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Yeast

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.
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1
Item No. 15655
Yeast
Fermentation
Lallemand
Cider
, Wine
, Other
Red
, White
, Rosé
, Sparkling
Low
Heat Tolerant >85F
Saccharomyces
Aromatic Whites
, Medium-Bodied Reds
Price $116.3
Available
2
Item No. 15174
Yeast
Fermentation
Anchor
Cider
, Wine
White
, Rosé
Medium
Saccharomyces
Aromatic Whites
, Chardonnay
, Chenin Blanc
, Rhone-Style Whites
, Riesling
, Sauvignon Blanc
Aroma (Esters)
, Aroma (Thiols/Terpenes)
Price $120.1
Available
6
Item No. 15241
Yeast
Fermentation
IOC
Cider
, Wine
White
, Rosé
Low
Cold Tolerant <55F
Saccharomyces
Albarino
, Aromatic Whites
Aroma (Esters)
Price $53.2
Available
8
Item No. 15117
Yeast
Fermentation
Lallemand
Cider
, Wine
White
, Rosé
High
Saccharomyces
Aromatic Whites
, Gewurztraminer
, Muscat
, Pinot Blanc
, Rhone-Style Whites
, Riesling
, Viognier
Aroma (Esters)
, Mouthfeel
Price $53.2
Available
14
Item No. 15065
Cider
, Wine
White
, Rosé
Low
Heat Tolerant >85F
Saccharomyces
Chardonnay
, Rhone-Style Whites
, Sauvignon Blanc
Aroma (Esters)
, Aroma (Thiols/Terpenes)
Price $53.2
Available

Yeast

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.
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