Available Strains
Our yeast strains don’t have titanic strength or telekinetic powers, but they do empower brewers in ways that will stretch your imagination for what’s possible. (You can read more about the benefits of our extraordinary yeast here.) Guided by our relationships with brewers and our own passion for beer, we have a range of yeast that have been developed from popular workhorse strains to address some of the most common issues faced by commercial brewers.
This is no ordinary yeast. But is it superpowered? Explore our yeast strains below and find out for yourself. Brewing is believing.
Available Yeast Strains not the right solution for you?
Available Strains For Brewers
Our strains are available as liquid slurries in pitchable quantities as small as 1 BBL and no upper limit.
We currently deliver within the United States only.
Tropics Strains
Tropics strains produce the most active thiol-liberating enzyme known to nature. The enzyme under the hood is a carbon-sulfur-lyase (CSL), which converts flavorless precursor molecules in malt and hops into flavorful free thiols. Once liberated, these thiols smell and taste like guava and passionfruit and have notes that are reminiscent of popular new-school hops.
Download the Technical Data Sheet for Tropics Strains
London Tropics
London Tropics is built on the most popular strain for making hazy IPAs. We kept the same juicy qualities of the parent strain but engineered it to release extraordinary notes of passionfruit and guava during fermentation. This strain is guaranteed to impress.
- Engineered trait
- Produces CSL, releases thiols
- Parent strain
- London Ale
- Temperature range
- 64-72° F
- Attenuation
- 70-75%
- Flocculation
- Med
- Haze
- High
- Pitch rate
- 750,000 Cells/mL/Degree Plato
- Lead time
- 1-7 days
Vermont Tropics
Vermont Tropics is one of our newest innovations and perhaps the one that we are most excited about. Just as expressive as our London Tropics and a little more attenuative, this strain is perfect for making irresistibly tropical hazy IPAs.
- Engineered trait
- Produces CSL, releases thiols
- Parent strain
- GigaYeast Vermont IPA
- Temperature range
- 64-72° F
- Attenuation
- 74-82%
- Flocculation
- Med
- Haze
- High
- Pitch rate
- 750,000 Cells/mL/Degree Plato
- Lead time
- 1-20 days
Hornindal Tropics
Hornindal Tropics is for brewers who want to push quality IPAs out the door in under a week. This strain can be grown at nearly 100 F without producing off-flavors—but it will produce plenty of tropical flavors. Kick off the glycol chiller and let this strain work its magic.
- Engineered trait
- Produces CSL, releases thiols
- Parent strain
- Hornindal Kveik
- Temperature range
- 64-98° F
- Attenuation
- 75-83%
- Flocculation
- High
- Haze
- Low-Med
- Pitch rate
- 750,000 Cells/mL/Degree Plato
- Lead time
- 1-20 days
Chill Tropics
We teamed up with our good friends at Alvarado Street to make the perfect yeast for Cold IPAs. Chill Tropics produces a beautifully clean beer that’s full of tropical-tasting thiols. Oh, and it’s diacetyl free!
- Engineered trait
- Produces CSL, releases thiols
- Parent strain
- Augustiner Lager
- Temperature range
- 50-62° F
- Attenuation
- 72-75%
- Flocculation
- Med
- Haze
- Low
- Pitch rate
- 1,500,000 Cells/mL/Degree Plato
- Lead time
- 1-20 days
Diacetyl Free (DF) Strains
Diacetyl Free (DF) strains keep diacetyl low during fermentation and after packaging by producing ALDC inside of the cell. With DF strains, diacetyl rests are shortened, beer is packaged sooner, less forced tests are conducted, and diacetyl won’t show up in packaged beer.
Download the Technical Data Sheet for Diacetyl Free Strains
Fresh DF
Fresh DF is a great strain for making a variety of crisp clean lagers including Helles, pilsner, and dark lagers. Diacetyl and sulfur stay low during fermentation so brewers can package beer sooner. This is the perfect yeast for breweries that want to make an array of lagers with a single clean-fermenting strain.
- Engineered trait
- Produces ALDC
- Parent strain
- Andechs Lager
- Temperature range
- 50-62° F
- Attenuation
- 72-75%
- Flocculation
- Med
- Haze
- Low
- Pitch rate
- 1,500,000 Cells/mL/Degree Plato
Chico DF
Chico DF is identical in profile to Chico Ale yeast but with the added benefit that diacetyl stays low during fermentation. This is the perfect house strain for brewers that want to make clean, clear IPAs in less time.
- Engineered trait
- Produces ALDC
- Parent strain
- Chico Ale
- Temperature range
- 64-72° F
- Attenuation
- 80-90%
- Flocculation
- Med
- Haze
- Low
- Pitch rate
- 750,000 Cells/mL/Degree Plato
- Lead time
- 1-7 days
Hazy Chico DF
Hazy Chico DF produces the same clean beer that you expect from Chico Ale yeast, but this strain also produces a very stable haze that is resistant to both biofine and prolinase. If you’re a brewer that can’t risk having a beer drop bright, this strain is made for you.
- Engineered trait
- Produces ALDC
- Parent strain
- Chico Ale
- Temperature range
- 64-72° F
- Attenuation
- 80-90%
- Flocculation
- Med
- Haze
- High
- Pitch rate
- 750,000 Cells/mL/Degree Plato
- Lead time
- 1-20 days
London DF
London DF improves on the original by producing even juicier IPAs all while keeping diacetyl low during fermentation. This means that beer can be packaged sooner and tanks can be turned faster.
