Ales ALT AMERICAN WHEAT BAVARIAN WHEAT CL-50 ALE DIPA ALE EAST COAST ALE HEFEWEIZEN ALE HEFEWEIZEN ALE II KOLSCH. Strain List. ProBrew. OmegaYeast.

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1 ALT -001 AMERICAN WHEAT -002 BAVARIAN WHEAT -025 CL-50 ALE -041 DIPA ALE -052 EAST COAST ALE -032 HEFEWEIZEN ALE -021 HEFEWEIZEN ALE II -022 KOLSCH -017 Ales An enthusiastic top cropper from Düsseldorf, this strain ferments at low temps. with a clean, low ester profile. Light fruit emerges at higher temps. Features quick maturation. Yeast stays in suspension. Little to no diacetyl. Alternatively, try Kolsch II (-044) or even West Coast Ale I (-004). Energetically top cropping, this powerful fermenter leaves behind a light tart and refreshing, crisp character. Fairly clean and lightly dry, it excels particularly at American styles, among others. The touch of sulfur produced during fermentation conditions out. A big top cropper and a low flocculator with banana, light pear, apple/plum, clove and vanilla. Another great wheat beer option with a complex bouquet relative to Hefeweizen Ale (-021). Up the esters with higher temps., wort density and lower pitch rate or keep muted at lower temperatures to show clove. Sulfur conditions out. Producing a notably big body and soft texture, this versatile, well-attenuating strain's profile is a launch pad for the gamut of malt and hop characteristics. It achieves substantial maltiness without being cloying. A strong fermenter popularly referred to as the Conan. This strain is thought to originate from an often hunted, soaringly rated Vermont beer. Its peach, apricot and pineapple notes are steroids for hops, complementing in particular modern fruity hop profiles like in the hot-topic New England IPA. May produce some diacetyl. Thought to be the famous Bostonian. It is suitable for a broad range of beer styles with an American spin. Using West Coast Ale I (-004) for comparison, it is a little tart and slightly muting of hop bitterness; slightly less flocculant and attenuative, too, but every bit as versatile, carrying an overall clean and neutral flavor character. A cloudy, big top-cropping standard in classic German Wheat. Graceful banana and clove turn up with increased temps., wort density and decreased pitch rate, or stay muted at lower temps. to show clove. Over pitching can dial down banana. Sulfur conditions out. See also Bavarian Wheat (-025) for an alternate complexity. Identical to Heifeweizen Ale (-021) except flocculent. Produces a crystal clear body with no additional steps. Like -021, a big top-cropper. Up esters with upper ferm. temps., wort density and decreased pitch rate, or keep esters muted to let clove show. Turn down banana by over pitching. Sulfur conditions out. An enthusiastically top cropping, lager-like ale strain from the Kolsch region. It is lightly fruity, crisp, and clean, accentuating hop flavors well. Sulfur disappears with age. Kolsch I (- 017) ferments colder than Kolsch II (-044), is powdery and slow to drop clear (filtering recommended). Kolsch II is a little easier to manage. L 73-77% F (13-20 C) L 74-78% F (14-23 C) L 70-76% F L 74-76% F (16-21 C) M-L 72-80% F M-L 70-75% F (20-23 C) L 73-77% F H 70-76% F (17-24 C) L 73-77% F (13-21 C) WLP036 & WY % WY % WY3638 & WLP351 10% WY % WLP008 10% WY3068 & WLP300 10% WY3333 & WLP380 10% WY2565

2 KOLSCH II -044 NEW JERSEY ALE -045 PACIFIC NW ALE -012 TROPICAL IPA -200 WEST COAST ALE I -004 WEST COAST ALE II -009 WEST COAST ALE III -043 WEST COAST ALE IV -050 HOTHEAD ALE -057 VOSS KVEIK -061 Ales [continued] The Kolsch II strain is warmer fermenting than Kolsch I, flocculates much better and clears more quickly. Though this one is a little easier to manage, they are similar in that they are both lager-like ale strains that are lightly fruity, crisp and clean, accentuating of hop flavors and develop a hint of sulfur that disappears with age. Thought to originate from a now extinct Newark, New Jersey brewer, this ale strain behaves similarly to West Coast Ale I (-004) in that it is an active fermenter and a moderate flocculator, leaving