TROPICAL WHEAT Supply the demand for refreshing beer with an easy Tropical Wheat ale. Mash with a blend of pilsner, flaked wheat, white wheat and ferment with Sundew™, Hothead®, or Bananza™ for a vibrant seasonal gulper.

MEXICAN VIENNA LAGER Crisp and wildy drinkable, use Mexican Lager or Bayern Lager for traditional Vienna lagers: a dash of flaked maize in a 150°F (66°C) mash. Pitch yeast at 65°F (20°C) for dry, snappy, refreshing house lager.

LUTRA PSEUDO-LAGER Lutra® Kveik’s clean fermentation profile brews a clean, vibrant, tasty crowd- pleaser. For cleanest results, ferment at 68-75°F (20-24°C). For top speed, ferment at 80-95°F (26-35°C).

DRY CITRUS CIDER Diversify with Jovaru® Lithuanian Farmhouse in a unique and flavorful hard cider. Ferment between 80-95°F (26-35°C) to encourage strong notes of lemon pith/citrus with restrained phenols.

Looking for cider nutrient? Propper Seltzer™ contains the necessary nutrients to fuel healthy hard cider fermentations, too. Flip to the poster-side of this brochure for more info.

NORDIC RAW IPA Try our Espe Kveik or Lutra® Kveik for a Nordic traditional no-boil raw ale. Load up your grist with flaked oats, wheat or spelt, dose your 185°F (85ºC) wort with a hefty hop addition and ferment away. This style boasts big aromatics and a unique hop flavor with none of the bitterness.

HOPPY PILSNERWhen fermenting a crispy pilsner with any of our lager strains, especially Bayern Lager, or German Lager I, don’t hesitate to dose liberally with hops during the whirlpool or to dry-hop.

CLASSIC IRISH STOUT Smooth, sessionable, approachable. Try complementing heavily roasted malts with Hornindal’s stone-fruit—quick, delish, and roasty. Ferment at 80-95°F (26-35°C) for speed. Or try Bananza™ at about 75°F (23°C) for something new!

50/50 IPA Blend 50/50 Tropical IPA and DIPA strains to get big tropical and stone-fruit esters that enhance late hop additions, and accentuate a slightly dry, smooth mouthfeel with a high protein grist.

Find helpful recipes at omegayeast.com/resources under homebrewing.

AMERICAN FARMHOUSEA rustic, stateside riff on the Euro farmhouse: base malt, some flaked grains and American hops. Use Sacch and Brett (and Lacto if desired): C2C American Farmhouse, Brett Blend #3.

NORWEGIAN FARMHOUSEPilsner malt, juniper berries, Noble hops. Pitch yeast ~90-95°F (32–35°C). Watch kveik take off fast. Try Hothead, Hornindal, Voss, or Espe.

LITHUANIAN FARMHOUSESimple, soft, citrusy and lightly spiced. Pilsner malt, raw wheat and Noble hops make this rustic and complex farmhouse ale. Jovaru Lithuanian Farmhouse.

FRESH AND HEALTHY YEAST

We believe the best yeast is the freshest yeast. Fresh yeast in sufficient quantity ferments reliably and consistently, ensuring that your time and effort results in a tasty brew. We offer 39 varieties of freshly-propagated, freshly-packaged, healthy yeast via our homebrew shop network and online retailers. Check out our shop map at omegayeast.com/where-to-buy to find a store near you!

In addition to classic strains, we offer new and unique, never-before-seen strains and blends that help you introduce new flavors and styles to your home brewery. And we have helpful products like Propper Starter® concentrated wort, and Propper Seltzer™ nutrient that make it easy to take extra care of your yeast. We are passionate about what we do. We’re here to make it easy to make great beer. Let us know how we can help.

HOMEBREW PACKSOmega Yeast’s unique propagation methods are tuned to strain growth variation. As a result, our yeast cells grow fresh, healthy and metabolically strong in counts optimized for consistent, high performance. Each fresh pack contains sufficient healthy yeast cells to ferment a 5 gallon (~19L) brew up to 1.060 OG (~15°P).2021 HOMEBREW STRAIN POSTER & RESOURCES

NEW STRAINSWe’re always developing new tools for you to achieve nuanced flavors. We focus on strains that emphasize flavor, versatility, and process. Two of our newest strains are great for juicy, hop-forward beers and new takes on traditional ales. Meet Bananza™ Ale and Sundew™ Ale!

See all homebrew strains at omegayeast.com/yeast. Search the catalog with the keyword NEW to see only our newest strains.

BANANZA™ ALE (OYL-400)

Bananza’s ripe banana flavor boosts overall tropical character. Drop more banana into pastry stouts—Bananza’s flavors play well with adjuncts and heavy hop additions, milkshake IPAs, fruited sours, hazy IPAs, cream ales, an all-banana “hefeweizen,” or any other tropical or inventive fruit- driven styles. How about a banana smoothie sour, bananas Foster pastry stout, or a banana pastry hard seltzer? For the fullest expression of banana, ferment between 72–78°F (22–26ºC).

