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'''Saccharomyces''' is considered a yeast, although this term is historical and ill-defined. ''Saccharomyces'' is a genus of fungus including many species. The distinct species of ''Saccharomyces'' are revised frequently as more research is done. All species are unicellular and capable of fermentation. ''Saccharomyces cerevisiae'' is the most well -known species of yeast. It is used in the fermentation of beer, wine, and sake, and as a leavening agent in bread. It is commonly referred to as "ale yeast", "wine yeast" (see [[Saccharomyces#Killer_Wine_Yeast|Killer Wine Yeast]] below), or "bread yeast". ''S. pastorianus'', known as lager yeast, is a hybrid closely related to ''S. cerevisiae'' but is not a true species. ''S. cerevisiae'' is commonly studied as a model organism and was the first eukaryote to have its genome entirely sequenced. In rare cases, ''Saccharomyces'' can form a [[pellicle]].
See [[Lactobacillus]], [[Pediococcus]], [[Brettanomyces]], and [[Mixed Cultures]] charts for other commercially available cultures.
===''S. thermantitonum''===
This species may not be genetically distinct from ''S. cerevisiae'' <ref>[http://www.cbs.knaw.nl/Collections/BioloMICS.aspx?Table=CBS+strain+database&Rec=681&Fields=All Search on : CBS strain database. CBS. Retreived 04/12/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1283335121694699/?comment_id=1283432811684930&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Richard Preiss on MTF regarding S. thermantitonum. 04/12/2016.]</ref>.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1283335121694699/ MTF thread on on ''S. Thermantitonum''.]
===''S. paradoxus''===
Yeast that fails to bottle condition sour beer may not be due to death of the cells. Rogers et al. <ref name="rogers2016"></ref> published a study that found that yeast used to bottle condition a sour beer at [http://uplandbeer.com/ Upland Brewing Co.] was still ~80% viable after two weeks, but the surviving cells were small and unbudded, indicating that they ceased growing and entered the stationary phase. This effect has been referred to as "terminal acid shock" <ref name="rogers2016"></ref>.
As stated previously, lactic acid and low pH are identified as stressors for yeast, and can affect their ability to carbonate sour beer. Some strains tested display an ability to grow in higher lactic acid concentrations, while others do not, but this does not indicate that they are able to bottle condition sour beer. For example, WLP001 and WY1056 do not grow well in [https://en.wikipedia.org/wiki/YEPD YPD] dosed with lactic acid, where as whereas Lallemand CBC-1 ("Cask & Bottle Conditioned Beer Yeast") can still grow at a pH of 3. WY2007 and WLP300 grow well in moderate levels of lactic acid, but not once the pH gets down to 3. WLP715 Champagne Yeast grows fine in a pH of 3 (although lag time is effected). However, despite being able to grow in YPD with lactic acid dosages, CBC-1 and WLP715 both failed to carbonate an 8% ABV sour beer that had a comparable pH to the pH of the YPD plus lactic acid mediums. It is suggested that this might be due to the combination of stress from high alcohol, acetic acid, low nutrients, low oxygen, and tannins from fruit. Re-hydrating dried yeast may also lead to difficulties carbonating acidic and high ABV (8%+) sour beer due to the stress of desiccation and re-hydration on the yeast <ref name="rogers2016"></ref>.
Rogers et al. found an easy solution to carbonating low pH, high ABV beers by first acclimating the yeast to the sour beer. Growing the yeast in YPD plus lactic acid plus ethanol was not enough to acclimate the yeast and reliably carbonate a highly acidic, alcoholic (8% ABV) beer. However, by growing the yeast first in a blend of YPD that was diluted with the sour beer itself in a 1:1 ratio, they found that both CBC-1 and WLP715 were then able to carbonate the sour beer (WLP001, WY1056, WY2007, and WLP300 were not given this treatment). This was explained as exploiting the microbes' resilience and ability to adapt to many environmental conditions by "pre-adapting" the yeast to the harsh conditions of the sour beer <ref name="rogers2016"></ref>. It has been speculated that brewers without access to YPD might be able to achieve similar results by growing the conditioning yeast in sour beer diluted with DME wort and yeast nutrients (Fermaid K and DAP, for example) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1259063934121818/?comment_id=1262875587073986&reply_comment_id=1263142900380588&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Richard Preiss and Tamir Danon on acclimating yeast to sour beer for conditioning on MTF. 03/24/2016.]</ref>.
