta on FLOCCULATION: low is complete. APPARENT ATTENUATION: 73-77% ABV (APPROX): 10% TEMPERATURE RANGE: 46-56°F (8-13°C) FLOCCULATION: high APPARENT ATTENUATION: 72-78% 2252-PC Rasenmäher Lager TEMPERATURE RANGE: 60-70°F (15-21°C) BEER STYLE: Light American Lager, Munich Helles, Vienna Lager, Classic American Pilsner 2005-PC Cerveza Mexicana Lager PROFILE: This versa le lager strain is an BEER STYLE: Premium, Standard, and Light excellent choice for brewing your favorite low American-style Lagers; Vienna; Classic alcohol lawnmower beer. Fermenta ons at low American Pilsner; American-style Bock and temperatures will produce clean lagers that Dark American Lagers. accentuate the malt character of the beer. At PROFILE: New for 2014, this strain is well-suited to high temperatures this strain maintains much of delicate lager styles where balance is key. Neutral the lager character, but will also yield a mild ester fl avor with crisp fi nish allows refi ned, subtle malt profi le that compliments hop aromas and fl avors. fl avors to come through. Produc on of diacetyl ABV (APPROX): 9% and sulfur during fermenta on is typically low. FLOCCULATION: low ABV (APPROX): 9% APPARENT ATTENUATION: 73-77% FLOCCULATION: medium TEMPERATURE RANGE: 48-68°F (9-20°C) APPARENT ATTENUATION: 71-76% TEMPERATURE RANGE: 48-56°F (9-13°C) 2272-PC North American Lager BEER STYLE: Classic American Pilsner, Premium 2105-PC Rocky Mountain Lager American Lager, Standard American Lager, Lite BEER STYLE: Premium and Light American Lagers, American Lager, Dark American Lager Classic American Pilsner, German Pilsner PROFILE: Tradi onal culture of North American PROFILE: Perfect for that “Banquet Style” beer, and Canadian lagers, light pilsners and adjunct this lager strain, born high in the Colorado beers. Mildly malty profi le, medium ester profi le, Rockies, ferments well at cooler temperatures well balanced. Malty fi nish. with an emphasis on the malt finish. Will work ABV (APPROX): 9% well for all North American lagers, light pilsners, FLOCCULATION: high and adjunct beers. Mild malty profile, medium APPARENT ATTENUATION: 70-76% esters, well balanced. TEMPERATURE RANGE: 52-58°F (11-14°C) ABV (APPROX): 9% FLOCCULATION: medium-high 2352-PC Munich Lager II APPARENT ATTENUATION: 70-74% BEER STYLE: Lager, Oktoberfest/Marzen, Munich TEMPERATURE RANGE: 48-56°F (9-13°C) Dunkel, Schwarzbier, Tradi onal Bock, Maibock/ Hellesbock, Dopplebock, Eisbock PROFILE: From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt driven lagers.