- Engineered trait
- Produces ALDC
- Parent strain
- London Ale
- Temperature range
- 64-72° F
- Attenuation
- 70-75%
- Flocculation
- Med
- Haze
- High
- Pitch rate
- 750,000 Cells/mL/Degree Plato
- Lead time
- 1-7 days
Vermont DF
GigaYeast’s Vermont IPA is understandably beloved from coast to coast. Vermont DF is the same strain but with the added benefit that diacetyl stays low during fermentation. Beers made with Vermont DF can be packaged sooner so that more desirable aromatics are preserved and tanks are turned faster.
- Engineered trait
- Produces ALDC
- Parent strain
- GigaYeast Vermont IPA
- Temperature range
- 64-72° F
- Attenuation
- 74-82%
- Flocculation
- Med
- Haze
- High
- Pitch rate
- 750,000 Cells/mL/Degree Plato
- Lead time
- 1-7 days
Chill DF
Chill DF is clean and bright with a hint of bread, making this the perfect strain for most lager-style beers. Since this strain keeps diacetyl low, brewers can produce high-quality lagers in less time.
- Engineered trait
- Produces ALDC
- Parent strain
- Augustiner Lager
- Temperature range
- 50-62° F
- Attenuation
- 72-75%
- Flocculation
- Med
- Haze
- Low
- Pitch rate
- 1,500,000 Cells/mL/Degree Plato
- Lead time
- 1-20 days
Tradition DF
We took what is perhaps the most popular lager strain in the world and made it diacetyl free. Tradition DF is a great house lager strain since it makes ultra-clean low-sulfur lagers.
- Engineered trait
- Produces ALDC
- Parent strain
- Weihenstephan Lager
- Temperature range
- 50-62° F
- Attenuation
- 72-75%
- Flocculation
- Med
- Haze
- Low
- Pitch rate
- 1,500,000 Cells/mL/Degree Plato
- Lead time
- 1-20 days
Galactic
Galactic strains produce both lactic acid and ethanol during fermentation, which enables quick-souring in the fermentor without a kettle-pasteurization step. Without the need for long kettle residences and additional CIP cycles when using bacteria to sour, you save time and money. And because they’ve been tuned to produce the perfect amount of lactic acid, there are no off-flavors typically associated with other souring processes.
Download the Technical Data Sheet for Galactic Strains
Chico Galactic
Chico Galactic has become a mainstay for breweries that want to produce consistently clean sour beers, but don’t have time to waste with the typical kettle-souring process. Lactic acid production has been dialed in so that the finishing pH is ~3.5 (TA 7-9). Fruit additions will further increase acidity.
- Engineered trait
- Produces lactic acid
- Parent strain
- Chico Ale
- Temperature range
- 64-72° F
- Attenuation
- 80-90%
- Flocculation
- Med
- Haze
- Low
- Pitch rate
- 750,000 Cells/mL/Degree Plato
- Lead time
- 1-7 days
SuperBloom
Superbloom strains produce the terpenes linalool, geraniol, and citronellol during fermentation. These three terpenes comprise the primary flavor determinants of cascade hops and provide beer with a nice floral and citrus flavor and aroma and no bitterness. Superbloom allows brewers to decrease cold-side hop additions or make a flavorful light-bodied beer without any dry-hopping.
Download the Technical Data Sheet for Superbloom Strains
Chico Superbloom
Chico Superbloom is an amazing demonstration of the potential of genetic engineering. This strain produces the three primary flavor determinants of cascade hops, which are the terpenes linalool, geraniol, and citronellol. The net result is not cascade hops, but rather a bouquet of orange blossom, geranium, lime peel, and lemon zest. Perfect for West Coast IPAs and pale ales.
- Engineered trait
- Produces Terpenes
- Parent strain
- Chico Ale
- Temperature range
- 64-72° F
- Attenuation
- 80-90%
- Flocculation
- Med
- Haze
- Low
- Pitch rate
- 750,000 Cells/mL/Degree Plato
- Lead time
- 1-20 days
No Longer Diastatic (NLD)
No Longer Diastatic (NLD) strains have had the STA1 gene removed so brewers can make classic beer styles, like saisons, without the risks usually associated with their diastatic parent strains. While the parent strains break down dextrins and slowly ferment over a period of weeks to months, causing overcarbonated beer and exploding bottles, our engineered NLD strains complete fermentation in several days and the gravity remains stable.
Download the Technical Data Sheet for No Longer Diastatic Strains
Alexandre Trois
The same pineapple and mango notes that made Sacch Trois a popular choice for IPAs, but with the added benefit that fermentation is completed more rapidly. Alexandre Trois is a quick fermenter that will hit terminal gravity in just a few days.
- Engineered trait
- Deletion of STA1
- Parent strain
- Sacch Trois
- Temperature range
- 64-85° F
- Attenuation
- 70-80%
- Flocculation
- Low
- Haze
- Med
- Pitch rate
- 1,500,000 Cells/mL/Degree Plato
- Lead time
- 1-20 days
Imagine an exclusive yeast strain that produces flavor compounds or streamlines your production precisely the way you need it to. Berkeley Yeast partners with commercial breweries and wineries—and anyone using yeast for commercial production of foods and beverages—to turn imagination into reality.
