Fermentis

Saflager S-189 is a very popular bottom-fermented yeast strain from the Hürlimann brewery in Switzerland, and is used by many other commercial breweries. The S-189 is perfect for German lagers such as Münchener Helles, German Pilsner and other classic lager types. It gives wonderfully easy-drinking beers with a neutral fermentation character, while giving the hops and malt a chance to play freely.Yeast strain: Saccharomyces PastorianusFermentation: 80-85%Alcohol tolerance: 10.5%Flocking: highYeast temperature: 9-15°C, ideal is 12°CFlocculation: HighManufacturer: FermentisIngredients: Yeast, Emulsifier E491Quantity: 11.5g, for up to 20 liters of beer.

SafBrew™ DW-17 is a powerful All-In-1 solution (consisting of active dry yeast and enzymes) for the production of very dry and complex beers with fruity, woody and some subtle sour notes. SafBrew™ DW-17 is also recommended to ferment very high density worts producing a level of alcohol up to 17% ABV.Weight: 25gAlcohol tolerance: 17 %Attenuation: 98-102% (Very high)Flockulation: - Dosage/Temperature: 100 to 160 g/hL (0.13 – 0.21 oz/gal) at ideally 20°C – 32°C (68.0°F – 89.6°F). Ingredients: Yeast (Saccharomyces cerevisiae POF+), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier: sorbitan monostearate (E/INS 491).Usage① Direct pitching:Direct pitch in the fermentor at fermentation temperature at 20°C – 32°C (68.0°F – 89.6°F).② With prior rehydration:o Sprinkle the yeast in 10 times its volume of water or wort at 20°C – 28 °C (68.0°F – 82.4°F).o Leave to rest 15 to 30 minuteso Gently stiro Pitch in the fermentor

An All-In-1™ yeast & enzyme blend for lower carb* dry Lager beers. SafBrew™ LD-20 is the perfect choice for the production of very dry and neutral lager beers with reduced residual sugars. SafBrew™ LD-20 is made of both active dry yeast and enzymes and allows the production of beers containing the same level of alcohol with a reduction of up to 20% of carbohydrates including dextrins.Weight: 25gAlcohol tolerance: 10 - 11 %Attenuation: 98-102% (Very high)Dosage / Temperature: 100 to 160 g/hl at ideally 12°C to 20 °C (53.6°F - 68.0°F)Ingredients: Yeast (Saccharomyces pastorianus), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (sorbitan monostearate)UsageGently sprinkle the dry mix into at least 10 times its weight of sterile water, or boiled and hopped wort, at 20°C to 28°C (68°F to 82.4°F). Let it rest for 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.Alternatively, you can choose to pitch directly, depending on your equipment, habits and preferences, at 12°C to 20 °C (53.6°F - 68.0°F)SafBrew™ LD-20 is not suitable for re-pitching or for bottle and cask conditioning.*meaning reduction of up to 20% carbohydrates in the beer vs same yeast without enzyme. The information provided by Fermentis is for informational purposes to the attention of professionals only. We make no representation or warranty of any kind, express or implied, regarding the information: regulatory and intellectual property requirements (including product use and claims) shall be reviewed locally for their particular purposes.

Fermentis Cider yeast SafCider TF-6 gives very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce). Sweet and round mouthfeel strengthening candy like sensation.Technical characteristics:Dosage: 0,1-0,2g per liter (One 5g package for up to 50L)Alcohol tolerance: 6 %Excellent settlement strengthAlcohol tolerance: 6%Broad fermentation temperature spectrum: 10 - 30 °CWorks at low pH: from 2.9Flocculation: highIngredients: Yeast (Saccharomyces cerevisiae), emulsifier : sorbitan monostearate (E491)

Fermentis Cider yeast Safcider AC-4 (Apple Crisp) is an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. High acidity. Excellent for low gravity ciders.For all types of sweet, crisp, round ciders from fresh or concentrated apple juices.Suitable for difficult fermentation conditions and mixes with sugar syrups.Technical characteristics:Dosage: 0,1-0,2g per liter (One 5g package for up to 50L) Alcohol tolerance: 16 %Excellent settlement strengthBroad fermentation temperature spectrum: 10 - 30 °CWorks at low pH: from 2.9Ingredients: Yeast (Saccharomyces cerevisiae*), emulsifier : sorbitan monostearate (E491)Flocculation: high