888-WYEAST 1 wyeastlab.com 17 Munich Lager II Continued 3191-PC Berliner-Weisse Blend ABV (APPROX): 10% BEER STYLE: Berliner Weisse, Lambics, Geuze, FLOCCULATION: Medium Fruit Lambic, Flanders Red Ale APPARENT ATTENUATION: 72-74% PROFILE: This blend includes a German ale strain TEMPERATURE RANGE: 52-62°F (11-16°C) with low ester forma on and a dry, crisp fi nish. The Lactobacillus included produces moderate 2487-PC Hella Bock levels of acidity. The unique Bre anomyces BEER STYLE: Munich Helles, Oktoberfest/Marzen, strain imparts a cri cal earthy characteris c that Munich Dunkel, Schwarzbier, Tradi onal Bock, is indica ve of a true Berliner Weisse. When this Maibock/Hellesbock, Dopplebock, Eisbock blend is used, expect a slow start to fermenta on PROFILE: Direct from the Austrian Alps, this strain as the yeast and bacteria in the blend is balanced will produce rich, full-bodied and malty beers with to allow proper acid produc on. It generally a complex fl avor profi le and a great mouth feel. requires 3-6 months of aging to fully develop A enuates well while s ll leaving plenty of malt fl avor characteris cs. Use this blend with worts character and body. Beers fermented with this containing extremely low hopping rates. strain will benefi t from a temperature rise for a ABV (APPROX): 6% diacetyl rest at the end of primary fermenta on. FLOCCULATION: low ABV (APPROX): 12% APPARENT ATTENUATION: 73-77% FLOCCULATION: medium TEMPERATURE RANGE: 68-72°F (20-22°C) APPARENT ATTENUATION: 70-74% TEMPERATURE RANGE: 48-56°F (9-13°C) 3538-PC Leuven Pale Ale BEER STYLE: Belgian Pale Ale, Belgian Dubbel 2575-PC Kolsch II and Tripel, Belgian Strong Golden and Dark Ales, BEER STYLE: Kölsch, Northern German Altbier, Belgian Blonde Ale, Flanders Brown Ale Düsseldorf Altbier PROFILE: This vigorous top fermen ng Belgian PROFILE: This authen c Kolsch strain from one style strain produces a dis nct spicy character of Germany’s leading brewing schools has a rich along with mild esters. Phenolics developed during fl avor profi le which accentuates a so malt fi nish. fermenta on may dissipate with condi oning. It has Low or no detectable diacetyl produc on 3538 is an excellent choice for a wide variety of and will also ferment well at colder temperatures Belgian beer styles. for fast lager type beers. ABV (APPROX): 12% ABV (APPROX): 10% FLOCCULATION: high FLOCCULATION: low APPARENT ATTENUATION: 75-78% APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: 65-80°F (18-27°C) TEMPERATURE RANGE: 55-70°F (13-21°C) 3655-PC Belgian Schelde Ale 2782-PC Staro Prague Lager BEER STYLE: Belgian Pale Ale, Belgian Specialty BEER STYLE: Bohemian Pilsner, Munich Helles, Ale, Belgian Dubbel and Tripel, Belgian Strong Vienna Lager, Oktoberfest/Marzen, Munich Golden and Dark Ales, Belgian Blonde Ale, Flanders Dunkel, Schwarzbier, Tradi onal Bock, Maibock/ Brown/Oud Bruin Hellesbock, Dopplebock, Eisbock PROFILE: From the East Flanders - Antwerpen PROFILE: This yeast will help create medium to region of Belgium, this unique top fermen ng full body lagers with moderate fruit and bready yeast produces complex, classic Belgian aromas malt fl avors. The balance is slightly toward malt and fl avors that meld well with premium quality sweetness and will benefi t from addi onal hop pale and crystal malts. Well rounded and smooth bi ering. A fantas c strain for producing classic textures are exhibited with a full bodied malty Bohemian lagers. profi le and mouthfeel. ABV (APPROX): 11% ABV (APPROX): 11% FLOCCULATION: high FLOCCULATION: medium APPARENT ATTENUATION: 70-74% APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: 50-58°F (10-14°C) TEMPERATURE RANGE: 62-74°F (18-22°C)

18 wyeastlab.com 888-WYEAST 1 3725-PC Biere de Garde 3822-PC Belgian Dark Strong Ale BEER STYLE: Saison, Biere de Garde, Belgian Blonde BEER STYLE: Oud Bruin/Flanders Brown, Fruit Ale, Belgian Pale Ale, Belgian Golden Strong Ale beers, Belgian Strong Ales PROFILE: Low to moderate ester produc on with PROFILE: This unique Belgian ale yeast produces subtle spiciness. Malty and full on the palate with spicy, phenolic and tart aromas. Very tart and ini al sweetness. Finishes dry and slightly tart. dry on the palate. Phenol and ester produc on Ferments well with no sluggishness. balanced for beer with a complex fi nish. High acid ABV (APPROX): 12% producer. FLOCCULATION: low ABV (APPROX): 12% APPARENT ATTENUATION: 74-79% FLOCCULATION: medium TEMPERATURE RANGE: 70-84°F (21-29°C) APPARENT ATTENUATION: 74-79% TEMPERATURE RANGE: 65-80°F (18-27°C) 3726-PC Farmhouse Ale BEER STYLE: Saison, Biere de Garde, Belgian Blonde 3864-PC Canadian/Belgian Ale Ale, Belgian Pale Ale, Belgian Golden Strong Ale BEER STYLE: Belgian Dubbel and Tripel, Belgian PROFILE: This strain produces complex esters Specialty Ale, Belgian Golden Strong, Biere de balanced with earthy/spicy notes. Slightly tart Garde, Witbier and dry with a peppery fi nish. A perfect strain for PROFILE: This alcohol tolerant strain produces farmhouse ales and saisons. complex and well-balanced Belgian Abbey style ABV (APPROX): 12% ales. Banana and fruit esters are complemented FLOCCULATION: medium nicely with mild levels of phenolics and hints of APPARENT ATTENUATION: 74-79% acidity. Ester levels may be elevated by increasing TEMPERATURE RANGE: 70-84°F (21-29°C) gravity and fermenta on temperatures. ABV (APPROX): 12% 3739-PC Flanders Golden Ale FLOCCULATION: medium BEER STYLE: Belgian Pale Ale, Belgian Specialty APPARENT ATTENUATION: 75-79% Ale, Belgian Dubbel, Triple and Quad, Belgian TEMPERATURE RANGE: 65-80°F (18-27°C) Strong Golden and Dark Ales, Belgian Blonde Ale.n PROFILE: This well balanced strain from northern 9097-PC Old Ale Blend Belgium will produce moderate levels of both fruity BEER STYLE: Strong Ale, Old Ale, English Barleywine esters and spicy phenols while fi nishing dry with a PROFILE: To bring you a bit of English brewing hint of malt. 3739-PC is a robust & versa le strain that heritage we developed the “Old Ale” blend. It performs nicely in a broad range of Belgian styles. includes an a enua ve ale strain along with a small ABV (APPROX): 12% amount of Bre anomyces. The blend will ferment FLOCCULATION: medium - low well in dark worts, producing fruity beers with nice APPARENT ATTENUATION: 74-78% complexity. The Bre anomyces adds a pie cherry- TEMPERATURE RANGE: 64-80°F (18-27°C) like fl avor and sourness during prolonged aging. ABV (APPROX): 12-14% 3789-PC Trappist Blend FLOCCULATION: medium BEER STYLE: Belgian Specialty Ale, Belgian Pale APPARENT ATTENUATION: 75-80% Ale, Flanders Red, Oud Bruin TEMPERATURE RANGE: 68-75°F (20-24°C) PROFILE: A unique blend of Belgian Saccharomyces and Bre anomyces for emula ng Trappist style beer from the Florenville region in Belgium. Phenolics, mild frui ness and complex spicy notes develop with increased fermenta on temperatures. Subdued but classic Bre character. ABV (APPROX): 12% FLOCCULATION: medium APPARENT ATTENUATION: 75-80% TEMPERATURE RANGE: 68-85°F (20-30°C)

