Brewing Yeast Strains Guide | Craft Beer School

Showing all 48 strains

SafAle US-05 Fermentis
Clean aleDry
Neutral, clean and crisp; lets hops lead and builds a firm head.
Attenuation
78-82%
Temperature
18-26 °C (64-79 °F)
Flocculation
Medium sedimentation
Alcohol tolerance
9-11%
Species
S. cerevisiae
Styles: American ales, Highly hopped beers
DatasheetChecked 2026-10-12
SafAle S-04 Fermentis
English aleDry
Quick English strain with gentle fruit and floral notes; settles fast for brighter beer.
Attenuation
74-82%
Temperature
18-26 °C (64-79 °F)
Flocculation
Fast sedimentation
Alcohol tolerance
9-11%
Species
S. cerevisiae
Styles: English ales, American ales, Highly hopped beers, Cask-conditioned ales
DatasheetChecked 2026-10-12
SafAle K-97 Fermentis
Clean aleDry
Subtle German ale character with light floral and fruit hints; suits delicate or hoppy beers.
Attenuation
80-84%
Temperature
18-26 °C (64-79 °F)
Flocculation
Slow sedimentation
Alcohol tolerance
9-11%
Species
S. cerevisiae
Styles: Kolsch, Belgian Wit, Session beers, Highly hopped beers
DatasheetChecked 2026-10-12
SafAle BE-256 Fermentis
Belgian and saisonDry
Fast, vigorous Belgian strain with bold fruit, strongest in big, warm-fermented beers.
Attenuation
82-86%
Temperature
18-26 °C (64-79 °F)
Flocculation
Fast sedimentation
Alcohol tolerance
9-11%
Species
S. cerevisiae
Styles: Abbey-style Belgian ales, Strong Belgian ales
DatasheetChecked 2026-10-12
SafAle T-58 Fermentis
Belgian and saisonDry
Expressive and estery, with banana, clove and pepper; phenolic.
Attenuation
72-78%
Temperature
18-26 °C (64-79 °F)
Flocculation
Medium sedimentation
Alcohol tolerance
9-11%
Species
S. cerevisiae
Styles: Belgian-style ales, English-style ales, Wheat beers
DatasheetChecked 2026-10-12
SafAle WB-06 Fermentis
WheatDrySTA1 positive
Fruity, phenolic wheat beer character that shifts with conditions; ferments very dry.
Attenuation
86-90%
Temperature
18-26 °C (64-79 °F)
Flocculation
Slow sedimentation
Alcohol tolerance
9-11%
Species
S. cerevisiae var. diastaticus
Styles: Witbier, Weizen
DatasheetChecked 2026-10-12
SafAle S-33 Fermentis
Belgian and saisonDry
Fruit-led strain that adds body and mouthfeel; stays as a powdery haze.
Attenuation
68-72%
Temperature
18-26 °C (64-79 °F)
Flocculation
Medium sedimentation
Alcohol tolerance
9-11%
Species
S. cerevisiae
Styles: Belgian Blond, Dubbel, Tripel, Imperial Stout, New England IPA
DatasheetChecked 2026-10-12
SafAle BE-134 Fermentis
Belgian and saisonDrySTA1 positive
Very dry, refreshing saison profile with fruit, floral and spicy phenolic notes.
Attenuation
89-93%
Temperature
18-26 °C (64-79 °F)
Flocculation
Slow sedimentation
Alcohol tolerance
9-11%
Species
S. cerevisiae var. diastaticus
Styles: Saison
DatasheetChecked 2026-10-12
SafLager W-34/70 Fermentis
LagerDry
The Weihenstephan lager strain: clean and drinkable, with balanced floral and fruity hints.
Attenuation
80-84%
Temperature
12-18 °C (54-64 °F)
Flocculation
Fast sedimentation
Alcohol tolerance
9-11%
Species
S. pastorianus
DatasheetChecked 2026-10-12
SafLager S-23 Fermentis
LagerDry
Berlin lager strain for fruitier, more estery lagers with good length on the palate.
