The Wyeast Difference. Laboratory Services. Ordering. Products. Wyeast Nutrient Blend. Tanal A & B

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2 Wyeast Laboratories, Inc. - Since Our extensive Culture Collec on features Ale, Lager, Wheat, Belgian, and Wild & Sour strains, with select Private Collec on strains offered 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. Table of Contents The Wyeast Difference About Wyeast Laboratories Laboratory Services Ordering Products Pure Liquid Yeast - Culture Collection Ale Strain Selection & Profiles Lager Strain Selection & Profiles Belgian & Wheat Strain Selection & Profiles Brett & Bacteria Strain Selection & Profiles Private Collection Strain Selec on & Profiles Styles-to-Strains Recommendations Wyeast Nutrient Blend Tanal A & B 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. 2 wyeastlab.com 888-WYEAST 1

3 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 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 fit 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 first 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 possible me. A er propaga ng to your specifica 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 benefit 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. Breweries 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 specifica ons, it does not ship. Our customers can brew with confidence 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

4 About Wyeast Laboratories, Inc. About Us Owner and President Jeanne e Kre -Logsdon founded Wyeast Laboratories Inc. in 1986 with the goal of providing the fledgling 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 offices. The mountain is our corporate symbol - reflec 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 affec ons of the beau ful maiden Loo-wit. The ba le became so fierce that the Great Spirit intervened and turned Loo-wit 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 offer our customers the same rigorous quality control and scien fic 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 purified 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 confiden al informa on. Please contact us for fee schedules and further informa on about this valuable service. 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 within 14 business days of your order date. All Saccharomyces cultures are guaranteed to have viable cell counts of 1.2 x 10 9 (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! 4 wyeastlab.com 888-WYEAST 1

5 Our Products Pure Liquid Yeast Specifications Saccharomyces Commercial Brewing Cultures Viable Cell Count: Purity: Culture Density: Total anaerobic bacteria: Total aerobic bacteria: Wild yeast & mold: 1.20 x 10 9 cells/ml. Single Morphology 1.10 g/ml. <1.0 cfu/ 7.5x10 7 cells <1.0 cfu/ 7.5x10 7 cells <1.0 cfu/ 7.5x10 7 cells 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) ORGINIAL GRAVITY (Degrees Plato) DIRECT PITCH (Liters/Bbl) RESULTING PITCH RATE (cells/ml) Less than ( 15 P) million (15) (19 P) 1 10 million (19) (25 P) million greater than (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) ORGINIAL GRAVITY (Degrees Plato) DIRECT PITCH (Liters/Bbl) RESULTING PITCH RATE (cells/ml) Less than ( 15 P) 1 10 million (15) (19 P) million (19) (25 P) 2 20 million greater than (25 P+) call tech support call tech support Brettanomyces (5112, 5151, 5526, and other Brett strains) USE DIRECT PITCH (Liters/Bbl) RESULTING PITCH RATE (cells/ml) Primary fermenta on (Bre -only fermenta on) million Secondary aging or barrel aging million Lactic Acid Bacteria (5223, 5335, 5733) USE DIRECT PITCH (Liters/Bbl) RESULTING PITCH RATE (cells ml) Souring wort or beer call tech support call tech support 888-WYEAST 1 wyeastlab.com 5

6 Ale Strain Selection & Profiles Wyeast Culture Collection Ales are typified by a rich, full-bodied profile with a fruity nose and taste. Each strain has unique characteristics, which can be enhanced or minimized depending on formulation and fermentation temperatures German Ale BEER STYLE: Altbier, Kölsch, American Wheat or Rye Beer, Berliner Weisse PROFILE: A true top cropping yeast with low ester forma on and a broad temperature range. Fermenta on at higher temperatures may produce mild frui ness. Low to no detectable diacetyl levels. This powdery strain results in yeast that remains in suspension post fermenta on filtra on or extra se ling me may be required to produce bright beers. Beers mature rapidly, even when cold fermenta on is used. ABV (APPROX): 11% APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (13-20 C) 1010 American Wheat BEER STYLE: American Wheat, Cream Ale, Kölsch, Rye Beer, Altbier PROFILE: A strong fermen ng, true top cropping yeast. Produces a dry, slightly tart, crisp ale across a wide range of temperatures. May produce sulfur during fermenta on, which dissipates with condi oning. Ideal for styles where a low ester profile is desirable. Excellent for American-style Hefeweizens or Blonde ales, and a good alterna ve to 1007 for Kölsch or Alt. APPARENT ATTENUATION: 74-78% TEMPERATURE RANGE: F (14-23 C) 1028 London Ale BEER STYLE: Mild Ale, Brown Ale, Brown & Robust Porter, Dry Stout, Foreign Stout, Imperial Stout, Old Ale, Barleywine, English Pale Ale & IPA PROFILE: A versa le strain for a variety of English beer styles. Creates a rich mineral profile that is bold and crisp with moderate frui ness. A enua ve and good alcohol tolerance. Excellent for tradi onal dark English ale styles, and for higher gravity fermenta ons where a high level of a enua on is desired. ABV (APPROX): 11% -low APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (15-22 C) 1056 American Ale BEER STYLE: Pale & Amber Ale, American Brown Ale, Porter, Cream Ale, Irish & Sco sh Ale, Dry Stout, American Stout, Imperial Stout, American IPA, Imperial IPA, Barleywine, Fruit Beers PROFILE: Very clean, crisp flavor characteris cs with low frui ness and mild ester produc on. A very versa le yeast for styles that require dominant malt and hop character. Mild citrus notes develop with cooler F (15-19 C) fermenta ons. Normally requires filtra on for bright beers. ABV (APPROX): 11% -low APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (15-22 C) 6 wyeastlab.com 888-WYEAST 1

