Distillers Yeast Bank
You will find descriptions of all strains available to professional/craft brewers on this page. To refine the listings, please use the strain finder bar to the right.
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
A strain that was widely used for Scotch Whisky production from the early 1950s, producing a complex array of ester compounds and fusel oils, as well as some spicy, clove character. Suitable for Scotch Whisky or American-style Whiskey. Used in high-gravity beers.
Suitable for American-style whiskey and bourbon. This yeast is famous for creating rich, smooth flavors. Clean and dry fermenting yeast. Will tolerate high alcohol concentrations (15%), and ester production is low. Also popular in high-gravity beers.
Yeast strain that produces low ester profile and moderate fusel oils. Temperature and alcohol tolerant and suitable for American-style whiskey using barley or corn base. Also used in high-gravity beers.
From a tradtional distillery in the heart of Bourbon country, this strain produces a carmel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Used in high-gravity beers.
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.
High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc.
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
Lalvin 71B is an active dried yeast recommended for use in vodka, gin, and neutral spirits. Also used in nouveau wines, 71B was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France. Available in 500 gram bags $32.
EC-1118 is an active dried yeast for use in whiskey and bourbons. It has been isolated in Champagne and its use validated by the Comité Interprofessionnel du Vin de Champagne (CIVC). Sold in 500 gram bags.
Active dried strain, selected in France from a beet molasses fermentation, is also suited to fermentations of other by-products of the sugar industry. It is a fast starter, has high osmotolerance (up to 20%), and an exceptional aptitude for alcohol conversion. Available in 500 gram package.
Lalvin V1116 (K1) is an active dried yeast for use in rum, brandy and fruit brandies. Isolated in 1972 by Pierre Barre of the INRA Montpellier. K1 is also used in white wines, ice wines, roses and basic red wines. Available in in 500 gram packages.
Osmophilic saccharomyces cerevisiae strain especially suited to 50:50 blend of molasses and sucrose fermentations to 15%abv. Contains complete nutrition for rapid fermentation. Producing full, rich fruity aromatics and includes amylo glucosidase enzyme for breaking longer sugar chains and optimum yield.
Active dry yeast for use in fuel ethanol and beverage fermentations. Adequate for neutral spirits but primarily designed for biofuel. It contains a selected strain of saccharomyces cerevisiae distillers yeast in a highly concentrated and stable form. 20 kilogram package.
Active dry yeast for use in fuel ethanol and beverage fermentations. Adequate for neutral spirits but primarily designed for biofuel. It contains a selected strain of saccharomyces cerevisiae distillers yeast in a highly concentrated and stable form. 500 gram package.
High performance temperature and ethanol tolerant yeast capable of reaching 20%abv from pure sugar wash in 8 days. With AG enzyme to allow starch based feedstock after normal gellatination and alpha amylase treatment.
High yield vodka strain with extra-ordinarily low metabolite production ideal for use with sugar, grain or potato feedstock in vodka production. Provides complete nutrition for easy fermentation of low-nutrition washes together with amylo glucosidase enzyme for dextrins conversion.
Pure culture whiskey strain of saccharomyces cerevisiae used widely in commercial whiskey, with robust and authentic aromatics even in high-alcohol fermentations. Includes the advantage of complete nutrition and amylo glucosidase. This enables both complete dextrin conversion of malt or grain for maximum yield as well as rapid fermentation to 15% abv. - very high for standard whiskey "low beers."