Attenuation
80-84%
Temperature
12-18 °C (54-64 °F)
Flocculation
Fast sedimentation
Alcohol tolerance
9-11%
Species
S. pastorianus
DatasheetChecked 2026-10-12
SafLager S-189 Fermentis
LagerDry
Swiss lager strain, fairly neutral and easy drinking, sometimes herbal and floral.
Attenuation
80-84%
Temperature
12-18 °C (54-64 °F)
Flocculation
Fast sedimentation
Alcohol tolerance
9-11%
Species
S. pastorianus
DatasheetChecked 2026-10-12
SafBrew LA-01 Fermentis
SpecialtyDry
Maltose-negative strain for low and no-alcohol beer; very subtle aroma; phenolic.
Attenuation
15%
Temperature
15-25 °C (59-77 °F)
Flocculation
Medium sedimentation
Species
S. cerevisiae var. chevalieri
Styles: Low-alcohol beer, Alcohol-free beer
DatasheetChecked 2026-10-12
SafBrew BR-8 Fermentis
SpecialtyDry
Dry Brett for bottle or cask refermentation; barnyard and leather funk balanced by fruit.
Temperature
15-25 °C (59-77 °F)
Species
B. bruxellensis
Styles: Bottle-conditioned beers, Cask-conditioned beers
DatasheetChecked 2026-10-12
LalBrew BRY-97 Lallemand
Clean aleDry
Clean, neutral West Coast strain with slight esters; can lift hop aroma via biotransformation.
Attenuation
78-84%
Temperature
15-22 °C (59-72 °F)
Flocculation
High
Alcohol tolerance
13%
Species
S. cerevisiae
Styles: American Pale Ale, American IPA, Imperial IPA, American Stout, Cream Ale
DatasheetChecked 2026-10-12
LalBrew Nottingham Lallemand
English aleDry
Versatile, mostly neutral English strain with slight fruit; copes well with stress and high gravity.
Attenuation
78-84%
Temperature
10-25 °C (50-77 °F)
Flocculation
High
Alcohol tolerance
14%
Species
S. cerevisiae
Styles: Pale Ale, Amber Ale, Porter, Stout, Barleywine
DatasheetChecked 2026-10-12
LalBrew Windsor Lallemand
English aleDry
Full-bodied, fruity English character; cannot use maltotriose, so it finishes less dry.
Attenuation
65-72%
Temperature
15-25 °C (59-77 °F)
Flocculation
Low
Alcohol tolerance
12%
Species
S. cerevisiae
Styles: Mild, Ordinary Bitter, Irish Red Ale, English Brown Ale, Sweet Stout
DatasheetChecked 2026-10-12
LalBrew Belle Saison Lallemand
Belgian and saisonDrySTA1 positive
Diastaticus saison strain giving a very dry beer with citrus and pepper; likes it warm.
Attenuation
86-94%
Temperature
20-35 °C (68-95 °F)
Flocculation
Low
Alcohol tolerance
15%
Species
S. cerevisiae var. diastaticus
Styles: Saison, Gose, Farmhouse, Berliner Weiss
DatasheetChecked 2026-10-12
LalBrew Abbaye Lallemand
Belgian and saisonDry
Belgian spice and fruit; banana and tropical when warm, raisin, date and fig when cooler.
Attenuation
77-83%
Temperature
17-25 °C (63-77 °F)
Flocculation
Medium-High
Alcohol tolerance
14%
Species
S. cerevisiae
Styles: Belgian Blonde Ale, Belgian Dubbel, Belgian Tripel, Belgian Quad, Witbier
DatasheetChecked 2026-10-12
LalBrew Munich Classic Lallemand
WheatDry
Bavarian hefeweizen strain with pronounced banana and clove; a true top-cropper.
Attenuation
76-83%
Temperature
17-25 °C (63-77 °F)
Flocculation
Low
Alcohol tolerance
12%
Species
S. cerevisiae
Styles: Weizen/Weissbier, Dunkelweizen, Weizenbock, Gose
DatasheetChecked 2026-10-12
LalBrew Wit Lallemand
WheatDry
