Escarpment Labs

Lickety-split (pseudo) lagers. Makes very clean lager-like beers at ale temps.KRISPY can be used to make clean, lager-like beers in a fraction of the time since fermentations can be performed...

Incredibly versatile Kveik yeast. Are you hunting for the perfect yeast to help you produce an incredible range of beer styles? Your search ends here. Hornindal will help you create...

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...

Works well with hops and accentuates their mango and guava aromas. Hailing from Stordal in Norway, Ebbegarden Kveik yeast is your IPA's secret ingredient to enhance tropical fruit aromas from...

Excellent option for a house yeast, suited to nearly any clean beer style.  American Ale accentuates hop character and can be used in a dizzying range of clean ales. Attenuation...

Balances citrus with traditional banana and clove notes.A great option for your Hefeweizen and other German style wheat beers. Banana ester production can be increased by underpitching and producing a...

The quintessential banana bomb yeast.The classic German Hefeweizen strain, with ample potential to create the characteristic clove and banana flavours. Clove character can be emphasized though a ferulic acid rest...

It's all in the name, really - for classic wits. This strain has fast fermentation as well as balanced esters with subtle phenols. A genre-defining Witbier strain, famous for balanced phenol...

Some like it hot, and Voss Kveik yeast is no exception. Hailing from Voss in Norway, this is not your average yeast. Voss loves to ferment hot, giving off the...

The classic, clean, American ale yeast (also known as Chico).  Anyone can make a clean and flavourful beer with this hard working yeast. Cali accentuates your hop character, and can...

For fans of: lagered ales and those funny tube-shaped glasses.. More flocculent than most Kölsch strains, making it easier to serve up clear beer fast. Kölsch can also be used...

A winner for making Saisons and other farmhouse ales. Balanced fruit and peppery spice with an ultra-dry finish. Fast attenuation down to very low final gravity. Attenuation 80+% Flocculation Medium-Low...

This is an extremely versatile Saison strain that can be used in the production of a broad array of beer styles. It performs best when fermented warm, however can tolerate...

This single-strain isolate from the Lærdal Kveik (sourced from Dagfinn Wendelbo) ferments fast (like most kveik), flocculates well, and adds pineapple and orchard fruit aroma to beer. Ferments fast and is suited to...

Pulled this Brett strain out of a ~40 year old bottle of Hochschule Berliner Weisse. It's a survivor! This strain of Brettanomyces anomalus works well in traditional style Berliners, and anywhere...

Do you like pina coladas? Prominent pineapple esters alongside a good dose of funk. Suited to primary or secondary fermentation. Attenuation 80% + Flocculation Low Optimum Fermentation Temp 20-25°C (68-77°F) Alcohol...

This strain produces balanced intensity of fruity esters and phenolics, and can be used for high gravity ferments. West Abbey Ale is a great strain for big, bold Quads and...

A blend of Berliner Brett 1 (Brettanomyces anomalus) and Berliner Brett 2 (Brettanomyces bruxellensis) for balanced, subtle Brett character in traditional Berliner Weisse and beyond. Flavour profile includes citrus, white...

Try a new beast for your hazy IPAs. Hydra is a new genetic hybrid of two of our favourite strains (Cerberus x Vermont). Hydra offers you lower attenuation (65-72%) for...

Brettanomyces bruxellensis from an old bottle of Berliner Weisse. Intensity is in between Berliner Brett I and "normal" Brett. Isolated from a bottle of Schultheiss Berliner Weisse, this B. bruxellensis...