SUNDEW™ ALE (OYL-401)

Sundew’s strawberry, passion fruit and stone fruit esters support desirable notes in new-world fruity hops. Great for hoppy styles, styles with late fruit additions, or to give simple classics a boost. Think juicy pale ales, strawberry blondes, wheat ales, west coast IPAs, milkshake IPAs, NEIPAs, or a fruited berliner weisse. Its jammy profile is great for malt-forward stouts, milds and brown ales, too. Versatile like West Coast I (OYL-004), but jammier.

Find recipes and more important info on the making of these strains at omegayeast.com/news. Bananza™ Ale and Sundew™ Ale are available only in the US.

THE OMEGA DIFFERENCEBE FRESH. BE CURIOUS. BE HELPFUL.™

Omega Yeast produces fresh, high quality and pitch-ready liquid yeast for brewers. Located in Chicago and St. Louis, we’re a handful of dedicated microbiologists, homebrewers, professional brew staff and craft beer fans who have made it our express purpose to make brewing easier and better for everyone.

Be Fresh. We believe the best yeast is the freshest yeast. Our proprietary propagation methods generate metabolically strong yeast cells and optimal biomass.

Be Curious. We believe in experimentation, innovation and questioning the status quo, which is why we devote so much of our time to understanding and addressing concerns in modern brewing, and developing yeast strains and fermentation aids to help solve them.

Be Helpful. As much as we love yeast, we’re just as proud of our people and service. Email us any time. We’re here to help.

Email homebrew@omegayeast.com

HAZE CRAZEThere’s no denying that vibrantly hoppy, quaffable New England IPAs and other hazy beers are here to stay. See the list below for strains that highlight huge hop additions, robust esters, and signature cloudiness.

Hornindal Kveik (OYL-091): Hornindal produces tropical flavor and complex aroma that can present as stone fruit, pineapple, and dried fruit leather. Complements fruit-forward, new world hops, and adds even more dimension to “C” hops. Increase ester intensity with a high fermentation temp (90°F/32°C or higher).

Espe Kveik (OYL-090): A unique profile of lychee, pear, and tropical fruit cup bolsters the sweet aromatics of modern IPAs, but is versatile enough for pale ales and other English styles.

Voss Kveik (OYL-061): Orange-citrus notes are present throughout and clean across its wide fermentation temperature range. Pairs well with citrusy, fruity hops.

British Ale V (OYL-011): The Haze Maker: famous for stable, lingering haze and residual sweetness. The most popular strain for NEIPAs.

Tropical IPA (OYL-200): A unique Saccharomyces strain that produces delicate tart, tropical mango and pineapple fruit characteristics with a clean finish. Try it at its higher temps (80-85°F/26-29°C) to bring out more tropical. It’s stubbornly non-flocculent, but worth it.

DIPA (OYL-052): Popularly known as Conan, a strong fermenter, its peach, apricot and pineapple notes are steroids for hops, complementing modern fruity hop profiles in particular.

Gulo™ Ale (OYL-501): Expect orange-marmalade and peach character with a clean, brut-like finish. The mated offspring of Irish Ale (OYL-005) and French Saison (OYL-026), it has the best of the Irish strain’s flavor and the powerful attenuation of the French strain. Nicely aromatic and a beast at devouring wort sugars. Think IPA (including brut IPA), stout or Bière de Garde. Non phenolic.

HOMEBREW CLUBSReach out for virtual talks, Q&A sessions, swag donations, or yeast sponsorship for club brew-offs. We’d love to get involved. Let us know how we can contribute.

homebrew@omegayeast.com

Do you have a favorite local homebrew shop? Let us know if it’s not on our map: omegayeast.com/where-to-buy

KVEIKKveik is Norwegian ale yeast that ferments with desirable ester profiles at an incredibly wide temperature range (72–98°F/22–37°C). Higher temperatures mean faster fermentations, without fusels or other off-flavors, even at 90°F (32°C) and higher. Kveik’s unique fruity esters are incredibly versatile and can be used to ferment nearly any beer style: hazy IPAs, imperial stouts, brown ales, juicy pale ales and others.

We offer six (6) kveik strains, ranging in character from the exceptionally clean Lutra® and Lutra® Gluten-Free, to the more ester-expressive Hothead®, or even more expressive Hornindal, Espe, and Voss.

CAN I REPITCH KVEIK DIRECTLY AFTER FERMENTING A HIGH GRAVITY BEER?

High gravity fermentations, especially at higher temps, can negatively affect viability for repitching. For optimal repitching and generational viability, we suggest fermenting at ~85°F (29°C) and only repitching from beers with a starting gravity of 1.075 SG (18.1°P) or less.

CAN YOU BLEND KVEIK?