Gentler wheat strain with modest banana and spice, leaving room for added spices.
Attenuation
75-82%
Temperature
17-25 °C (63-77 °F)
Flocculation
Low
Alcohol tolerance
12%
Species
S. cerevisiae
Styles: Witbier, American Wheat, Berliner Weiss, Gose, Weizen/Weissbier
DatasheetChecked 2026-10-12
LalBrew Diamond Lallemand
LagerDry
Doemens lager strain giving clean, authentic lagers with dependable fermentation.
Attenuation
77-83%
Temperature
10-15 °C (50-59 °F)
Flocculation
High
Alcohol tolerance
13%
Species
S. pastorianus
Styles: Munich Helles, German Pilsner, Bohemian Pilsner, Vienna Lager, Doppelbock
DatasheetChecked 2026-10-12
LalBrew NovaLager Lallemand
LagerDry
Group III hybrid lager strain: fast and clean with light esters and no sulphur.
Attenuation
78-84%
Temperature
10-20 °C (50-68 °F)
Flocculation
Medium
Alcohol tolerance
13%
Species
S. pastorianus
Styles: German Pilsner, Munich Helles, Vienna Lager, Classic American Pilsner, Oktoberfest/Marzen
DatasheetChecked 2026-10-12
LalBrew Voss Lallemand
KveikDry
Kveik built for hot, fast fermentations; fairly neutral with light orange and citrus.
Attenuation
76-82%
Temperature
25-40 °C (77-104 °F)
Flocculation
Very High
Alcohol tolerance
12%
Species
S. cerevisiae
Styles: American IPA, American Pale Ale, Farmhouse, Blonde Ale, Sweet Stout
DatasheetChecked 2026-10-12
LalBrew Verdant IPA Lallemand
English aleDry
Apricot-led with tropical and citrus touches; leaves a soft, rounded malt body.
Attenuation
75-82%
Temperature
18-25 °C (64-77 °F)
Flocculation
Medium
Alcohol tolerance
12%
Species
S. cerevisiae
Styles: New England IPA, English IPA, American Pale Ale, Special/Best Bitter, Sweet Stout
DatasheetChecked 2026-10-12
LalBrew New England Lallemand
Clean aleDry
Fruit-forward esters, especially peach and tropical fruit, suited to hazy East Coast beers.
Attenuation
78-83%
Temperature
18-25 °C (64-77 °F)
Flocculation
Medium
Alcohol tolerance
9%
Species
S. cerevisiae
Styles: New England IPA, New England Pale Ale, English IPA, Extra Special Bitter, Blonde Ale
DatasheetChecked 2026-10-12
LalBrew LoNa Lallemand
SpecialtyDry
Maltose-negative strain for clean low and no-alcohol beer; cuts worty flavour, no phenols.
Attenuation
16-20%
Temperature
20-25 °C (68-77 °F)
Flocculation
Medium
Species
S. cerevisiae
Styles: Low-alcohol beer, Non-alcoholic beer
DatasheetChecked 2026-10-12
WildBrew Philly Sour Lallemand
SpecialtyDry
Makes lactic acid and alcohol in one step; apple, stone fruit and peach notes.
Attenuation
74-82%
Temperature
20-30 °C (68-86 °F)
Flocculation
High
Alcohol tolerance
9%
Species
Lachancea spp.
Styles: Berliner Weisse, Gose, American Wild Ale, Sour IPA
DatasheetChecked 2026-10-12
LalBrew Farmhouse Lallemand
Belgian and saisonDry
Non-diastatic saison hybrid with clove, pepper and tropical fruit; bred not to make H2S.
Attenuation
78-84%
Temperature
22-30 °C (72-86 °F)
Flocculation
Low
Alcohol tolerance
13%
Species
S. cerevisiae
Styles: Saison, Farmhouse
DatasheetChecked 2026-10-12
WLP001 California Ale White Labs
Clean aleLiquid
Clean, hardy strain that showcases hops, finishes dry and clears diacetyl quickly.
Attenuation
73-85%
Temperature
18-23 °C (64-73 °F)