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
|-
| BB22204 - ''S. arlingtonesis'' || Wild yeast starter jar in Arlington, VA || High || NA || 60-70 || This culture ferments extremely cleanly in the low 60’sF (Kolsch Kölsch and Lager hybrids), and subtle fruity/citrus esters in the higher end of the Ale fermentation range (wheat-centric beers). May produce sulfur aromas during primary fermentation, but those will be eliminated within a couple weeks (allow longer aging if fermenting at lower temperatures). S. arlingtonesis is a higher attenuator than most ale strains, so adjustments made need to be made to grain bills or mash temperatures if a drier beer is not preferred.
|-
|}
| CCYL115 - Trappist Ale Yeast || || || || || The Trappist Ale Yeast has a unique fruit and plum flavor and aromas. It performs well in high gravity brews. Commercial pitches only.
|-
| CCYL116 - Belgian Wit Ale Yeast || || || || || The original yeast used to produce Belgian witbier Witbier and a variety of other belgian Belgian style ales. Commercial pitches only.
|-
| CCYL120 - French Saison Ale Yeast || || || || || The French Saison Ale Yeast is a versatile strain that works great for Saison or farmhouse Farmhouse and other Belgian style beers where aromatic (estery), peppery, spicy and citrusy flavors are desired. Commercial pitches only.
|-
| CCYL121 Abbey Ale Yeast || || || || || Used to produce Trappist, Belgian, Belgian doubles and triples This yeast contributes a fruity characteristics. Excellent alcohol tolerance for high gravity beers. Commercial pitches only.
| CCY126 French Ale Yeast || || || || || Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers. Commercial pitches only.
|-
| CCYL128 - Belgian Saison Ale Yeast Blend || || || || || The Belgian saison ale yeast blend Saison Ale Yeast Blend has some phenolic and clove-like flavor and aroma characteristic and more fruity fruitier esters than CCYL113. Ferments faster than CCYL113. Commercial pitches only.
|-
| CCYL129 - Eagle River Ale Yeast™ || || || || || Michigan indigenous. The Eagle River Ale Yeast is the second in a series of indigenous Michigan strains. It was isolated from the shore of Lake Superior near Eagle River Michigan. This yeast will produce excellent Belgian style ales. This yeast is rich in both spice and phenols exhibits predominantly fruity esters, similar to a Belgian ale strain. Commercial pitches only.
| ECY08 Saison Brasserie || Several Strains || 80+ || || 75-85 || Several saison yeast strains for both fruity and spicy characteristics accompanied with dryness
|-
| ECY14 Saison Single || Single Strain || 76-78 || || 75-82 || smoothSmooth, full farmhouse character with mild esters reminiscent of apple pie spice
|-
|}
| Old World Saison Blend || || 85+ || Med || 18-25 || A high-character blend of two classic Saison strains. Produces complex fruit and black pepper notes along with reliable and high attenuation. Alcohol tolerance: High.
|-
| Wild Thing || Ontario || 75-82 || Med || 25+ || his 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%.
|-
| Fruity Witbier || || 70-75 || Med-Low || 17-24 || A Witbier strain which produces lots of complex fruity esters while still prominently displaying classic Witbier character. Medium-low flocculation helps insure classic Witbier haze. Alcohol tolerance: 12%.
