Zwickelmania 2012!

Once a year, breweries across the state of Oregon open their doors to provide beer lovers a unique, behind-the-scenes look. In 2012, the date is Saturday, February 18. So mark your calendars!

Most offer tours, tastings, and a chance to meet the brewers. Some will even let you sample beer straight from the Zwickel! So, what's a Zwickel? I thought you might ask... It's small tap that allows you sample beer directly from the fermenter. If you're ever on a game show and get this question, feel free to share a portion of your winnings with me.

Check out the Oregon Brewers Guild Zwickelmania site for a complete list of participating breweries as well as suggested itineraries by region.

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Review: Black IPA, Alaskan Brewing Co.

Black IPA
Alaskan Brewing Co. — Juneau, Alaska

  • Style:  Black IPA
  • Bitterness:  65 IBU
  • ABV:  6.4%
  • Malts:  Not specified
  • Hops:  Cascade and Centennial
  • Sampled:  12 oz. bottle 

Description: "Alaskan’s spring seasonal release is a new beer experience created from a combination of traditional beer styles. Alaskan Black IPA has the appearance of a porter or stout but combines the roasted malty characters with the refreshing flavor and bright aroma of an American IPA." — Alaskan Brewing Co.

Random thoughts:  Black IPA is Alaskan's new spring release. Although this is a new beer, it's not Alaskan's first Black IPA (or CDA, if you prefer). In late 2010, Alaskan released Double Black IPA, part of their limited release Pilot Series. You can think of Black IPA as Double Black IPA's little brotherit's lighter in alcohol and bitterness (as measured by IBUs). On an unrelated note, I love the label artwork. Alaskan always does a great job with their design and packaging.

The tasting:  Near black in color with a deep tan head that dissipated slowly. When held up to the light, it appears reddish-brown. Aroma of roasted malt, with citrus and piney hops. The flavor starts with roasted malt, coffee, and a solid bittering of citrus and piney hops. In the middle, I noticed light chocolate and smokey notes in addition to some grassy / green hop flavors. Alcohol wasn't noticeable in flavor or aroma.  Black IPA is softly carbonated and finishes dry with lingering piney hop bitterness.  

Rating:  4 star.  Really Good!  I want this again!  If you like Black IPAs / CDAs, be sure to give Alaskan's Black IPA a try while it's available this spring. It's a great representative of the style and I'd love to see it become a year-round beer.

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Beer Run: Dark Beer for the New Year

The dark skies and rain make January a dreary month in Portland. On the plus side, January marks the unofficial start of spring beer season. Some of my favorite breweries have wasted no time releasing new brews to the market.

If you glance through the list below, you'll probably quickly spot the themeit's all about the Dark. Although each looks promising, hopefully, they aren't a sign of the weather to come.

What's your favorite new spring seasonal?

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BridgePort's Beervana Variety Pack

I'm a huge fan of variety packs. I can't even remember the last time I bought a case of a single beer. BridgePort is now getting into the game with the release of their Beevana Brewers Box. It's a twelve-pack with 3 bottles each of BridgePort IPA, Hop Czar, Kingpin, and a seasonal selection (now Dark Rain). The full press release is below.

I'm sure the Brewer's Box will please hop lovers. If you'd like your ale less hoppy, I expect we'll see Summer Squeeze and Ebenezer added to the box later this year.  Or maybe some other surprise is in store...

What's your favorite variety pack?

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BridgePort Brewing Company Releases Beervana Brewer’s Box

PORTLAND, Ore. – Dec. 5, 2011 – For the first time in its 27-year history, BridgePort Brewing Company will release a 12-bottle variety pack featuring four of its signature brews. The Beervana Brewer’s Box, will include BridgePort IPA, Hop Czar, Kingpin and a seasonal craft selection.

