Homebrew Yeast Strains Chart

Commonly referred to as “chico” this yeast is a craft brewing standard, loved for its extremely clean character.

Brewers love this yeast strain for dark beers. Its high alcohol tolerance make it a go-to for big beers.

Well balanced. Ferments dry, finishes soft.

Clean ale strain

Slightly nutty, soft, clean and tart finish.

Blend celebrates the strengths of California ale strains.

Produces rich, malty, full-bodied beers.

Clean, crisp and ferments well at a wide range.

Good choice for most English style ales.

Ferments clean and malty.

Universal top-fermenting beer yeast.

Ferments dry and crisp, slightly tart and fruity.

Malty flavor, crisp finish, clean, fairly dry.

English strain that produces malty beers.

A blend of two strains that adds creaminess with a hint of crispness. Great for pale ales, cream ales and American wheats.

Subtle fruity flavors: apple, clover honey and pear.

Produces a fruity, full-bodied beer.

Clean flavors accentuate hops; very versatile.

The recipes in both Papazian’s books, “The Complete Joy of Homebrewing,” “The Homebrewer’s Companion,” and “Microbrewed Adventures” were originally developed and brewed with this yeast.

Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production.

Clean, round flavor profile.

Can ferment at ale and lager temperatures, allowing for a variety of beer styles.

Produces a crisp and dry, soft and round profile that’s great for supporting hop flavors.

A beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with roasted and caramel malts.

Can be used for almost any beer style. Accentuates malt, caramel, or fruit character.

Very clean and low esters.

Available Sept-Oct. Medium to low fusel fruit and alcohol production.

Malty, strong Scottish ales.

Very clear with some residual sweetness.

Drier finish than many British ale yeasts

This strain performs well at standard ale temperatures but can be used in the low 60s to produce exceptionally crisp ales.

Versatile, crisp, malty profile, light esters and a wide fermentation range.

A confident fermenter with good attenuation resulting in a smooth, full-bodied, malty finish and balanced aroma.

Malty and clean; great for all German lagers.

The world’s most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean, bright and crispy lager beers with a very low ester profile.

This great lager strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way.

Extremely versatile and flocculent enough to drop out of the beer quickly. Best strain choice for any and all English-inspired recipes, however does extremely well in hopped up American styles too.

Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain.

This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean. Joystick is a great choice for big, high alcohol, malt forward beers but will shine just as well in a hoppy double IPA.

Traditional English single-strain yeast. Produces signature ester characters and does not mask hop flavors. Leaves ales with a slightly sweet malt character.

Wildly popular lager strain, produces classic lager profile.

Did I ferment that? Excellent choice for your Czech lager fermentations

Crisp, balanced strain that is lightly malty and finishes with very slight fruit notes.

Very clean ale flavor.

Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers.

Robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation.

Full-bodied, fruity English ale.

Bold and crisp with a rich mineral profile.

Dry malty ale yeast for pales, bitters and stouts.

Rich, malty character with balanced fruitiness.

Produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel.

Lunar Crush biotransforms thiol precursors from malt, hops, and grape-derived products for a new wave of passion fruit, guava, and New Zealand Sauvignon blanc fruitiness.

A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavours.

Very neutral strain. Citrus and pine hops will be enhanced.

A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles.

Very smooth, well-rounded and full-bodied.

Clean balanced ale yeast for 100% malt recipies.

Clean well balanced ale yeast.

Clean, fast fermentation used in high-gravity beers.

Malty, mildly fruity, good depth and complexity.

Plenty of malt character and mouth feel. Low in sulfer.

Produces a very malty, bock-like style.

Finishes malty with a slight ester profile. Use in beers such as Octoberfest, Bock, and dark lagers.

Good for all styles of American and English ales

Neutral and versatile. Available May-June

Clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.

A popular ale yeast from the Pacific Northwest.

A malty, complex profile that clears well.

English ale yeast that forms very compact sediment.

Develops estery and somewhat peppery spiceyness.

Clean with mild flavor for a wide range of styles.

This lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a high drinkability.

Good balance of floral and fruity aromas, clean flavor.

Versatile, super-fast, super-clean strain.

For “California Common” type beer.

Used for scotch whiskey production from the early 1950s. Used in high-gravity beers.

Suited for Scottish-style ales, high-gravity ales.

Sigmund is a Kveik strain shared by Sigmund Gjernes from Voss, Norway. Also known as Voss Kveik, this strain can produce earthy-like flavors with a touch of orange peel aromas.

A malty finish and balanced aroma.

Star Party^™ is a thiol burst with aromas of passion fruit, dank pink guava, and citrus zest.

Considered a “cleaner” Kveik strain, Stranda can also produce a wide range of beer styles over a large temperature gradient. Ideal for use when you have little to no temperature control of your fermentation.

Clean, light malt character with low esters.

Very flocculant strain for all things English. Great for porters, stouts, and bitters. Lower ester production than most English strains but creates a bigger mouthfeel than most cleaner strains.

Allows for a nice balance between hops and malt. This strain can produce sulfur aromas during fermentation, but it cleans up during lagering.

Use Voyager at low temps for nutty flavors in malt forward beers or ramp it up to produce apricot and peach aromas for dry hopped pales and IPAs.

Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops.

West Coast Ale II is a consistent, well flocculating, well attenuating and easy clearing neutral strain.

Neutral and versatile, this strain is low ester-producing with balanced flavor and aroma. Highly alcohol tolerant.

An easy to handle strain, this neutral-tasting, quick-and-good flocculator and highly productive top cropper has excellent attenuation.

Brittish style, slightly fruity with a hint of sulfur.