Changes

See ''[[Lactobacillus]]'', ''[[Pediococcus]]'', ''[[Brettanomyces]]'', [[Mixed Cultures]], [[Kveik#Commercial_Availability|Kveik]], and [[Nonconventional Yeasts and Bacteria]] charts for other commercially available cultures.

==Species==

{| class="wikitable sortable"

|-

| ''S. uvarum'' || Found in nature and fermented drinks, especially cold fermentated drinks <ref>[https://academic.oup.com/femsle/article/192/2/191/554355 Saccharomyces uvarum, a proper species within Saccharomyces sensu stricto. Andrea Pulvirenti, Huu-Vang Nguyen, Cinzia Caggia, Paolo Giudici, Sandra Rainieri, Carlo Zambonelli. 2000. DOI: https://doi.org/10.1111/j.1574-6968.2000.tb09381.x]</ref>. || Contains horizontal gene transfers from ''S. cerevisiae'' and ''S. kudriavzevii'' due to human-controlled beverage fermentation <ref>[https://www.ncbi.nlm.nih.gov/pubmed/28779574 Many interspecific chromosomal introgressions are highly prevalent in Holarctic Saccharomyces uvarum strains found in human-related fermentations. Albertin W, Chernova M, Durrens P, Guichoux E, Sherman DJ, Masneuf-Pomarede I, Marullo P. 2018. DOI: 10.1002/yea.3248.]</ref>.

|-

|}

===''S. cerevisiae''===

====General Info====

====Native Environment====

* [http://macau.uni-kiel.de/receive/dissertation_diss_00018537?lang=en The natural ecology of Saccharomyces yeasts.]

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1910439962317542/ Associated MTF thread.]

====History of Domestication====

* [https://www.cell.com/cell/fulltext/S0092-8674(16)31071-6 Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts, by Gallone et al (2016); the first look at the domesticated ''S. ceresiae'' family tree and the grouping of two major genetic groups for domesticated ale yeasts: Beer 1 and Beer 2.]

** [http://www.garshol.priv.no/blog/374.html "A family tree for brewer's yeast" a review of a study on the family tree of brewer's yeast by Lars Garshol]. See also [http://www.garshol.priv.no/blog/390.html Lars's write up on the history of people reusing yeast as opposed to spontaneously fermenting].

** [http://www.cell.com/current-biology/fulltext/S0960-9822(16)30984-8 Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts, by Gonçalves et al (2016).]

** [https://www.nature.com/articles/s41467-018-05106-7 The origin and adaptive evolution of domesticated populations of yeast from Far East Asia, by Duan et al (2018); a study showing evidence for initial domestication of yeast in the Far East Asia.]

** [[Kveik#Recent_Yeast_Lab_Analysis_and_Commercial_Availability|Norwegian "kveik" yeast forms its own genetic group of yeast, indicating a subtree of the Beer 1 group.]]

** [https://beer.suregork.com/?p=4112 BREWING YEAST FAMILY TREE (OCT 2019 UPDATE)] Kristoffer Krogerus' updated family tree including the Hittinger WGS data.

* YouTube presentation by Kevin Verstrepen:

: <youtube height="200" width="300">E6qBnBQuWF4</youtube>

* [http://masterbrewerspodcast.com/101-the-yeasts-of-tomorrow Stijn Mertens and Jan Steensels talk about their work on the MBAA podcast.]

* Media stories of "ancient yeast" supposedly being revived:

** [https://www.facebook.com/groups/MilkTheFunk/permalink/2934420516586143/ MTF discussion on a claim that a 4500 year old yeast was recovered from Egyptian pottery.]