“This is the first time in our 27-year history that we’ve had a group of beers that are in such high demand that they warrant a variety pack,” commented Brewmaster Jeff Edgerton. “It wasn’t until the addition of Kingpin that we finally felt ready to launch the Brewer’s Box for long-time fans to have access to the four top beers as well as the chance for new customers to try BridgePort for the first time.”

The Beervana Brewer’s Box will be distributed nationally and will feature three bottles each of:

• IPA: Our award-winning IPA is brewed with a blend of five hop varieties (Cascade, Golding, Ahtanum, Crystal and Chinook) and presents a floral, citrusy aroma and full hop flavor, while downplaying the bitterness. The beer pours smooth in the glass, emitting its signature golden glow.

• Hop Czar: An Imperial India Pale Ale brewed with over two pounds of whole leaf hop cones in each barrel. The Emperor of IBU’s, Hop Czar is triple hopped with four varieties (Nugget, Chinook, Centennial and Cascade) to produce an aggressively bitter, yet drinkable flavor.

• Kingpin: This triple-hopped red features rye and caramel malt yielding a deep red color. Kingpin uses a rarely-grown Willamette Valley Hop varietal known as Liberty Hops from fourth generation hop farmer John Annen of Annen Bros. Farm in Silverton, Oregon.

• Winter Seasonal, Dark Rain: Black Wheat and Dark Crystal Malt add dense color and mild smooth flavors to this intensely hopped Black Ale. This ale has a very drinkable, mid-level alcohol and bitterness that starts with roasted and hoppy aromatic notes and finishes with the dry hop character of the Nugget hop varietal. A Chinook, Crystal, Centennial and Cascade blend is used in our hopjack to provide full flavored background hoppiness.

Widmer Rotator IPA #4: Spiced IPA

The brewers at Widmer Brothers have been very busy lately. A few weeks ago they announced the release of W'12 Dark Saison. Yesterday, they revealed that the fourth release in their Rotator IPA series will be Spiced IPA. The full press release is shown below.

A few intriguing tidbits about this beer... First, it was brewed in collaboration with the San Diego Homebrew Club. Second, it uses an eclectic mix of spices: Malty Assam Black Tea, Ginger, Cinnamon, Clove, Star Anise, Black Pepper, and Cardamom.

I'm looking forward to tasting this one...

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Brewed in Collaboration with San Diego Homebrew Club

PORTLAND, Ore. – Jan. 19, 2012 – Widmer Brothers Brewing introduces the next release in its Rotator IPA Series and the brewery’s first nationally-released collaboration brew, Spiced IPA. Originating from a recipe created by Paul Sangster and developed with Chris Stawney of San Diego’s Quality Ale and Fermentation Fraternity (QUAFF), an award-winning San Diego Homebrew Club, Spiced IPA offers an intriguing twist on the West Coast’s favorite beer style. Blending familiar flavors with unexpected ingredients, this hop-forward yet balanced IPA carries notes of black tea and spices that come together, much like the brewers behind it, to create one amazing brew. Spiced IPA is a nationwide release available in limited quantities on draught and in six and 12-packs at select retailers.

“From the very first sip, we were impressed by Spiced IPA,” said Joe Casey, Widmer Brothers brewmaster. “In many ways, Paul Sangster’s recipe embodies what Widmer Brothers beers are all about: unique interpretations of classic beer styles. This was a fantastic project to be a part of, and we look forward to continuing to brew more collaboration beers with homebrewers in the future.” 

Spiced IPA is the fourth beer of the Rotator IPA Series which features a new, limited-run IPA every few months. “The idea for this beer came from trying to integrate the interesting variety of spice flavors of chai tea with the fruity flavors of a West Coast style IPA,” said Sangster. “As Chris and I tested the recipe, we focused on trying to achieve a good balance between the citrusy and pine-like hop aromas and flavors we love in American IPAs with the herbal and spicy tea notes to give a more complex and full palate flavor sensation. We are really pleased with the way it turned out and are thrilled to be brewing it with Widmer Brothers.”