Fermentis Cider yeast Safcider AS-2 (Apple Sweetness) gives sweet and round mouthfeel. Fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Excellent for low gravity ciders.For all types of sweet and dry ciders from fresh or concentrated apple juices.Suitable for difficult fermentation conditions and mixes with sugar syrups.Technical characteristics:Dosage: 0,1-0,2g per liter (One 5g package for up to 50L)Alcohol tolerance: 12 %Excellent settlement strengthBroad fermentation temperature spectrum: 10 - 30 °CWorks at low pH: from 2.9Low nitrogen requirements: from 150ppm of Yeast Available NitrogenVery good assimilation of fructoseYield sugar/ alcohol: 16.3 g/L for 1% alc./vol.Maximum SO2 level recommended: 70mg/LMinimum turbidity level recommended: 50 NTUIngredients: Yeast (Saccharomyces bayanus*), emulsifier : sorbitan monostearate (E491)Flocculation: high

SafBrew™ DA-16 is the obvious choice for dry flavorful beers, such as Brut IPA, and a powerful solution (consisting of Active Dry Yeast and enzymes) for the production of very dry and flavorful beers, particularly fruity and hoppy ones such as Brut IPAs. SafBrew™ DA-16 is also recommended for very high gravity wort, allowing a level of alcohol up to 16% ABV.SafBrew™ DA -16 is an All-In-1™ solution from Fermentis especially for dry, hop forward, fruity beers. With the influence of the selected yeast, this solution is not only efficient and practical, it also enhances distinct hop characters and fruity esters. The perfect solution to make deliciously dry, fruity beers and amazing aromas, in a variety of ABV levels.Ingredients: Yeast (Saccharomyces cerevisiae), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (sorbitan monostearate)Weight: 25gAlcohol tolerance: 16%Attenuation: 98-102%Dosage / Temperature: 100 to 160 g/hl at ideally 20°C – 32°C (68.0°F – 89.6°F) Usage① Direct pitching:Direct pitch in the fermentor at fermentation temperature at 25°C – 35 °C (77.0°F – 95.0°F).② With prior rehydration:o Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 37 °C (77.0°F – 98.6°F).o Leave to rest for 15 minuteso Gently stiro Pitch in the fermentor

SafBrew™ HA-18 is a powerful solution (consisting of POF+ Active Dry Brewer’s Yeast and enzymes) for the production of high-gravity and particularly high alcoholic beers – such as strong ales, barley wines and barrel aged beers with very high density. It has a very good resistance to osmotic pressure and high fermentation temperatures (thermotolerant yeast).SafBrew™ HA-18 is powerful solution which will produce a lot of flavours in the final beer, thanks to high ester release. This mix will also produce phenols, giving a potentially clove or spicy flavour to the beverage.Ingredients: Yeast (Saccharomyces cerevisiae), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (sorbitan monostearate)Weight: 25gAlcohol tolerance: 18%Attenuation: 98-102%Dosage / Temperature100 to 160 g/hl at ideally 25°C – 35°C (77.0°F – 95.0°F). Use① Direct pitching:Direct pitch in the fermentor at fermentation temperature at 25°C – 35 °C (77.0°F – 95.0°F).② With prior rehydration:o Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 37 °C (77.0°F – 98.6°F).o Leave to rest for 15 minuteso Gently stiro Pitch in the fermentor

SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry microgranular format. It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling.Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes. SafBrew™ BR-8 sensory profileSafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes. Dosage/TemperatureOptimal fermentation temperature 15°C – 25°C (59°F – 77°F). Instructions of use:- Rehydratation:  SafBrew™ BR-8 should not be rehydrated directly in the beer.- Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 25°C to 29°C (77°F to 84.2°F). Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream.- Usage: Add 5 to 10 grams of sugar per liter of beer (0.67 to 1.34 oz of sugar per gal of beer) to obtain an additional saturation of 2.5 to 5.0 g/L of CO2  (0.33 to 0.67 oz/gal of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast.- Carbonation will be achieved in 1 to 3 months of maturation.*At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.*Carbonation at lower end temperatures (e.g. 15°C / 59°F) can take over 3 months.Ingredients:Yeast (Brettanomyces bruxellensis), Sorbitan MonostearateWeight: 5g

Specialty yeast selected for the production of wheat beers having neutral fruity flavors with specific phenolic character (clove and peppery notes).  Yeast that doesn’t completely ferment maltotriose giving some mouthfeel to the beer.  Yeast having a medium sedimentation forms no clumps but a powdery haze when resuspended in the beer. Dosage/Temperature50 to 80 g/hL (0.07 – 0.11 oz/gal) at ideally 18°C – 26°C (64.4°F – 78.8°F).Usage1. Direct pitching:- Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.- Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps.Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.2. With prior rehydration:- Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F).- Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.Weight: 11,5gIngredients: Yeast (Saccharomyces cerevisiae POF+), Emulsifier: sorbitan monostearate (E/INS 491)

