Brewing yeast produced in Sweden by a team with more than 50 years of
experience in yeast production, processing and packaging. Under stringent
quality control measures, Apex Cultures® offers consistent and healthy
fermentations for a wide variety of beer styles. Rigorous monitoring of yeast
health and characterization of fermentation performance through all steps
of production, and observation of essential chemical and microbiological
contaminants measuring, allows the confidence of delivering excellent
quality dry yeast to a brew house of any size.
AUGUSTIAN LAGER - A highly versatile strain ideal for brewing a wide range of traditional German and European-style lagers. From Munich Helles and German Pilsner to Marzen, Bocks, and Bohemian Pilsner, this yeast delivers a clean, smooth mouthfeel with a well-balanced malty backbone. It produces low levels of diacetyl, esters, sulfur, and higher alcohols, allowing noble hop character to shine. Perfect as a house yeast, it ensures crisp, refined lagers with exceptional drinkability. Yeast Strain: Saccharomyces Pastorianus
BELGIAN ABBEY ALE-Belgian Abbey is a dry active top fermenting yeast strain especially selected for fermentation of a wide spectrum of Belgian style ales such as Abbey styles (i.e. Enkel, Dubbel, Tripel & Quadrupel), Belgian Pale-, Dark Strong Ale, Belgian Blonde- and Pale Ale. This strain confers a complex yet very clean and delicate fruity and phenolic flavor character with reminiscences of dried fruits such as figs, raisins, plums and dates in harmony with the maltiness and alcohol content of the designed beer.
HEFE ALE-A classic German wheat beer yeast, ideal for brewing Hefeweizen, Kristal Weizen, Dunkel Weizen, Weizenbock, and other wheat-based styles. It delivers a balanced profile of banana esters and clove, pepper, and nutmeg phenolics. Fermenting at higher temperatures with lower pitching rates enhances banana notes, while cooler fermentation and higher aeration promote spicy phenolics.
VOSS KVIEK-A genuine top fermenting Kveik strain from Voss, Norway. Voss features very fast fermentation at a warm temperature range with complete final attenuation within 48 to 72 hours and an outstanding flocculation ability. This allows a relevant energy savings and optimization of the fermentation cellar capacity. Voss produces clear beers with consistent neutral flavor profile and gentle orange peel and citrus notes across the entire optimal fermentation temperature range. It does not produce harsh phenolics nor overpowering higher alcohols even at the warmest end of the temperature range. The fruity esters levels formed by this yeast are directly proportional to the increase of temperature.
Yeast Strain: Saccharomyces cerevisiae
LONDON ALE-London Ale is a particular yeast strain applied for the top fermentation of beers. It has its origin from England and is today used by a large number of commercial breweries. London Ale has an excellent fermentation capacity and ferments very quickly. The final aroma is quite neutral only slightly estery. London Ale has a very high sedimentation capacity at the end of fermentation Fermentation time depends on the yeast amount dosed, kind of propagation and the temperature of fermentation.
Yeast Strain: Saccharomyces cerevisiae
GERMAN KOLSCH-German top fermenting yeast strain for classic Kolsch and Altbier beer styles. German Kolsch produces a neutral and clean ester profile that allows the expression of noble hops and elegant malt character in the background with an overall dry and clean finish. It produces very low levels of diacetyl and subtle notes of fruity esters with reminiscences of pear, citrus, apple and plum when present.
MEXICAN LAGER-Versatile bottom fermenting yeast for the production of crisp lagers with a remarkably clean character. Originally from Mexico City, this strain allows a harmonious expression of malt and hop notes, while conferring a well-balanced palate and dry finish. It efficiently attenuates at the low end of the lager temperature range. An excellent yeast strain for fermentation of supreme lagers.
SAN DIEGO-San Diego is a particular yeast strain applied for the top fermentation of beers. San Diego has its origin from America and is today used by a large number of commercial craft breweries.
San Diego has an excellent fermentation capacity and ferments very quickly. The final aroma is very clean. San Diego has good sedimentation properties at the end of fermentation. The final attenuation degree is very high and the reduction of diacetyl is very high. Fermentation time depends on the yeast amount dosed, kind of propagation and the temperature of fermentation.
SPECIAL SOUR-Special Sour is a natural yeast strain (Lachancea termotholerans) that produces lactic acid while initiating alcoholic fermentation, in a novel, easy-to-reproduce process for any sour-like beer. Special Sour is an indigenous yeast, isolated from Burgundy premium grapes, which produces high concentration of lactic acid, the principal component of sour beers distinctive taste. Special Sour naturally carries the gene lactate dehydrogenase alongside the gene alcohol dehydrogenase, which enable to ferment and sour the beer simultaneously, in the so-called “primary souring� process. This technique allows the brewers to avoid the use of lactic acid bacteria and kettle souring, shortening the processing time and costs while preserving the desired flavor complexity. Special Sour makes a consistent “crispy� beer with a more reproducible souring process. Special Sour is compatible with any conventional yeast and common fermentation procedures, making it ideal for any sour-style beer production.
Yeast Strain: Lachancea termotholerans (Ex- Kluyveromyces thermotolerans)
MUNICH LAGER-Munich Lager, originated from German University, has been selected for bottom fermentation to produce pils or lager beer. Munich Lager offers a fine equilibrium of fruity and floral aromas through a production of appropriate esters and a fast diacetyl reduction.
Yeast Strain: Saccharomyces pastorianus
HAZY ALE-Excellent top fermenting yeast strain for brewing hazy ales. It produces a juicy/hazy appearance and a well-balanced tropical fruity ester profile with some residual sweetness in the background while allowing a pleasant mouth-feel and a wide spectrum of hop flavors on the forefront, in hop-forward beers. A very reliable yeast strain choice for consistent production of contemporary hazy or juicy ale beer styles. Yeast Strain: Saccharomyces Cerevisiae
BERLIN LAGER-Active Lager Berlin is a yeast for bottom fermentation, specially selected for the production of Pils or Lager type beers. The origin is German University in Berlin. The sedimentation capacity is high and characteristic for the production of a lager rich in esters with fruity characters.
Yeast Strain: Saccharomyces Cerevisiae
HARD SELTZER-Hard Seltzer is controlled by the microbiology laboratory from the University of Reims, Champagne-Ardenne. This yeast is a rapid fermenter and resistant to high ethanol and CO2. Ideal for hard seltzer. It is also recommended to restart stuck fermentations.
Yeast Strain: Saccharomyces Bayanus
SHERWOOD-Apex Cultures® Sherwood Ale Yeast is ideal for crafting English and Scottish-style ales, including brown ales, porters, milds, and dark beers. It delivers malt-forward flavors with fruity apple and citrusy orange notes, complemented by light caramel and toffee nuances from subtle diacetyl. Perfect for rich, characterful brews of Nottingham.
Yeast Strain: Saccharomyces Cerevisiae
FERMOPRO-
Apex Cultures FermoPro is a premium nutrient formulated to optimize fermentation. Apex Cultures FermoPro nutrient supplies yeast with essential elements needed to brew complex and superior beers. For homebrew use: 2-3g per 5 gallons.SERVO PRO-Z-With the new improved SERVO PRO-Z® formula, the zinc is absorbed into yeast derivatives, which act as an amino acid source for the nutrient. Essentially, the yeast has already “pre-digested” the zinc. This method enhances zinc availability because this pre-processed form of zinc doesn’t get bound (or chelated) by other components in the wort.