888-WYEAST 1 wyeastlab.com 19 Beer Styles-to-Strains Recommendations Beer Styles LisƟ ng Courtesy of the Beer Judge CerƟ fi caƟ on Program (BJCP)

Category Style Recommended Strains Category Style Recommended Strains Light Lite American 2007 2035 2000 2042 Porter Brown Porter 1275 1335 1028 1450 Lager Lager Robust Porter 1084 1028 1098 1275 Standard 2007 2035 2042 Baltic Porter 2633 2112 2124 1728 American Lager 1084 Premium 2007 2035 2042 2112 Stout Dry Stout 1084 1028 1056 1275 American Lager Sweet Stout 1084 1099 1318 1469 Munich Helles 2124 2308 2042 Oatmeal Stout 1084 1469 1187 1318 Dortmunder Export 2042 2124 2000 Foreign Extra Stout 1028 1084 1275 1728 Pilsner German Pilsner 2124 2007 American Stout 1272 1056 1332 1450 Bohemian Pilsner 2278 2001 2000 2124 Russian Imperial Stout 1728 1450 1056 1028 2007 2000 2124 Classic American India Pale English IPA 1099 1318 1335 1469 Pilsner Ale American IPA 1056 1272 1450 1332 European Vienna Lager 2206 2308 2633 2124 Imperial IPA 1056 1450 1272 1728 Amber Oktoberfest/ 2633 2308 2206 2124 Lager Märzen German Weizen/Weissbier 3068 3638 3333 3056 2007 2035 2042 2124 Wheat and Dunkelweizen 3056 3068 3638 3333 Dark Dark American Rye Beer Lager Lager Weizenbock 3056 3068 3638 3333 Munich Dunkel 2206 2308 2124 Roggenbier 3638 3068 3333 Schwarzbier 2124 2007 2206 (German Rye Beer) Bock Maibock/Helles 2206 2308 2124 Belgian and Witbier 3944 3463 1214 3942 Bock French Ale Belgian Pale Ale 3522 3942 Traditional Bock 2206 2308 2124 Saison 3724 3711 Doppelbock 2206 2124 2308 Biere de Garde 1007 2565 2124 Eisbock 2206 2124 2308 Belgian 1214 1762 3711 Specialty Ale 1388 3522 Light Cream Ale 2565 2112 1450 1056 3463 3787 Hybrid Blonde Ale 1099 1469 1272 1332 Sour Ale Berliner Weisse 1007 2565 5335 5526 Kölsch 2565 1010 1007 Flanders Red Ale 3763 5526 5112 5335 American Wheat 1010 1007 2565 Flanders Brown Ale/ 3763 5335 or Rye Beer Oud Bruin Amber North German 1010 1007 2565 Straight 3278 5112 5526 5335 Hybrid Altbier (Unblended) Lambic 3763 5733 California 2112 Gueuze 3278 5112 5526 5335 Common Beer 3763 5733 Düsseldorf Altbier 1007 1010 2565 Fruit Lambic 3278 5112 5526 5335 English Standard 1469 1275 1099 1968 3763 5733 Pale Ale Ordinary Bitter Belgian Belgian Blond Ale 1762 1388 3522 3711 Special/Best/ 1469 1275 1099 1968 Strong Ale Belgian Dubbel 1214 3522 3944 3711 Premium Bitter 3787 3787 1214 3522 1388 Extra Special/ 1968 1275 1099 1469 Belgian Tripel Strong Bitter Belgian Golden 3787 1762 3522 1388 Scottish Scottish Light 60/- 1728 1098 1318 1084 Strong Ale 1762 3522 1214 and Irish Scottish Heavy 70/- 1728 1098 1318 1084 Belgian Dark Strong Ale Ale 1028 1728 1968 1318 Scottish Export 80/- 1728 1098 1318 1084 Strong Ale Old Ale 1028 1968 1098 1318 Irish Red Ale 1084 1335 1056 1450 English Barleywine 1056 1728 1084 1762 Strong Scotch Ale 1728 1084 1450 1056 American Barleywine Fruit Beer Fruit Beer 1056 2112 1187 1450 American American Pale Ale 1056 1272 1332 1450 1272 3068 1968 Ale American 1272 1056 1332 1450 Spice/Herb/ Spice, Herb, or 1056 1318 1084 1450 Amber Ale Vegetable Vegetable Beer 2565 1968 American Brown 1272 1056 1332 1450 Beer Christmas/Winter 1728 1214 2112 1450 Ale Specialty Spiced Beer 1056 1388 English Mild 1318 1028 1187 1968 Smoke \ Classic Rauchbier 2633 2308 2206 1450 Brown Ale Flavored & 1728 1056 1450 2112 Wood-Aged Other Smoked Beer Southern English 1099 1318 1187 1469 Beer Wood-Aged Beer 1728 1272 1450 1056 Brown Ale Northern English 1335 1275 1028 1098 Brown Ale