| INISBC-292 Saison: Belgian I || || 76-80 || Low || 70-95 || High alcohol tolerance. Traditional saison strain isolated from a premier Belgian Brewery. Fruity, spicy, slightly tart, and leaves the beer dry. Known for stalling towards the end of the fermentation around 5-7 plato, but with additional heat and time will finish.
|-
| INISBC-293 Saison: Belgian II || || 78-85 || Medium || 68-78 || Medium alcohol tolerance. Strain is more fruity than Belgian I but from a similar source. Rumored to be a part of a mixed fermentation. This isolated strain is more reliable than Saison:Belgian I but with less depth.
|-
| INISBC-294 Saison: French || || 77-83 || Low || 77-83 || High alcohol tolerance. A saison yeast that produces more phenols than the Belgian Saison strains. Notes of pepper and citrus along with other spices. Leaves behind a pleasant mouthfeel in the beer despite being highly attenuative. It is less likely to stall than the Belgian Saisons.
| 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 until what gravity this yeast will ferment. We do know that it attenuates very well, and the inital initial tests have indicated that can ferment easily to 10% ABV.
|-
| JY31 - Nova Ale Yeast || Ashburn, Virgina 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.
|-
| JY31 - Nova Ale Yeast || Northern Virgina Virginia || 75-80 || Low || 75+ || A new NOVA Ale yeast! This yeast differs from JY031 Nova Ale Yeast 1 by being slight more toned down in the aromatics and flavor department. Isolated in Northern Virginia, this strain is truly local. Power to VA! Since this is a new variety of Saccharomyces cerevisiae, this strain has not been fully characterized yet. Feel free to share your information with us if you use this strain!
|-
| 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.
| M21 Belgian Wit || || High || Low || 64-77 || A traditional top-fermenting yeast that has a good balance between fruity esters and warming spice phenolics. The yeast will leave some sweetness and will drop bright if left long enough. Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers.
|-
| M27 Belgian Ale / M29 French Saison Ale (new name) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1258838617477683/?comment_id=1259047857456759&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Paul Finney about M29/M27. 03/21/2016.]</ref> || || Very High || Med || 79-90 || characterful Characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer. Suited for brewing all Belgian ales, including Quadruples of up to 14% abv. M29 description: French Saison yeast is an exceptional, highly attenuative top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of farmhouse style beer <ref>[https://cdn.shopify.com/s/files/1/0195/8620/files/72539_V1_MJ_CS_Yeast_Bk_lores.pdf Mangrove Jack's Craft Serieis Dried Yeast spec sheet. Retrieved 03/21/2016.]</ref>.
|-
| M31 Belgian Tripel || || Very High || Med || 64-82 || Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles. Suitable for Belgian Tripel and Trappist style beers.
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
|-
| Abbey Ale C - (OYL-018) || || 74-78 || Medium-Low || 68-78 || From a famous Trappist brewery, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels Dubbels and trippelsTripels. Compares to WLP500 and WY1214. Commercial pitches only.
|-
| Belgian Ale A (OYL-024) || || 72-85 || High || 65-78 || Versatile strain for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers. Compares to Compares to WLP550 and WY3522. '''Available to homebrewers'''.
| Belgian Ale DK (OYL-049) || || 73-80 || Medium || 67-70 || Clean Belgian type ale yeast. Good for Belgian style pale ales and amber ales. Biscuity, ale-like aroma with accentuated hop flavor and bitterness. Slight sulfur will be produced during fermentation, which can give the yeast a lager-like flavor profile. Compares to WLP515. Commercial pitches only.
|-
| Belgian Ale O (OYL-046) || || 74-80 || Medium || 66-72 || A Trappist style ale yeast. Produces dry beer with slight acidic finish, but cleaner than OYL-018 and OYL-028. Good choice for high gravity beers, Belgian ales, dubbels Dubbels and trippelsTripels. Compares to WLP510. Commercial pitches only.