7 Ale Strains Continued 1084 Irish Ale BEER STYLE: Dry Stout, Irish Red Ale, Amber Ale, Porter, Sweet Stout, Oatmeal Stout, Foreign Extra Stout, Imperial IPA, Sco sh Ales, Barleywine PROFILE: This versa le yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle frui ness. Fruit and complex esters will increase when fermenta on temperatures are above 64 F (18 C). APPARENT ATTENUATION: 71-75% TEMPERATURE RANGE: F ( British Ale BEER STYLE: Northern English Brown Ale, Robust Porter, English Pale Ale & IPA, Blonde Ale, Sco sh Ales, English Barleywine PROFILE: This yeast allows malt and hop character to dominate the profile. A classic strain for hoppy English beers as well as cleaner styles like Sco sh and Blonde ales. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64 F (18 C). APPARENT ATTENUATION: 73-75% TEMPERATURE RANGE: F (18-22 C) 1099 Whitbread Ale BEER STYLE: Southern English Brown Ale, Oatmeal Stout, English IPA, Blonde Ale, English Bi er, ESB PROFILE: A mildly malty and slightly fruity fermenta on profile. It is less tart and dry than Wyeast 1098 Bri sh Ale. With good floccula on characteris cs, this yeast clears well without filtra on, making it a good candidate for cask condi oning. Low fermenta on temperatures will produce a clean finish with a very low ester profile. -high APPARENT ATTENUATION: 68-72% TEMPERATURE RANGE: F (18-24 C) 1187 Ringwood Ale BEER STYLE: Porter, Brown Ale, Mild, Sweet Stout, Oatmeal Stout, American Stout, American IPA PROFILE: A top cropping yeast strain with unique fermenta on and flavor characteris cs. Expect dis nct fruit esters with a malty, complex profile. Floccula on is high, and the beer will clear well without filtra on. A thorough diacetyl rest is recommended a er fermenta on is complete. This strain can be a slow starter and fermenter. FLOCCULATION: high APPARENT ATTENUATION: 68-72% TEMPERATURE RANGE: F (18-23 C) 1272 American Ale II BEER STYLE: Pale & Amber Ale, American Brown Ale, American IPA, Imperial IPA, Barleywine, American Stout, Porter, Cream Ale, Scotch Ale, Irish Ale, Imperial Stout. PROFILE: This versa le strain creates a so, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased frui ness. Or, ferment cool for a clean, light citrus character. A consistent performer and popular house strain. APPARENT ATTENUATION: 72-76% TEMPERATURE RANGE: F (15-22 C) 888-WYEAST 1 wyeastlab.com 7

8 Ale Strains Continued 1275 Thames Valley Ale BEER STYLE: Ordinary and Special Bi ers, ESB, Northern English Brown Ale, Brown & Robust Porter, Dry Stout, Foreign Extra Stout PROFILE: This strain produces classic Bri sh bi ers with a rich, complex flavor profile. Excellent choice for flavorful low-alcohol styles. Wyeast 1275 has a light malt character, low frui ness, low esters and is clean and well balanced. Ester profile can be elevated through warmer fermenta on temperatures. -low APPARENT ATTENUATION: 72-76% TEMPERATURE RANGE: F (16-22 C) 1318 London Ale III BEER STYLE: Ordinary and Special Bi ers, ESB, English Brown, English Pale Ale and IPA, Mild Ale, Sweet Stout, Oatmeal Stout, Old Ale, Barleywine, American Amber Ale PROFILE: A tradi onal London-style strain, 1318 creates a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and so ly balanced palate. A very good flocculator which tends to finish slightly sweet. Outstanding for oatmeal stout and full-bodied bi er. FLOCCULATION: high APPARENT ATTENUATION: 71-75% TEMPERATURE RANGE: F (18-23 C) 1332 Northwest Ale BEER STYLE: American Pale Ale & IPA, Imperial IPA, American Brown, Amber or Red Ale, Barleywine, American Stout, Blonde Ale, Fruit Beer, Seasonal & Spiced Beers. PROFILE: A classic ale strain for many Pacific Northwest styles showcasing hops or specialty malt character. It produces a malty and mildly fruity ale with good depth and complexity. High floccula on favors full-bodied beers which clear readily. A versa le choice for a house strain. FLOCCULATION: high APPARENT ATTENUATION: 67-71% TEMPERATURE RANGE: F (18-24 C) 1335 British Ale II BEER STYLE: Ordinary and Special Bi ers, ESB, Northern English Brown, Brown Porter, Dry Stout, English IPA, English Barleywine, Foreign Stout, Cream Ale, Irish Red Ale PROFILE: A classic Bri sh ale profile with excellent floccula on and flavor characteris cs. It will finish crisp, clean and fairly dry, crea ng bright beer quickly. Its off-neutral profile also makes 1335 a good choice for American cra styles like red ales or IPA. FLOCCULATION: high APPARENT ATTENUATION: 73-76% TEMPERATURE RANGE: F (17-24 C) 1450 Denny s Favorite 50 BEER STYLE: Pale & Amber Ale, Barleywine, American Brown Ale, American IPA, Stout, Porter, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Imperial Stout, Scotch Ale PROFILE: This terrific all-round yeast can be used for almost any beer style. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or undera enuated. APPARENT ATTENUATION: 74-76% TEMPERATURE RANGE: F (15-21 C) 8 wyeastlab.com 888-WYEAST 1

