Brew Better Beer with High-Performance Dry Yeast

Unique koji-style starter that combines yeast and enzymes to ferment raw or cooked starch directly—no mash needed Simplifies traditional processes while providing clean, efficient fermentation Recommended for Baijiu, Rice Wine, Corn or Wheat Spirits, Chicha/Sake-Style Wash, and Direct-Starch Fermentations Ferment between 82-97°F Angel Yeast Yellow Label is a unique koji-style starter that combines yeast and enzymes to ferment raw or cooked starch directly—no mash needed. Ideal for grain-based spirits, rice wines, or exploratory washes, it simplifies traditional processes while providing clean, efficient fermentation. Ferments raw or cooked rice, corn, wheat, etc., without a mash step Contains alpha‑amylase, glucoamylase, and phytase for starch breakdown Strong fermentation at 82–97 °F (28–36 °C) Works in both solid and liquid fermentation setups Fermentation completes in 4–15 days depending on process Packed with ≥40 billion cells/gram, max 6.5% moisture, low heavy metals Fermentation Range 82–97°F (28–36°C) Usage Rate 0.3–0.8 kg per 100 kg grain (0.6–0.8%) depending on fermentation method Instructions For raw grain: mix starch with hot water, cool to ~30 °C, add yeast‑enzyme pack, stir periodically (first 3 days in solid ferment), ferment 8–15 days. For cooked grain: rehydrate in ~30–35 °C water, pitch at 24–30 °C, ferment 4–15 days. Applications Baijiu • Rice Wine • Corn or Wheat Spirits • Chicha/Sake-Style Wash • Direct-Starch Fermentations

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Specially formulated for Scotch‑style whisky fermentation, excelling at metabolizing complex sugars like maltotriose for deeper grain character Delivers a soft, full mouthfeel and complex, fruity esters making it ideal for single malt and other refined grain spirits Recommended for Scotch-Style Single Malt Whisky, Bourbon, and Grain-Based Distillates with Complex Esters Ferment between 72-90°F Angel Yeast AM‑1 is specially formulated for Scotch‑style whisky fermentation, excelling at metabolizing complex sugars like maltotriose for deeper grain character. It delivers a soft, full mouthfeel and complex, fruity esters making it ideal for single malt and other refined grain spirits. Fast fermentation with strong maltotriose assimilation and high wort utilization rate Soft taste profile enriched with fruity esters Robust performance in whisky washes, including Scotch and bourbon-style grains Fermentation temperature range: 22–32 °C (72–90 °F) Alcohol tolerance up to ~15% v/v Living yeast cells ≥ 10 billion cfu/g; moisture ≤ 7%; apparent fermentation > 90% Fermentation Range 72–90 °F (22–32 °C) Usage Rate 0.5–1.0 g per liter (0.5–1.0 kg per 1000 kg) of wash/mash Instructions Rehydrate in 5–10× its weight in lukewarm water or low-strength wort at 22–30 °C for ~7–15 minutes. Gently stir and let rest 10–15 minutes before pitching into the fermenter Applications Scotch-Style Single Malt Whisky • Bourbon • Grain-Based Distillates with Complex Esters  

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High‑performance distiller's yeast specially selected for producing wheat, corn, and other grain whiskies Delivers rapid fermentation with a short lag phase, robust attenuation, and a clean body balanced for traditional spirit character Recommended for Corn & Wheat Whisky, Grain-Based Spirit Fermentations, Turbo Distillation Washes, and Hybrid Grain Beers Ferment between 77-95°F Angel Yeast AG‑2 is a high‑performance distiller's yeast specially selected for producing wheat, corn, and other grain whiskies. It delivers rapid fermentation with a short lag phase, robust attenuation, and a clean body balanced for traditional spirit character. AG‑2 offers high tolerance to glucose, ethanol, temperature, and fermentation stress, allowing excellent maltotriose and dextrin utilization. Ideal for hybrid whiskey projects, turbo fermentations, and grain-based spirits. Short lag time and fast, powerful fermentation Clean flavor profile—letting grain character shine High attenuation (>80%) for efficient sugar conversion Fermentation at 77–95 °F (25–35 °C) Alcohol tolerance up to 18% ABV High glucose/ethanol resistance and maltotriose utilization Fermentation Range 77–95°F (25–35°C) Usage Rate 0.5–1.0 g/L (50–100 g/hL) Rehydration Instructions Rehydrate in 5–10× its weight in lukewarm water or diluted mash (approx. 22–30 °C / 72–86 °F) for 7–15 minutes. Gently stir, rest another 10–15 minutes, then pitch. Applications Corn & Wheat Whisky • Grain-Based Spirit Fermentations • Turbo Distillation Washes • Hybrid Grain Beers