|-
| Belgian Ale R (OYL-020) || || 73-82 || Medium || 65-75 || Great choice for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort. Compares to WLP540 and WY1762. Commercial pitches only.
|-
| Belgian Ale W (OYL-028) || || 74-78 || Medium || 64-78 || Classic strain for brewing Belgian dubbel Dubbel or Belgian tripelTripel. This strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. Makes a great Belgian style “house” strain. Compares to WLP530 and WY3787. '''Available to homebrewers'''.
|-
| Belgian Dark Ale A (OYL-040) || || 74-79 || Medium || 65-80 || Belgian ale yeast that is a high acid producer with balanced ester and phenol production. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish. Compare to WY3822. Commercial pitches only.
| Belgian Saison I (OYL-027) || || 76-80 || Low || 70-95 || Most widely used farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Will yield a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation. Compares to WLP565 and WY3724. Commercial pitches only.
|-
| Belgian Saison II (OYL-042) || || 74-79 || Medium || 70-84 || This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse Farmhouse ales and saisonsSaisons. Compares to WY3726. Commercial pitches only.
|-
| Belgian Wheat (OYL-029) || || 72-76 || Medium || 64-74 || Produces beers with moderate esters and minimal phenolics. Apple, bubblegum, and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness. Compares to WY3942. Commercial pitches only.
| RVA 263 Ghost Ale || Fantome || 74-84 || Med || 65-80 || Ripened fruit esters and a crisp earthy finish can be achieved even at lower temperatures with this Belgian farmhouse strain
|-
| RVA 806 Lickinghole Creek Ale || Virginia’s LHCB farm || 78-85 || Med || 68-74 || citrus Citrus esters, a nose of sweet honey and a dash of phenolic spice, this strain will complement a variety of dry Belgian style beers. We highly recommend this strain for Belgian triple and Saison.
|-
|}
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
|-
| Demonical || || || || || Popular yeast strain from a well-known Belgian brewery. Because of its ester-dominated fermentation profile, this yeast strain is often used in strong belgian Belgian ales. Other beer styles where this yeast strain can be used are Belgian-style IPA, Belgian blond and tripelTripel.
|-
| Trappist O || || || || || Relatively clean Belgian yeast from a Trappist brewery in the Ardennes. A good choice for most Belgian ales, but especially strong pale belgian Belgian ales. In combination with Brett I, this strains can be used for brewing Belgian specialty ales.
|-
| Wheat I || || || || || Belgian wit Wit yeast from a brewery in West Flanders.
|-
| Castle || || || || || Alcohol tolerant yeast strain suitable for strong and sweet ales. This yeast strain originates from a West Flemish brewery.
| Gnome || || || || || Yeast strain from a brewery in the Belgian Ardennes. Very versatile strain that fits most Belgian ale styles because of its balanced fermentation profile.
|-
| Pixie || || || || || Slightly phenolic and spicy yeast strain from West FlandresFlanders. This is a versatile yeast strain that fits both malty and hoppy beers.
|-
|}
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
|-
| P1 Musserweissen || Dwarf Peach (South Carolina) || 78.7% || Low || || Use for Wit, Heffe, Saison, KolschKölsch. "Medium" acidity. Banana, peach esters; citrus peel and clove phenolics. 4-6 weeks in primary. Hazy, notes of champagne <ref name="SouthYeast">[https://www.dropbox.com/s/wg9iotmkqdgli28/Strain%20Catalog%202014-07-22.pdf?dl=0 SouthYeast Labs Yeast Catalog. Retrieved 3/2/2015.] </ref>.
|-
| N3 Native Cider || Nectarine (South Carolina) || 83.2% || High || || Use for light Belgian ales, cider, wine. "No acidity". Apple cider esters; light pepper spice phenolics. 3-4 weeks in primary <ref name="SouthYeast"></ref>.