Since many different kveik strains have similarly high temperature ranges, blending different kveik strains can be a great way to experiment with new recipes, especially hazy IPAs. Try a 50/50 blend of Voss Kveik and Espe Kveik at 85°F (29ºC) for an extra pop of citrus with expressive tropical esters.

DO KVEIK NEED A DIFFERENT OXYGEN DOSING RATE COMPARED TO OTHER STRAINS?

There isn’t any evidence that kveiks need any more or less oxygen than other ale strains. Though warmer wort temperatures characteristic of hot kveik fermentations will hold less dissolved oxygen. We suggest oxygenating for optimal yeast health.

CAN KVEIK FERMENT CIDERS, SELTZERS, AND MEADS?

Yes! Kveik can ferment these styles but only with the correct nutrient addition. Try Propper Seltzer™ nutrient. Propper Seltzer is a specially-formulated broad spectrum nutrient that can successfully power non-beer fermentations through to healthy completion.

LAGERSCAN I WARM PITCH LAGER YEAST?

Pitching lager strains at ale temps and allowing them to ferment warm for the first 24–36 hours encourages yeast growth and provides a faster start to fermentation. With minimal impact on lager character, warmer temperatures at this early stage have two main benefits: it requires less yeast and finishes faster.

Pitch between 63–68°F (17–20°C) and slowly step down your temperature to 50–55°F (10–13°C) once you see consistent fermentation activity, typically within 24 hours.

Watch out for Diacetyl: Post-primary, run a sensory eval of your beer and make sure your yeast cleaned up any of the buttery popcorn taste that comes from diacetyl before you begin to crash your lager.

Lagering: Lager between 33–40°F (1–4°C) for 2 weeks or longer. Longer lagering times will help condition the beer and achieve well-balanced flavor.

STYLES TO TRY

FEATURED STRAINS1. Lutra® Kveik (OYL-071) shockingly lager-like

without lager lead times. Huge temp. range (68-95°F/ 20-35°C) and high flocc. Brewer-friendly, versatile, and a neutral foundation for nearly any ale. Pair it with Propper Seltzer™ for clean seltzer, fast!

2. Espe Kveik (OYL-090) lychee, pear, and tropical fruit bolster sweet aromatics in modern IPA, especially hazies. Most expressive at 90°F+ (32°C+), though still characterful lower. Versatile for flagships or seasonals.

3. Voss Kveik (OYL-061) orange citrus with a hint of tropical punch results in a bright pineapple-like profile when paired with strong citrus and fruit forward hops. Ferment between 80-95°F (29-35°C) for your next juicy pale ale or hazy IPA.

4. Hornindal Kveik (OYL-091) unique tropical fruitiness. Supportive of new-world hops, differentiates common hop profiles. Robust esters and high fermentation speed at high temperatures. High alcohol tolerance.

5. British Ale V (OYL-011) stable haze-maker with a sweet fruity profile. The most common strain for hazies next to DIPA Ale.

6. DIPA Ale (OYL-052) apricot, pear, and peach amps up new-world hops. Has slightly less residual sweetness than British Ale V.

7. Sundew™ Ale (OYL-401)

8. Bananza™ Ale (OYL-400) See New Strains (top right panel) and omegayeast.com/news for more info.

9. Mexican Lager (OYL-113) versatile, clean, crisp, bright, and consistent. Simply put, this strain is perfect for any lager style that’s vibrantly clean.

10. Bayern Lager (OYL-114) Clean, crisp, and extremely versatile, this strong flocculator gives you the platform to brew nearly any lager style from a hoppy pilsner to an Oktoberfest. Very low sulfur and diacetyl production.

11. Lacto (OYL-605 ) our well-known Lacto. brevis and plantarum blend is trained for consistent, efficient souring at a wide temp. range, making it easy to hit your target pH, often in as little as 24 hrs. Clean, with a pleasantly round tartness.

12. C2C Farmhouse Ale (OYL-217) A Brett. and rustic saison blend that makes an elegantly funky farmhouse. Complexity develops quickly.

13. Jovaru® Lithuanian Farmhouse (OYL-033) Aldona Udriene’s truly unique family strain (JOVARU® brewery). Lemon pith, restrained peppery phenols, soft mouthfeel. Makes a novel Wit.

Lutra® Gluten-FreeNew! Lutra® Kveik Gluten- Free (OYL-071GF). For gluten-free hard seltzers, alcopops, meads, and ciders. Clean and ultra-fast. Cleanest at 68°F (20°C), fastest at 90°F+ (32°C+).

BANANA MILKSHAKE IPAA rich and velvety IPA with big aromatics. This recipe uses high protein malts to build a foundation for heavy hop additions and rich mouthfeel. Modern fruity hops complement Bananza™ Ale’s (OYL-400) banana-heavy ester profile. Once finished, you’ll get ripe banana and tropical fruit, with some additional tangerine character and huge aroma.