Flocculation
Medium
Alcohol tolerance
5-10%
Styles: American IPA, Pale Ale, Double IPA, Imperial Stout, Barleywine
DatasheetChecked 2026-10-12
WLP002 English Ale White Labs
English aleLiquid
Classic ESB strain; leaves some sweetness and mild fruit and drops very clear.
Attenuation
63-70%
Temperature
18-20 °C (64-68 °F)
Flocculation
Very High
Alcohol tolerance
5-10%
Styles: English Bitter, English IPA, Porter, Stout, Pale Ale
DatasheetChecked 2026-10-12
WLP007 Crisp English Ale White Labs
English aleLiquid
Highly attenuative English strain with a dry, clean finish; a popular house yeast.
Attenuation
70-80%
Temperature
18-21 °C (64-70 °F)
Flocculation
Medium to High
Alcohol tolerance
5-10%
Styles: English Bitter, English IPA, American IPA, Barleywine, Imperial Stout
DatasheetChecked 2026-10-12
WLP300 Hefeweizen Ale White Labs
WheatLiquid
Banana-forward hefeweizen strain with balanced clove; stays cloudy.
Attenuation
72-76%
Temperature
20-22 °C (68-72 °F)
Flocculation
Low
Alcohol tolerance
8-12%
Styles: Weissbier, Weizenbock
DatasheetChecked 2026-10-12
WLP500 Monastery Ale White Labs
Belgian and saisonLiquid
Belgian abbey strain with plum, cherry and a touch of bubblegum; earthier when cool.
Attenuation
75-80%
Temperature
18-22 °C (64-72 °F)
Flocculation
Low to Medium
Alcohol tolerance
10-15%
Styles: Belgian Dubbel, Belgian Tripel, Belgian Dark Strong Ale, Belgian Pale Ale, Biere de Garde
DatasheetChecked 2026-10-12
WLP565 Belgian Saison I Ale White Labs
Belgian and saisonLiquidSTA1 positive
Wallonian saison strain: earthy, peppery and spicy; best left to free-rise.
Attenuation
65-75%
Temperature
20-30 °C (68-86 °F)
Flocculation
Medium
Alcohol tolerance
15%+
Styles: Saison, Belgian Pale Ale, Witbier, Belgian Dubbel, Belgian Tripel
DatasheetChecked 2026-10-12
WLP830 German Lager White Labs
LagerLiquid
Widely used German lager strain, clean and crisp with a lift to hop character.
Attenuation
74-79%
Temperature
10-13 °C (50-55 °F)
Flocculation
Medium
Alcohol tolerance
5-10%
Styles: Pilsner, Helles, Marzen, Vienna Lager, Bock
DatasheetChecked 2026-10-12
WLP518 Opshaug Kveik Ale White Labs
KveikLiquid
Norwegian kveik that ferments clean and fast when hot; suits hoppy pale beers.
Attenuation
69-80%
Temperature
25-35 °C (77-95 °F)
Flocculation
Medium to High
Alcohol tolerance
15%+
Styles: American IPA, Pale Ale, Hazy/Juicy IPA, Double IPA, Blonde Ale
DatasheetChecked 2026-10-12
WLP650 Brettanomyces bruxellensis White Labs
SpecialtyLiquid
Classic Brett for secondary fermentation, giving moderate earthy, barnyard character.
Temperature
30 °C (86 °F)
Flocculation
Low
Alcohol tolerance
8-12%
Species
B. bruxellensis
Styles: Lambic, Wild Specialty Beer
DatasheetChecked 2026-10-12
Wyeast 1056 American Ale Wyeast
Clean aleLiquid
Very clean and crisp with low fruit; mild citrus when fermented cool.
Attenuation
73-77%
Temperature
16-22 °C (61-72 °F)
Flocculation
Low-medium
Alcohol tolerance
11%
Species
S. cerevisiae
Styles: American Pale Ale, Irish Red Ale, Irish Stout, English Porter, Wee Heavy
DatasheetChecked 2026-10-12
Wyeast 1968 London ESB Ale Wyeast
English aleLiquid