a clear bodied beer. Great for English or American styles. Thought to have originated from a Seattle brewer who brought it from a (rhyming) bitters maker in the UK, it presents a relatively neutral profile with notes of malt and light fruit that add depth of flavor. A healthy flocculator. A unique Saccharomyces strain formerly classified as Brettanomyces, that produces delicate, tart, tropical mango and pineapple fruit characteristics. Popularly the Chico, this neutral, highly attenuating, moderately flocculating chart-topper is a great house for its reliability, versatility and lauded place in American craft beer history. It ferments cool, crisp and clean at the low range, with light citrus under 66 F. Great for displays of malts and hops. Also try DIPA Ale or British Ale I for hops, or West Coast Ale II or Scottish Ale for malts. Thought to be from the freedom-loving beer of the dry hop resurrecting progenitor of American craft beer. This consistent, well flocculating, well attenuating, easy-clearing strain is slightly fruitier than West Coast Ale I. Neutral at low temps. with more character at the higher end, brewers can scale from tart citrus to light nut and fruity hop characteristics. Neutral and versatile, this strain is low-ester producing, with balanced flavor and aroma, and highly alcohol tolerant. Similar to West Coast Ale I (-004) but faster and more flocculant. An easy to handle strain, this neutral-tasting, quick and good flocculator is a highly productive top cropper with excellent attenuation. Fruity esters are mild through its higher temp. range and decrease at the lower end. The relatively subtle yeast-contributed flavor cedes pleasantly to hops and malts. A highly flocculant Norwegian ale strain with an astoundingly wide temp. range and little change in flavor across the range. Clean enough for both American and English styles, it has a unique honey-like aroma with over-ripe mango. Complementary to modern, fruity hops. Temp. control is unnecessary with this strain. A Norwegian strain from the Gjernes traditional farmhouse, its character changes little over its broad temp. range -- like HotHead (-057) -- but with orange citrus notes. It is nonphenolic and pairs well with citrusy, fruity hops. Hothead is happy anywhere in its temp. range, but ferment this one warm to increase its relatively low ferm. speed. L 72-78% F (18-21 C) M-H 72-78% F (19-22 C) H 67-71% F L >85% F (21-29 C) M-L 73-80% F (16-23 C) M 72-76% F (16-22 C) M-H 76-83% M-H 73-80% F (18-20 C) F (17-23 C) M-H 75-85% F (16-37 C) M 75-82% F (20-37 C) 10% WLP029 10% 10% WY1332 & WLP041 10% WLP644 WY1056 & WLP001 10% WY1272 & WLP051 WLP090 10% WY %

3 BRITISH ALE I -006 BRITISH ALE II -007 BRITISH ALE III -008 BRITISH ALE IV -010 BRITISH ALE V -011 BRITISH ALE VI -013 BRITISH ALE VII -014 BRITISH ALE VIII -016 British Ales A productive, brewery friendly top cropper attributed to an historic London brewery whose lab once hosted Louis Pasteur. It drops fast and clear and is clean and crisp at low temps. with heightened esters and a lightly tart and dry finish at the upper range. Try also British Ale II for slightly less attenuation and enhanced malts or British Ale VIII. Like British Ale I, this English brewery strain is thought to be from the historical London brewery that Louis Pasteur visited. It is a strong fermenter, brewery-friendly, flexible, leaves near spotless clarity and has more fruit-like esters and malt than British Ale I. Select for malt and fruit at higher ferm. temps. or a clean profile at lower temps. Thought to originate from one of Sweden's most popular beers, it is a top cropping, complex and malty strain. A shy starter, it's slow but steady to ferment and a notorious diacetyl maker. Despite its finicky nature, its noteworthy esters match well with English style ales. It is highly flocculent and clears extremely well without filtration. Nuances of apple, clover, honey and pear and a light mineral quality for great character presentation in English styles, particularly bitters. Not very flocculent compared to a lot of English strains. Filtration