Fermentis is an expert in the art of fermentation.
Our active dry yeasts and yeast derivatives cover almost all professional requirements from safeguarding production to expressing sensory characteristics.
T-58: Specialty brewer’s yeast selected for its strong fermentation character, intense fruity and phenolic flavours – especially banana, clove and peppery notes.
S-33: Fruity driven strain, gives a high mouthfeel and body to the beer.
S-04: English ale brewer’s yeast selected for its fast fermentation profile. Produces balanced fruity and floral notes. Due to its flocculation power, tends to produce beers with higher clarity.
US-05: American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.
K-97: German ale brewer’s yeast producing subtle fermentation character. Depending on the conditions tend to present floral and balanced fruity character.
BE-134: This typical brewer’s yeast strain is recommended for well-attenuated beers, produces fruity, floral and phenolic notes and a dry character.
WB-06: Brewer’s yeast providing fruity and phenolic character, varying with the fermentation conditions. Produces well-attenuated beers and it is ideal for wheat base beers.
BE-256: Active dry brewer’s yeast recommended to ferment a diversity of Belgian type beers such as abbey style known for its fruitiness and high alcohol content.
S-23: Bottom fermenting brewer’s yeast originating from Berlin in Germany. SafLager S-23 recommended for the production of fruitier and more estery lagers. Its profile gives beers with a good length on the palate.
W-34/70: SafLager W-34/70 allows the brewing of beers with a good balance of floral and fruity aromas and gives clean flavours and highly drinkable beers.
S-189: This lager yeast strain’s profile allows to brew fairly neutral flavour beers with a high drinkability. Depending on the conditions, it tends to present noticeable herbal and floral notes to lager beers.
