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The place we call home inspires us. Hood River, Oregon, is tucked away where Mt. Hood meets the Columbia River Gorge. We create our products for brewers, wine makers, cider makers, distillers, and other enthusiasts to reflect the purity and reliability these landmarks represent. This region is rich in craft beverage and fermentation culture, and home to some of the best breweries and wineries in the world. Since 1986 we've been leading the way by providing premium fermentation products.

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British Ale II

Kölsch

Ringwood Ale

German Ale

West Yorkshire Ale

California Lager

American Wheat

Thames Valley Ale

London Ale

London Ale™ 1028 is a rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.

London Ale™ 1028

Ringwood Ale™ 1187 is a top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.

Ringwood Ale™ 1187

Whitbread Ale™ 1099 is a mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.

Whitbread Ale™ 1099

London ESB Ale™ 1968 is a very good cask conditioned ale strain, this extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74 °F (21-23 °C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

London ESB Ale™ 1968

California Lager™ 2112 is particularly well suited for producing California Common-style beers. It retains lager characteristics at temperatures up to 65 °F (18 °C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.

California Lager™ 2112

All American II™ 1272 is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

All American II™ 1272

West Yorkshire Ale™ 1469 produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.

West Yorkshire Ale™ 1469

Bohemian Lager™ 2124 produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.

Bohemian Lager™ 2124

British Ale™ 1098 allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).

British Ale™ 1098

Wyeast

The place we call home inspires us. Hood River, Oregon, is tucked away where Mt. Hood meets the Columbia River Gorge. We create our products for brewers, wine makers, cider makers, distillers, and oth

Wyeast - Home - Brewing - Cidermaking - Craft Beverage - Knowde

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German Ale™ 1007 is a true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

German Ale™ 1007

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