recommended. A good top cropper thought to be from a famous Manchester bitters maker. It is paired popularly (aside from English styles) with the signature huge fruity hop flavor and aroma of the hot-topic New England IPA, for which this strain, with more residual sweetness, and DIPA (-052), with slightly less, are both popular choices. This strain sports a classic British character, say, reserved but witty -- with a rather high tolerance for alcohol. Crisp, clean, malty and with a mostly dry finish. It is a good flocculator. A well-behaved, reasonably productive flocculator that leaves a clear-bodied beer. This strain produces very clean, wellbalanced ales that are both significantly malty and have esters reminiscent of stone-fruit with dry, nutty tones at the back end. Think compatibility with cask ales, for example. A ridiculously thorough flocculator thought to be from a highly regarded English ESB. This strain has unique fruitiness and noticeable finishing sweetness. It drops out quickly and completely. Easy to crop, but needs a diacetyl rest. To enhance the fruit, ferment up at the recommended temp. ceiling. M-H 70-80% F M-H 68-72% F H 67-74% F (18-23 C) M- L 69-76% F (17-23 C) H 71-75% F (18-23 C) H 73-76% F (17-24 C) H 67-71% F VH 67-71% F 10% WLP007 & WY % WY % WLP005 & WY % WLP023 & WY % WY % WLP025 & WY1335 9% WY1469 9% WLP002 & WY1968

4 BRITISH ALE X -047 BRITISH ALE XI -048 BRITISH ALE XII -051 BRITISH CASK -038 IRISH ALE -005 LONDON ALE -003 SCOTTISH ALE -015 British Ales [continued] A reliable flocculator, this strain produces a well balanced beer with bready, toasty, malty esters that increase in fruitiness at higher fermentation temps. but are rather clean at the lower end. Malty esters contribute good complexity in English pale ales, brown ales, mild ales and other malt-driven styles. A good top cropping, dry finishing, British ale strain. It is best fermented at low temps. to maintain the desired English character while minimizing the possibility of "hot" flavors and overly strong esters. Flocculating thoroughly to leave a clear-bodied beer, subtle fruit, ethanol, nut and malt flavors are present in balance across the palate, which work well in concert to support depth and complexity in malty ales particularly. Highly flocculent, malty, crisp and tart with nice, balanced, classically English fruit esters. This strain results easily in clear beer and is good for any cask-conditioned British ale, as well as other styles. Ireland s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. A good fermenter with reliable, average flocculation (some diacetyl poss.). Hint of fruit at the lowest recommended temps. increases in complexity at higher temps. (64 F+/18 C+). Successful in dark and high gravity beers. Sláinte! Thought to originate from the purported best-selling bottle conditioned beer in Britain, this high attenuator has obvious English in its pronounced mineral and mild fruit. It performs best in dry, crisp beers highlighting hop bitterness. Also try more neutral West Coast Ale I. Or keep in the English deportment with British Ale III or British Ale VI. Thought to originate from the famous Scottish brewer. It is a flocculent, versatile and reliable house strain; and it can produce neutral to complex, flavorful, potent and malty profiles in its fairly wide temp. range. Hop character is not muted by this strain. Bring out more esters in higher fermentation temps. Flocs. better than West Coast Ale I. H 68-72% F (18-21 C) M-H 73-82% F (19-21 C) H 68-72% F M-H 74-77% F (17-22 C) M 69-75% F (17-22 C) M 67-77% F (19-22 C) M 70-75% F (18-21 C) 10% WLP037 10% WLP039 9% WY1768 9% WY % WLP004 & WY1084 WLP013 & WY % WLP028 & WY1728