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Norwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures Delivers a clean, neutral ale profile with subtle orange and citrus nuances Recommended for Norwegian Farmhouse Ale, NEIPA, IPA, American Ale, Cream Ale, Saison, and Fruited Ales Ferment between 77-104°F Angel Yeast Voss is a high-performance Norwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures. It delivers a clean, neutral ale profile with subtle orange and citrus nuances. With very high flocculation and strong attenuation, Voss offers brilliant beer clarity and fast turnaround—ideal for farmhouse ales, IPAs, and other modern styles. POF-negative and non-diastatic, it’s a versatile powerhouse with exceptional alcohol tolerance. Clean, neutral flavor with delicate orange/citrus notes Very high flocculation for clear beer without filtration Strong attenuation (~76–82%) for a dry finish Rapid fermentation: full attenuation in 2–3 days at 95–104 °F (35–40 °C) Wide temperature range: 77–104 °F (25–40 °C); optimal at 95–104 °F (35–40 °C) Alcohol tolerance up to 12% ABV POF-negative and non-diastatic Fermentation Range: 77–104°F (25–40°C) Ideal for fastest, most expressive fermentations: 95–104°F (35–40°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); adjust to 1.5–2.0 g/L (150–200 g/hL) for high-gravity or high-stress worts Rehydration Instructions: Direct pitch is supported, but rehydrate in 5–10× its weight of clean water at 85–95 °F (29–35 °C) for 10–20 minutes if preferred. Pitch within 30 minutes to ensure vitality. Applications: Norwegian Farmhouse Ale • NEIPA • IPA • American Ale • Cream Ale • Saison • Fruited Ales  

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Built for grain-based whisky fermentations that demand strength and reliability Exceptional tolerance to alcohol, heat, and acidic conditions, ensuring fast, complete fermentation while producing a clean and neutral spirit base Recommended for Bourbon, Corn Whisky, Wheat Whisky, Neutral Grain Spirits, and High-Gravity Ferments Ferment between 72-90°F Angel Yeast AW-19 is built for grain-based whisky fermentations that demand strength and reliability. With exceptional tolerance to alcohol, heat, and acidic conditions, AW-19 ensures fast, complete fermentation while producing a clean and neutral spirit base. Perfect for bourbon, corn whisky, or high-gravity neutral washes where yield and consistency are critical. High alcohol tolerance with strong stress resistance Clean, low-ester profile for neutral or light grain spirits Fast attenuation and robust kinetics, even in high-gravity or hot ferments Performs well in corn, wheat, or mixed-grain mashes Living yeast cells ≥ 10 billion cfu/g; moisture ≤ 7%; high apparent fermentation rate Fermentation Range 72–90 °F (22–32 °C)  Usage Rate 0.5–1.0 g per liter (0.5–1.0 kg per 1000 kg mash/wash) Instructions Rehydrate in 5–10× its weight of clean water or low-strength wort at 22–30 °C for 7–15 minutes. Stir gently, rest for another 10–15 minutes, then pitch into the fermenter at 28–32 °C. Typical fermentation completes in 3–7 days depending on substrate and gravity. Applications Bourbon • Corn Whisky • Wheat Whisky • Neutral Grain Spirits • High-Gravity Ferments

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Clean-fermenting American ale strain ideal for a wide range of hop-forward and malt-balanced styles Crisp, neutral profile with low ester production, allowing hops and specialty malts to take center stage Recommended for American Pale Ale, IPA, Blonde Ale, Amber, Brown, Porter, and Stout Ferment between 59-77°F Angel Yeast A01 is a clean-fermenting American ale strain ideal for a wide range of hop-forward and malt-balanced styles. It delivers a crisp, neutral profile with low ester production, allowing hops and specialty malts to take center stage. With strong attenuation and medium-to-high flocculation, A01 produces bright, well-finished beers that require little intervention to clarify. A01 performs well across a broad temperature range and is suitable for a variety of ales including American Pale Ale, IPA, Amber, Blonde, Brown, and even Stout. It is POF-negative, non-diastatic, and offers fast, consistent fermentation—making it a highly reliable choice for both commercial and home brewers. Clean American ale profile with minimal ester production Medium-to-high flocculation for improved clarity Strong attenuation (~75–83%) with a dry, crisp finish Excellent for a wide range of American ale styles POF-negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Recommended range for cleanest profile: 59–68°F (15–20°C) Usage Rate:  0.5–1.0 g/L depending on wort gravity and fermentation temperature Typical pitch rate: 50–100 g/hL for standard-strength ales Rehydration Instructions: For best results, rehydrate yeast in clean water at 86°F (30°C) for 15 minutes before pitching. While direct pitching is possible, rehydration is strongly recommended for high-gravity fermentations or when yeast health is critical. Applications: American Pale Ale • IPA • Blonde Ale • Amber • Brown • Porter • Stout  

