Founder and CEO Lance Shaner received a Ph.D. in microbiology and molecular genetics from the University of Texas – Houston. Lance has 9 years of laboratory experience, including 5 years of original research on the stress response of Saccharomyces cerevisiae (a.k.a. brewer’s yeast). Lance has been an avid homebrewer for 14 years and continues actively homebrewing today.
Omega Yeast Labs’ standard was to provide breweries with pitchable quantities of fresh, made-to-order pure yeast for a reasonable price.
Now many of these specialty strains of yeast will be available directly to homebrewers!
Hybrid Series
The first in our line of hybrid strains. A genetic hybrid combining the robust fermentation of French Saison (OYL026) with some flavor characteristics of Belgian Saison I (OYL027), this strain exhibits some of the best characteristics of each. Created by and available exclusively from Omega Yeast Labs.
- Flocculation: Low
- Attenuation: 80-90%
- Temperature Range: 65-78° F
- Alcohol Tolerance: High
Gulo Ale is the latest creation to emerge from the curious minds of Omega Yeast. The progeny of Irish Ale (OYL-005) and French Saison (OYL-026), this true genetic hybrid is a beast at devouring sugars, which creates a very dry beer without any of the peppery, clove phenolics associated with saisons and Belgian ales..
- Flocculation: Medium
- Attenuation: 85-90%
- Temperature Range: 68-77° F
- Alcohol Tolerance: 12% ABV
Ales
Ale strain isolated from a famous double IPA brewed in Vermont. Produces a unique ester profile reminiscent of peaches. This strain complements an aggressive use of hops.
- Flocculation: Medium-Low
- Attenuation: 72-80%
- Temperature Range: 65-72° F
- Alcohol Tolerance: High
Clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. A very popular “house” strain May yield citrus notes with cooler 60-66°F fermentations.
- Flocculation: Medium-Low
- Attenuation: 73-80%
- Temperature Range: 60-73° F
- Alcohol Tolerance: 11% ABV
An ale strain of Norwegian origin that has an astoundingly wide temperature range (62F-98F) with little difference in flavor profile across the whole range. Temperature control is unnecessary with this strain. It has a unique fruitiness that makes it complementary to modern hop varieties.
- Flocculation: Low-Medium
- Attenuation: 75-82%
- Temperature Range: 62-98° F
- Alcohol Tolerance: 11% ABV
The most popular German wheat beer strain used worldwide. Produces a balance of banana esters and clove phenolics that can be skewed depending on various conditions - e.g., increased ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate or over pitching to reduce or nearly eliminate banana character. Decreasing the ester level will allows higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.
- Flocculation: Low
- Attenuation: 73-77%
- Temperature Range: 64-75° F
- Alcohol Tolerance: 10% ABV
Ripe Banana esters, with a hint of pear, makes Omega Yeast's new exclusive strain OYL-400 Bananza™ a stand out for pastry stouts, milkshake IPAs and other modern ales. Unlike its parental Hefeweizen strain, Bananza™ is versatile because it is non-phenolic and therefore incapable of producing clove flavors that would mask its pure banana profile.
- Flocculation: Low
- Attenuation: 73-77%
- Temperature Range: 66-75° F
- Alcohol Tolerance: 10% ABV
Omega Yeast OYL-401 Sundew's ripe strawberry, passion fruit, pear, and stone fruit combine to emphasize desirable notes in modern fruity hops. This Omega Yeast exclusive strain was inspired by its parental strain's fruity esters, which were originally obscured by Belgian phenolic character. Sundew™, however, is non-phenolic and incapable of producing the spicy clove flavors that were previously competing with its pure, juicy red-fruit bouquet.
- Flocculation: High
- Attenuation: 72-85%
- Temperature Range: 65-78° F
- Alcohol Tolerance: 12% ABV
British Ales
Allows malt and hop character to dominate the profile. Highly flocculant and highly attenuative. Ferments well down to 64°F.
- Flocculation: Medium-High
- Attenuation: 70-80%
- Temperature Range: 64-72° F
- Alcohol Tolerance: 10% ABV
A classic ESB strain best suited for English style ales including milds, bitters, porters, and English style stouts. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F. A thorough diacetyl rest is recommended after fermentation is complete. This yeast will leave a beer very clear, and will leave some residual sweetness.
- Flocculation: Very High
- Attenuation: 67-71%
- Temperature Range: 64-72° F
- Alcohol Tolerance: 9% ABV
A popular choice for dark beers and high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F.
- Flocculation: Medium
- Attenuation: 69-75%
- Temperature Range: 62-72° F
- Alcohol Tolerance: 12% ABV
Belgian Ales
Versatile strain for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.
- Flocculation: High
- Attenuation: 72-85%
- Temperature Range: 65-78° F
- Alcohol Tolerance: 12% ABV
Classic strain for brewing Belgian dubbel or Belgian tripel. This strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. Makes a great Belgian style “house” strain.
