Dry Belgian Ale is single strain of STA1+ Saccharomyces cerevisiae isolated from a unique golden strong ale showcasing an ester profile of apple, pear and light citrus fruit with some mild spicy and peppery notes. This strain is highly attenuative and alcohol tolerant. It produces beers with a surprising amount of body without the use of specialty grains or adjuncts. This strain exhibits high diastatic activity.
Aptly named in homage to the hardworking honeybees that brought this hitchhiking microbe back to the hives of Wolves and People Farmhouse Brewery, Forager is a single strain of STA1+ Saccharomyces cerevisiae var. boulardii isolated from Spring harvest honeycomb. It imparts a flavor and aroma profile of sauvignon blanc grape must and dry lime peel and produces beer with a dry, earthy finish. Wolves & People’s ongoing Wild Queen series of saisons was launched with a blend based on Forager.
La Fleur is a blend of two Saccharomyces cerevisiae strains, one of which is a wild capture from the Pacific Northwest. This culture exhibits a complex fruity ester profile with distinct citrus and floral notes, and mild earthy/herbaceous undertones. Perfect for any Belgian/French Farmhouse-inspired beer or any base beer destined for mixed fermentation.
Northeastern Abbey is a strain of Saccharomyces cerevisiae isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a very mild spiciness and earthy character, complemented by a magnificent array of fruity esters, including pear and citrus fruit. Expect this yeast to produce a large, thick krausen.
A blend of two unique Saccharomyces cerevisiae strains (one being STA1+) isolated from beers that embody the saison style, this blend is a balance of the many classic saison flavors and aromas. One yeast strain is a good attenuator that produces a spicy and mildly tart and tangy beer with a full mouthfeel, the other a good attenuator that produces a delightful ester profile of grapefruit and orange zest. This blend exhibits very low diastatic activity.
This combination of two STA1+ Saccharomyces cerevisiae represents the fusion of the two foremost saison flavor/aroma characters, fruitiness and earthiness. While one strain will create an ester profile of grapefruit and orange zest, the other is extremely attenuative and will produce a mild earthiness and spiciness. This blend exhibits high diastatic activity.
Isolated from a unique farmhouse-style ale that hails from the Walloon region of Belgium, this strain of STA1+ Saccharomyces cerevisiae imparts a slight earthy funk and tart character to the beer, and is a very mild producer of slightly spicy and mildly smokey flavor compounds. We recommend controlling the dryness by adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer. This strain exhibits high diastatic activity.
This is a single strain of Saccharomyces cerevisiae (non-diastatic, STA1 negative) isolated from the same source as our Wallonian Farmhouse strain, a well-known brewery hailing from the Walloon region of Belgium. Slightly less attenuative and exhibiting a more restrained phenolic and expressive ester profile than Wallonian Farmhouse I, this yeast exhibits a great balance of fruitiness and rustic farmhouse character.
This is a single strain of STA1+ Saccharomyces cerevisiae isolated from a well-known brewery hailing from the Walloon region of Belgium and exhibits a balanced profile of esters and phenols. This yeast is similar to a classic saison strain offered by many other yeast manufacturers, without the slow/low attenuation and stalling issues often observed in those cultures. This strain exhibits moderate-high diastatic activity.