Malty, slightly sweet English profile, fruitier when warm; clears fast, needs a diacetyl rest.
Attenuation
67-71%
Temperature
18-22 °C (64-72 °F)
Flocculation
High
Alcohol tolerance
9%
Species
S. cerevisiae
Styles: Ordinary Bitter, Best Bitter, Strong Bitter, English IPA, Dark Mild
DatasheetChecked 2026-10-12
Wyeast 1318 London Ale III Wyeast
English aleLiquid
London top-cropper: light, soft fruit with slight sweetness; a favourite for hazy IPAs.
Attenuation
71-75%
Temperature
18-23 °C (64-73 °F)
Flocculation
High
Alcohol tolerance
10%
Species
S. cerevisiae
Styles: Ordinary Bitter, Best Bitter, Strong Bitter, English IPA, Dark Mild
DatasheetChecked 2026-10-12
Wyeast 3068 Weihenstephan Weizen Wyeast
WheatLiquid
Classic wheat strain balancing banana and clove; very powdery and top-cropping.
Attenuation
73-77%
Temperature
18-24 °C (64-75 °F)
Flocculation
Low
Alcohol tolerance
10%
Species
S. cerevisiae
Styles: Weissbier, Dunkles Weissbier, Weizenbock, Roggenbier, Sahti
DatasheetChecked 2026-10-12
Wyeast 3711 French Saison Wyeast
Belgian and saisonLiquidSTA1 positive
Estery, peppery and citrusy saison strain; very dry yet silky in the mouth.
Attenuation
77-83%
Temperature
18-25 °C (64-77 °F)
Flocculation
Low
Alcohol tolerance
12%
Species
S. cerevisiae var. diastaticus
Styles: Saison, Witbier, Belgian Blond Ale, Biere de Garde, Belgian IPA
DatasheetChecked 2026-10-12
Wyeast 2124 Bohemian Lager Wyeast
LagerLiquid
Carlsberg-type lager strain: malty with some esters and a crisp finish; needs a diacetyl rest.
Attenuation
73-77%
Temperature
7-20 °C (45-68 °F)
Flocculation
Low to Medium
Alcohol tolerance
9%
Species
S. pastorianus
Styles: Czech Premium Pale Lager, Munich Helles, Festbier, Helles Bock, International Dark Lager
DatasheetChecked 2026-10-12
Imperial A07 Flagship Imperial
Clean aleLiquid
Chico-type house strain with very clean character; extra crisp when fermented cool.
Attenuation
73-77%
Temperature
16-22 °C (61-72 °F)
Flocculation
Low-medium
Alcohol tolerance
12%
Styles: American IPA, American Pale Ale, American Stout
DatasheetChecked 2026-10-12
Imperial A38 Juice Imperial
Clean aleLiquid
Fruity esters that amplify modern hops; round body, citrus edge; climbs out of full fermenters.
Attenuation
72-76%
Temperature
18-23 °C (64-73 °F)
Flocculation
Medium
Alcohol tolerance
10%
Styles: Hazy IPA, American IPA, American Stout
DatasheetChecked 2026-10-12
Imperial L13 Global Imperial
LagerLiquid
Weihenstephan-type lager strain, clean and crisp with very low esters; very powdery.
Attenuation
73-77%
Temperature
8-13 °C (46-55 °F)
Flocculation
Low-medium
Alcohol tolerance
10%
Styles: German Pils, Dortmunder Export, Pre-Prohibition Lager
DatasheetChecked 2026-10-12
Omega OYL-071 Lutra Kveik Omega
KveikLiquid
Remarkably clean kveik, fast and versatile across a wide temperature range.
Attenuation
74-80%
Temperature
12-35 °C (54-95 °F)
Flocculation
Medium-High
Alcohol tolerance
14-16%
DatasheetChecked 2026-10-12
Omega OYL-061 Voss Kveik Omega
KveikLiquid
Haze-positive kveik with citrus aromas that grow louder as temperature rises.
Attenuation
74-80%
Temperature
18-35 °C (64-95 °F)
Flocculation
Medium-High
Alcohol tolerance
14-16%
DatasheetChecked 2026-10-12

