You
can't make beer without it. The world is full of yeast but
brewer’s yeast is special in that it is cultured specific for brewing.
The complex flavors of beer come from the type of yeast used. Brewer’s
yeast has two classifications. Ale yeast and lager yeast. Liquid
yeast is available in pure cultures designed for making specific beer
styles. Dry yeast is a dehydrated form of either ale or lager yeast.
It is the most convenient form available.
NOTTINGHAM
ALE $1.30
Selected for its highly
flocculant and relatively full attenuation properties. It produces
low concentrations of fruity and estery aromas and has been described as
neutral for an ale yeast, allowing the full natural flavor of malt to develop.
Good tolerance to low fermentation temperatures, 57°F, allow this strain
to brew lager-style beer. Recommended 57° to 70°F fermentation
temperature range.
MUNTONS
ALE $1.25
It
has very hardy characteristics and will tolerate a wide variety of temperature
variations during fermentation. For recipes demanding the use of
sugar our Standard Yeast is ideal. If all malt brewing is undertaken
we would recommend that you use our Premium Gold Yeast as this yeast will
struggle to ferment some of the more complex sugars in all malt recipes.
MUNTONS
GOLD $2.80
Has
excellent crusting characteristics forming a 'jelly like' deposit at the
bottom of the fermenter and bottle. The yeast has the ability to
drop out of suspension very rapidly. When pouring your beer you will
not disturb the firm yeast sediment and therefore can fill your glass with
clear bright beer.
SUPERIOR
LAGER $1.20
Good results at warmer fermentation
temperatures. 7gr.
NOTTINGHAM
ALE $1.30
MUNTONS
ALE $1.25
MUNTONS
GOLD $2.80