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High-performance lager strain designed to deliver bright, crisp beers with a subtle floral and fruity character Ideal for brewers seeking premium lager quality with aroma depth Recommended for Czech Pale Lager, Munich Helles, Pilsner, Vienna Lager, American Lager, International Pale Lager, Festbier, Märzen, and Dunkel Ferment between 50-77°F Angel Yeast BF27 is a high-performance lager strain designed to deliver bright, crisp beers with a subtle floral and fruity character. With vigorous attenuation and high flocculation, BF27 produces clear, balanced lagers with a refined profile. POF-negative and non-diastatic, it offers reliable performance for both traditional and modern lager styles. Ideal for brewers seeking premium lager quality with aroma depth, BF27 brings a touch of elegance to every batch Clean, crisp lager profile with subtle fruity/floral esters High flocculation for polished clarity Strong attenuation (~85%) for a dry finish Ferments well across a broad range: 50–77 °F (10–25 °C) Recommended range for clean character: 50–68 °F (10–20 °C) POF‑negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 50–77 °F (10–25 °C) Optimal for clean, refined flavor: 50–68 °F (10–20 °C) Usage Rate: 0.8–1.5 g/L depending on wort strength and fermentation temp Typical pitch: 80–150 g/hL; increase to 300 g/hL for high-gravity or stressed fermentations  Rehydration Instructions: Rehydrate in clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes before pitching. Adjust to fermentation temp and pitch within 30 minutes to maximize viability . Applications: Czech Pale Lager • Munich Helles • Pilsner • Vienna Lager • American Lager • International Pale Lager • Festbier • Märzen • Dunkel

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High-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe Ferments clean at elevated temperatures, with medium flocculation and robust attenuation Recommended for Kveik Ale, NEIPA, Farmhouse Ale, IPA, Pale Ale, Saison, and Fruited Ales Ferment between 80-95°F FG11 is a high-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe. Fast-acting and reliable, it ferments clean at elevated temperatures, with medium flocculation and robust attenuation. Ideal for modern hop-forward and farmhouse-inspired ales. POF-negative, non-diastatic, it offers clarity without filtration. Tropical fruit ester profile: melon, cantaloupe Medium flocculation for slight haze with clarity Attenuates ~78–82% for a dry, smooth finish Fermentation range: 80–95 °F (27–35 °C) Alcohol tolerance: high (10–15% ABV) POF-negative and non-diastatic Fermentation Range: 80–95°F (27–35°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 1.5 g/L (150 g/hL) for high-gravity or intense ester expression Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 80–90 °F (27–32 °C) for 10–20 minutes. Adjust to fermentation temperature and pitch within 30 minutes for optimal yeast health. Applications: Kveik Ale • NEIPA • Farmhouse Ale • IPA • Pale Ale • Saison • Fruited Ales

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Robust, nutrient-fortified alcohol yeast designed for rapid, high gravity fermentations of sugar substrates Optimized for large-scale and industrial production, delivering reliable, vigorous performance with high alcohol yields and strong stress resistance Ferment between 75-91°F Angel Yeast GH is a robust, nutrient-fortified alcohol yeast designed for rapid, high gravity fermentations of sugar substrates. Optimized for large-scale and industrial production, it delivers reliable, vigorous performance with high alcohol yields and strong stress resistance. With its integrated nutrient blend, GH simplifies fermentation management while ensuring clean, efficient results batch after batch. High-efficiency fermentation for sugar mashes and alcohol production Nutrient-enriched formulation supports healthy, vigorous yeast growth Strong attenuation with alcohol tolerance up to ~18% ABV Ferments well between 75–91 °F (24–33 °C); ideal at 77–86 °F (25–30 °C) Suitable for high-gravity washes (240–300 g/L sugar) Fast, consistent fermentation to dry (SG < 0.990) Fermentation Range 75–91 °F (24–33 °C) Recommended for precision production: 77–86 °F (25–30 °C)  