| Wallonian Farmhouse || || 81-88 || Med || 68-78 || Slight earthy funk and tart character to the beer; we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer. Although it can be fermented at lower temps, for full flavor it is recommended to start fermentation in the 70°F's, and let it free-rise to the low to mid 80°F's. <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1131011020260444/?comment_id=1131279230233623&offset=0&total_comments=9&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Nick Implellitteri and Ed Coffey on MTF. 08/19/2015.]</ref>
|-
| Saison Blend II || || 80-86 || Med || 68-80 || This saison blend is the Saccharomyces portion of our Farmhouse Sour Ale, available to you as a result of popular demand from the commercial brewing crowd. This combination of Saccharomyces strains embodies the balanced fusion of the two foremost saison flavor/aroma characters, fruitiness and earthiness. Each Saccharomyces strain in this blend produces flavor compounds that serve as the yin to the other's yang, and the result is an exceptionally complex yet balanced flavor and aroma profile. One strain will serve to create an ester profile of grapefruit and orange zest, while the other will produce a mild earthiness and spiciness. Close you're eyes your eyes while drinking a beer fermented with this blend, and you'll feel like you're laying on freshly turned earth in an old citrus grove.
|-
| Dry Belgian Ale || || 85-100 || Med-High || 68-74 || Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and the grist composition. For a yeast that's as dry as it is, it creates beers with a surprising amount of balance even without the use of specialty grains or adjuncts. While we haven't completed our own tests in house, this yeast is used at the brewery from which it was isolated to make big beers that are in the neighborhood of 12-16% ABV and sufficiently dry. Use Dry Belgian Ale as a primary fermenter in any big Belgian beer, or to unstick that pesky stuck fermentation.
| Northeastern Abbey || || 77-81 || Med-Low || 68-73 || This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a very mild spiciness and earthy flavor and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit. The brewery from which this strain was isolated uses it in a very versatile manner across an array of Belgian styles. We prefer using this yeast for any and all light Belgian beers, including Wit, Belgian Pale and Belgian Blond, in addition to any experimental fruit beers in which a more unique and robust flavor and aroma profile is desired. Expect this yeast to produce a large, thick krausen.
|-
| Sigmund's Voss Kveik || Norwegian farmhouse || 80-85 || Med-High || 70-100 || Sigmund's Voss Kveik yeast is a single strain of Saccharomyces cerevisiae isolated from a sample of kveik generously provided by Sigmund Gjerens via Lars Garshol. Traditionally used in the production of Norwegian Farmhouse Ale, this strain is a fast fermenter with good attenuation, a light earthy spiciness, marked tartness and unique ester profile of orange peel. This strain is prone to forming incredibly large flocs unlike any other yeast we've seen before, yet still remains highly attenuative. Sigmund's Voss Kveik also exhibits the ability to ferment wort over a large temperature range, 70 - 100 ºF, without major changes to the flavor profile or production of any harsh phenolics or fusel alchoholsalcohols. This yeast will exhibit a slightly more restrained ester profile and ferment a little slower at cooler fermentation temperatures, and quickly produce a drier beer with a slightly more pronounced ester profile at warmer fermentation temperatures. We highly recommend taking this into the high end of temperature range, 90-100°F. Lars Marius Garshol recommends underpitching with high oxygen to get the most character out of this yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1230684866959725/?comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lars Marius Garshol on MTF. 02/10/2016.]</ref>. See [[Kveik]] for more information.
|-
| Funktown Pale Ale || || 78-80 || Medium-Low || 68-74 || Funktown Pale Ale is a blend of our Vermont Ale strain and <span style="text-decoration: line-through;">a unique strain of Brettanomyces that is well suited for primary fermentation</span> Saccharomyces "Bruxellensis" Trois. The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the Brettanomyces produces a unique flavor and aroma profile that is fruit-forward. Expect this blend to finish drier than the Vermont Ale. We recommend following a similar fermentation scheme as is used for the Vermont Ale, fermenting at 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached. Approximately 58 billion cells/vial.
