Compare Strains
From fruity, hazy IPAs to big, imperial stouts, beautiful strains are born in our enthusiastic hands. We supply both pro and homebrewers in search of unique yeasts backed by uncommon expertise. Please contact us if you’re looking for a specific strain not on this list. We have many more in our private collection.
A brewer's favourite for stable haze and juicy flavours.
Foggy London Ale accentuates tropical fruit notes and produces balanced hoppy beers with minimal hop burn. Works great in NEIPAs as well as English ales.
Le Labo Solutions Brassicoles strain equivalency is Brume Londonienne (LSB3007)
Learn about our successful efforts to improve performance of Foggy London Ale in 2021 by visiting our blog, "Better, Faster, Foggier: Foggy London Improvements".
WY1318, A38 Juice
71-78%
Medium
18-23°C (64-73°F)
Medium-High
Fruit Salad, Citrus
NEIPA, American IPA, British Bitter
Non-Diastatic
High (Thiol Biotransformation)
N/A
Non-Phenolic
A great strain for hop biotransformation, with stone fruit and citrus character.
We think that Vermont pairs really well with hops like Simcoe and Citra, helping to release stone fruit and citrus aromas. Works great in NEIPAs as well as English ales.
Le Labo Solutions Brassicoles strain equivalency is Vermont (LSB1009)
TYB Vermont, WLP095
73-83%
Medium
19-22°C (66-72°F)
High
Apricot, Citrus, Lemongrass
NEIPA, American IPA, Pale American Ale
Non-Diastatic
High Biotransformation
N/A
Non-Phenolic
Reliable and classic English ale strain for all clean styles.
Works great as a house yeast for English and American styles. English Ale II is a very versatile yeast that can be used in many different types of beer, including most American and British styles.
Le Labo Solutions Brassicoles strain equivalency is Anglaise Robuste (LSB3011)
WLP007, WY1098
72-80%
Very High
18-22°C (64-72°F)
Medium
Fruit Jam, Malty
Pale American Ale, American IPA, Stout and Porter
Non-Diastatic
Medium Biotransformation
Medium Fermentation Rate
Non-Phenolic
Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+
Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.
Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.
Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).
Based on attenuation at 48 hours fermentation in a standard wort fermentation.
Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.
Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.
Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!
Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.
This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!