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Premium ale strain crafted for New England and other hop-forward IPAs Produces pronounced tropical‑fruit esters—mango, citrus, red berries—that complement modern dry‑hop profiles Recommended for NEIPA, Juicy IPA, American IPA, Hazy Pale Ale, and Fruit-Infused IPAs Ferment between 59-77°F Angel Yeast LA03 is a premium ale strain crafted for New England and other hop-forward IPAs. It produces pronounced tropical‑fruit esters—mango, citrus, red berries—that complement modern dry‑hop profiles. With medium attenuation and medium-to-high flocculation, LA03 creates a soft, juicy mouthfeel and bright appearance. POF-negative and non-diastatic, it’s designed for brewers seeking aromatic depth without harsh phenolics. Fruity ester profile: tropical fruit, mango, citrus, red berries Medium-to-high flocculation for a clean haze Medium attenuation (~71–75%) for juicy mouthfeel Ferments at 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C) POF-negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Recommended for best aroma: 64–72°F (18–22°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); boost to 1.5–2.0 g/L (150–200 g/hL) for higher gravity or haze intensity Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Temper to fermentation temperature and pitch within 30 minutes to maintain yeast health. Applications: NEIPA • Juicy IPA • American IPA • Hazy Pale Ale • Fruit-Infused IPAs

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Specialized top-fermenting strain ideal for Kölsch-style beers and clean hybrid ales Produces a soft, neutral base that allows subtle hops and malt character to shine, while releasing light fruity esters at warmer temperatures Recommended for Kölsch, Blonde Ale, Cream Ale, California Common, and Hybrid Fermentations Ferment between 59-77°F Angel Yeast KO is a specialized top-fermenting strain ideal for Kölsch-style beers and clean hybrid ales. It produces a soft, neutral base that allows subtle hops and malt character to shine, while releasing light fruity esters at warmer temperatures. Medium-to-high flocculation promotes clarity, and its strong β-glucosidase activity enhances hop biotransformation—ideal for dry-hopped blonde ales or modern Kölsch interpretations. KO ferments clean at cool ale temps but can flex into warmer regimes with minimal off-flavors. Neutral, lager-like ale profile with restrained esters Medium-to-high flocculation for bright, polished beers Attenuation range of 78–83% for a crisp, dry finish Ferments from 59–77 °F (15–25 °C); cooler for classic Kölsch, warmer for esters High β-glucosidase activity for enhanced hop biotransformation Alcohol tolerance up to 9% ABV Fermentation Range:  59–77 °F (15–25 °C) Recommended for classic Kölsch: 59–64 °F (15–18 °C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 1.5–2.0 g/L (150–200 g/hL) for high-gravity or heavily dry-hopped beers Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Gently adjust to wort temperature and pitch within 30 minutes for optimal viability. Applications: Kölsch • Blonde Ale • Cream Ale • California Common • Hybrid Fermentations

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Designed to emphasize classic clove and banana aromas while delivering a bright, well-balanced appearance Naturally derived, non-GMO wheat beer yeast that creates flavorful Hefeweizen-style beers that remain approachable in clarity and body Recommended for Hefeweizen, Weissbier, Dunkelweizen, Witbier, American Wheat, Belgian White, and Blonde Ale Ferment between 59-77°F Angel Yeast WA18 is a naturally derived, non-GMO wheat beer yeast designed to emphasize classic clove and banana aromas while delivering a bright, well-balanced appearance. With medium-to-high flocculation and fast fermentation, WA18 creates flavorful Hefeweizen-style beers that remain approachable in clarity and body perfect for both traditional and modern wheat styles. Typical wheat beer ester profile: banana with slight clove spice Medium-to-high flocculation for smoother appearance High attenuation (80–91%) for balanced mouthfeel Quick fermentation: finished in ~96 hours at 18 °C (64 °F) Temperature range: 59–77 °F (15–25 °C), ideal at 64–72 °F (18–22 °C) Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Recommended for best flavor expression: 64–72°F (18–22°C) Usage Rate: 0.5 g/L (50 g/hL); increase to 1.0–3.0 g/L (100–300 g/hL) for high-gravity or more robust fermentations Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Temper to pitching temperature and pitch within 30 minutes to preserve yeast viability. Applications: Hefeweizen • Weissbier • Dunkelweizen • Witbier • American Wheat • Belgian White • Blonde Ale  

