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Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a cl...

This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove...

Saisonstein® is an Omega-original, genetic hybrid of two Saison strains, the French (OYL-026) and Belgian (OYL-027). It is versatile, aromatic and ...

An eruptive top cropper displaying nice fruit and rustic phenolics. This reliable Belgian is thought to be from the famous tripel brewer. A good fl...

As one of the few highly flocculent Belgian ale strains, the thought-to-be Ardennes strain makes a great Belgian house. It is brewery friendly, cro...

The quintessential banana bomb yeast. The classic German Hefeweizen strain, with ample potential to create the characteristic clove and banana flav...

Thought to originate from a small, sophisticated, Belgian brewer’s spelt saison, Belgian Saison II is earthy, spicy, peppery, tart and dry, with t...

This strain produces balanced intensity of fruity esters and phenolics, and can be used for high gravity ferments. West Abbey Ale is our strain o...