====Killer Wine Yeast====

In ''Saccharomyces cerevisiae'', four toxins have been identified: K1, K2, K28, and Klus, the first three of which can only kill other strains/species of ''Saccharomyces''. The Klus toxin has been found to kill all strains of ''S. cerevisiae'' (including those that produce the previous three toxins), as well as yeast from other genera, such as ''Hanseniaspora spp.'', ''Kluyveromyces lactis'', ''Candida albicans'', ''Candida dubliniensis'', ''Candida kefir'' and ''Candida tropicalis''. Rodriguez et al. (2011) reported that out of 1,114 strains of ''S. cerevisiae'' isolated from spontaneous wine fermentations, 38% of them were killer positive with most producing K2. Only 7% of produced the Klus toxin (no commercial wine yeast strains have been reported to produce the Klus toxin that we know of) <ref name="Rodriguez">[http://aem.asm.org/content/77/5/1822.long A New Wine Saccharomyces cerevisiae Killer Toxin (Klus), Encoded by a Double-Stranded RNA Virus, with Broad Antifungal Activity Is Evolutionarily Related to a Chromosomal Host Gene. Nieves Rodríguez-Cousiño, Matilde Maqueda, Jesús Ambrona, Emiliano Zamora, Rosa Esteban and Manuel Ramírez. 2011]</ref>. The K1 toxin is most active between a pH of 4.6 and 4.8, while K2 and Klus are active around a pH of 4.0 to 4.3 <ref name="Rodriguez"></ref>. The activity of the toxin is greatest during the log phase of growth, and decays during the stationary phase of fermentation <ref name="Buyuksirit"></ref>. Generally, none of the toxins secreted by killer strains of ''Saccharomyces'' have been found to kill ''Brettanomyces'' <ref>[http://www.scielo.org.za/scielo.php?pid=S2224-79042015000100010&script=sci_arttext&tlng=pt Non-Saccharomyces killer toxins: Possible biocontrol agents against Brettanomyces in wine? S. Afr. J. Enol. Vitic. vol.36 n.1 Stellenbosch. 2015.]</ref>. One study from India reported that a wild ''S. cerevisiae'' strain caught from flowers killed another wild caught strain of ''Brettanoyces anomulus'', however, their methodology was not explicit and potentially not scientifically rigorous enough <ref>[http://nopr.niscair.res.in/handle/123456789/7735 Production and effect of killer toxin by Saccharomyces cerevisiae and Pichia kluyveri on sensitive yeasts and fungal pathogens. Dabhole, Madhusudan P, Joishy, K N. 2005.]</ref>. For example, this study did not use DNA fingerprinting to identify the wild yeast strains used in the study and instead relied on morphology and media selection, and they did not identify the type of toxin produced by the killer strain of wild ''S. cerevisiae''. They also reported that the ''B. anamulus'' strain did not ferment glucose, which is not typical for this species and indicates that it might have been misidentified.

* [https://www.facebook.com/groups/MilkTheFunk/permalink/2202753476419521/?comment_id=2202936416401227&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Bryan Heit's simple method for testing for killer sensitivity using nothing more than agar plates.]

* For the implications of this on re-yeasting beer with wine yeast at packaging, see the [[Packaging#Re-yeasting|Packaging]] page.

* For concerns about using bottle dregs from commercial sour beers that are bottled with wine or champagne yeast, see [[Commercial_Sour_Beer_Dregs_Inoculation#Potential_Problems_and_Issues|Commercial Sour Beer Dregs]].

* [http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1275037001 Shea Comfort notes on wine yeast on the BBB.]

* [https://byo.com/article/brewing-with-wine-yeast/ "Brewing With Wine Yeasts" by Michael Tonsmeire"]. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1392709617423915/ Dara McMains's MTF thread on beer fermentation with wine yeast and ''Brettanomyces''].