Specialty yeast selected for the production of aromatic beers with typical phenolic character (clove and peppery notes) and rich in fruity and floral flavors. Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but a powdery haze when re suspended in the beer. Dosage/Temperature50 to 80 g/hL (0.07 – 0.11 oz/gal) at ideally 18°C – 26°C (64.4°F – 78.8°F).Usage1. Direct pitching:Direct pitch in the fermentor at fermentation temperature at 20°C – 32°C (68.0°F – 89.6°F).2. With prior rehydration:o Sprinkle the yeast in 10 times its volume of water or wort at 20°C – 28 °C (68.0°F – 82.4°F).o Leave to rest 15 to 30 minuteso Gently stiro Pitch in the fermentorWeight: 11,5gIngredients: Yeast (Saccharomyces cerevisiae POF+), Emulsifier: sorbitan monostearate (E/INS 491)

American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers.Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491Dry weight: 11,5g

The Safale BE-256 yeast is recommended for brewing trappist and other abbey style beers.It ferments fast with very high attenuation and reveals well-balanced, subtlearomas.Formerly known as “Safbrew Abbaye”.Attenuation: very highAlcohol tolerance: 11 %Flocculation: highOptimum fermentation temperature: 12 °C - 25 °C (ideal 15 °C - 20 °C)Producer: FermentisIngredients: Yeast (Saccharomyces cerevisiae), emulsifier E491Dry weight: 11,5g

This yeast strain is recommended for Belgian Saison-style beers and is characterized by a particularly high attenuation. It gives fruity aromas with a spicy character such as clove notes. This strain will produce highly refreshing and drinkable beers. Attenuation: highOptimum fermentation temperature: 18 - 28 °C (64 - 82 °F)Producer: FermentisIngredients: Yeast (Saccharomyces cerevisiae), emulsifier E491Dry weight: 11,5g

Fruity driven strain that adds mouthfeel and body to the beer. Recommended for Belgian Ales (Blond, Dubbel, Tripel, Quadrupel Styles) and New England IPA. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.Formerly known as “Safbrew S-33”.Attenuation: low - mediumAlcohol tolerance: 11 %Flocculation: lowOptimum fermentation temperature: 15 - 20 °CProducer: FermentisIngredients: Yeast (Saccharomyces cerevisiae), emulsifier E491Content: 11,5g

This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes.Sedimentation: high.Final gravity: medium.Attenuation: mediumAlcohol tolerance: 10,5 %Flocculation: highOptimum fermentation temperature: 9 - 15 °C, ideal 12 °CProducer: FermentisIngredients: Yeast (Saccharomyces pastorianus), emulsifier E491Content: 11,5g

A speciality yeast selected for its estery somewhat peppery and spicy flavour development. Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 8.5% v/v but can ferment up to 11.5% v/v.Formerly known as “Safbrew T-58”.Attenuation: lowAlcohol tolerance: 9 %Flocculation: mediumOptimum fermentation temperature: 15-24 °CProducer: FermentisIngredients: Yeast (Saccharomyces cerevisiae), emulsifier E491Content: 11,5g

Fermentis Cider yeast Safcider AB-1, for all types of ciders even under difficult fermentation conditions. Low acidity. Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfel respecting cider structure.Technical characteristics:Dosage: 0,2-0,3g per liter (One 5g package for up to 30L)Alcohol tolerance: 18 %Excellent settlement strengthBroad fermentation temperature spectrum: 10 - 30 °CWorks at low pH: from 2.9Flocculation: highLow nitrogen requirements: from 150ppm of Yeast Available NitrogenVery good assimilation of fructoseYield sugar/ alcohol: 16.3 g/L for 1% alc./vol.Maximum SO2 level recommended: 70mg/LMinimum turbidity level recommended: 50 NTUIngredients: Yeast (Saccharomyces cerevisiae), emulsifier : sorbitan monostearate (E491)

German ale brewer’s yeast producing subtle fermentation character. Depending on the conditions tend to present floral and balanced fruity character. Ideal for delicate beers such as German Kolsch beers, Belgian Wits and some versions of Session Beers. Suitable for heavily hopped beers and has ability to form a large firm head when fermenting.Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491

This famous brewer’s yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. SafLager™ W-34/70 allows the brewing of beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.Ingredients: Yeast (Saccharomyces pastorianus), emulsifier E491

English ale brewer’s yeast selected for its fast fermentation profile. Produces balanced fruity and floral notes. Due to its flocculation power, tends to produce beers with higher clarity. Ideal for a large range of American and English Ales – including highly hopped beers – and is specially adapted to cask-conditioned and beers fermented in cylindro-conical tanks.Ingredients: Yeast (Saccharomyces cerevisiae), Emulsifier: E491 (Sorbitan monostearate)

Brewer’s yeast providing fruity and phenolic character, varying with the fermentation conditions. Produces well-attenuated beers and it is ideal for wheat base beers, such as Belgian and German Styles (Ex. Wit Beers and Weizen Beers). Produces typical phenolic notes of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.Ingredients: Yeast ( Saccharomyces cerevisiae var. Diastaticus ), emulsifier E491