- Flocculation: Medium
- Attenuation: 74-78%
- Temperature Range: 64-78F
- Alcohol Tolerance: 11 to 12% ABV
Clean Belgian type ale yeast from Antwerp. Good for Belgian style pale ales and amber ales. Biscuity, ale-like aroma with accentuated hop flavor and bitterness. Slight sulfur will be produced during fermentation, which can give the yeast a lager-like flavor profile. Recommended temperature range is between 67-70° F, slightly cooler than some Belgian strains.
- Flocculation: Medium
- Attenuation: 73-80%
- Temperature Range: 67-70F
- Alcohol Tolerance: 10% ABV
JOVARU™ LITHUANIAN FARMHOUSE OYL-033
One of the oldest Lithuanian farmhouse ale yeast strains – sourced from famed brewer Aldona Udriene’s JOVARU™ Beer – is now available exclusively via Omega Yeast for brewers in the United States! We’re ecstatic and fortunate that Aldona Udriene of Jovaru, known as “the queen of Lithuanian farmhouse beer” is partnering with us to bring this unique strain of yeast to the States!
- Flocculation: Medium-Low
- Attenuation: 76-82%
- Temperature Range: 70-95F
- Alcohol Tolerance: 10% ABV
Norwegian Ales
Isolated from Omega's Hornindal Kveik (OYL-091) culture, Lutra™ is shockingly clean with unrivaled speed when pitched at 90°F (32°C). The strain is perfect for brewing a refreshing pseudo-lager without the lead time of a lager. Lutra is your worry-free way to navigate the evolving demand for cold ones. This strain also has a Gluten Free version, Omega Yeast OYL-071 Lutra™ Kveik - Gluten Free Yeast.
- Flocculation: Medium-High
- Attenuation: 75-82%
- Temperature Range: 68-95° F
- Alcohol Tolerance: 15% ABV
Lagers
Easily the most widely used lager strain in the world. This yeast produces a distinct malty profile with some ester character and a crisp finish.
- Flocculation: Low-Medium
- Attenuation: 73-77%
- Temperature Range: 45-68° F
- Alcohol Tolerance: 9% ABV
Used by one of the most popular beers from Mexico, this strain produces clean lager beer, with a crisp refreshing finish. Good for Mexican style light lagers, dark lagers, and other tropical styles traditionally fermented with lager strains. A versatile lager yeast and a strong fermenter.
- Flocculation: Medium
- Attenuation: 70-78%
- Temperature Range: 50-55°F
- Alcohol Tolerance: 9% ABV
Brettanomyces
BRETTANOMYCES BLEND #2 BIT O’ FUNK OYL-211
This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis for development of moderate “funk” during a secondary fermentation. The “bit ‘o funkiness” will take extended time (3+ months) to develop.
- Flocculation: Low
- Attenuation: 85+%
- Temperature Range: 68-80°F
- Alcohol Tolerance: 11% ABV
BRETTANOMYCES BLEND #3 BRING ON DA FUNK OYL-212
This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyces lambicus, two Brettanomyces isolates from a Colorado brewery known for its Brett beers, and two Brettanomyces isolates from an “Intense” Belgian source for a funky, fruity and complex brew. Brett character will develop over time. Acid production will increase over time given exposure to oxygen.
- Flocculation: Very Low
- Attenuation: 85+%
- Temperature Range: 68-80°F
- Alcohol Tolerance: 11% ABV
This will be an evolving blend comprised of nearly every Brettanomyces strain in our collection (inaugural release will contain 12 strains). When used in secondary, expect high attenuation and a fruity and funky complexity developing over time.
- Flocculation: Low
- Attenuation: 85+%
- Temperature Range: 68-85°F
- Alcohol Tolerance: 11% ABV
C2C American
A “coast to coast” blend of a saison strain from a famous Northeast U.S. brewery and a Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale.
- Flocculation: Low
- Attenuation: 75-85%
- Temperature Range: 68-80°F
- Alcohol Tolerance: 10% ABV
Bacterial Cultures
This blend contains three Lactobacillus strains-- brevis, delbrueckii, and plantarum -- giving the blend a wide active temperature range. The Lactobacillus plantarum strain was isolated in collaboration with Marz Community Brewing from a starter inoculated with whole malt grains. It sours efficiently at lower temperatures (65F-100F) compared to other Lactobacillus species. To use the blend for kettle souring a 5 gallon batch, prepare a 1 liter starter of approximately 1.040 specific gravity and pour contents of pouch into starter. Incubate 24-48 hours at room temperature to increase cell count. Prepare wort as normal and cool to 75-95F. Pitch Lactobacillus starter into wort and allow to sour to desired level. Maximum levels of sourness should develop within 48 hours. There is no need to hold the temperatures at the high end of the range for effective souring due to the efficient action of plantarum at lower temperatures. When desired sourness is achieved, re-boil wort to kill Lactobacillus. Cool wort and pitch yeast to complete fermentation. To use blend for long term souring, pitch contents of pouch directly into wort or finished beer. Sourness can take 3 or more months to develop. IBUs should be kept below 10 so as not to inhibit Lactobacillus growth.
- Flocculation: NA
- Attenuation: NA
- Temperature Range: 68-95°F