To do: https://www.researchgate.net/publication/317177883_Biology_of_Killer_Yeast_and_Technological_Implications

====Diastatic strains of ''Saccharomyces cerevisiae''====

</blockquote>

''STA1+'' strains of S. cerevisiae can produce extracellular glucoamylase (also called [https://en.wikipedia.org/wiki/Alpha-glucosidase alpha-glucosidase], which is the same enzyme that ''[[Brettanomyces]]'' produces to break down starches and dextrins). This enzyme is released outside of the cell and can break down the α-1,4 linkages of starches and dextrins releasing glucose that is then fermented by the yeast. The capability to produce this enzyme is encoded by the ''STA1'' gene, which is a fusion of two other genes that are present separately in all ''S. cerevisiae'' yeasts, ''FLO11'' and ''SGA1'' (the ''STA2'' and ''STA3'' genes are the same as ''STA1''; they were initially found on different chromosomes and so they received different names, but they are all the same gene <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2697088176986046/?comment_id=2697419373619593&reply_comment_id=2698451940183003&comment_tracking=%7B%22tn%22%3A%22R%22%7D Kristoffer Krogerus. Milk The Funk Facebook thread post on the significance of STA2 and STA3 genes in diastatic strains. 06/01/2019.]</ref>). Not all strains containing one of these genes produce the glucoamylase enzyme or are as effective as others at metabolizing dextrins <ref>[https://link.springer.com/article/10.1007%2FBF00365634 STA10: A gene involved in the control of starch utilization by Saccharomyces. Julio Polaina, Melanie Y. Wiggs. 1983.]]</ref><ref>[http://onlinelibrary.wiley.com/doi/10.1002/yea.1102/full Structural analysis of glucoamylase encoded by the ''STA1'' gene of Saccharomyces cerevisiae (var. diastaticus). Ana Cristina Adam, Lorena Latorre-Garcia, Julio Polaina. 2004.]</ref>. It has been reported by some microbiologists that most brewing strains that contain the ''STA1'' gene do produce the glucoamylase enzyme <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1935201836508021/?comment_id=1936604203034451&reply_comment_id=1937166892978182&comment_tracking=%7B%22tn%22%3A%22R7%22%7D Richard Preiss. Milk the Funk thread about ''STA1'' gene correlation to glucoamylase production. 12/31/2017.]</ref><ref name="mbaa_diastaticus">[http://masterbrewerspodcast.com/068-diastaticus-part-1 Matthew Peetz of Inland Island and Tobias Fischborn of Lallemand. "Master Brewers Association Podcast" 12/25/2017.]</ref>(~16 mins). A study that surveyed 18 strains of ''S. cerevisiae'' that contain the ''STA1'' gene found that only one was not able to ferment dextrins <ref name="Meier-Dörnberg_2018" />. Richard Preiss has also reported that WLP351 has the ''STA1'' gene, but is not able to ferment dextrins <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1888017211226484/?comment_id=2013050695389801&reply_comment_id=2013355312026006&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Richard Preiss. Milk The Funk Facebook group thread on diastatic strains that do not ferment dextrins. March 2018.]</ref>. Krogerus et al. (2019) discovered that a region of 1162 base pairs just upstream of the ''STA1'' gene called "a promoter gene" is missing in strains that test positive for the ''STA1'' gene but do not test positive for fermenting starches, dextrins, or secreting the enzyme. They were able to demonstrate that this promoter gene region is needed for the ''STA1'' gene to become expressed. They also discovered that ''STA1'' gene is found in the Beer 2 group of yeast (see [[Saccharomyces#History_of_Domestication|History of Domestication]] above), and wild ''S. cerevisiae'' strains do not carry the ''STA1'' gene. Coincidentally, Beer 2 yeast strains lack the genes that the Beer 1 yeast strains do for fermenting maltotriose, yet Beer 2 yeasts ferment maltotriose just fine; it was discovered by Krogerus et al. (2019) that the ''STA1'' gene allows the Beer 2 yeasts to ferment maltotriose (although this exact mechanism is not known yet). It was proposed that the ''STA1'' gene evolved in the Beer 2 yeast strains as a means to take advantage of grain fermentation as an evolutionary advantage, and the existence of strains that are missing the promoter gene could be because humans later started selecting for strains that didn't dry the beer out too much <ref name="krogarus_2019">[https://link.springer.com/article/10.1007/s00253-019-10021-y A deletion in the ''STA1'' promoter determines maltotriose and starch utilization in ''STA1+'' Saccharomyces cerevisiae strains. Kristoffer Krogerus, Frederico Magalhães, Joosu Kuivanen, Brian Gibson. 2019. DOI: https://doi.org/10.1101/654681.]</ref>. For more details on the Krogerus et al. (2019) study, see [http://beer.suregork.com/?p=4068 this Suregork Loves Beer blog post] and [https://www.facebook.com/groups/MilkTheFunk/permalink/2697088176986046/ this MTF thread posted by Kristoffer Krogerus].