HOMEBREW

STATS

Original Gravity 1.080 (19.3ºP)

Final Gravity 1.030 (7.6ºP)

ABV 6.7%

IBU 10

SRM 3

YEAST

TypeBananza™ Ale (OYL-400)

Quantity 1 Pack

Ferm. Temp. 72ºF (22ºC)

MASH GUIDELINES

Type Infusion

Temperature 154ºF (68ºC)

Duration 60 min

FERMENTABLES

Pilsner 6 lbs (50%)

White Wheat 6 lbs (50%)

BOIL ADDITION

Lactose 2 lbs 15 min.

FERMENTER ADDITION

1 Vanilla Bean 10 days

PELLET HOPS AA IBU

Nugget 0.5 oz Boil 15 min 15% 10

Sabro 1 oz Whirlpool 15 min 13%

Motueka 1 oz Whirlpool 15 min 7%

Sabro 0.5 oz Dry Hop Day 2 13%

Motueka 0.5 oz Dry Hop Day 2 7%

Sabro 1.5 oz Dry Hop Day 7 13%

Motueka 1.5 oz Dry Hop Day 7 7%

El Dorado 1 oz Dry Hop Day 7 15%

Photo credit: Tom Harris photography

CHANGING THE RECIPE? USE YOUR SUGAR’S “PPG.”

A sugar’s PPG gives you the number of gravity points one pound adds to a gallon of water (PPG stands for Points per Pounds per Gallon). Dextrose’s PPG is around 42, meaning 1 lb of dextrose in 1 gallon of water increases the standard gravity from 1.000 to 1.042. Use the following equation to calculate the amount of sugar for your recipe using PPG:

(OG — 1.000) x gallons=

(1.040 — 1.000) x 5= 4.75 lbs of sugar

PPG 42

CAN’T FIND THE PPG? CALCULATE IT YOURSELF!

Using a highly fermentable sugar other than dextrose, like honey, turbinado, table sugar, or agave? If you don’t know the PPG, find out by dissolving your sugar into water at the same ratio as the 1 lb : 1 gal ratio in a PPG value, just a smaller amount: e. g., 1 oz of sugar : 1 cup of water (28 g : 237 mL). The gravity points a hydrometer indicates above 1.000 is your PPG.

© 2021 Omega Yeast Labs, LLC. All Rights Reserved. OMEGA YEAST LABS (OYL) is not associated with White Labs, Inc. or Wyeast Laboratories, Inc. ”WY” yeast numbers are the property of Wyeast Laboratories, Inc. and “WLP” yeast numbers are the property of White Labs, Inc. OMEGA is registered in U.S. Patent and Trademark Office.

*This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation.

‡ JOVARU® is an ALDONA UDRIENĖ® yeast strain.

§ For sale in the US only. While we would love to make these strains available internationally, many countries’ regulations do not yet allow the sale of organisms developed using modern gene-editing, regardless of the type of modification introduced by the technique. Please feel free to contact us for more information!

Browse our homebrew strain catalog online at www.omegayeast.com/yeastOMEGAYEAST.COM

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S BRITISH ALE IOYL-006

A productive, brewery friendly, top cropper attributed to a historic London brewery whose lab once hosted Louis Pasteur. It drops fast and clear, and is clean and crisp at low temperatures with heightened esters and a lightly tart, dry finish at upper ranges. Try also British Ale II (OYL-007) for less attenuation and enhanced malts, or British VIII (OYL-016).

Medium-High

70-80% 64-72°F (18-22°C)

10% WY1098WLP007

BRITISH ALE VOYL-011

British Ale V is undeniably a gold standard for brewing NEIPAs. Along with a huge fruity boost to juicy hop character comes a stable haze and residual sweetness that is a signature of this strain and a hallmark of a hazy IPA.

High 71-75% 64-74°F (18-23°C)

10% WY1318

BRITISH ALE VIIIOYL-016

A ridiculously thorough flocculator thought to be from a highly regarded English ESB. This strain has unique fruitiness and noticeable finishing sweetness. Drops out quickly and completely. Easy to crop, but needs a diacetyl rest. To enhance the fruit, ferment up at the recommended temperature ceiling.

Very High 67-71% 64-72°F (18-22°C)

9% WY1968WLP002

IRISH ALEOYL-005

Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. A good fermenter with reliable, average flocculation (some diacetyl possible), and a hint of fruit at the lowest recommended temperatures, which increases in complexity at higher temperatures 64°F+ (18ºC+). Successful in dark and high gravity beers. Sláinte!

Medium 69-75% 62-72°F (17-22°C)

12% WY1084WLP004

SCOTTISH ALEOYL-015

The Scottish Ale strain is a flocculent, versatile and reliable house strain that produces neutral to complex and malty profiles in its fairly wide temperature range. Hop character is not muted by this strain. More esters emerge at higher fermentation temperatures.