9 Ale Strains Continued 1469 West Yorkshire Ale BEER STYLE: English IPA, Extra Special/Strong Bi er, Oatmeal Stout, Southern English Brown, English Bi er, Sweet Stout PROFILE: A favorite Private Collec on yeast that moved to our year-round roster by popular demand. This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nu y and stone-fruit esters. Ideal for cask-condi oned bi ers or mild ales. Reliably flocculent, producing bright beer without filtra on. FLOCCULATION: high APPARENT ATTENUATION: 67-71% TEMPERATURE RANGE: F (18-22 C) 1728 Scottish Ale BEER STYLE: Sco sh Light 60/-, Sco sh Heavy 70/-, Sco sh Export 80/-, Strong Scotch Ale, Foreign Extra Stout, Imperial Stout, Imperial IPA, Barleywine, Bal c Porter PROFILE: Our Sco sh ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versa le and is o en used as a house strain as it ferments neutral and clean. Higher fermenta on temperatures will result in an increased ester profile. FLOCCULATION: high APPARENT ATTENUATION: 69-73% TEMPERATURE RANGE: F (13-24 C) 1968 London ESB Ale BEER STYLE: Ordinary and Special Bi ers, ESB, Mild, English Brown, English IPA, Strong/Old Ale, Barleywine PROFILE: This extremely flocculent yeast produces dis nctly malty beers. Lower a enua on levels result in a slightly sweeter finish. Ales produced with 1968 tend to be fruity, increasingly so with higher fermenta on temperatures. A thorough diacetyl rest is recommended a er fermenta on is complete. Bright beers are easily achieved within days without any filtra on. FLOCCULATION: very high APPARENT ATTENUATION: 67-71% TEMPERATURE RANGE: F (18-22 C) 2565 Kölsch BEER STYLE: Kölsch, American Wheat or Rye Ale, Cream Ale, Berliner Weiss, Fruit Beer PROFILE: This strain is a classic, true top cropping yeast. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick condi oning pseudo-lager beers and ferments well at cold F (13-16 C) range. This powdery strain typically requires filtration or additional settling time to produce bright beers. APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (13-21 C) 888-WYEAST 1 wyeastlab.com 9

10 Lager Strain Selection & Profiles Lager beers are typically lighter and drier than ales and have a crisp finish. Lager yeast generally produce significant amounts of sulfur during cooler fermentations, which dissipates during aging. This is an important profile in great pilsner beers Budvar BEER STYLE: Bohemian Pilsner, Light American Lager, Classic American Pilsner, Dortmunder Export PROFILE: This lager strain fosters a rich malty character with subtle fruit tones. Low diacetyl with good floccula on characteris cs and moderate a enua on levels. It finishes with a malty impression but dry, well balanced, and crisp without masking hops, making it an ideal strain for Bohemian Pilsners and other hopforward pale lager styles. -high APPARENT ATTENUATION: 71-75% TEMPERATURE RANGE: F (9-13 C) 2001 Urquell BEER STYLE: Bohemian Pilsner, Classic American Pilsner, Light American Lager PROFILE: An excellent strain for pale lagers and classic choice for Bohemian-style Pilsner. Slightly more a enua ve than Wyeast With a mild fruit and floral aroma, this strain has a very dry and clean palate with full mouthfeel and subtle malt character. A very clean and neutral finish lets delicate noble hops come forward. -high APPARENT ATTENUATION: 72-76% TEMPERATURE RANGE: F (9-13 C) 2007 Pilsen Lager BEER STYLE: Standard American Lager, Lite American Lager, Classic American Pilsner, Schwarzbier, German Pilsner PROFILE: A quintessen al American-type lager strain, Wyeast 2007 is mild and clean, producing beers with a gentle malt character and smooth, crisp palate. Minimal produc on of sulfur and diacetyl during fermenta on makes it a very easy strain to work with, and a good choice for any pale lager style. APPARENT ATTENUATION: 71-75% TEMPERATURE RANGE: F (9-13 C) 2035 American Lager BEER STYLE: Classic American Pilsner, Standard American Lager, Lite American Lager, Dark American Lager, American Amber & Vienna Lagers PROFILE: A complex and aroma c strain with excellent a enua on and balanced hop/malt profile. Stronger flavor characteris cs than Wyeast This strain is an excellent choice for Classic American Pilsner and other historic throwback lagers, as well as American-inspired versions of European lager styles. APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (9-14 C) 10 wyeastlab.com 888-WYEAST 1

11 Lager Strains Continued 2042 Danish Lager BEER STYLE: Dortmunder Export, Classic American Pilsner, Standard American Lager, Lite American Lager, Munich Helles, German Pilsner PROFILE: Wyeast 2042 will ferment crisp and dry with a so, rounded profile that accentuates hop characteris cs. Excellent choice for hop-forward styles like Pils and Dortmunder as well as lighter American-style lagers where a clean, crisp finish is desired. Moderate sulfur and low diacetyl produc on. APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (8-13 C) 2112 California Lager BEER STYLE: California Common or Steam Beer, Cream Ale, Christmas/Winter Beer, Premium American Lager, Smoked Beer, Fruit Beer, Bal c Porter PROFILE: This strain is par cularly well suited for producing 19th century-style California Common type beers, and other styles requiring a clean, malty profile. It retains lager characteris cs at temperatures up to 65 F (18 C) and is highly flocculent, producing malty, brilliantly clear beers. This strain is not recommended for cold temperature fermenta on. FLOCCULATION: high APPARENT ATTENUATION: 67-71% TEMPERATURE RANGE: F (14-20 C) 2124 Bohemian Lager BEER STYLE: Pilsner, Helles, Dunkel, Oktoberfest/Märzen, Traditional Bock, Doppelbock, Schwarzbier, Baltic Porter PROFILE: The most widely used lager strain in the world. Produces a dis nct malty profile with some ester character and a crisp finish. A versa le strain that may also be used for Common beer produc on with fermenta ons at F (18-20 C). A thorough diacetyl rest is recommended a er fermenta on is complete. -low APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (8-22 C) 2206 Bavarian Lager BEER STYLE: German Pilsner, Munich Dunkel, Vienna Lager, Oktoberfest/Märzen, Tradi onal Bock, Maibock/ Hellesbock, Doppelbock, Eisbock, Schwarzbier, Rauchbier, Bal c Porter PROFILE: This tradi onal strain is a good choice for any Bavarian lager style, par cularly Bock and Doppelbock. Its versa lity combined with very good floccula on and a enua on characteris cs make 2206 an excellent house lager yeast. Benefits from a diacetyl rest at the end of fermenta on. -high APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (8-14 C) 2278 Czech Pils BEER STYLE: Bohemian Pilsner, Classic American Pilsner, Munich Dunkel, Vienna, Schwarzbier PROFILE: This classic lager strain finishes dry but malty, allowing full expression of hops. Wyeast 2278 is ideal for Bohemian-style Pilsners, as well as a range of other full-bodied lager styles. Sulfur produced during fermenta on can be reduced through fermenta on temperatures near the upper end of its recommended range, and will dissipate with condi oning. -high APPARENT ATTENUATION: 70-74% TEMPERATURE RANGE: F (10-14 C) 888-WYEAST 1 wyeastlab.com 11