This yeast can been detected using [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1981.tb04005.x/pdf LCSM agar plates], although other species of wild ''Saccharomyces'' yeast can grow on this media <ref name="mbaa_diastaticus" />(~18 mins) and PCR DNA analysis is required to give a positive identification of ''STA1+'' strains of ''S. cerevisiae''. Additionally, the default level of CuSO₄ which is ~550 ppm (this can vary depending on manufacturer) can inhibit some strains of diastatic ''cerevisiae''; Wade Begrow of Founders Brewing Co. recommends diluting the LCSM media with a basic malt media so that the CuSO₄ reaches around 200 ppm, or using LCSM plates modified with a gradient of CuSO₄ <ref name="Begrow_MBAA" /> (~22 mins in). Adding p-coumaric acid or other cinnamic acids to the LCSM agar media which can then test for POF+ yeast and then confirmed for the presence of phenols via a gas chromatography or some other method can also be used to indicate that a yeast might be ''STA1+'' since most strains produce phenols from these cinnamic acids <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2149139905114212/?comment_id=2150763631618506&reply_comment_id=2158975484130654&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Shawn Savuto and linked references. Milk The Funk Facebook book post on POF+ correlation with diastatic ''cerevisiae''. July 2018.]</ref> (see also [https://www.facebook.com/groups/MilkTheFunk/permalink/1903290776365794/ this MTF thread] on using cinnamic acids to identify phenolic off flavor strains).

=====Commercial Strains=====

* [http://masterbrewerspodcast.com/068-diastaticus-part-1 MBAA Podcast on diastaticus Part 1] and [http://masterbrewerspodcast.com/069-diastaticus-part-2 Part 2]. Also [https://www.masterbrewerspodcast.com/152 Using FPDM media from Dr. Farber vs Weber, and issues with media getting too old after a day or two].

* [https://www.mbaa.com/education/webinars/Pages/webcast.aspx?vid=diastaticus MBAA webinar by Wade Begrow (free for MBAA members, $50 for non-members).]

====''Saccharomyces cerevisiae'' var ''boulardii''====

Although originally designed as a separate species (''S. boulardii''), it is actually a variety of ''S. cerevisiae'' and shares more than 99% of the genetic makeup of ''S cerevisiae'' <ref>[https://en.wikipedia.org/wiki/Saccharomyces_boulardii ''Saccharomyces boulardii''. Wikipedia. Retrieved 12/07/2017.]</ref>. This strain is sold by [[East Coast Yeast]] in their ECY03 Farmhouse Blend and [[Bootleg Biology]] as their "Chardonnay" strain <ref>[https://bootlegbiology.com/product/chardonnay "Chardonnay (S. cerevisiae boulardii)". Bootleg Biology website. Retrieved 11/20/2019.]</ref>.

===''S. ludwigii''===

===''S. paradoxus''===

* [https://phdinbeer.com/2014/06/17/saccharomyces-species-experiment-1-paradoxus-ale-recipe-14-batch-2014-07/ "Saccharomyces species experiment #1: Paradoxus Ale," by Matt Humbard on A PhD in Beer Blog.]

[[File:Mardones 2020 Fig1C.JPG|thumb|300px|Utilization of maltose by 10 strains of ''S. eubayanus''; higher utilization corresponds with higher ethanol production. Figure 1C from [https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/1751-7915.13545 Mardones et al (2020)]. Uploaded with permission from Kristoffer Krogerus.]]

