MFG & #
| Type
| Description | Substitution | Wyeast 3333
| German Wheat
| Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate. | WLP380 Hefeweizen IV Ale Yeast
| Wyeast 3463
| Forbidden Fruit
| For production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile. | WLP720 Sweet Mead /Wine Yeast
| Wyeast 3522
| Belgian Ardennes
| One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character. | WLP550 Belgian Ale Yeast
| Wyeast 3638
| Bavarian Wheat
| Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and clove. | WLP351 Bavarian Weizen Yeast | Wyeast 3724
| Begian Saison
| Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 sg. Fermentation will eventually finish, given time and warm temperatures. | WLP565 Saison Ale Yeast | Wyeast 3787
| Trappist High Gravity | Produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness. True top cropping yeast with broad temperature range. | WLP530 Abbey Ale Yeast | Wyeast 3942
| Belgian Wheat | Estery, low phenol producing yeast from small Belgian brewery. Apple-, bubblegum- and plum-like aromas with a dry but fruity finish. | -
| Wyeast 3944
| Belgian Witbier | Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flavors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain is a true top cropping yeast requiring full fermenter headspace | WLP400 BelgianWit Ale Yeast
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