12 Lager Strains Continued 2308 Munich Lager BEER STYLE: Munich Helles & Dunkel, Oktoberfest/Märzen, Vienna, Bock, Maibock/Helles Bock, Doppelbock, Eisbock, Rauchbier PROFILE: Wyeast 2308 is an excellent choice for producing the refined lager styles of Munich, par cularly Helles, Dunkel, and Oktoberfest. It creates smooth, well rounded and full-bodied beers that highlight malt character. Moderate sulfur producer, which will dissipate with condi oning. A thorough diacetyl rest is recommended a er fermenta on is complete. ABV APPARENT ATTENUATION: 70-74% TEMPERATURE RANGE: F (9-13 C) 2633 Octoberfest Lager Blend BEER STYLE: Oktoberfest/Märzen, Vienna Lager, Munich Helles & Dunkel, American Amber Lager, Rauchbier, Bal c Porter PROFILE: A proprietary blend of lager strains that combines the best a ributes of its components to produce rich, malty, complex and full-bodied Oktoberfests and Märzens. Wyeast 2633 a enuates very well while leaving plenty of malt character and mouthfeel, with low sulfur produc on during fermenta on. -low APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (9-14 C) 12 wyeastlab.com 888-WYEAST 1

13 Belgian & Wheat Strain Selection & Profiles Belgian ales and German Weizens are yeast-driven styles: intense fruity esters and aromatic phenols are key to authentic profiles. Wyeast has provided brewers with the best selection of strains for Belgian-style and Wheat beers for over 20 years Belgian Abbey BEER STYLE: Belgian Dark Strong Ale, Tripel, Dubbel, Witbier, Belgian Specialty Ale PROFILE: 1214 is a robust Abbey-style yeast, suitable for a variety of Belgian ale styles, par cularly Dubbel and Dark Strong Ales. Produces a moderate ester profile and slightly spicy alcohol notes; stronger alcohol and fruit notes occur as fermenta on temperature increases. It can be slow to start fermenta on, but a enuates well. -low APPARENT ATTENUATION: 74-78% TEMPERATURE RANGE: F (20-24 C) 1388 Belgian Strong Ale BEER STYLE: Belgian Tripel and Golden Strong Ale, Belgian Blonde Ale, Belgian Specialty Ale PROFILE: The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well a enuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aera on will encourage it to finish fermenta on. ABV (APPROX): 12-13% APPARENT ATTENUATION: 74-78% TEMPERATURE RANGE: F (18-27 C) 1762 Belgian Abbey II BEER STYLE: Belgian Dark Strong Ales, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Blonde Ale PROFILE: An excellent candidate for Belgian dark strong ales and other high gravity styles. This versa le strain has a compara vely clean profile 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 high gravity worts. APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (18-24 C) 3056 Bavarian Wheat Blend BEER STYLE: Hefeweizen/Weissbier, Dunkelweizen, Weizenbock PROFILE: This proprietary blend of a top-fermen ng neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely so ened and balanced by the neutral ale strain. More flocculent than 3068 and 3638, but less flocculent than APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (18-23 C) 888-WYEAST 1 wyeastlab.com 13

14 Belgian & Wheat Strains Continued 3068 Weihenstephan Weizen BEER STYLE: Hefeweizen/Weissbier, Dunkelweizen, Weizenbock PROFILE: The classic and most popular German wheat beer strain used worldwide. Produces a balance of banana esters and clove phenolics. Sulfur is commonly produced but will dissipate with condi oning. This strain is very powdery and will remain in suspension for an extended amount of me following a enua on. This is a true top-cropping yeast and requires fermenter headspace of 33%. APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (18-24 C) 3333 German Wheat BEER STYLE: Kristallweizen, Hefeweizen/Weissbier, Dunkelweizen, Weizenbock PROFILE: A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen, or if higher floccula on is desired. Produces a balance of banana esters and clove phenolics similar to Wyeast However, unlike 3068 this strain will sediment rapidly, resul ng in bright beer without filtra on. Sulfur is commonly produced but will dissipate with condi oning. FLOCCULATION: high APPARENT ATTENUATION: 70-76% TEMPERATURE RANGE: F (17-24 C) 3463 Forbidden Fruit BEER STYLE: Witbier, Belgian Specialty Ale PROFILE: Strong flavor contribu on and robust alcohol tolerance make this an excellent strain for Witbier as well as Grand Cru style high-gravity specialty ales will produce dominant spicy phenolics with understated but complex esters; the level of phenolic character increases with warmer fermenta on temperatures. The subtle fruit notes and dry tart finish will complement wheat malt, orange peel and spice addi ons. APPARENT ATTENUATION: 72-76% TEMPERATURE RANGE: F (17-24 C) 3522 Belgian Ardennes BEER STYLE: Belgian Specialty Ale, Belgian Pale Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale PROFILE: Wyeast 3522 is a great and very versa le yeast for classic Belgian-style and Belgian-inspired ales. This strain produces a beau ful balance of delicate fruit esters and subtle spicy notes, with neither one domina ng. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers. FLOCCULATION: high APPARENT ATTENUATION: 72-76% TEMPERATURE RANGE: F (18-24 C) 3638 Bavarian Wheat BEER STYLE: Hefeweizen/Weissbier, Dunkelweizen, Weizenbock PROFILE: Produces apple, pear, and plum esters in addi on to banana notes, complemented by clove and subtle vanilla phenolics a nice alterna ve to Sulfur is commonly produced, but will dissipate with condi oning. This strain is very powdery and will remain in suspension for an extended amount of me following a enua on. This is a true top cropping yeast and requires fermenter headspace of 33%. APPARENT ATTENUATION: 70-76% TEMPERATURE RANGE: F (18-24 C) 14 wyeastlab.com 888-WYEAST 1