| WLP410 - Belgian Wit II Ale || Moortgat Brouwerij (via Ommegang?) <ref name="mrmalty_sources"></ref> || 70-75 || Low-Med || 67-74 || Less Belgian-like phenolics than WLP400 and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.
|-
| WLP500 - Monastery Ale || Chimay <ref name="mrmalty_sources"></ref> || 75-80 || Low-Med || 65-72 || From a Belgian monastery where monks traditionally made beer, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels Dubbels and trippelsTripels.
|-
| WLP510 - Bastogne Belgian Ale || Orval <ref name="mrmalty_sources"></ref> || 74-80 || Med || 66-72 || A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels Dubbels and trippelsTripels.
|-
| WLP515 - Antwerp Ale || De Koninck <ref name="mrmalty_sources"></ref> || 73-80 || Med || 67-70 || Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile. Seasonal Availability: Nov - Dec.
|-
| WLP530 - Abbey Ale || Westmalle <ref name="mrmalty_sources">[http://www.mrmalty.com/yeast.htm Mr. Malty website. Yeast Strain Sources. Retrieved 01/20/2016.]</ref> || 75-80 || Med-High || 66-72 || Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels Dubbels and trippelsTripels.
|-
| WLP540 - Abbey IV Ale || Rochefort <ref name="mrmalty_sources"></ref> || 74-82 || Med || 66-72 || An authentic Trappist style yeast. Use for Belgian style ales, dubbelsDubbels, tripplesTripels, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low). This strain benefits from extra oxygenation. Seasonal Availability: Jul - Aug.
|-
| WLP545 - Belgian Strong Ale || || 78-85 || Med || 66-72 || From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.
| WLP565 - Belgian Saison || Brasserie Dupont (Saison Dupont) <ref name="mrmalty_sources"></ref> || 65-75 || Med || 68-75 || May stall, use at higher temps to prevent. Considered the "Dupont" strain.
|-
| WLP566 - Saison II || Vieille Provision Saison Dupont <ref name="mrmalty_sources"></ref> || 78-85 || Med || 68-78 || Saison strain with more fruity ester production, Fast FermentorFermenter
|-
| WLP568 - Belgian Ale Yeast Blend || || 70-80 || Med || 70-80 || Belgian Belgian style ale and saison Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. yeast strains Yeast strain encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
|-
| WLP570 - Belgian Golden Ale || Duvel (Moortgart) via McEwans <ref name="mrmalty_sources"></ref> || 73-78 || Low || 68-75 || From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.
| WLP575 - Belgian Style Ale Yeast Blend || WLP500, WLP530, WLP550 <ref name="mrmalty_sources"></ref> || 74-80 || Med || 68-75 || A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'.
|-
| WLP585 Belgian Saison III || || 70-74 || Med ||68-75 || Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. low Low levels of clovey clove phenolics. Great yeast choice for a summer Saison that is light and easy-drinking. Seasonal Availability: Jul - Aug.
|-
| WLP590 French Saison Ale || || 73-80 || Med || 69-75 || Unique yeast strain producing farmhouse-style beers with a phenolic “bite” and moderate ester compounds. Producing a cleaner aroma profile than other farmhouse styles, this yeast is versatile and highly attenuating. Seasonal Availability: May - Jun.