[[File:Mardones 2020 Fig1D.JPG|thumb|300px|Volatile compound production of interest in beer by 10 strains of ''S. eubayanus''. Figure 1D from [https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/1751-7915.13545 Mardones et al (2020)]. Uploaded with permission from Kristoffer Krogerus.]]

''S.eubayanus'' is one of the probable parents of lager yeast (''S. pastorianus'') via the hybridisation with ''S. cerevisiae'' <ref name="libkind_2011"></ref><ref name="bing_2014"></ref>.

Although only a small number of strains have been collected from the wild by scientists, ''S. eubayanus'' has a wide range of genetic diversity between different strains. Some strains show potential for brewing purposes, which is primarily characterized by how well they ferment maltose. [https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/1751-7915.13545 Mardones et al. (2020)] evaluated 10 strains of ''S. eubayanus'' and their potential for fermenting wort. Four of the strains were isolated from Chile, four from Patagonia, one from Argentina, and one from New Zealand. All of the strains efficiently fermented glucose and fructose, while none fermented maltotriose. Maltose utilization varied greatly across all of the strains with the Argentinian strain (CBS-12357) utilizing maltose the most and producing the most ethanol. Overall, there was no correlation to how well strains fermented maltose based on what country they were from. There was also a wide range of esters, higher alcohols, and carbonyl compounds produced by the different strains. For example, two of the strains of Patagonia (CL465.1 and CL450.1) produced some higher alcohols and acetate esters like 2-phenyethyl acetate (rose, honey) and 3-methylbutyl acetate (banana), while other strains (Argentinian strain CBS-12357 and Chilean strain CL216.1) produced more ethyl octanoate and ethyl decanoate (fruity and apple-like). Nearly half the strains produced very low levels of all of the compounds measured. Most strains produced insignificant levels of acetaldehyde, except for two of the Chilean strains <ref name="Mardones_2020">[https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/1751-7915.13545 Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates. Wladimir Mardones, Carlos A. Villarroel, Kristoffer Krogerus, Sebastian M. Tapia, Kamila Urbina, Christian I. Oporto, Samuel O’Donnell, Romain Minebois, Roberto Nespolo, Gilles Fischer, Amparo Querol, Brian Gibson, Francisco A. Cubillos. 2020. DOI: https://doi.org/10.1111/1751-7915.13545.]</ref>.

Commonly known as lager yeast to brewers, this yeast is a hybrid of ''S. eubayanus'' and ''S. cerevisiae'' <ref name="wikipedia_cereisiae" />. ''S. pastorianus'' is named after the first description by Max Reess in 1870 following his work with German breweries utilizing bottom-fermenting lager yeast, naming it originally after Louis Pasteur.

This species is separated into two main lineages, "Saaz" and "Frohberg". The two lineages are believed to have descended from different hybridization events between ''S. eubayanus'' and ''S. cerevisiae''. The two lineages also have different genetic structure, with Frohberg types having two copies of each of the ''S. eubayanus'' and ''S. cerevisiae'' chromosomes (triploid), and Saaz types having one copy of the ''S. cerevisiae'' chromosomes and two copies of the ''S. eubayanus'' chromosomes (allotetraploid) <ref><[https://www.ncbi.nlm.nih.gov/pubmed/24578374 Genome sequence of Saccharomyces carlsbergensis, the world's first pure culture lager yeast. Walther A, Hesselbart A, Wendland J. 2014. DOI: 10.1534/g3.113.010090.]</ref>

[https://www.whitelabs.com/yeast-bank/wlp051-california-v-ale-yeast WLP051 California V Ale] yeast is also ''S. pastorianus''. Recent gene sequencing / PCR work has led to it being re-classified as a ''S. pastorianus'' yeast, though it has been used successfully for American-style Ale production.