15 Belgian & Wheat Strains Continued 3711 French Saison BEER STYLE: Saison, Bier de Garde, Witbier, Belgian Golden and Dark Strong Ales, Belgian Blonde Ale, Belgian Specialty Ale PROFILE: A very versa le strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aroma c, estery, peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely a enua ve but leaves an unexpected silky and rich mouthfeel. APPARENT ATTENUATION: 77-83% TEMPERATURE RANGE: F (18-25 C) 3724 Belgian Saison BEER STYLE: Saison PROFILE: The classic farmhouse ale yeast. Spicy with complex aroma cs, including bubblegum. It is very tart and dry on the palate with a mild frui ness. Expect a crisp, mildly acidic finish that will benefit from elevated fermenta on temperatures. This strain can be prone to stalling, but will finish given me and warmth. Warm fermenta on temperatures, at least 90 F (32 C), or the use of a secondary strain can accelerate a enua on. APPARENT ATTENUATION: 76-80% TEMPERATURE RANGE: F (21-35 C) 3787 Trappist High Gravity BEER STYLE: Dubbel, Tripel, Belgian Golden Strong Ale, Biere de Garde, Belgian Specialty Ale PROFILE: A classic strain for Belgian Dubbel or Tripel. Produces a balance of complex fruity esters and phenolics, which can be manipulated with fermenta on temperature. A true top cropping yeast (addi onal headspace is recommended), that will work over a broad temperature range is a wonderful Belgian-style house strain. ABV (APPROX): 11-12% or higher APPARENT ATTENUATION: 74-78% TEMPERATURE RANGE: F (18-25 C) 3942 Belgian Wheat BEER STYLE: Belgian Specialty Ale, Belgian Golden and Dark Strong Ales, Belgian Pale Ale, Witbier, Tripel, Winter and Holiday Beers PROFILE: Wyeast 3942 is a versa le strain that produces moderate esters with spicy clove phenolics. Elevated fermenta on temperatures will bring out notes of apple, bubblegum and plum-like aromas with spicy alcohol notes that enhance dark malt and hops. This strain will finish dry with a hint of tartness. APPARENT ATTENUATION: 72-76% TEMPERATURE RANGE: F (18-23 C) 3944 Belgian Wit BEER STYLE: Witbier, Belgian Dubbel and Tripel, Spiced Ale PROFILE: This versa le strain can be used in a variety of Belgian styles. Produces a complex flavor dominated by spicy phenolics with low to moderate ester produc on. Ferments fairly dry with a slightly tart finish that complements the use of oats and wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. ABV (APPROX): 11-12% APPARENT ATTENUATION: 72-76% TEMPERATURE RANGE: F (16-24 C) 888-WYEAST 1 wyeastlab.com 15

16 Brett and Bacteria Selection & Profiles Capture the flavors and aromas of wild and sour beers with Wyeast s library of Brettanomyces and bacteria cultures. These strains work alone or together to create the complex character of classic Lambic, Flemish sour ales, Berliner Weisse, and more Belgian Lambic Blend BEER STYLE: Lambics, Geuze, Fruit Lambic, Flanders Red Ale PROFILE: A blend of yeast and bacteria cultures representa ve of the spontaneously fermented beers of the Lambic region. Propaga on of this culture is not recommended and will result in a change of the propor ons of the individual components. This blend will produce a very dry beer due to the super-a enua ve nature of the mixed cultures. ABV (APPROX): 11% FLOCCULATION: variable APPARENT ATTENUATION: 70-80% TEMPERATURE RANGE: F (17-24 C) 3763 Roeselare Ale Blend BEER STYLE: Flanders Red Ale, Lambics PROFILE: This blend produces beer with a complex, earthy profile and a dis nc ve pie cherry sourness. Aging up to 18 months is required for a full flavor development. Propaga on of this culture is not recommended and will result in a change of the propor ons of the individual components. This blend will produce a very dry beer due to the super-a enua ve nature of the mixed cultures. ABV (APPROX): 11% FLOCCULATION: variable APPARENT ATTENUAT ION: 80%+ TEMPERATURE RANGE: F (18-30 C) 5112 Brettanomyces bruxellensis BEER STYLE: Lambic, Gueuze, Fruit Lambic, Flanders Red Ale PROFILE: Produces the classic sweaty horse blanket character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bo les or casks. The strain is generally used in conjunc on with S. cerevisiae, as well as other wild yeast and lac c bacteria. At least 3-6 months aging is generally required for flavor to fully develop. APPARENT ATTENUATION: very high TEMPERATURE RANGE: F (15-24 C) 5335 Lactobacillus BEER STYLE: Lambic, Gueuze, Berliner Weiss, Flanders Red Ale, Flanders Brown Ale/Oud Bruin, Fruit Lambic PROFILE: This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunc on with S. cerevisiae and o en with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture s sensi vity to hop compounds. FLOCCULATION: n/a APPARENT ATTENUATION: n/a TEMPERATURE RANGE: F (15-35 C) 16 wyeastlab.com 888-WYEAST 1

17 Brett and Bacteria Strains Continued 5526 Brettanomyces lambicus BEER STYLE: Lambic, Gueuze, Fruit Lambic, Flanders Red Ale, Berliner Weiss PROFILE: Produces a pie cherry-like flavor and sourness along with dis nct Bre character. A pellicle may form in bo les or casks. To produce the classic Bre character, this strain works best in conjunc on with other yeast and lac c bacteria. It generally requires 3-6 months of aging to fully develop flavor characteris cs. APPARENT ATTENUATION: very high TEMPERATURE RANGE: F (15-24 C 5733 Pediococcus BEER STYLE: Lambic, Gueuze, Fruit Lambic, Experimental Beers PROFILE: 5733 is a lac c acid bacteria used in the produc on of Belgian style beers where addi onal acidity is desirable. O en found in gueuze and other Belgian style wild beers. Capable of producing higher levels of acid than 5335, but ferments slower; acid produc on will increase with storage me. It may also cause ropiness and produce low levels of diacetyl with extended storage me. FLOCCULATION: n/a APPARENT ATTENUATION: n/a TEMPERATURE RANGE: F (15-35 C) 888-WYEAST 1 wyeastlab.com 17