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| WLP644 Saccharomyces "Bruxellensis" Trois || || 85%+ || Low || 70-85 || Medium-High alcohol tolerance. This Belgian strain produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. Formally named Brettanomyces bruxellensis Trois, it was re-classified to be ''Saccharomyces'', and probably ''S. cerevisae'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1100249870003226/ Archive of MTF discussions regarding Trois genetic analysis results.]</ref>. White Labs classifies this as a "wild Saccharomyces" <ref>[http://www.whitelabs.com/sites/default/files/644_Explanation.pdf White Labs 644 Explanation. 04/09/2015. Retrieved 5/2/2015.]</ref>. Trois cannot ferment lactose <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1162272423800970/?comment_id=1162339237127622&offset=0&total_comments=8&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lance Shaner's results of fermenting Trois with lactose on MTF. 10/12/2015.]</ref>. It , also , does not produce significant amounts of acetic or lactic acid, even under aerobic conditions <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1215686268459585/?comment_id=1215815188446693&reply_comment_id=1215856578442554&comment_tracking=%7B%22tn%22%3A%22R6%22%7D Conversation with Lance Shaner of Omega Labs on MTF. 01/17/2016.]</ref>. Therefore if acid (lactic or acetic) is found in a Trois beer, contamination would be the cause. Approx. 500 million cells per mL; homebrew vials are approx. 17.5 billion cells at 35 mL <ref name="reddit_brett">[https://www.reddit.com/r/Homebrewing/comments/47qbgb/wlp644_cell_count_and_shelf_life/ Homebrewing Reddit post. 02/26/2016.]</ref>.
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| WLP6788 Norwegian Farmhouse Ale || A ''kveik'' strain from a farm called Muri in Olden, Sogn og Fjordane, Norway (6788 is the zip code). It was used in traditional farmhouse brewing up until 1990, then left in dried form in a building on the farm. The son on the farm revived it with difficulty last year and has been using it in modern home brewing since <ref name="larsnor">[https://www.facebook.com/groups/MilkTheFunk/permalink/1075155775845969/?comment_id=1075310892497124&offset=0&total_comments=33&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lars Garshol. 6/4/2015.]</ref>. || 80 || Medium || 98 (no one knows the optimal temperature currently) <ref name="larsnor"></ref> || Purchase from [http://www.bryggselv.no/ Bryggselv.no]. US customers send an email to post @ bryggselv.no. See [http://www.garshol.priv.no/blog/329.html source information on Lars Garshol's blog] for brewing notes. Species currently unknown, but most closely related to bayanus / pastorianus / uvarum / arboricolus <ref>[https://www.facebook.com/download/950176781672127/1845813_funits.pdf Accugenix Report from White Labs on WLP 6788. Posted by Eskild Alexander Bergan on Milk The Funk. 6/4/2015.]</ref>. See [[Kveik]] for more information.
| 3538 - PC Leuven Pale Ale || || 75-78 || High || 65-80 || This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a wide variety of Belgian beer styles. Private Collection for Spring 2015 (available April-June 2015).
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| 3711 - French saison Saison || Brasserie Thiriez || 77-83 || Low || 65-77 || Peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. [https://www.facebook.com/groups/MilkTheFunk/permalink/1329095693785308/ See this MTF thread for fermentation tips.]
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| 3724 - Belgian Saison™ || Dupont || 76-80 || Low || 70-95 || It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. Notorious for a rapid start , only to stick . Fermentation will finish, at least 90°F. The same or very similar to the "Dupont" strain.
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| 3725 - Biere De Garde || Soy-Erezée, Belgium / Fantôme || 74-79 || Low || 70-84 || Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness. '''Available from July through September 2015'''.
| 3739 - Flanders Golden Ale™ || || 74-79 || Med-Low || 64-80 || 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 attenuation make it a good candidate for high-gravity fermentations. '''Available from April through June 2016'''.
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| 3787 - Trappist High Gravity™ || || 74-78 || Med || 64-78 || A classic strain for brewing Belgian dubbel Dubbel or Belgian tripelTripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain.
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| 3822 - Belgian Dark Strong Ale™ || || 74-79 || Med || 65-80 || Oud Bruin/Flanders Brown, Fruit beers, Belgian Golden and Dark Strong Ales, Kriek and Framboise, Belgian Specialty Ale
| 3942 - Belgian Wheat™ || || 72-76 || Med || 64-74 || Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.
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| 3944 - Belgian Witbier™ || || 72-76 || Med || 62-75 || This versatile witbier 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%.
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