“We started homebrewing in the early 80’s, and have been part of the local homebrew community in Portland ever since. Throughout the years, we’ve released several collaboration beers locally through our partnership with the Oregon Brew Crew and are excited to release this collaboration beer with QUAFF,” said Rob Widmer, co-founder of Widmer Brothers Brewing. “Spiced IPA is a great example of the innovative recipes that homebrewers are out there brewing today. We really enjoyed brewing this beer and hope others will like it, too.”

About Spiced IPA
In the spirit of collaboration, Widmer Brothers Brewing teamed up with QUAFF to brew Spiced IPA, a beer that offers an intriguing twist on the West Coast’s favorite style. The spices used in this beer include Malty Assam Black Tea, Ginger, Cinnamon, Clove, Star Anise, Black Pepper, and Cardamom.

Malts: Pale, White Wheat, Caramel 40, Carapils
Hops: Alchemy, Millenium, Falconer, Zeus, Galaxy, and Teamaker

Original Gravity: 16
Apparent Extract: 2.5
IBU: 70
Alcohol by Volume: 7%
Color: 10

Spiced IPA has a suggested retail price of $8.99 per six-pack and $14.99 per 12-pack. 

About the Rotator IPA Series
Widmer Brothers brewers’ recipe book is full of IPA recipes. Rather than just pick one, the brewers wanted to share as many of these unique brews as they could with beer lovers everywhere. As a result, Widmer Brothers created the Rotator IPA Series, an ever-changing offering of different IPAs. The series was created to showcase the brewers’ penchant for experimentation and exhibit their freedom for innovation within the broad IPA style. Spiced IPA is the fourth beer in our Rotator IPA Series, and was preceded by X-114 IPA, Falconer’s IPA, and most recently, O’Ryely IPA. The Rotator IPA Series beers are only available while supplies last.

Review: Ruthless Rye, Sierra Nevada

Ruthless Rye
Sierra Nevada Brewing Co. — Chico, CA

  • Style:  IPA
  • Bitterness:  55 IBU
  • ABV: 6.6%
  • Malts:  Pale, Rye, Caramel & Chocolate
  • Hops:
    • Bittering:  Bravo
    • Aroma:   Chinook & Experimental
    • Dry Hops:  Chinook, Citra & Experimental
  • Sampled:  12 oz. bottle

Description:  "Rye has been a staple grain for millenia—sought after for its resilience in the field and revered for its unique flavor.  Ruthless Rye IPA is brewed with this rustic grain for refined flavors to create a complex ale for the tumultuous transition to spring." — Sierra Nevada Brewing Co.

Random thoughts:  Sierra Nevada's newest seasonal is a Rye IPA. Rye gives beer adds a unique spicy and slightly tangy flavor. I attempted to brew my own Rye IPA, but was less than thrilled with my version. I expect this will be much better.

The tasting:  Deep amber in color, slightly hazy, with an off-white head that dissipates fairly slowly. It has very light effervescence floating through the glass. Aroma is spicy — mainly pepper with caramel and some light floral hops. Flavor of caramel malt, citrus, and grapefruit hop bitterness, along with some peppery notes. Ruthless Rye is light to medium bodied, moderately carbonated, and finishes bitter with notes of citrus and grapefruit.

Rating:  3 star.  Good.  I would drink this again if someone gives it to me.  I wanted more rye. Although the rye was noticeable, its spicy tang was overpowered by hops. If I tasted this blind, I wouldn't have recognized the rye. It's a good beer, though. If you like IPAs, give it a try. However, I think the rye plays more of a supporting, rather than starring, role in this beer.

Have you tasted Ruthless Rye?  What do you think?

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Review: Dark Rain, Bridgeport Brewing Co.