18 Wyeast Private Collection Our Private Collection of rare and exclusive strains is available to commercial clients year round. Because they are not in constant production, longer lead times may be required for your custom order. Please contact Technical Services for more information on these unique brewing yeasts PC British Cask Ale BEER STYLE: Blonde Ale, English IPA, English Pale Ale, ESB, Southern English Brown Ale, English Bi er PROFILE: Wyeast 1026-PC is a great yeast choice for any cask condi oned Bri sh ale style, and especially wellsuited for hoppy bi ers, IPAs and Australian ales. A good a enuator that clears readily. Low to moderate ester produc on in fermenta on, le ng malt and hops come through, finishes crisp and slightly tart. /high APPARENT ATTENUATION: 74-77% TEMPERATURE RANGE: F (17-22 C) 1203-PC Burton IPA Blend BEER STYLE: Tradi onal and Historical English IPA, English Pale Ale, English Bi ers, Robust Porter, Foreign Stouts PROFILE: This blend highlights hop bi erness and aroma while s ll allowing full expression of authen c water profiles and pale malts. Low to moderate ester level can be manipulated through fermenta on temperature and pitching rate. Palate finish is typically neutral to mildly fruity with some mal ness. Good floccula on characteris cs make this an excellent candidate for cask condi oning. -high APPARENT ATTENUATION: 71-74% TEMPERATURE RANGE: F (18-23 C) 1217-PC West Coast IPA BEER STYLE: American IPA, Imperial IPA, American Brown & Red Ales, Sco sh Ales PROFILE: This workhorse strain is ideally suited to the produc on of west-coast style American cra beers, especially pale, IPA, red, and specialty ales. Thorough a enua on, temp tolerance, and good floccula on make this an easy strain to work with. Flavor is balanced to neutral with mild ester forma on at warmer temperatures, allowing hops, character malts, and flavorings to show through. FLOCCULATION: Medium-high APPARENT ATTENUATION: 73-80% TEMPERATURE RANGE:62-74 F (17-23 C) 1581-PC Belgian Stout BEER STYLE: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Tripel and Quadrupel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Saison, Belgian IPA PROFILE: A very versa le Belgian strain that lets the brewer showcase strongly-flavored ingredients like hops and dark malts with discernable but not overpowering yeast character. Highly a enua ve and produces moderate levels of esters without significant phenolic or spicy characteris cs. FLOCCULATION: Medium APPARENT ATTENUATION: 70-85% TEMPERATURE RANGE: F (18-24 C) 18 wyeastlab.com 888-WYEAST 1

19 Private Collection Strains Continued 1768-PC English Special Bitter BEER STYLE: Blonde Ale, English IPA, ESB, Oatmeal Stout, Southern English Brown, English Bitter, Sweet Stout, Pale Ale PROFILE: A great yeast for malt-predominate ales. Produces light fruit and ethanol aromas along with so, nu y flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtra on. It is similar to our 1968 London ESB Ale but slightly less flocculent. FLOCCULATION: High APPARENT ATTENUATION: 68-72% TEMPERATURE RANGE: F (18-22 C) 1882-PC Thames Valley Ale II BEER STYLE: Ordinary and Special Bi ers, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout, English Pale Ale and IPA PROFILE: 1882-PC produces crisp, dry English ales with a rich malt profile and moderate stone fruit esters. This a enua ve strain is also highly flocculent, resul ng in bright beers not requiring filtra on. A thorough diacetyl rest is recommended a er fermenta on is complete. FLOCCULATION: high APPARENT ATTENUATION: 72-78% TEMPERATURE RANGE: F (15-21 C) 2005-PC Cerveza Mexicana Lager BEER STYLE: Premium, Standard, and Light American-style Lagers, Vienna, Classic American Pilsner, American-style Bock, Dark American Lagers PROFILE: This strain is well-suited to delicate lager styles where balance is key. The clean, neutral profile and characteris cally crisp finish of 2005-PC allows refined, subtle malt flavors to come through. Produc on of diacetyl and sulfur during fermenta on is typically low, helping faster turnaround. APPARENT ATTENUATION: 71-76% TEMPERATURE RANGE: F (9-13 C) 2105-PC Rocky Mountain Lager BEER STYLE: Premium, Standard, and Light American-style Lagers, Classic American Pilsner, German Pilsner, American-style Bock, Dark American Lager PROFILE: 2105-PC works well for all North American lagers, light pilsners, and adjunct beers. It ferments well at low temperatures and is a good flocculator. Mild malty profile, medium esters, and well balanced with an emphasis on malt in the finish. -high APPARENT ATTENUATION: 70-74% TEMPERATURE RANGE: F (9-13 C) 2247-PC European Lager BEER STYLE: German Pilsner, Bohemian Pilsner, Classic American Pilsner, Munich Helles, Dortmunder Export, Standard American Lager, American Amber Lager, India Pale Lager PROFILE: 2247-PC exhibits a clean and extremely dry flavor profile, making it a great choice for aggressively hopped or dis nc vely crisp pale lagers. During fermenta on it is characterized by tolerance to low temperature, mild sulfur and very low diacetyl produc on with good a enua on. APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (8-13 C) 888-WYEAST 1 wyeastlab.com 19