High 73-76% 63-75°F (17-24°C)

10% WY1728WLP028

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ERS BAYERN LAGER

OYL-114

This clean, crisp, lager strain of Bavarian origin ferments at a wide temperature range and flocculates well with minimal diacetyl production. It especially excels in maltier styles, including dunkels and Märzens.

Medium 72-76% 51-62°F (11-17°C)

9%

GERMAN BOCKOYL-111

Thought to be from the famous brewery in Aying, Bavaria, this is a versatile lager strain that balances malt and hop flavors well. It is superb for bocks, doppelbocks, Oktoberfest lagers, helles and a favorite for American pilsners, too.

Medium 70-76% 48-55°F (9-13°C)

10% WLP833

GERMAN LAGER IOYL-106

Versatile, crisp, malty profile, light esters and a wide fermentation range. This is thought to be the world’s most used lager strain and can produce a convincing lager at ale temperatures. Fermenting in the low temperature range 45-55ºF (7–13ºC), it maintains a more crisp profile. Temperatures higher in range 65-68ºF (18–20ºC) bring out slightly heightened esters. Rest for diacetyl.

Medium-Low

73-77% 45-68°F (7-20°C)

9% WY2124WLP830

MEXICAN LAGEROYL-113

This great lager strain is thought to originate from a well known Mexican brewery. Simply put, it is clean, crisp, bright and versatile.

Medium 70-78% 50-55°F (10-13°C)

9% WLP940

OKTOBERFESTOYL-107

Fans of Märzenbier and Oktoberfest Lagers particularly enjoy this strain. The Oktoberfest strain facilitates a smooth, rich, balanced beer with full, malty profile. Make sure to give it a thorough diacetyl rest.

Medium-High

73-77% 46-58°F (8-14°C)

9% WY2206WLP820

PILSNER IOYL-101

Thought to be the H strain of the famous Plzen brewer, this lager strain has a dry and neutral taste profile and is gently malty with a lightly perceptible floral aroma. The first of the famous Czech strains inspiring America’s most famous light, brilliantly clear, golden lagers. Commonly produces sulfur during fermentation that clears during lagering. Watch out for diacetyl.

Medium-High

72-76% 48-56°F (9-13°C)

9% WY2001WLP800

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OYL-218

An evolving blend of many of the Brett strains in our collection. Use in secondary and expect high attenuation and a fruity and funky complexity that continues to develop over time.

Low 85%+ 70-85°F (21-29°C)

11%

EXCLUSIVE

BRETTANOMYCES CLAUSSENIIOYL-201

Bretts offer a crucial complexity for wild Belgian and American styles, creating distinct flavors Sacch cannot. Brett Claussenii (OYL-201) offers the mildest funk, presenting leather and some pineapple. Brett Brux (OYL-202) contributes medium intensity with classic barnyard earthiness. Brett Lambicus (OYL-203) dives in deep with horsey, spicy, cherry pie funk. All three strains do their best work as secondary yeasts.

Low 70–85% 85º F+ (29°C+)

10% WY5112WLP645WY5526

BRETT BLENDS #1 WHERE DA FUNK?OYL-210*

#2 BIT O’FUNKOYL-211*

#3 BRING ON DA FUNKOYL-212*

Blend #1 (OYL-210) contains one Brett-famous brewery strain plus one Sacch strain for huge tropical fruit aroma with a wide temp range. Very dry, mild funk and low acid. Blend #2 (OYL-211) contains the Sacch strain from Blend #1 and is spiked with brux for development of moderate funk in secondary; may take 3+ months to emerge. Blend #3 (OYL-212) contains the one Sacch strain from Blend #1 and is spiked with brux, lambicus, two Brett isolates from a Brett-famous brewery, and two Brett isolates from an “intense” Belgian source, for a funky, fruity, complex, 7-strain composition. 

Very Low 78-88% (OYL-210)

85%+ (OYL-211)

85%+ (OYL-212)

68-80°F (20-27°C)

11%

EXCLUSIVE

C2C AMERICAN FARMHOUSEOYL-217*

A “coast to coast” blend of one saison strain from a famous Northeast U.S. brewery and one Brett strain from a Northwest U.S. brewery. The blend quickly produces a pleasantly dry beer, filled out with aromas of white wine, hay, and mulled citrus.

Low 70-85% 68-80°F (20-27°C)

10%

EXCLUSIVE

BA

CTE

RIA

L CU

LTU

RES LACTOBACILLUS

BLENDOYL-605

A Lactobacillus brevis and plantarum blend with a wide temperature range. The L. plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at its higher end. Do not sour above 95°F (35°C) to prevent stalling. Max souring develops within 24 to 72 hrs. Extremely hop sensitive, however, even 2 IBUs can prevent souring.