Figures are the maker's published values on the date checked and change with each crop or batch. Check the certificate of analysis that comes with your own lot. Also see: Hop varieties guide · Brewing malt guide.

Questions

Before you buy.

Which brewing yeast copes best with Indian heat?

Kveik strains are the ones whose makers publish ranges above 30 °C. In this guide: LalBrew Belle Saison (Lallemand, up to 35 °C), LalBrew Voss (Lallemand, up to 40 °C), WLP518 Opshaug Kveik Ale (White Labs, up to 35 °C), Omega OYL-071 Lutra Kveik (Omega, up to 35 °C). Clean American ale strains such as US-05 still need controlled fermentation around 18 to 22 °C for a clean result.

Dry or liquid yeast for brewing in India?

Dry yeast tolerates shipping and storage far better, which matters when the cold chain is uncertain. Liquid yeast offers more strains but should travel and stay cold. Use it quickly.

What does STA1 positive mean?

The strain carries a gene that lets it break down dextrins most yeasts leave behind, so it can ferment drier and keep fermenting in the package. Keep it on separate equipment from your other beers.

Brewing yeast strains guide.

SafAle US-05 Fermentis

SafAle S-04 Fermentis

SafAle K-97 Fermentis

SafAle BE-256 Fermentis

SafAle T-58 Fermentis

SafAle WB-06 Fermentis

SafAle S-33 Fermentis

SafAle BE-134 Fermentis

SafLager W-34/70 Fermentis

SafLager S-23 Fermentis

SafLager S-189 Fermentis

SafBrew LA-01 Fermentis

SafBrew BR-8 Fermentis

LalBrew BRY-97 Lallemand

LalBrew Nottingham Lallemand

LalBrew Windsor Lallemand

LalBrew Belle Saison Lallemand

LalBrew Abbaye Lallemand

LalBrew Munich Classic Lallemand

LalBrew Wit Lallemand

LalBrew Diamond Lallemand

LalBrew NovaLager Lallemand

LalBrew Voss Lallemand

LalBrew Verdant IPA Lallemand

LalBrew New England Lallemand

LalBrew LoNa Lallemand

WildBrew Philly Sour Lallemand

LalBrew Farmhouse Lallemand

WLP001 California Ale White Labs

WLP002 English Ale White Labs

WLP007 Crisp English Ale White Labs

WLP300 Hefeweizen Ale White Labs

WLP500 Monastery Ale White Labs

WLP565 Belgian Saison I Ale White Labs

WLP830 German Lager White Labs

WLP518 Opshaug Kveik Ale White Labs

WLP650 Brettanomyces bruxellensis White Labs

Wyeast 1056 American Ale Wyeast

Wyeast 1968 London ESB Ale Wyeast

Wyeast 1318 London Ale III Wyeast

Wyeast 3068 Weihenstephan Weizen Wyeast

Wyeast 3711 French Saison Wyeast

Wyeast 2124 Bohemian Lager Wyeast

Imperial A07 Flagship Imperial

Imperial A38 Juice Imperial

Imperial L13 Global Imperial

Omega OYL-071 Lutra Kveik Omega

Omega OYL-061 Voss Kveik Omega

Before you buy.

Go deeper.