5 ABBEY ALE C -018 BELGIAN ALE A -024 BELGIAN ALE D -019 BELGIAN ALE DK -049 BELGIAN ALE O -046 BELGIAN ALE R -020 BELGIAN ALE W -028 BELGIAN SAISON I -027 BELGIAN SAISON II -042 BELGIAN WHEAT -029 Belgian Ales This Abbey ale strain s trappist origin is best coupled with a little monastic patience: a notably low flocculator, it is highly attenuative with a fruity profile and lightly perceptible spiciness as well as often significant banana. As one of the few highly flocculent Belgian ale strains, the thought-to-be Ardennes strain makes a great Belgian house. It is brewery friendly, crops easily and has a well rounded flavor profile that balances fruitiness and phenolics. Esters increase with upward temps. This "devil" of a strain is thought to be from the famous strong golden ale brewer. The bargain is classic sacrifice for pay off: tricky fermentation kinetics for rich flavor profile and aroma complexity. If tempted by this flavorful but low flocculating stop-and-starter, let us know and we can help with a tip or two -- or a great alternative. A mild Belgian-charactered ale yeast with light toasty or biscuitlike aromatic maltiness. Can produce a touch of lagery sulfur. With balanced fruit and phenols, this relatively clean, dry, Trappist ale yeast carries a signature sharp tasting, slightly acidic finish that the thought-to-be brewery of origin describes as "acidulous." Welcomes high gravity. Belgian profile is toned down compared to Abbey Ale C (-018) and Belgian Ale W (-028). This has low phenolics for a Belgian strain with stone fruit and light, floral or rose-like aromas. Sulfur produced dissipates with conditioning. Accentuated flavors and aromas occur at higher temps. and in a high gravity environment. An eruptive top cropper displaying nice fruit and rustic phenolics. This reliable Belgian is thought to be from the famous Tripel brewer. A good flocculator with wide temp. range, three famous brewers ferment this on vastly different schedules, showing the varied outcomes available. Well regarded as a farmhouse ale strain despite fickle fermentation behavior, it has fruity complexity, good phenolics and a tart and dry finish. It s better at warm ferm. temps. but still well known to stall around Try using an add l strain to aid attenuation, or the more reliable Saisonstein s Monster, Belgian Saison II or French Saison. Thought to originate from a small but sophisticated Belgian brewer s spelt saison. It is earthy, spicy, peppery, tart and dry with tropical fruit and citrus at warm fermentation temperatures. A perfect strain for farmhouse ales and saisons. It favors pitching in the upper 60s or low 70s and being allowed to free rise from there. Thought to originate from a small Belgian brewer, this strain is great for a wheat beer with more ester complexity than the Hefeweizen Ale (-021) and Hefeweizen Ale II (-022). The strain features apple, bubblegum, plum, and a lightly tart and dry finish. it supports malt and hop flavors well. M-L 74-78% F (20-26 C) H 72-85% F (18-26 C) L 74-78% F (18-27 C) M 73-80% F (19-21 C) M 74-80% F (19-22 C) M 73-82% F M 74-78% F (18-26 C) L 76-80% F (21-35 C) M 74-79% F (21-29 C) M 72-76% F (18-23 C) 12% WLP500 & WY % WLP550 & WY % WLP570 & WY % WLP515 12% WLP510 12% WLP540 & WY % WLP530 & WY % WLP565 & WY % WY % WY3942

6 BIERE DE GARDE -039 BELGIAN DARK ALE A -040 FRENCH SAISON -026 GRAND CRU -023 WIT -030 Belgian Ales [continued] Lightly phenolic, fruity, dry, delicately tart and a very low flocculator, this strain presents much like a saison strain. Biere de garde or a Belgian or French farmhouse ale. A clean-bodied biere de garde can be achieved with any lager strain here at the warm end of its temp. range. Try also French Saison (-026) or Belgian Saison II (-042). Recognizable as a Belgian ale yeast in esters and phenols, its unique characteristic is a much more pronounced spicy tartness that finishes complex and dry. Dark malty flavors are encouraged well by this strain's overall profile. This citrusy, lightly phenolic saison strain is so attenuative and reliable in performance that people joke it could ferment a shoe. Results in great body consistency. Good for any of the characteristically aromatic Belgian styles. Highly compatible with hops and spice aromas. Made for wits or any other Belgian ale, even sweet mead or cider, this strain s clove phenolics, esters and tart and dry finish, historically, was enhanced with orange peel and coriander. The well-known Belgian wheat beer was brought back from extinction