N/A N/A 68-95°F(20-35°C)

N/A

EXCLUSIVE

2021 HOMEBREW STRAIN CATALOGN

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ESPE KVEIKOYL-090

Originating from the village of Grodås in Norway, the Espe kveik blend offers the unique profile of lychee, pear, and tropical fruit cup. It bolsters the sweet aromatics of modern IPAs, but is versatile enough for your flagship pale ale or seasonal brew. Most expressive when fermented at 90°F+ (32°C+), Espe still reveals character at its lower temperature range.

Medium 75-82% 68–95°F (20–35°C)

12%

HORNINDAL KVEIKOYL-091

A wonderfully unique Norwegian kveik, Hornindal's blend of cooperative strains produce a tropical flavor and complex aroma that can present as stone fruit, pineapple, and dried fruit leather, which complement fruit-forward hops. Add even more dimension to “C” hops and increase ester intensity with a high fermentation temperature. Ferments well at 90°F (32°C) or higher. Non-phenolic and no noticeable fusels, even at higher temperatures.

High 75-82% 68–95°F (20–35°C)

16%

HOTHEAD® KVEIKOYL-057

A highly flocculent Norwegian ale strain (kveik) with an astoundingly wide temperature range and little change in flavor across the range. Clean enough for both American and English styles, it has a unique honey-like aroma with overripe mango. Complementary to modern, fruity hops. Temperature control is unnecessary with this strain. Non-phenolic and no noticeable fusels, even at higher temperatures.

Medium-High

75-82% 68–95°F (20–35°C)

11%

NEW! LUTRA® KVEIKOYL-071

Isolated from our Hornindal Kveik (OYL-091) culture, Lutra® is shockingly clean with unrivaled speed when pitched at 90°F (32°C). The strain is perfect for brewing an even more neutral and refreshing pseudo-lager at its lower temperatures, without the lead time of a traditional lager yeast. Lutra is your worry-free way to navigate the evolving demand for cold ones.

Medium-High

75-82% 68–95°F (20–35°C)

15%

EXCLUSIVE

NEW! LUTRA® KVEIK GLUTEN-FREEOYL-071GF

Isolated from our Hornindal Kveik (OYL-091) culture, Lutra® Kveik Gluten-Free is shockingly clean with unrivaled speed when pitched at 90°F (32°C). This strain is perfect for brewing a gluten-free hard seltzer, alcopop, mead, cider, or even a refreshing pseudo-lager!

Medium-High

75-82% 68–95°F (20–35°C)

15%

EXCLUSIVE

VOSS KVEIKOYL-061

A traditional Norwegian kveik directly from the Gjernes farmstead, Voss Kveik’s orange-citrus notes present throughout its wide temperature range. So, like the mango-honey profile of Hothead® (OYL-057), Voss Kveik’s orange-citrus is relatively clean across the whole range, and pairs well with citrusy, fruity hops. Ester intensity and fermentation speed take off at higher temperatures in this strain. Non-phenolic and no noticeable fusels, even at higher temperatures.

Medium 75-82% 68–95°F (20–35°C)

12%

ALE

S NEW!BANANZA™ ALEOYL-400§

Ripe banana esters (with a hint of pear) make this new, Omega Yeast original a standout for pastry stouts, milkshake IPAs and other modern ales. For prime banana esters, pitch at 68°F (20°C) and let free rise to 72-75°F (22-24°C). Unlike its parental Hefeweizen strain, Bananza is versatile because it is non-phenolic and therefore incapable of producing clove flavors that would mask its pure banana profile.

Low 73-77% 64–75°F (18–24°C)

10%

EXCLUSIVE

DIPA ALEOYL-052

A strong fermenter popularly referred to as “Conan.” Its peach, apricot and pineapple notes are steroids for hops, complementing modern fruity hop profiles in particular. A diacetyl rest is suggested if fermented in the lower temperature range. Many brewers enjoy blending DIPA with British V (OYL-011) for enhanced haze and complex, fruity ester profile.

Medium-Low

72-80% 65-72°F (18-22°C)

11%

GULO® ALEOYL-501* Patent Pending

Expect orange-marmalade and peach character with a clean, brut-like finish. Gulo was born at Omega Yeast as the mated offspring of Irish Ale (OYL-005) and French Saison (OYL-026) and was chosen for exhibiting the best of the Irish strain’s flavor while capturing the powerful attenuation of the French. Non-phenolic, aromatic and a beast at devouring wort sugars, think suitability for IPA (including Brut IPA), stout or Bière de Garde.

Medium 85-90% 68-77°F (20-25°C)

12%

EXCLUSIVE

HEFEWEIZEN ALE IOYL-021

A classic German wheat strain, it’s a cloudy, big top cropper. Presenting banana and clove, the esters turn up with increased temperatures, wort density and decreased pitch rate, or stay muted at lower temperatures where clove stands out. Over pitching can lessen the banana. Sulfur conditions out. See also Belgian Ale A (OYL-024) for an alternate complexity.