See also:

* [https://www.crowdcast.io/e/escarpment-labs-fermentation-innovation Kristoffer Krogerus presentation on the genetics and evolution of lager yeast, hosted by Escarpment Laboratories, 4/20/2020.]

* [https://phys.org/news/2019-12-pilsner-yeast-strains-ancestor.amp "All pilsner yeast strains originate from a single yeast ancestor," by Delft University of Technology], summarizing the study by [https://bmcgenomics.biomedcentral.com/articles/10.1186/s12864-019-6263-3 Salazar et al. (2019)].

==In Fermentation==

A second study showed that a strain of ''S. cerevisiae'' was able to adapt and grow in a lab setting to increasing concentrations of lactic acid. After multiple generations and by slowly increasing the amount of lactic acid per generation, the researchers got the pH of the growth media (either raffinose or glucose plus lactic acid) all the way down to pH 2.8. At this low pH, the yeast began to use lactic acid as a food source. This might explain some anecdotal experiences by brewers who have seen the pH of kettle sour beers rise (more evidence is needed to confirm this hypothesis). The researchers found that the gene called ''ACE2'' is likely to be associated with the ability to adapt to low pH conditions. It is also a gene that controls the expression level of other genes, and is also responsible for forming "snowflake-like" structures (multicellular clumps of genetically identical cells that stick together after budding <ref>[https://www.quantamagazine.org/20151103-snowflake-yeast-multicellularity/ "Life’s Secrets Sought in a Snowflake". Emily Singer. Quantum Magazine. 11/03/2015. Retrieved 12/27/2016.]</ref>). The yeast strain began to form these "snowflake-like" clumps after being adapted to the low pH environment. Further work should be done to determine which strains of ''S. cerevisiae'' might be more easily adapted to low pH environments, or if possibly all strains of ''S. cerevisiae'' could be adapted to low pH environments over time <ref>[http://www.sciencedirect.com/science/article/pii/S1096717616301756 Evolutionary engineering reveals divergent paths when yeast is adapted to different acidic environments. Eugene Fletcher, Amir Feizi, Markus M.M. Bisschops, Björn M. Hallström, Sakda Khoomrung, Verena Siewers, Jens Nielsen. 2016.]</ref><ref>[http://www.nature.com/articles/ncomms7102 Origins of multicellular evolvability in snowflake yeast. William C. Ratcliff, Johnathon D. Fankhauser, David W. Rogers, Duncan Greig & Michael Travisano. 2015.]</ref>.

See also:

|}

{| class="wikitable sortable"

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| BBX0104 – Saison Parfait: New World Saison Blend || A unique blend of previously unavailable commercially used Saison cultures. || 90-100 || Med-High || Normal to High Ale Temperatures || Saison Parfait is our New World Saison Blend, a new take on the modern saison yeast flavor and aroma profile. Saison Parfait pairs classic pepper & spice saison phenolics with prominent juicy fruit esters that evoke citrus and lemon peel, and a touch of banana for complexity. Even more unique, it finishes with a balanced, full-bodied and silky mouthfeel despite its high attenuation. Saison Parfait means the “Perfect Season”, and is our ode to the fall harvest season. A time for hard work and also celebration. The peasants of rural Flanders and Wallonia created the Saison, and what we now call Farmhouse beers, to drink for sustenance and merriment. Bruegel likely depicted the drinking of Saison beer in his classic paintings of rural country life, “The Harvesters” and “Peasant Wedding”.

|-

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|-

| ECY14 Saison Single || Single Strain || 76-78 || || 75-82 || Smooth, full farmhouse character with mild esters reminiscent of apple pie spice

|-

|}

|-

| Wild Thing || Ontario || 75-82 || Med || 25+ || This wild Ontario ale yeast was isolated from an apple in a local orchard. Wild Thing produces distinct clove, spice, and subtle banana and apple fruit aroma. The taste is dry, spicy and clean. This yeast is most comparable to medium-attenuation Belgian-style ale yeasts. May require temperature ramping to 25C to ensure high attenuation. Alcohol tolerance: 9% <ref name="escarpment_strains" />.