in its historic home of Hoegaarden by Piere Celis, from which this strain is thought to come. Enthusiastically top cropping, this essential wit yeast is distinctive for the popular, refreshing, easy-drinking summer style. Spicy phenols carry the flavoring while at the same time being supported but not overshadowed by good ester character. Lightly tart and dry. Hybrid Series L 74-79% F (21-29 C) M 74-79% F (18-27 C) L 77-83% F (18-25 C) L 72-76% F (17-24 C) M 72-76% F (17-24 C) 9% WY % WY % WY % WLP720 & WY % WLP400 & WY3944 SAISONSTEIN S MONSTER -500 Our own genetic hybrid of French Saison (-026) and Belgian Saison (-027). It is versatile, aromatic and attenuative with a silky mouthfeel. It excels in high gravity beers, ferments reliably and thoroughly without pause and is spicy, complex, tart, dry and crisp. The flavor profile leans toward Belgian Saison (-027) including some bubblegum. It has more fruit character and fewer phenolics than French Saison (-026) but has its solid fermentation kinetics. L 80-90% F (18-23 C)

7 AMERICAN PILSNER -102 AMERICAN LAGER -103 BAYERN LAGER -114 DANISH LAGER -104 GERMAN BOCK -111 GERMAN LAGER I -106 GERMAN LAGER II -109 GERMAN LAGER III -115 LAGER I -100 MEXICAN LAGER -113 Lagers Thought to be from the most popular beer in America. A mild, neutral, smooth lager strain, dry and clean with good malt and very slight apple characteristics. This strain is thought to be from one of the US's oldest familyowned breweries in Minnesota. More flocculent and complex in flavor than many of its lager peers including American Pilsner (-102). Thought to come from Munich s oldest, traditional, vintagevibed brewery. This clean, crisp, lager strain ferments well at a wide range, has good flocculation and has both low sulfur and low diacetyl production. A powdery low flocculator, this strain produces a crisp and dry, soft and round profile that's great for supporting hop flavors. Ferments relatively cool and attenuates low. Allow for long conditioning to help clear. Good in Dortmund lagers, Munich helles and American lagers. Thought to be from the famous Alpine brewery in Aying, Bavaria, this is a versatile, malty-charactered lager strain that balances malt and hop flavors well. It is superb for bocks, doppelbocks, Oktoberfest lagers, helles and a favorite for American pilsners, too. Versatile, crisp, malty profile, light esters and a wide fermentation range. Thought to be the world s most used lager strain and can produce a convincing lager at ale temperatures. Fermenting in the low temperature range (45-55 F / 7-13 C) maintains a more crisp profile. s higher in range (65-68 F / C) bring out heightened esters. Rest for diacetyl. Great for Bavarian styles. A confident fermenter with good attenuation resulting in a smooth, full-bodied, malty finish and balanced aroma. Slight sulfur and low diacetyl. Another good, malty-finishing, southern German strain. This yeast has slightly less attenuation and more pronounced esters relative to German Lager II (-109). Early inspiration for light American lager thought to be from Budjovice, this crisp, balanced strain is lightly malty and finishes with very slight fruit notes. It is the backbone of the classic Czech Pilsner profile where the yeast character should neither dominate nor disappear among the beer's subtle balance of malts and hops. This great lager strain is thought to originate from a well known special Mexican brewery. Simply put, it is clean, crisp, bright and versatile. M 71-75% F (9-13 C) M 73-77% F (9-14 C) M 72-76% F (11-17 C) L 73-77% F (8-13 C) M 70-76% F (9-13 C) M-L 73-77% F (7-20 C) M-H 68-76% F (10-13 C) M 66-73% F (10-13 C) M-H 71-75% F (9-13 C) M 70-78% F (10-13 C) 9% WLP840 & WY2007 9% WY2035 9% 9% WY % WLP833 9% WLP830 & WY2124 9% WLP838 & WY % WLP920 9% WY2000 9% WLP940