Low 73-77% 64-75°F (17-24°C)

10% WY3068WLP300

KOLSCH IIOYL-044

This Kolsch strain is warmer fermenting than Kolsch I (OYL-017), flocculates much better and clears more quickly, so is a little easier to manage. It is a lager-like ale strain that’s lightly fruity, crisp and clean with a hint of sulfur that disappears with age to leave a clean ale. Accentuates hop flavors.

Medium-Low

72-78% 65-69°F (18-21°C)

10% WLP029

NEW! SUNDEW™ ALEOYL-401§

Sundew’s ripe strawberry, passion fruit, pear, and stone fruit combine to emphasize desirable notes in modern fruity hops. This Omega Yeast original strain was inspired by its parental strain’s fruit esters, which were originally obscured by Belgian phenolic character. Sundew, however, is non-phenolic and incapable of producing the spicy clove flavors that were previously competing with its pure, juicy red-fruit bouquet.

High 72-85% 64–78°F(18–26°C)

12%

EXCLUSIVE

TROPICAL IPAOYL-200*

A unique Saccharomyces strain that produces delicate, tart, tropical mango and pineapple fruit characteristics with a clean finish. Try higher fermentation temperatures to really bring out the tropical aspects. It’s stubbornly non-flocculent, but the results are worth the trouble.

Low 82-90% 70-85°F (21-29°C)

10% WLP644

WEST COAST ALE IOYL-004

“Chico” is a reliable, versatile and popular neutral foundation for displays of malts and hops. Highly attenuative and moderately flocculating, it ferments crisp and clean with light citrus notes under 66°F (19°C). Also try DIPA (OYL-052) or British I (OYL-006) to highlight hops more, or West Coast Ale II (OYL-009) and Scottish Ale (OYL-015) for malt displays.

Medium-Low

73-80% 60-73°F (16-23°C)

11% WY1056WLP001

BEL

GIA

N A

ND

FA

RM

HO

USE

ALE

S BELGIAN ALE AOYL-024

As one of the few highly flocculent Belgian ale strains, Belgian Ale A makes a great Belgian house strain: it crops easily and has a well-rounded flavor profile with balanced fruitiness and phenolics. Esters increase with upward temperatures.

High 72-85% 65-78°F (18-26°C)

12% WY3522WLP550

BELGIAN ALE WOYL-028

An eruptive top cropper displaying nice fruit and rustic phenolics. This reliable Belgian strain is a good flocculator with a wide temperature range. Three famous brewers ferment this on vastly different schedules, showing the varied outcomes available.

Medium 74-78% 64-78°F (18-26°C)

11-12% WY3787WLP530

BELGIAN SAISON IIOYL-042*

Thought to originate from a small, sophisticated, Belgian brewer’s spelt saison. It is earthy, spicy, peppery, tart and dry, with tropical fruit and citrus at warm fermentation temperatures. A perfect strain for farmhouse ales and saisons. It favors pitching in the low 70s (21°C), and free-rising from there.

Medium 74-79% 70-84°F (21-29°C)

12% WY3726

FRENCH SAISONOYL-026*

This citrusy, lightly phenolic saison strain is so attenuative and reliable in performance that people joke it could ferment a shoe. The French Saison strain results in great body consistency. It is good for any of the characteristically aromatic Belgian styles and is highly compatible with hops and spice aromas.

Low 80-90% 65-77°F (18-25°C)

12% WY3711

JOVARU® LITHUANIAN FARMHOUSEOYL-033*‡

The famed Jovaru® Brewery’s historic strain, Jovaru comes from the queen of Lithuanian farmhouse beer herself. With citrusy esters and restrained phenols, expect lemon pith and black pepper character, and a soft mouthfeel. This unique yeast complements farmhouse beers and makes a great Wit. I sveikata!

Medium-Low

80-85% 70–95°F (21–35°C)

10%

EXCLUSIVE

SAISONSTEIN®

OYL-500*

Saisonstein® is an Omega Yeast original, genetic hybrid of two Saison strains, the French (OYL-026) and Belgian (OYL-027). It is versatile, aromatic and attenuative with a silky mouthfeel. It excels in high gravity and it ferments more reliably and thoroughly than its parents. It is spicy, complex, tart, dry and crisp with some bubblegum character present from its Belgian parent, and more fruit and fewer phenolics than its French parent. Attenuation is 80-90% or more.

Low 80-90% 65-78°F (18-26°C)

11%

EXCLUSIVE

WITOYL-030

Enthusiastically top cropping, this essential Wit yeast is distinctive for the popular, refreshing, easy-drinking summer style. Spicy phenolics carry the flavoring, while at the same time being supported—but not overshadowed— by good ester character. Lightly tart and dry.

Medium 72-76% 62-75°F (17-24°C)

11-12% WY3944WLP400

CONVENIENCE IN A CAN

STOP PREPPING. START BREWING.

