Yeast Lallemand - Sensitive - Very Good - 20°C and Below - 26-30°C - S. bayanus - Restart Stuck Fermentation - Secondary Fermentation
Yeast has been an important part of our portfolio ever since our predecessor company (Berkeley Yeast Laboratory) was founded in 1933. Our first commercial yeast offerings consisted of strains given to us from the collection of the University of California. The College of Agriculture at Berkeley had safeguarded them throughout the dark years of Prohibition. In each of the subsequent harvests we have learned and evolved. We are uniquely positioned to assist winemakers in meeting each year’s new challenges.
Do you want to add the selected products to the shopping cart?
Due to changes to the product list you will lose the selection.
Alcohol Tolerance Range
Maximum Temperature Range
Minimum Temperature Range
Yeast Special Use