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.

German ale yeast selected for its ability to form a large firm head when fermenting, ideal for ales with low esters; can be used for Belgian type wheat beers.

A Lactobacillus strain well suited for kettle souring, and known to produce tropical, citrusy and fruity aromatic.

SafBrewTM LA-01, is a Saccharomyces cerevisiae var. chevalieri that has been specifically selected for the production of low and/or non-alcoholic beverages.

The most famous strain for producing Scotch and single malt whiskies. Produces great congeners, suitable for the aging of the whiskies in barrels.