|-

|}

|}

{| class="wikitable sortable"

|-

! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes

|-

|-

| JY031 - Nova Ale Yeast || Ashburn, Virginia || 71-80 || Very low || 68-85 || A true local strain! Isolated in Ashburn, Virginia in 2008. The first native Virginia yeast used in commercial beer since prohibition (Farmwell Wheat and Native Son, both Lost Rhino Brewing Company). Higher fermentation temperatures are preferred with this strain. Producer of high levels of fruitiness above 26 ºC (80 ºF), earthy notes are present at lower fermentation temperatures (20 ºC, 68 ºF). Since it is a wild Saccharomyces cerevisiae strain one can expect drift when repitched for many generations.

|-

| JY056 - Poperinge Saison || Famous Brasserie in Southern Belgian/Northern France region. || 79-85 || Very low || 65-77 || Aggressive, attenuative and outspokenly estery and peppery. Great for Saison and Farmhouse style beers at higher temperatures, in the lower range good for more traditional Belgian styles. Good to finish off a beer that has problems fermenting with another yeast.

|-

| JY104 - Benedict Abbey || Small brewery in Flemish Brabant, Belgium. || 75-80 || Low || 68-77 || JY104 was handed to Jasper Akerboom when he toured some small microbreweries in the Netherlands and Belgium by a friendly microbrewer. This strain originally belonged to a small brewery in Flemish Brabant in Belgium. The brewery was acquired by a large macrobrewery, and management decided to do away with this precious yeast. Fortunately passionate homebrewers and beer enthusiasts were able to keep some of the yeast going and you can use it now as well! This strain ferments fast, and aggressive. It can be under pitched easily, and attenuates deep. Great esters and phenols, can be slightly peppery. Flocculates slow, but can withstand spunding without a problem. This yeast is great for lighter colored Belgians, but is great for darker Belgians as well. This strain has not been fully characterized, so we do not know what gravity this yeast will ferment. We do know that it attenuates very well, and the initial tests have indicated that can ferment easily to 10% ABV.

|-

| JY146 - Protocetid Ale || Calvert Marine Museum in Solomons, MD. || >80 || Very low || max 90 || This yeast is the famous strain isolated from the Calvert Marine Museum in Solomons, MD. This strain was isolated from Protocetid bone, discovered by Jason Osborne, the president and co-founder of Paleo Quest, a non-profit citizen-science organization for the advancement of the sciences of paleontology and geology through material contributions to museum collections, field exploration, scientific publication and education. This yeast is used for the famous Lost Rhino Brewing Company Bonedusters Ale. This yeast is hard to work with, it has the tendency to stop fermenting for a week after 30% attenuation, after which it picks back up and finishes out. Not for the faint of heart! Expect a Belgian character, with some tartness. Keep the desired ABV low during your recipe development, this strain is not suited for high-gravity worts. Finishes crisp and fruity, with a pleasant fizz.

|}

{| class="wikitable sortable"

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! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes

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{| class="wikitable sortable"

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| M47 Belgian Abbey Yeast || || High || High || 64-77 || Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant.

|-

|}

|-

! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes

|-

| MIP-211 Belgian Ale I || || Mid - High 70's || Med || 68-78 || Produces subtle banana esters <ref name="propagate_website">[https://www.propagatelab.com/yeastlibrary Propagate Lab website. "Yeast Library". Retrieved 11/18/2018.]</ref>.

|-

| 3944 - Belgian Witbier™ || || 72-76 || Med || 62-75 || This versatile Witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.

|-

|}

==Starters==

# [https://www.homebrewersassociation.org/how-to-brew/make-yeast-starter/ AHA guide to making yeast starters.]

# [https://www.homebrewersassociation.org/forum/index.php?topic=24447.30? Mark Van Ditta's "shaken, not stirred" starter method.]