HBU Yeast Bank
Ale Yeasts
CL-050 California Pub Brewery Ale: For that classic U.S. small brewery flavor. This yeast produces terrific American red & pale ale styles. While attenuation is normal, this yeast produces a big, soft, well-rounded malt flavor that really lets caramel malt flavors shine. Threshold diacetyl, and esters play only to support the silky-smooth profile, even in well-hopped beers.
CL-120 British Pale Ale #1: Produces a bold, citrus character that accentuates mineral and hop flavors. The distinct character of this yeast makes it best suited for use in your classic British Pale Ales or Bitters.
CL-130 British Pale Ale #2: A smooth, full-flavored ale yeast. Mildly estery, this yeast is a strong fermenter and highly recommended for strong or spiced ales. This yeast is smooth, well rounded and accentuates caramel and other malt nuances.
CL-150 British Real Ale: For those longing for the character of a real pub bitter. This yeast has a complex, woody, almost musty ester profile that characterizes many real ales. Typically under-attenuating, the malt profile is left intact with a mild sweetness in the finish.
CL-160 British Draft Ale: One of our favorite Ale yeasts, gives a full bodied, well rounded flavor with a touch of diacetyl. This yeast has a way of emphasizing malt character like no other yeast we've used. Highly recommended for Porters and Bitters.
CL-170 Classic British Ale: Like CL-160, produces a beautiful draft bitter or Porter. This yeast leaves a complex ale with very British tones and fruit-like esters, it also produces a classic Scottish Heavy and plays well in high gravity worts.
CL-200 Scottish Ale: This is a truly unique yeast for a classic Scottish Heavy 90, or strong ale. This yeast produces a soft, fruity malt profile with a subtle woody, oakey ester reminiscent of malt whisky. A mild, mineral like dryness in the finish makes this a very complex yeast strain.
CL-240 Irish Dry Stout: A true, old fashioned, top fermenting yeast, which leaves a very recognizable character to Dry Stouts. Has a vinous, almost lactic character, which blends exceptionally well with roasted malts. Highly attenuative.
CL-300 Belgian Ale #1: Produces a truly classic Belgian Ale flavor. Robust and estery with big notes of clove and fruit in the aroma and flavor. Recommend for general-purpose Belgian ale brewing, this yeast also ferments high gravity worts well.
CL-400 Old German Ale: For traditional Alt Biers, a strong fermenter which leaves a smooth, attenuated, yet mild flavor. Use in your favorite German Ale recipes. Also makes a slightly dry but clean, quenching wheat beer.
CL-450 Kolsch: Produces an astonishing clean lager like flavor at ale temperatures. Smooths with time into a clean, well-attenuated flavor. Mineral and malt characters come through well with a clean, slightly yeasty flavor and aroma in the finish.
1056 American Ale: Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced. Flocculation low to medium; apparent attenuation 73-77%. (60-72oF)
BrewTek Lager Yeasts
CL-600 Original Pilsner: Leaves a full-bodied Lager with a sweet, mildly under attenuated finish and subdued diacetyl character. Use this distinct yeast in classic Czechoslovakian Pilsners or any lager in which you would like to emphasize a big, malty palate.
CL-620 American Megabrewery: A smooth yeast with a slightly fruity character when fresh which lagers into a smooth clean tasting beer. Use for your lightest, cleanest Lagers or those in which you want an unobtrusive yeast character.
CL-650 Old Bavarian Lager: Well rounded and malty with a subtle ester complex and citrus undertones. This distinct, Southern German yeast strain is great for full flavored, classic German lagers such as Bock, Dunkel and Helles styles.
CL-680 East European Lager: From a very old, European brewery, CL-68O imparts a smooth, rich, almost creamy character, emphasizing a big malt flavor and clean finish. This is our choice when brewing lagers in which the malt character should be full and smooth, such as Marzens, Oktoberfests & Dunkels.
Wheat Beer Yeasts
CL-900 Belgian Wheat: A top fermenting yeast, which produces a soft, bread like flavor and leaves a sweet, mildly estery finish. Lends its delicious Belgian character to any beer, it is best when made with Belgian Pils, and finished with coriander and orange.
CL-920 German Wheat: A true, top fermenting Weizenbier yeast. Intensely spicy, clovey and phenolic. This yeast is highly attenuative and flocks in large, loose clumps. Use for all Weizen recipes and is particularly good in Wiezenbocks.
CL-930 German Weiss: Milder than CL- 920, our 930 strain, from a famous German yeast bank, still produces the sought after clove and phenol characters but to a lesser degree, with a fuller, earthier character.
Darrin Hudson, Web Guy
Eglin: 850 609-0811
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