Dark Rain
BridgePort Brewing Co. — Portland, OR

  • Style:  Black Pale Ale
  • Bitterness:  60 IBU
  • ABV: 5.6%
  • Malts:  Dark Crystal, Dark Wheat
  • Hops:  Nugget, Chinook, Crystal, Centennial, Cascade
  • Sampled:  12 oz. bottle

Description: "Black Wheat and Dark Crystal Malt add dense color and mild smooth flavors to this intensely hopped Black Ale. This ale has a very drinkable, mid-level alcohol and bitterness that starts with roasted and hoppy aromatic notes and finishes with the dry hop character of the Nugget hop varietal. A Chinook, Crystal, Centennial and Cascade blend is used in our hopjack to provide full flavored background hoppiness." — BridgePort Brewing Co. 

Random thoughts:  Cascadian Dark Ales / Black IPAs have become very popular during the last few years. BridgePort is now getting into the game with this new beer—well, sort of.  This is actually a Black Pale Ale. I recently talked with Brewmaster Jeff Edgerton and learned how Dark Rain differs from a CDA.

The tasting:  Very dark brown—nearly black in color. When held up to the light, reddish hues are visible. It has tan head that dissipates fairly quickly.  Aroma is fairly light—I notice some citrusy hops. Flavor starts with a wave of grapefruit and piney hops, followed by roasted malt. The hop bitterness is fairly strong and there is little malt sweetness. Dark Rain is light to medium bodied, lightly carbonated (perhaps a bit under carbonated), and finishes dry with a long lingering hoppy bitterness. Alcohol is not noticeable in aroma or flavor.

Rating:  3 star.  Good.  I would drink this again if someone gives it to me.  I like it when brewers experiment and push style boundaries. In my opinion, BridgePort's twist on the CDA results in a beer that has the hoppy bitterness of an IPA but a roasted malt base that is lighter than the typical CDA.

Have you tasted Dark Rain?  What do you think?

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Review: W'12 Dark Saison, Widmer Brothers Brewing

W'12 Dark Saison
Widmer Brothers Brewing Co. — Portland, OR

  • Style:  Saison
  • Bitterness:  25 IBU
  • ABV: 5.5%
  • Malts:  2-Row Pale, White Wheat, Caramel 120L, Vienna, Dark Chocolate
  • Hops:  Alchemy (bittering) and Saaz (aroma)
  • Sampled:  12 oz. bottle  (Full Disclosure: sample provided by brewery)

Description: "Inspired by the classic French farmhouse ale, this interpretation of the Saison style gets its dark color and deep ruby hue from a hint of caramel and dark chocolate malts. While the beer is darker than many traditional examples of the style, the citrus spice of Saaz hops provides a perfect balance of complex fruity esters with earthy and spicy notes. Widmer Brothers Dark Saison finishes slightly tart with a drying, clean, and pepper-like finish." — Widmer Brothers Brewing Co. 

Random thoughts:  I was a fan of W'11 KGB Russian Imperial Stout, last year's installment of the W' Series. So I've been anxiously awaiting to hear the details about W'12. Yesterday, I learned it's a Dark Saison. I was hoping for their Foggy Bog Cranberry Ale. I tasted it at Oregon Brewers' Festival and loved it. Maybe next year...

The tasting:  Brownish red, clear, with a tan head that dissipates slowly. When held up to the light, it sports a bright garnet color. Very nice looking! The aroma is full of spice—pepper, coriander, and clove along with some fruity plum. The same aroma elements carry forward and dominate the flavor. The caramel and chocolate malt flavors are subtle and take a backseat to the spices. The hop flavors are relatively mild and don't stand out. Some light alcohol is present in the middle and melds nicely with the spices. W'12 is light to medium bodied. moderately carbonated, and has smooth mouth feel. It finishes dry with spicy pepper and clove.

Rating:  4 star.  Really Good!  I want this again!  I enjoyed Widmer's interpretation of the Saison. W'12 has the spicy aroma and flavor that you'd expect of the style, but their dark malt "twist" makes it unique.

