This strain exhibits classic dry Belgian flavours, and displays an aggressive primary fermentation. We especially like this strain for Strong Golden, Tripel, and other Belgian-style beers. NOTE: This strain contains the STA1 gene, meaning it is a diastatic yeast. Many industrial yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts.
Flocculation: Medium- Low
Optimum Ferm Temp: 22C-26°C (72-79°F)
Alcohol Tolerance: >12%
Yeast is packaged in 125mL vessels and contains 200 billion yeast cells per pitch.
Escarpment Labs was started in 2013 by three fine fellows in Ontario. Richard Preiss started isolating the yeast strains he used in his homebrewing. This piqued the interest of his labmate Angus Ross - also a homebrewer and beer geek. Soon enough, they were both isolating yeasts from bottles of beer as well as the Ontario wilderness, resulting in a large and diverse strain collection. We now have an expansive collection of both innovative and in-demand yeasts - some available now, with many more in the development pipeline. Nate Ferguson, an instructor at the Niagara College Brewmaster Program, has since joined the team, his technical expertise in all things beer and yeast helping us to produce high-quality cultures on an industrial scale.
Sold Out - $9.50
A unique Saccharomyces strain formerly classified as Brettanomyces that produces delicate, tart, tropical, mango and pineapple fruit characteristics. Attenuation: 85+% Flocculation: Low Optimum Ferm Temp: 75-85° F (24-29° C) Alcohol Tolerance:...
OLY-091: Another unique kveik originating from the farmhouses of Norway. We preserved the original blend of strains to bring the best possible complexity. Hornindal produces an intense tropical flavor and aroma with...
OLY-061: A traditional Norwegian farmhouse strain from the Gjernes farmhouse, its character changes little over its broad temperature range, like HotHead™ (OYL-057), but with orange citrus notes. It is non-phenolic...
Filling the gap between our English I and English II, the Ringwood ale shows a medium attenuation profile, good flocculation, and typical English fruity esters, especially at somewhat temperatures. Attenuation:...