Make

your OUR YEASTS

FOR BEERS
This is our specific portfolio covering
brewers needs. We offer you

choice
efficient and qualitative strains
which will help you design the beer
of your dreams. Let’s discover
their main characteristics.
Ale or Lager?
Fermentis supplies 2 ranges of yeast strains.
SafAle™ Baseline Flavor & Aromas*
You want to make a Lager beer? BE-134 *
Ask for our 3 dedicated yeasts. HA-18 * CHOOSE YOUR FAVORITES!
An Ale? You can select amongst 9 strains. US-05 SafLager™ Yeasts SafAle™ Yeasts
SafLager™ S-04
* Newcomers in our range, two new yeast
strains have been partially included K-97
in this study. The SafAle™ BE-134, S-23 S-33
ideal for Belgian-Saison-style beers
W-34/70 WB-06
and the SafAle™ HA-18, recommended
for the production of particularly high S-189 BE-256

TY
T-58

SP
attenuating beers even for very high gravity

UI

IC
fermentation, such as “Barley Wine”.

FR

Y
Dry or full-bodied beers?
Find the right balance between APPARENT ATTENUATION
residual sugars and final alcohol. % SafLager™ SafAle™
Almost all of our yeast strains 100
guarantee a fairly high attenuation 95
rate: between 80% and 90%. If you 90
want to obtain a beer with a high 85
attenuation and a low level of
80
residual sugars, SafAle™ BE-256 or
75
SafAle™ BE-134 will be the obvious
choices. Likewise for high-density 70

beers, the SafAle™ HA-18 will allow a 65

very high attenuation. However, if you 60
want to obtain a high level of residual
W- -23

S- 0
HA 9
BE 18
US 4
5
04
97

WB 3
BE 06
56
8
/7
18

3
-0

T-5
-
-1

S-
K-
S-
-
-2
34
S

sugars, SafAle™ S-33 will fit perfectly.

C O N D I T I O N S / This study has been set up to picture and compare

the flavor and aroma characteristics of our main commercial yeast strains. N E U T R A L ***
All have been tested in the same standard conditions, with the lowest possible * Sensor y Analysis
impact of other ingredients, i.e. in the most neutral conditions. in Standard Conditions
Wort: 100% 2 rows spring pils malt, 15°P / Bitterness: 25 BU with iso-alpha-acids ** Phenolic Flavors
(end of boiling) / Pitching rate: 50 g ADY/hl / Fermentation: 23°C, @Atm. P. *** Raw Material
Expression Facilitated
 Residual sugars
Looking for yeasts which leave some specific sugars behind?
SafAle™ S-33 will leave most of the maltotriose. Conversely,
SafAle™ WB-06 and SafAle™ BE-256 consume almost all of it.
g/L SafLager™ SafAle™ DP1-DP2
16 (Glucose/Maltose)
14
12 DP3 (Maltotriose)
10
DP4 (Tetraose)
8
6 DP5-DP7
4 (Dextrins)
2
0
W- 3

04

33

56
0

97

8
2

18
/7

-0

-0

T-5
S-

S-

S-

-2
K-
34

US

WB
S-

BE

Esters
Some specific SafAle™ strains develop a neutral profile, while other
yeasts express more fruity flavor –mainly SafAle™ BE-256 and SafAle™ WB-06.
Odor
units SafLager™ SafAle™ Ethylhexanoate
7 (Green Apple)
6
5 Ethylacetate
4
(Fruity/Solvent)
3
Isoamylacetate
2
(Banana)
1
0
W- 3

04

33

56
0

97

8
2

18
/7

-0

-0

T-5
S-

S-

S-

-2
K-
34

US

WB
S-

BE

For more information: www.fermentis.com