I love what Widmer has been doing with their Brewmasters' W' Series. Each year, they take a style that's likely familiar to just beer geeks, and make it approachable and available to a broader audience. I expect W'12 will be the first Saison that many beer drinkers will enjoy. So if you've never tasted a Saison, it's time to give it a try. W'12 is a seasonal release, so don't wait. Prost to the Widmer Brothers crew!

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Homebrew #9: Stone Levitation Ale

The holidays...a wonderful chance to spend time with family and friends. The downtime also provides the perfect opportunity to brew beer! For my 2nd all-grain batch, I decided to brew Stone Levitation Ale. This is an amber session ale that packs plenty of malt and hop flavors. Here's my full review for Stone Levitation Ale. Amber ale is my wife's favorite style, so I thought this would  one we could both enjoy.

I got the recipe from The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance.  

Stone gave me permission to reprint the full recipes for Stone Old Guardian Barleywine and Stone Smoked Porter, but if you want the recipe for Levitation, you'll have to buy or borrow the book.

Brew Log:

Dec 24:  Brew day!  I followed Stone's recipe and instructions very closely. I only made two modifications:

  • I couldn't find Amarillo hops, so I substituted Cascade.
  • I added 5 minutes to the mash time (from 10 minutes to 15 minutes). I was told the extra time helps to extract color from the grains.
My mash temp was about 2-4° F below target of 157° F because I opened the mash tun an extra (and probably unneeded) time to stir. Hopefully the extra five minutes of mash time will compensate. Other than that, I hit all temps within + / - 1° F.

I was really excited to almost nail the target starting gravity of 1.048 (I came in at 1.051)!  The starting gravity of my 1st all-grain homebrew (Patriot Porter), was way under target. Here are my gravity readings (corrected for temperature):
  • 1st runnings: 1.0481
  • Sparge: 1.0286
  • Combined pre-boil wort: 1.038
  • Final post-boil OG: 1.051  (target of 1.048)  

I pitched White Labs Dry English Ale yeast (WLP007) at 8:45 pm, cleaned up, and proceeded to wrap Christmas gifts.

Dec 25:   At 1 pm, I had airlock blurps every 9 seconds. By 10 pm, the airlock was bubbling constantly. I'll monitor fermentation activity (as measured by airlock bubbling) closely over the next few days.

Dec 26:  At 6 pm, every 4 seconds.  It's already starting to slow down.

Dec 27:  At 1 pm, every 16 seconds.

Dec 28:  At 11 am, 45 seconds.

Dec 31:  At 4 pm, 72 seconds.

Jan 1, 2012:  At 12 pm, over 90 seconds. Primary fermentation is pretty much finished. I need to transfer this to secondary and dry hop. I'll wait until next weekend because I'm brewing another beer and will rack it over the leftover yeast cake from this beer instead of pitching a new vial.

Jan 7:  Transferred to secondary and dry-hopped with 0.8 oz. of Columbus hops. I didn't get a chance to take a gravity reading or taste it because I was in the middle of the boil for my next homebrew, Stone's 12th Anniversary Ale (Bitter Chocolate Oatmeal Stout).

Jan 22:  I bottled today. My final gravity of 1.015 was pretty close to the target of 1.013 listed in the recipe. The recipe also called for bottling with dry malt extract, instead of dextrose. This is the first time I'm using DME to prime, so I'm interested to see if that makes a difference. The smell from the dry hops is great and my first taste was promising. Can't wait to taste it in 10 days!

More updates coming soon....

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Hello to BridgePort's Dark Rain and Goodbye to Café Negro

BridgePort Brewing Co. just released Dark Rain, the newest addition to their lineup. Dubbed a “Black Pale Ale," I was curious to learn more about the style behind this new beer. I also wanted to know what happened to Café Negro, so I sent a note to Jeff Edgerton, BridgePort Brewmaster. Here’s what Jeff told me.