20 Private Colllection Strains Continued 2252-PC Rasenmäher Lager BEER STYLE: Light American Lager, Munich Helles, Vienna Lager, Classic American Pilsner PROFILE: This versa le lager strain is an excellent choice for brewing your favorite low alcohol lawnmower beer. Fermenta ons at low temperatures will produce clean lagers that accentuate the malt character of the beer. At high temperatures this strain maintains much of the lager character, but will also yield a mild ester profile that complements hop aromas and flavors. APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (9-20 C) 2272-PC North American Lager BEER STYLE: Classic American Pilsner, Premium American Lager, Standard American Lager, Lite American Lager, Dark American Lager, Vienna, American Amber Lager, American-style Bock PROFILE: A heritage culture for American and Canadian brewing, 2272-PC provides a mild and malty profile with a balanced finish. Good floccula on and a enua on make it an easy strain to work with in all-malt cra lagers as well as light adjunct beers. FLOCCULATION: high APPARENT ATTENUATION: 70-76% TEMPERATURE RANGE: F (11-14 C) 2352-PC Munich Lager II BEER STYLE: Munich Helles and Dunkel, Oktoberfest/Märzen, Munich Dunkel, Schwarzbier, Tradi onal Bock, Maibock/Hellesbock, Dopplebock, Eisbock PROFILE: An excellent choice for the malt-driven lager styles of Bavaria, or other styles where a clean and malt-forward profile is desired. Compared to Wyeast 2308, 2352-PC produces less diacetyl and sulfur during fermenta on; combined with its good floccula on and rapid matura on, quick turnaround with this strain is possible on many systems. FLOCCULATION: Medium APPARENT ATTENUATION: 72-74% TEMPERATURE RANGE: F (11-16 C) 2487-PC Hella Bock BEER STYLE: Munich Helles, Oktoberfest/Märzen, Munich Dunkel, Schwarzbier, Tradi onal Bock, Maibock/ Hellesbock, Dopplebock, Eisbock PROFILE: This strain will produce rich, full-bodied and malty beers with a complex flavor and profile and a great mouth feel. A enuates well while s ll leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermenta on. APPARENT ATTENUATION: 70-74% TEMPERATURE RANGE: F (9-13 C) 2575-PC Kölsch II BEER STYLE: Kölsch, Northern German Altbier, Düsseldorf Altbier, American Blonde Ale, American Wheat and Rye Beer PROFILE: This authen c Kölsch strain has a rich flavor profile which accentuates a so malt finish. Low or no detectable diacetyl produc on and will ferment well at colder temperatures for fast lager-type beers. Cleaner and more neutral profile than 2565, but similarly powdery, requiring filtra on or extra se ling me. APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (13-21 C) 20 wyeastlab.com 888-WYEAST 1

21 Private Collection Strains Continued 2782-PC Staro Prague Lager BEER STYLE: Bohemian Pilsner, Czech-style Dark Lagers, Munich Helles, Vienna Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Tradi onal Bock, Maibock/ Hellesbock, Dopplebock, Eisbock, Bal c Porter PROFILE: 2782-PC creates medium- to full-bodied lagers with moderate fruit and pronounced, bready malt flavors. The balance is toward malt sweetness and beers may benefit from addi onal hop bi erness. Low sulfur and diacetyl produc on plus very good floccula on makes quick turnaround possible on many systems. ABV (APPROX): 11% FLOCCULATION: high APPARENT ATTENUATION: 70-74% TEMPERATURE RANGE: F (10-14 C) 3191-PC Berliner-Weisse Blend BEER STYLE: Berliner Weisse, Gose PROFILE: This blend includes a German ale strain, an authen c Lactobacillus strain, and Bre anomyces for a cri cal earthy characteris c. Expect a slow start to fermenta on as the yeast and bacteria in the blend is balanced to allow proper acid produc on. It generally requires 3-6 months of aging to fully develop flavor characteris cs. Use this blend with worts containing extremely low hopping rates. ABV (APPROX): 6% APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (20-22 C) 3538-PC Leuven Pale Ale BEER STYLE: Belgian Pale Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown Ale PROFILE: This vigorous strain produces a dis nct spicy character along with mild esters. High a enua on and alcohol tolerance combined with good floccula on make 3538-PC a very versa le and user-friendly yeast. Phenolics developed during fermenta on may dissipate with condi oning. Elevated fermenta on temperatures can bring out slight tartness and higher esters. FLOCCULATION: high APPARENT ATTENUATION: 75-78% TEMPERATURE RANGE: F (18-27 C) 3655-PC Belgian Schelde Ale BEER STYLE: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown/Oud Bruin, Belgian IPA PROFILE: Wyeast 3655-PC produces a moderate but complex blend of esters and phenols, lending plum, clove, and light medicinal flavors and aromas. Well rounded and smooth mouthfeel, good a enua on and floccula on. Ideal for Belgian-style ales where a domina ng yeast character is not desired. ABV (APPROX): 11% APPARENT ATTENUATION: 73-77% TEMPERATURE RANGE: F (18-22 C) 3725-PC Biere de Garde BEER STYLE: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale PROFILE: 3725-PC typically exhibits low to moderate ester produc on with subtle spiciness, which increases with elevated fermenta on temperature. Malty and full on the palate with ini al sweetness, but finishes dry and slightly tart. Ferments well with no sluggishness and good tolerance across a wide range of temperatures. APPARENT ATTENUATION: 74-79% TEMPERATURE RANGE: F (21-29 C) 888-WYEAST 1 wyeastlab.com 21