20 wyeastlab.com 888-WYEAST 1 Other Products

Wyeast Nutrient Blend Stability: 1 year, stored in air ght Wyeast Brewers’ Choice Yeast Nutrient is a custom container in cool environment blend of vitamins, minerals, and micronutrients Packaging: available in 1-, 3-, 10-, 25-, required for yeast cells to carry out an orderly and 50-pound units and complete fermenta on from start to fi nish. A wort that is nutrient-defi cient, or which has Tanal B adequate nutrients but limited bioavailability Tanal B is a 100% natural, high molecular weight to the cells, can experience inhibited yeast tannic acid extracted from renewable plant growth, disrupted or incomplete fermenta ons, materials specifi cally for the brewing industry. inconsistent a enua on rates from batch to Incorpora ng Tanal B into your process will batch, and diminished cell viability. Supplemental improve the shelf life and enhance the fl avor and nutrients are always benefi cial, but especially colloidal stability of your beer. valuable during yeast propaga on and stressful fermenta on condi ons (e.g, high-adjunct worts, The gallotannins in Tanal B react with wort proteins high-gravity fermenta ons). through adsorp on and precipita on - the Tanal Contains: Proprietary blend of vitamins, B/protein complex is le in the spent grains when minerals, inorganic nitrogen, organic Tanal B is added to the mash, or removed in the nitrogen, zinc, phosphates and other trace whirlpool when it is added to the boiler. elements. Dosage rate: 11 grams/ barrel of wort It is highly eff ec ve at coagula ng and fl occula ng proline and –thiol –containing proteins, but does Usage: Dissolve in warm water. Add not interact with foam-posi ve proteins. This solu on to ke le 10-15 minutes prior to in turn inhibits downstream lipid and protein end of boil. oxida on, improving fl avor stability and shelf life. Stability: 1 year, stored in air ght Dosage rate: In the mash: 8 grams per container in cool environment barrel of mash liquor. In the boiler: 5 grams Packaging: available in 2-, 8-, 20-, 40-, per barrel of wort. and 50-pound units Usage: Dissolve powder in warm water; add solu on to mash, boil, or both. Tanal A Tanal A is a 100% natural, medium- to high- In the mash: Add solu on to mash molecular weight tannic acid extracted from water prior to dough-in. renewable plant materials specifi cally for the In the boiler: Add solu on 0-5 minutes brewing industry. It can be used to enhance yeast prior to end of boil. and colloidal suspension (permanent haze) in beer. Stability: 1 year, stored in an air ght It is ideal for Hefeweizen, Witbier, and other styles container in a cool environment. where a cloudy appearance is desired. Packaging: Available in 1-, 3-, 10-, 25-, Dosage rate: 4.5 grams/ barrel of and 50-pound units. fi nished beer. Rate will depend on amount of protein in fi nished beer. Less will be We welcome your ques ons about our products! required for beers containing more protein. Please call our technical services department at Usage: Dissolve in de-aerated water or 1-888-WYEAST1. beer. Add dissolved solu on to condi oning tank prior to or during transfer of beer. Haze produc on will be immediate.

888-WYEAST 1 wyeastlab.com 21 Wyeast Laboratories, Inc. ™

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