8 OKTOBERFEST -107 PILSNER I -101 PILSNER II -108 SWISS LAGER -112 WEST COAST LAGER -105 Lagers [continued] This strain can be a deliberate fermenter but is said to be worth the wait by fans of Märzenbier and Oktoberfest lagers. It facilitates a smooth, rich, balanced beer with a full malty profile. Make sure to give it a thorough diacetyl rest. Thought to be the H strain of Plzen, this lager strain has a dry and neutral taste profile and is gently malty with a lightly perceptible floral aroma. The first of the famous Czech strains inspiring America's most famous light, clear, golden lagers. Commonly produces sulfur during fermentation that clears during lagering. Watch out for diacetyl. Thought to be the D strain of the famous Plzen brewer. With a dry and malty taste profile, it is the second of the famous Czech strains inspiring America's most famous light, brilliantly clear, golden lagers. Thought to originate from a high-octane Swiss December lager. With effort this yeast has produced up to 14% ABV. Fruity esters. Low sulfur and diacetyl production. A lager strain that performs very well at ale temps, this strain is ideal for California common beer, also known as steam beer. Malty and crystal clear, it is considered by many to be best in its upper temperature range, around 65 F / 18 C. M-H 73-77% F (8-14 C) M-H 72-76% F (9-13 C) M-H 70-74% F (10-14 C) M 70-80% F (10-13 C) H 67-71% F (14-20 C) 9% WLP820 & WY2206 9% WLP800 & WY2001 9% WY WLP885 9% WLP810 & WY2112

9 C2C AMERICAN FARMHOUSE -217 BRETTANOMYCES BRUXELLENSIS -202 Brettanomyces and Blends BRETTANOMYCES CLAUSSENII -201 BRETTANOMYCES LAMBICUS -203 BRETT BLEND #1 WHERE DA FUNK? YL-210 BRETT BLEND #2 BIT O FUNK -211 BRETT BLEND #3 BRING ON DA FUNK -212 ALL THE BRETTS -218 A coast to coast blend of a Saison strain from a famous Northeast U.S. brewery and a Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale. First classified in 1904, Bretts. are crucial to typical Belgian beer styles as secondary fermenters consuming sugars that Sacchs. leave behind. This brux. strain has medium-intensity Brett. character with tones of classic barnyard earthiness and a light medicinal quality. The mildest on the Brett. funkiness spectrum, Brett. claussenii presents more of a leathery earthiness and some pineapple both characteristics that are contributed in large part by the aroma alone. It does its best work as a secondary yeast. Dive in deep with horsey, spicy, cherry pie funk in this significant Brett. strain. Best used as a secondary fermenter. Check out -201, -202, -203 and All The Bretts blend for a choice of Brett. profiles and intensities. A blend of a Brett-famous Colorado brewery s mild Brett. isolate and two Sacch. strains formerly classified as Bretts. This blend produces tropical fruit aromas that mingle well with fruity aroma hops. It has a wide temp. range, finishes dry and leaves neither much funk -- even with extended aging -- nor much body (consider adding flaked oats). This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis for development of moderate funk during a secondary fermentation. The bit o funkiness will take extended time (3+ months) to develop. Two Sacch. strains from Blend #1 (-210) for primary are spiked with Brett. brux., lambicus, two Brett. isolates from the Brett-famous Colorado brewery, and two Brett. isolates from an intense Belgian source, for a funky, fruity, complex 8-strain brew. Brett. character will develop over time as will acid production if given exposure to oxygen. An evolving blend of nearly every Brett in our collection. Use in secondary and expect high attenuation and a fruity and funky complexity that continues to develop over time. This is the inaugural edition of the evolving blend, packed with 12 Brettanomyces strains. L 75-85% F (20-27 C) L 70-85% 85+ F (29+ C) L 70-85% 85+ F (29+ C) L 70-85% 85+ F (29+ C) VL 78-88% F (20-27 C) VL 85%+ VL 85%+ Bacterial Cultures F (20-27 C) F (20-27 C) L 85+% F (20-30 C) 10% 10% WLP650 10% WLP645 10% WLP653 LACTOBACILLUS BLEND -605 Our Lactobacillus brevis and plantarum blend has a wide temp. range. The Lacto. plantarum (isolated in collaboration with Marz Community Brewing) sours efficiently at lower temps. Maximum souring develops within 48 hrs. No need to hold high temps.. Plantarum is efficient at the lower end. Extremely hop sensitive (even 2+ IBUs can inhibit souring). NA NA F (20-35 C) NA