What happened to Café Negro? Has it been removed from your lineup?

Jeff Edgerton:  Café Negro came out of the gate hard and fast last January and most people that I know really enjoyed it. However, the company made a decision not to bring it back this year. We never say never on bringing a beer back at some point in the future, but I don’t think that I will be making it anytime soon.

Dark Rain is a "Black Pale Ale".  Black IPAs/CDAs are very popular, but you took a slightly different route.  What do you want to accomplish with this beer and how does it differ from a CDA?

JE:  We agonized a bit over the style moniker on Dark Rain and, as you say, we did take a slightly different route with this beer.  We used Midnight Wheat for a pleasant round roastiness and dry-hop this beer with a really nice American hop variety called Nugget. I personally don’t think that a beer has to be super-high alcohol to be balanced and a good drink.  So I argued that we should keep the ABV in a lower range to make this beer a bit more sessionable than the CDA’s and Black IPA’s that tend to be in the higher range.  “Black Pale Ale” seemed to be the most honest and accurate descriptor for this style.

Is Dark Rain a spring seasonal or part of the year-round lineup?

JE:  Dark Rain is currently slated to be just a Winter/Early Spring Seasonal and will be followed by Summer Squeeze.

Can you give us a preview of upcoming releases and brewery plans?

JE:  Look for Stumptown Tart to make a return.  I’m not 100% sure as to the fruit yet this year.  We may be looking at a late summer seasonal product between Summer Squeeze and Ebenezer (still talking about it).  For our Big Brew series, look for one brew that will be completely outside the box for Bridgeport and also for the return of a one of a past favorite product in 22 oz. 

A big thanks to Jeff for taking the time to spin me up!  I’m looking forward to tasting what BridgePort has in store for us in 2012!

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Pyramid's New Branding & Upcoming Beer Releases

In July, I wrote about Pyramid’s plans to revamp their branding. They recently finalized the new look for their packaging—and here it is.

The new designs are now rolling onto grocery stores shelves. Personally, I like this much better than the old “sports drink” or “lifestyle” look. For an in-depth history of Pyramid’s branding going back to the 80’s, check out Jeff Alworth’s recent post.

Ryan Daley, Pyramid Brand Manager, gave me the reasoning behind the change and provided a preview of upcoming beer releases.

Why did you originally adopt the recently ousted "lifestyle" look and what prompted to go back to the "heritage" look?

Ryan Daley: It’s tough to say with complete certainty why the “lifestyle” look was introduced a few years ago, but from what we’ve gathered in the last year of working on Pyramid, it was an attempt to connect with consumers in the Pacific Northwest and their love for the more adventurous side that the geography offers.

The other addition to the “lifestyle” look was the names that were introduced. Specifically, Pyramid Hefe became Haywire. This was an attempt to start to establish a better bar call name for the beer as well as differentiate it from other Hefeweizens in the market.

Needless to say, neither were good choices. Going back to the “heritage” look is really about being true to what the Pyramid brand is and stands for.  Pyramid has built a strong heritage of brewing great beers in the Pacific Northwest dating all the way back to 1984 in Kalama, WA, and consumers have come to recognize over the years the consistency of the brews being sent to the market.  The new look is really designed to reinforce all of the elements that help communicate this strong heritage to the craft beer community.

There's a perception in the craft beer community that Pyramid has an identity crisis.  What are you doing, in addition to the branding changes, to set Pyramid apart?

RD:  With such drastic changes implemented over the last few years on the brand, there was definitely a significant effect on how Pyramid was being perceived by the craft beer community.  For us, we feel comfortable that the place we're taking Pyramid back to is a sincere and authentic place and is a true reflection of Pyramid’s identity.  In terms of setting Pyramid apart from other craft brewers, our focus isn’t really to separate ourselves from the others as much as it is focusing on who we are and how we can bring that to life in an exciting way.  From a brewing perspective, that means getting back to a more pioneering spirit of delivering new and exciting brews to the craft beer community on a regular basis.  In 2012, we are introducing eleven new beers and bringing two well received brews into more significant roles.   

