311 på lager
Abbaye is an Ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures Abbaye produces darker fruit aromas and flavors of raisin, date and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad
Belgisk
6 på lager
Suitable for anything Belgian – i.e. a strong & phenol rich blonde, a spicy golden ale, or light or dark abbey ales. Beers fermented with our Belgian have that classic Belgian ale flavour - i.e. hints of clove with distinctive fruity esters and banana character.
88 på lager
Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison lets brewers create Saison-styles easily and with all the expected characteristics noted for this classic style. Classified as a Saccharomyces cerevisiae var. diastaticus and designed for warm-temperature fermentation true to traditional production methods, beers brewed with Belle Saison exhibit the “Farmhouse” flavors and aromas making for fruity, spicy and refreshing beer.
Engelsk
1 på lager
Scottish & Irish Ale Yeast. Suitable for a large range of ales inc. cask conditioned ale
1 på lager
Suitable for California Common and lagers fermented at ambient (ale) temperatures. California lager yeast produces clean and crisp lagers and is excellent for producing hoppy pale ales, pilsners, Helles, or Californian Steam Beers.
Ikke på lager
US Ale Yeast. Suitable to brew ales with low esters, leaving a slight haze.
Engelsk
1 på lager
Bottom Fermenting Berlin Pilsner Yeast. Suitable for rounded German lagers
Belgisk
Ikke på lager
Northern European Ale Yeast. Suitable to brew low ester ales with a clean palate
4 på lager
Kölsch lager ale yeast is a top fermenting lager clone yeast and produces a clean lager aroma without the associated sulphur. This yeast is perfect for most kinds of lager
4 på lager
A top-fermenting wheat beer yeast that ferments clear and imparts hints of banana and clove esters, balanced with spiced aromas. Ferment at the higher end for a more robust flavour. This yeast produces a silky mouthfeel and rich body.
Belgisk
4 på lager
French Saison's a top fermenting ale yeast with a distinctive dry, peppery and citrus farmhouse ale vibe. Designed to work with maltose and simple sugars it has high attenuation and can reach abv's of up to 11%. It'll finish off nice and clear too with good flocculation & ferments quite nicely between 17-28c. A more estery brew can be achieves at the higher end of fermentation temperatures.
Belgisk
Ikke på lager
Trappist Ale Yeast. Suitable to brew ales with a medium ester profile.
Engelsk
Ikke på lager
Kiwi Pale Ale Yeast. Suitable to brew pale ales with a good hop profile.
Engelsk
Ikke på lager
Suitable for English Ales, Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more. A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth.
Engelsk
Ikke på lager
Tørret engelsk ale gær m. høj bundfældningsevne og hurtig til at gære ned. (Saccharomyces cerevisiae) En rigtig god og robust engelsk overgær som kan bruges til en masse forskellige øltyper. Gæren er kendt for en god gæringshastighed. Og for at danne et fast bundfald og en øl med fin klarhed. Gæren er specielt god hvis du brygger fadølstyper - eller øl som du ender med at drikke/tappe direkte fra fadet (cask ale). Gærings temperatur: 18 - 24° C. Dosering: 5 - 8 g pr. 10 liter.
25 på lager
Lagergær fra VLB - Berlin (Bryggeriernes forsøgs- og læringsanstalt), producerer lagerøl med frugt- og esternoter. Dosering: 80-120 g per hektoliter ved 12-15 gr C. Øges ved pitching under 12 gr C - op til 200-300 g per hektoliter ved 9 gr C. Bundfældelsesevne: Høj Alkoholtolerance: Medium Rehydrering: Tørgær er reelt gær i dvale, og en rehydrering er altid en god ting idet at sukkerindholdet i urten ofte er så stort at gæren har svært ved at trække vandet ud af urten og gennem cellemembranerne for at genopstarte gærens metabolisme. Kog vand op, mindst 10 gange mængden af gær der skal pitches og hæld det i en varmefast beholder. Lad vandet køle af til under 30 grader, og tilsæt gæren. Efter 15-30 min. er blandingen blevet til gærcreme. Rør regelmæssigt rundt i blandingen indtil den tilsættes til gærtanken.
218 på lager
En tørret hvede overgær, der primært benyttes til Belgisk hvede og trappist øl. Adskiller sig fra T-58, ved at udskille flere fenoler, og altså bliver mere bredspektret end T-58, men også knap så pebret og krydret.
Ikke på lager
Kun 1 rør tilbage
4 på lager
Suitable for American Style Pale Ales, American Double IPAs, American Style Imperial Stouts and more. A top-fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through.
Belgisk
2 på lager
From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels
Ikke på lager
This strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavor. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation. Styles: Baltic Porter California Common Beer Christmas/Winter Specialty Spiced Beer Cream Ale Other Smoked Beer Premium American Lager Spice, Herb, or Vegetable Beer
Ikke på lager
The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character.