Propper Starter™ concentrated wort makes it easy to give your yeast a healthy start. For increasing biomass and vitality in your yeast, prop it up™ with Propper Starter™!

Preparing for high gravity brews and cold-pitched lagers or using yeast packs nearing expiration, whenever you’re making a yeast starter, make it easy with Propper Starter™.

Pour one can of concentrated wort with an equal amount of purified water into a sanitized flask for one (1) liter of ready starter wort.

WHERE TO BUYCheck with your local homebrew shop or online retailer to see if it’s in stock.

BUYING IN BULK?Whole cases available at propperbrew.com.

PROPPER FAQ

Will pitching the starter wort change the flavor of my brew?

The ratio of Propper Starter wort to 5 gallons (~19 liters) is about 1:20. This is too small to affect the flavor of your brew. If you’re still concerned, let your starter cold crash and decant the spent wort before pitching.

Propper Starter contains malt extract. A beer, cider or mead made with wort from Propper Starter is not entirely gluten free.

Do I need a stir plate?

It’s not required, but it helps to further increase cell count through continuous aeration.

Is it supposed to be carbonated?

Yes! Contents are carbonated to strengthen the rigidity of the can for shipping.

Cans are pasteurized to 150 pasteurization units (PUs) and tested to ensure they are safe and contamination-free.

Can I adjust the amount of water I add to the concentrate?

For max. cell count and health, follow the recommended 1:1 ratio. The amount of yeast generated is linked to the amount of extract. So, making the wort gravity higher by adding less water won’t increase the amount of new cells. Osmotic pressure from a higher concentration of sugar and alcohol can stress the cells.

Tip: using the empty Propper Starter wort can to measure 16 oz of water will also help rinse any good stuff left at the bottom of the can into your starter.

What is the shelf life?

Two (2) years (see the bottom of the can for the expiration date).

How should I store the cans?

Store unopened Propper Starter cans at room temperature to guarantee the longest shelf life. There’s no need to put it in the fridge.

MAKE HARD SELTZER EASY

Propper Seltzer™ provides a broad spectrum of micro and macronutrients to power your favorite beer, champagne or distillers yeast through a healthy 100% sugar-based fermentation in as few as seven (7) days.

One (1) pack provides nutrient for five (5) gallons (~19 liters) of sugar base up to 1.060 (~15°P).

Unlike malt in standard beer-brewing, hard seltzer’s simple sugars do not provide the essential vitamins and minerals yeast need for healthy fermentation.

One dose of Propper Seltzer™ yeast nutrient manages the nutrient requirements of yeast efficiently, resulting in healthy, fast, and clean fermentation.

Order at select homebrew shops and online retailers. Also available directly from Omega Yeast at propperbrew.com.

FERMENT FASTER WITH KVEIK

Lutra® Kveik (OYL-071)Hornindal Kveik (OYL-091)Voss Kveik (OYL-061)Espe Kveik (OYL-090)Lutra® Kveik Gluten-Free (OYL-071GF)

Want hard seltzer even faster? Finish fermentation in as few as 4 days with these select kveik.

We suggest Lutra® or Lutra® Gluten-Free for the cleanest, fastest results. See the 4-Day Lutra Hard Seltzer recipe to the right!

DIRECTIONS

1. Add sugar to hot water and stir to dissolve. Boil for 10 min, measure gravity and adjust as necessary.

2. Once desired gravity is reached, turn off the heat source and add Propper Seltzer™ nutrient.

3. Transfer sugar base to the fermenter at the appropriate fermentation temperature. Aerate by shaking or oxygenating.

4. Pitch your favorite Omega Yeast strain and let it roll!

4-DAY LUTRA® KVEIK HARD SELTZER RECIPE

4720 W Pensacola Ave.Chicago, IL 60641

homebrew@omegayeast.com

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FOR 5 GALLONS (~19 LITERS)

OG 1.040 (10°P)FG 0.994 (-1.6 P)

6% ABV124 Calories

DIRECTIONS1. Bring 5 gallons (~19 liters) of water to 180°F

(82°C). Add dextrose, circulate, and bring to a boil. Gently boil for 10 min.

2. Check gravity and adjust until it reaches 1.040 SG (10°P).

3. Turn off heat, add Propper Seltzer™ nutrient and mix or whirlpool for 10 min.

4. Cool sugar base to 85°F (29°C). Transfer to fermenter while aerating by shaking or oxygenating.

5. Pitch Lutra® Kveik. Fermentation time ranges by temperature. Expect fermentation to complete in as few as 2-4 days.

6. Cold crash, flavor, condition, and serve!

INGREDIENTS• 4.75 lbs Dextrose

• 1 pack of Lutra® Kveik (OYL-071) or Lutra® Kveik Gluten-Free (OYL-071GF)

• 1 pack of Propper Seltzer™

Note: when flavoring with ingredients that include fermentable sugars, add while yeast is still active in finishing fermentation. Keep warm and allow for refermentation.