Duitse Bovengist

JY002 is a classic German ale yeast strain, great for traditional Altbier and related styles. This strain imparts a clean, crisp profile with subtle fruit esters, balanced by a smooth malt character, making it ideal for brewers aiming to craft beers with a refined, lager-like finish. JY002 excels in producing well-attenuated beers with excellent clarity, thanks to its moderate flocculation. Its versatility allows it to shine in both traditional German ales and modern craft interpretations, delivering a dry, refreshing finish that highlights malt and hop interplay. 

JY005 is your ticket to crisp, clean Kolsch-style beers. This yeast delivers a smooth, balanced profile with delicate fruit notes, finishing crisp, dry and refreshing. It’s a classic Kölsch strain, —think light esters and a lager-like clarity without the fuss. Ferments clean at cooler temps, making it ideal for Kölsch, altbier, or any sessionable ale where subtlety shines. Compared to JY158 a little drier and acidic/refreshing. 

Duitse bovengist afkomstig van een voormalige brouwerij in Washington, DC. Deze stam produceert delicate en zachte Duitse bieren die verfrissend en licht fruitig zijn. Zwavel wordt geproduceerd tijdens de fermentatie, vooral bij koudere vergistingstemperaturen, maar verdwijnt bij een geschikte rijping of bij vergisting boven de 16 °C. Ideaal voor Kölsch, Altbier en zelfs een medium-droge Amerikaanse IPA (tussen een East en West Coast IPA).

JY335 is great for authentic Kölsch-style beers and other neutral ales. This Saccharomyces cerevisiae strain offers a clean fermentation profile that accentuates delicate hop aromas while imparting subtle fruity esters and faint citrus and floral notes. JY335 performs best in colder fermentations (59–64°F) for a crisp, neutral profile, while warmer conditions (68–75°F) yield a more fruit-forward ester character. With medium flocculation and high attenuation, it produces a balanced, moderately clear beer with a smooth, refreshing mouthfeel. The strain can start somewhat slow but ferments in a steady pace.