The following Yeasts from Fermentis are available for order ex-stock
* = Non-Stock item, please contact us for lead times
Specifically selected for the production of low and/or non-alcoholic beverages (<0.5ABV). This yeast does not assimilate maltose and maltotriose but assimilates simple sugars (glucose, fructose and sucrose) and is characterized by a subtle aroma profile. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.
LA-01 Pasteurisation required
Perfect for brewing low and non-alcoholic beers
Recommended for Belgian-Saison style beers and is
Brews high alcohol, fast fermentation, subtle and
Typical German ale yeast. Top cropping ale yeast
English Ale yeast displaying fast fermentation and
Robust, high alcohol tolerant yeast for a wide range
500g 38×11.5g 10kg
Spicy, estery flavours ideal for continental beer styles.
Ready-to-pitch American ale yeast for well balanced
The choice for wheat beer fermentation.
The most popular lager strain worldwide,
From the Hurlimann brewery Switzerland.
Lagers with fruity, estery notes. Bottom fermenting
As the craft brewing industry develops, the need to produce consistent high quality beers becomes even more important. The range of beer styles demanded by the market adds to the difficulty of yeast management, especially in the smaller brewery where the resources of both time and equipment are limited. Market demands for successful brands will require each batch to be flavour-matched to previous brews.
To assist in this goal, Fermentis supply a range of true brewer’s yeast in a dry, ready to pitch form. The yeast are produced in dedicated, state of the art propagation facilities and then carefully dried to preserve their characteristics. True lager yeast are available from recognised European sources enabling batch production of high quality lagers. A range of speciality ale yeast have also been developed to produce ales with authentic flavour profiles.
All Fermentis dry yeast offer a long, 3 year shelf life giving advantages in both distribution and storage. Rehydration is a simple procedure and correct yeast counts are achieved by pitching a known weight of yeast to the wort. No propagation or laboratory input is needed at this stage. As the yeast is monitored closely during manufacture, the microbial quality is assured. Rapid, true to type fermentations also add the advantage of predictable fermentation output, essential for good planning in a busy brewery
Explore new sensory pathways, fine tune the originality of your aromas, or perhaps exploit fermentation potential of your wort at its best.
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