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FOR THE FERMENTATION OF WINE AND THE PRODUCTION OF BRANDY
SafSpirit CO-16 is recommended for the fermentation of wine for the production of Brandy, bringing both intensity and aromatic complexity. This strain is characterised by the production of acetate esters (isoamyl acetate, phenyl ethyl acetate, etc.) and of phenyl-ethanol in wines,... Read More
THE RIGHT CHOICE FOR PURE MALT FERMENTATION
A specially selected strain of Saccharomyces cerevisiae used in a variety of grain fermentations, showing very regular fermentation profiles. The right choice for pure malt fermentation due to its ability to attain good yields, and to improve the concentration of esters that impart covetable... Read More
IDEAL YEAST FOR FRUIT FERMENTATION
Recommended for fruit fermentation due to it fructophilic character. Reported as a neutral strain, but in some cases produces refined and balanced esters. Low nitrogen demand and high resistance to alcohol. Very good option to produce most of fruits distillates, calvados, pears, brandies, etc. Very good... Read More
THE IDEAL YEAST FOR PLANTS WITHOUT TEMPERATURE CONTROL
Excellent option to produce very neutral alcohol, especially vodka from grain and other kind of amylaceous substrates. Its regular kinetics avoid explosive fermentations and peaks of high temperatures during the growing phase, making it an ideal option for plants without temperature... Read More
THE CHOICE FOR VERY HIGH GRAVITY FERMENTATION
Used for Very High Gravity (VHG) fermentation. High tolerance to ethanol, able to reach 18% v/v, depending on the process and substrate. Very good resistance to the osmotic pressure and high fermentation temperatures (thermotolerant yeast). This strain achieves good yields when fermenting... Read More
FOR THE DISTILLED GRAIN BEVERAGES THAT WILL BE AGED IN BARRELS
The most famous and almost inevitable strain for producing Scotch and single malt whiskies. Produces great congeners, suitable for the aging of the whiskies in barrels. Good alcohol resistance (over 15% v/v). Very good attenuation due to the assimilation of complex sugars,... Read More
THE PERFORMER YEAST IN ALL KIND OF GRAINS OR BLENDS OF GRAINS
The most famous and best performing strain for producing American Whiskey. The natural choice for the best Bourbons distillers and other American whiskey producers. Very good and delicate profile of congeners. Performs well in all kind of grains or blends of grains. Despite its... Read More
A GREAT YEAST FOR ELEGANT LAGERS WITH FLORAL NOTES
Originating from the Hürlimann brewery in Switzerland. This lager yeast strain’s profile allows to brew fairly neutral flavor beers with a high drinkability. Depending on the conditions, it tends to present noticeable herbal and floral notes to lager beers.
Ingredients:... Read More
THE SOLUTION FOR FRUITY AND HOPPY LAGERS
Bottom fermenting brewer’s yeast originating from Berlin in Germany. SafLager S-23 recommended for the production of fruitier and more estery lagers. Its profile gives beers with a good length on the palate.
Ingredients: Yeast (Saccharomyces pastorianus), emulsifier E491
... Read More
THE STRONG & ROBUST LAGER YEAST, IDEAL FOR NEUTRAL BEERS
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.
... Read More
IDEAL FOR SAISON-STYLE BEERS
This typical yeast strain is recommended for well-attenuated beers, produces fruity, floral and phenolic notes and a dry character. Produces highly refreshing beers, it is ideal for Belgian-Saison style.
Ingredients: Yeast (Saccharomyces cerevisiae var. diastaticus), emulsifier E491
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IDEAL FOR SAISON-STYLE BEERS
This typical yeast strain is recommended for well-attenuated beers, produces fruity, floral and phenolic notes and a dry character. Produces highly refreshing beers, it is ideal for Belgian-Saison style.
Ingredients: Yeast (Saccharomyces cerevisiae var. diastaticus), emulsifier E491
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BEER YEAST FOR DELICATE AND HOPPED BEERS
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... Read More
THE IDEAL YEAST FOR ENGLISH & AMERICAN ALES, WITH BALANCED FRUITY NOTES
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 –... Read More
THE RIGHT PHENOLIC YEAST FOR ENGLISH & BELGIAN-STYLE ALES
Specialty brewer’s yeast selected for its strong fermentation character, intense fruity and phenolic flavors – especially banana, clove and peppery notes. Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium... Read More
THE ALL-ROAD NEUTRAL ALE YEAST
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...
THE IDEAL YEAST FOR LOW- AND NO-ALCOHOL BEERS
SafBrew LA-01, is a Saccharomyces cerevisiae var. chevalieri that has been specifically selected for the production of low and/or non-alcoholic beverages (<0.5ABV). This yeast does not assimilate maltose and maltotriose but assimilates simple sugars (glucose, fructose and... Read More
THE MOST POPULAR STRAIN WITH DISTILLERS
Robust, multipurpose strain and one of the most popular within distillers. Produces very high quality alcohol from all kinds of substrates, with subtle congeners. Used extensively in the Caribbean and Central America for producing good quality potable alcohol and rums from sugar cane juice or... Read More
THE RIGHT CHOICE FOR PURE MALT FERMENTATION
A specially selected strain of Saccharomyces cerevisiae used in a variety of grain fermentations, showing very regular fermentation profiles. The right choice for pure malt fermentation due to its ability to attain good yields, and to improve the concentration of esters that impart covetable... Read More
THE CHOICE FOR VERY HIGH GRAVITY FERMENTATION
Used for Very High Gravity (VHG) fermentation. High tolerance to ethanol, able to reach 18% v/v, depending on the process and substrate. Very good resistance to the osmotic pressure and high fermentation temperatures (thermotolerant yeast). This strain achieves good yields when fermenting... Read More
FOR THE DISTILLED GRAIN BEVERAGES THAT WILL BE AGED IN BARRELS
The most famous and almost inevitable strain for producing Scotch and single malt whiskies. Produces great congeners, suitable for the aging of the whiskies in barrels. Good alcohol resistance (over 15% v/v). Very good attenuation due to the assimilation of complex sugars,... Read More
THE PERFORMER YEAST IN ALL KIND OF GRAINS OR BLENDS OF GRAINS
The most famous and best performing strain for producing American Whiskey. The natural choice for the best Bourbons distillers and other American whiskey producers. Very good and delicate profile of congeners. Performs well in all kind of grains or blends of grains. Despite its... Read More
THE RIGHT CHOICE FOR BALANCED CIDER
For all types of sweet and dry ciders from fresh or concentrated apple juices. Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfeel respecting cider structure. (Please note that those observations are based on French cider recipe trials.)... Read More
A KETTLE-SOURING BACTERIA THAT RESPECTS THE YEAST FLAVOUR EXPRESSION
SafSour LB 1™ is a heterofermentative lactic acid bacteria. It has been selected by Fermentis speci?cally for its ability to provide a precise acidity related to the combined production of lactic and acetic acids. SafSour LB 1™ also reveals a neutral aromatic... Read More
