Yeast

ale · Fermentis · 78–82% atten

59–75°F · medium floc

America's clean ale yeast — neutral, dry, well-attenuating.

ale · Fermentis · 72–78% atten

59–75°F · high floc

British ale workhorse — high flocculation, fruity finish.

ale · Fermentis · 70–80% atten

64–77°F · medium floc

Belgian-style yeast with peppery-clove phenolics.

ale · White Labs · 73–80% atten

68–73°F · medium floc

The 'Chico' liquid strain — clean American ale standard.

ale · Wyeast · 73–77% atten

60–72°F · low floc

Wyeast's Chico strain — clean American ale.

ale · White Labs · 75–80% atten

65–72°F · medium floc

Chimay-derived Belgian Trappist strain.

ale · Wyeast · 67–71% atten

64–72°F · high floc

Fuller's-derived English ale strain — malty and fruity.

ale · White Labs · 63–70% atten

65–68°F · high floc

Liquid Fuller's strain — malt-forward with fruit.

ale · Wyeast · 71–75% atten

64–74°F · medium-high floc

The classic NEIPA strain — soft, fruity, hazy.

ale · White Labs · 67–75% atten

66–71°F · medium floc

Worthington's-style English strain — bitter-friendly.

ale · Wyeast · 72–76% atten

60–72°F · medium-high floc

Anchor-derived American strain — slightly fruity.

ale · White Labs · 70–75% atten

66–70°F · medium-high floc

Anchor Liberty strain — fruitier than Chico.

ale · Wyeast · 74–78% atten

58–74°F · low floc

Clean, dry American wheat strain.

ale · White Labs · 70–75% atten

65–69°F · low floc

American wheat strain with subtle fruit.

ale · White Labs · 75–80% atten

66–72°F · medium floc

Westmalle-derived Belgian Abbey strain.

ale · Wyeast · 76–80% atten

70–95°F · low floc

The Saison Dupont strain — finicky but iconic.

ale · White Labs · 70–74% atten

68–75°F · medium floc

Easier-going saison strain — phenolic but reliable.

ale · White Labs · 74–80% atten

68–75°F · medium floc

Three-strain Belgian blend — complex character.

ale · Wyeast · 75–80% atten

64–78°F · medium floc

Westmalle-derived Trappist for high-gravity beers.

ale · White Labs · 74–78% atten

67–74°F · low floc

Belgian wit strain — phenolic and slightly tart.

lager · Fermentis · 80–84% atten

48–59°F · medium floc

The Weihenstephan strain — universal lager workhorse.

lager · Wyeast · 71–75% atten

48–56°F · medium floc

Budweiser-style American lager strain.

lager · Wyeast · 73–77% atten

46–58°F · medium floc

Malt-leaning Bavarian lager strain.

lager · White Labs · 74–79% atten

50–55°F · medium floc

Liquid Weihenstephan-equivalent lager strain.

lager · White Labs · 68–76% atten

50–55°F · medium-high floc

Malt-forward Bavarian lager strain.

lager · Wyeast · 70–74% atten

48–58°F · medium floc

Pilsner Urquell-style Czech lager strain.

wild · White Labs · 75–85% atten

65–80°F · low floc

Classic Brett B — barnyard funk for Belgian sours.

wild · White Labs · 75–80% atten

65–80°F · low floc

Fruit-forward Brett — pineapple and mango.

wild · Various · 0–5% atten

70–95°F · low floc

Fast-souring Lacto for kettle sours.

wild · Various · 0–5% atten

70–95°F · low floc

Slow-souring Pedio — Lambic and Flanders Red.

mixed · Wyeast · 75–85% atten

65–85°F · low floc

Flanders Red blend — Sacc, Brett, Lacto, Pedio.