Pinnacle Heritage American Ale produces well-balanced beers with low diacetyl and a clean banana-like nose with some floral hints that allows grain and hop flavours to punch through.

Pinnacle Heritage English Ale produces full bodied, slight fruity and estery beers with a clean and slight sweet finish allowing malt and hop character to shine.

Pinnacle Heritage Pilsner is yeast that produces dry, clean and refreshingly crisp lagers and pilsners. The resulting beers have a pure flavour profile with a fine, complex, subtle, fruity aroma and mild palate – yielding a beer with a very clean and crisp aroma, true to a lager/pilsner style.

Pinnacle Brew Boost allows for a safe and complete fermentation through a healthy yeast biomass and a nutrient-balanced wort.

Pinnacle Distillers Yeast G is an active dry yeast well-suited for use in simultaneous saccharification fermentations of starch substrates from grain. It has a high tolerance to liberated glucose.

Pinnacle Distillers Yeast M is an active dry yeast well-suited for use in malt-based fermentations. It rapidly consumes maltose and produces a flavorful spirit.

Pinnacle Distillers Yeast S is an active dry yeast well-suited for use in batch and continuous fermentations of molasses and pure sugars. It has a high tolerance to early residual sugars.

Pinnacle Distillers Yeast MG+ is an active dry yeast well-suited for use in both malt and grain fermentations. It has the collective capability to tolerate high gravity and temperature.

A yeast nutrition and using Time-Release Technology, this two tablets addition provides complete supplementation while simulating incremental dosing.

From Weihenstephan in Germany, this yeast is used world-wide to brew beers with a good balance of floral and fruity aromas and gives clean flavors.

For all types of ciders even under difficult fermentation conditions.

A saccharomyces cerevisiae var. diastaticus, characterized by a particularly highattenuation, recommended for Belgian Saison-style beers.

An cctive dry yeast recommended for a diversity of beers, including abbey style beers known for their high alcohol content.

A fermentation aid, balanced complex yeast nutrient based on the synergies of organic, mineral and vitamin’s growth factors.

Robust, multipurpose strain and one of the most popular within distillers. Used extensively for producing rums from sugar cane juice or molasses.

Specifically selected for secondary fermentation in bottle and in cask, his yeast assimilates very little maltotriose but assimilates basic sugars.

Recommended for fruit fermentation due to it fructophilic character. Reported as a neutral strain, but in some cases produces refined and balanced esters.

Excellent option to produce very neutral alcohol, especially vodka from grain and other kind of amylaceous substrates.

Recommended for high attenuating beers, even for Very High Gravity fermentation, such as Barley Wines.

Used for Very High Gravity (VHG) fermentation. High tolerance to ethanol, able to reach 18%, depending on the process and substrate.