22 Private Colllection Strains Continued 3726-PC Farmhouse Ale BEER STYLE: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale, Farmhouse Ale PROFILE: One of the most popular strains in our Private Collec on catalog PC produces complex esters balanced with earthy/spicy notes. Balance can be adjusted through fermenta on temperature. Slightly tart and dry with a peppery finish, similar to Wyeast 3724 but faster to a enuate. APPARENT ATTENUATION: 74-79% TEMPERATURE RANGE: F (21-29 C) 3739-PC Flanders Golden Ale BEER STYLE: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quadrupel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale PROFILE: 3739-PC is a well-balanced strain, producing moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. Robust alcohol and temperature tolerance plus strong a enua on make it a good candidate for high-gravity fermenta ons. - low APPARENT ATTENUATION: 74-78% TEMPERATURE RANGE: F (18-27 C) 3789-PC Trappist Blend BEER STYLE: Belgian Specialty Ale, Abbey-style Ales, Belgian Pale Ale, Flanders Red, Oud Bruin PROFILE: A proprietary blend of Saccharomyces and Bre anomyces for crea ng unique Belgian-style specialty ales. Phenolics, mild frui ness and complex spicy notes develop with increased fermenta on temperatures. Subdued but classic Bre character, which will be slight while the beer is young but increase gradually and evolve with age. APPARENT ATTENUATION: 75-80% TEMPERATURE RANGE: F (20-30 C) 3822-PC Belgian Dark Strong Ale BEER STYLE: Oud Bruin/Flanders Brown, Fruit beers, Belgian Golden and Dark Strong Ales, Kriek and Framboise, Belgian Specialty Ale PROFILE: 3822-PC is a unique Saccharomyces strain which produces spicy, phenolic and dis nctly tart aromas and flavors, which can be increased through warmer fermenta on temperatures. Very tart and dry on the palate, complemented well by blending with fruit. APPARENT ATTENUATION: 74-79% TEMPERATURE RANGE: F (18-27 C) 3864-PC Canadian/Belgian Ale BEER STYLE: Belgian Dubbel and Tripel, Belgian Specialty Ale, Belgian Golden Strong, Biere de Garde, Witbier PROFILE: This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermenta on temperatures. May produce some sulfur at cool fermenta on temperatures. APPARENT ATTENUATION: 75-79% TEMPERATURE RANGE: F (18-27 C) 22 wyeastlab.com 888-WYEAST 1

23 Private Collection Strains Continued 5151-PC Brettanomyces claussenii BEER STYLES: Old Ale, Historic Porters & Milds, Foreign Extra Stout, Wild & Sour Ales, Fruit Lambic, Flemish Red Ale, Belgian Specialty Ales PROFILE: Notes of tropical fruit, pineapple and, to a lesser extent, peach and blueberry round out a classic Bre profile. Produces horse blanket, leathery, and smoky character, but at lower level than other Bre strains. Can be used as the primary strain for fermen ng. APPARENT ATTENUATION: 80%+ TEMPERATURE RANGE: F (18-27 C) 5223-PC Lactobacillus brevis BEER STYLES: Berliner Weisse, Geuze, Flemish Red & Brown Ales, American Sour Ales PROFILE: Unlike most lac c acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort PC will produce alcohol along with lac c acid during fermenta on. Excellent for remixing the profile in a Lambic-style or Flanders sour ale, or for ke le souring wort for a balanced Berliner Weisse. ALC. TOLERANCE n/a FLOCCULATION n/a APPARENT ATTENUATION n/a TEMPERATURE RANGE F (16-35 C) 9097-PC Old Ale Blend BEER STYLE: Strong Ale, Old Ale, English Barleywine, Historic English Ales, Wood Aged Beers PROFILE: A custom blend containing an a enua ve ale strain along with a propor on of Bre anomyces to replicate historic styles which would have picked up funk during extended aging PC will ferment well in high-gravity worts, producing fruity beers with great complexity. The Bre anomyces character adds a pie cherry-like flavor and sourness which will increase with age. ABV (APPROX): 12-14% APPARENT ATTENUATION: 75-80% TEMPERATURE RANGE: F (20-24 C) 888-WYEAST 1 wyeastlab.com 23

24 Beer Styles-to-Strains Recommendations Beer Styles Listing Courtesy of the Beer Judge Certification Program (BJCP) Category Light Lager Pilsner European Amber Lager Dark Lager Bock Light Hybrid Amber Hybrid English Pale Ale Scottish and Irish Ale American Ale Style Lite American Lager Standard American Lager Premium American Lager Recommended Strains Munich Helles Dortmunder Export German Pilsner Bohemian Pilsner Classic American Pilsner Vienna Lager Oktoberfest/ Märzen Dark American Lager Munich Dunkel Schwarzbier Maibock/Helles Bock Traditional Bock Doppelbock Eisbock Cream Ale Blonde Ale Kölsch American Wheat or Rye Beer North German Altbier California 2112 Common Beer Düsseldorf Altbier Standard Ordinary Bitter Special/Best/ Premium Bitter Extra Special/ Strong Bitter Scottish Light 60/ Scottish Heavy 70/ Scottish Export 80/ Irish Red Ale Strong Scotch Ale American Pale Ale American Amber Ale American Brown Ale English Mild Brown Ale Southern English Brown Ale Northern English Brown Ale Category Porter Stout India Pale Ale German Wheat and Rye Beer Belgian and French Ale Sour Ale Belgian Strong Ale Strong Ale Fruit Beer Spice/Herb/ Vegetable Beer Smoke \ Flavored & Wood-Aged Beer Style Recommended Strains Brown Porter Robust Porter Baltic Porter Dry Stout Sweet Stout Oatmeal Stout Foreign Extra Stout American Stout Russian Imperial Stout English IPA American IPA Imperial IPA Weizen/Weissbier Dunkelweizen Weizenbock Roggenbier (German Rye Beer) Witbier Belgian Pale Ale Saison Biere de Garde Belgian Specialty Ale Berliner Weisse Flanders Red Ale Flanders Brown Ale/ Oud Bruin Straight (Unblended) Lambic Gueuze Fruit Lambic Belgian Blond Ale Belgian Dubbel Belgian Tripel Belgian Golden Strong Ale Belgian Dark Strong Ale Old Ale English Barleywine American Barleywine Fruit Beer Spice, Herb, or Vegetable Beer Christmas/Winter Specialty Spiced Beer Classic Rauchbier Other Smoked Beer Wood-Aged Beer wyeastlab.com 888-WYEAST 1

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

26 Notes 26 wyeastlab.com 888-WYEAST 1

27 Notes 888-WYEAST 1 wyeastlab.com 27

28 Wyeast Laboratories, Inc. Main Office PO Box 146, Odell, OR USA Phone: Toll Free Phone: Fax: Toll Free Fax: Contact by Department Technical Services: Customer Rela ons: Sales & Orders: Order online at Or, call any of our phone lines or fax 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.