In July, you told us to expect changes to your seasonal beer lineup and some experimentation. Can you elaborate?

RD:  For 2012, eleven new beers will be released and two prior releases will be “promoted” into bigger roles. Without giving too much of the year away, let’s just take a look at our next round of beers scheduled to hit the market February 1st.

Outburst Imperial IPA is going to be launched as a new year-round beer. Discord Dark IPA (part of our 2011 Ignition Series) will be introduced as the new spring seasonal. Our variety pack will include a Maibock (only available in this program) along with Hefeweizen, Outburst, and Discord. In our small batch draft Ignition Series, we are introducing a Smoked Lager. That’s just the first season of the year. Three more to go.

Any other info you'd like to share?

RD:  Just that we are really excited with where we are heading, both from a brand and a brewing perspective, and that we will continue to work hard to deliver excitement to the craft beer community.

Thanks to Ryan for his insights!  I profiled Outburst and Apricot last year and was impressed by both.  According to Pyramid’s website, they will also release a Red Wheat with Fig later this year as part of their Ignition Series as well as an Oktoberfest as their fall seasonal. I like where Pyramid is going…


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White Labs' 2012 Platinum Series Yeast Release Schedule

White Labs announced their 2012 release schedule for Platinum Series yeast strains. I'm not familiar with many of these, but am glad to see that the Berliner Weisse Blend is now available year-round. Berliner Weisse was my favorite beer discovery of 2011 and I'm planning to brew it this spring. I'm also intrigued by the Flemish Ale Blend and would love to try my hand at a Flemish Red or Flemish Brown Ale. Details for the new strains is listed after the release schedule below.

Have you used any of these strains? How did they work out for you?

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Platinum Strain Series Release

Jan / Feb
WLP022 Essex Ale Yeast
WLP510 Bastogne Yeast
WLP815 Belgian Lager Yeast

Mar / Apr
WLP009 Australian Ale Yeast
WLP351 Bavarian Weizen Yeast
WLP860 Munich Helles Yeast - NEW

May / June
WLP410 Belgian Wit II Yeast
WLP644 Brettanomyces bruxellensis Trois - NEW
WLP072 French Ale Yeast – Back by popular demand

July / Aug
WLP006 Bedford British Ale Yeast
WLP540 Abbey IV Yeast
WLP585 Belgian Saison III Yeast - NEW

Sept / Oct
WLP039 Nottingham Ale Yeast
WLP665 Flemish Ale Blend - NEW
WLP885 Zurich Lager Yeast

Nov / Dec
WLP037 Yorkshire Square Yeast
WLP515 Antwerp Ale Yeast
WLP920 Old Bavarian Lager Yeast

WLP545 Belgian Strong Ale Yeast
WLP566 Saison II Ale Yeast
WLP630 Berliner Weisse Blend
WLP670 American Farmhouse Blend
WLP940 Mexican Lager

WLP585 Belgian Saison III Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.
Optimal Temp: 68-75F
Flocculation: Low-Medium
Attenuation: 70-74%
Alcohol Tolerance: Medium

WLP644 Brettanomyces bruxellensis Trois This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
Optimal Temp: 70-85F
Flocculation: Low
Attenuation: 85%+
Alcohol Tolerance: Medium-High

WLP665 Flemish Ale Blend Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.
Optimal Temp: 68-80F
Flocculation: Low-Medium
Attenuation: 80-85%+
Alcohol Tolerance: Medium-High

WLP860 Munich Helles This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermentor, it's great for a variety of lager styles ranging from Helles to Rauchbier.
Optimal Temp: 48-52F
Flocculation: Medium
Attenuation: 68-72%
Alcohol Tolerance: Medium