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Belgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers Delivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably Recommended for Saison, Belgian Blond, Tripel, Strong Golden Ale, and High-Gravity Belgian Ales Ferment between 59-77°F Angel Yeast CS31 is a robust, high-performance Belgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers. A diastatic strain (STA1+), CS31 delivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably. Fruity, ester-forward Belgian Saison profile with dry finish Medium-to-high flocculation for bright, refined beer Very high attenuation (~83–94%) for crisp, dry styles Ferments well between 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C) Diastatic (STA1+) for full, dry fermentation Alcohol tolerance up to 14% ABV Fermentation Range: 59–77 °F (15–25 °C) Recommended for precision brewing: 64–72 °F (18–22 °C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increased pitching of 1.5–3.0 g/L (150–300 g/hL) advised for high-gravity or challenging fermentations Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Gently adjust to wort temperature and pitch within half an hour to ensure optimal yeast vitality. Applications: Saison • Belgian Blond • Tripel • Strong Golden Ale • High-Gravity Belgian Ales

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Clean, high-attenuating Swiss-style lager strain that produces bright, crisp beers with refined malt character and minimal esters POF-negative, non-diastatic, and delivers excellent clarity with no filtration required Recommended for Pilsner, Helles, Vienna Lager, Märzen, Festbier, American Lager, and International Pale Lager Ferment between 50-68°F Angel Yeast BF16 is a clean, high-attenuating Swiss-style lager strain that produces bright, crisp beers with refined malt character and minimal esters. With strong fermentation performance and high flocculation, BF16 is ideal for a wide range of traditional and modern lagers. It is POF-negative, non-diastatic, and delivers excellent clarity with no filtration required. BF16 performs best at classic lager temperatures but is versatile enough to ferment warmer when needed, making it suitable for brewers of all scales seeking reliable lager performance. Clean lager profile with low ester production High flocculation for clear, brilliant beer Strong attenuation (80–91%) for a dry, crisp finish Ferments well at traditional and elevated lager temps POF-negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 50–68°F (10–20°C) Recommended range for cleanest profile: 50–59°F (10–15°C) Usage Rate: 0.5–1.5 g/L depending on wort gravity and fermentation temperature Typical pitch rate: 50–150 g/hL; increase up to 300 g/hL for high-gravity or stressed fermentations Rehydration Instructions: For best results, rehydrate yeast in clean water at 72–86°F (22–30°C) for 10–20 minutes before pitching. Gradually adjust to wort temperature and pitch within 30 minutes to maintain yeast viability. Applications: Pilsner • Helles • Vienna Lager • Märzen • Festbier • American Lager • International Pale Lager

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Neutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers Medium flocculation and solid attenuation ensures bright, clean fermentation performance with no phenolic or ester interference Recommended for Blonde Ale, Kolsch, Mild Ale, Session Ale, Fruit-Infused Ale, Classic or Experimental Pale Ale Ferment between 59-77°F Angel Yeast CN36 is a neutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers. With medium flocculation and solid attenuation, CN36 ensures bright, clean fermentation performance with no phenolic or ester interference. Its POF-negative, non-diastatic nature supports a clean profile that lets ingredients speak for themselves. Exceptionally clean, neutral ale profile Medium flocculation for clear, bright beer Moderate attenuation (~75–85%) for balanced finish Ferments comfortably at 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C) POF-negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Optimal range: 64–72°F (18–22 °C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 2.0 g/L (200 g/hL) for high-gravity or adjunct-rich worts Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes, then temper and pitch within 30 minutes to ensure maximum yeast health. Applications: Blonde Ale • Kolsch • Mild Ale • Session Ale • Fruit-Infused Ale • Classic or Experimental Pale Ale  

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Yeast cell wall nutrient designed to support healthy, efficient fermentations Helps prevent stuck or sluggish fermentations by absorbing harmful compounds and providing vital sterols, unsaturated fatty acids, and nutrients to support yeast health Recommended for Red & White Wine, High-Gravity Beer, Cider, and Stressful Fermentations Angel Yeast CW101 is a traditional yeast cell wall (aka yeast hulls) nutrient designed to support healthy, efficient fermentations. Rich in sterols, unsaturated fatty acids, proteins, and polysaccharides, CW101 helps prevent stuck or sluggish fermentations by absorbing harmful compounds and supplying survival factors. Ideal for both wine and beer applications. Adsorbs medium-chain fatty acids (e.g., hexanoic, octanoic, decanoic acids) to alleviate yeast inhibition Provides vital sterols, unsaturated fatty acids, and nutrients to support yeast health Enhances fermentation vigor and viability in stressful, high-sugar or high-alcohol environments Strong flocculation and easy-to-use inert powder Efficient in both wine musts and high-gravity worts Usage Rate 0.2–0.4 g/L (200–400 ppm) added at yeast pitch or mid-fermentation, depending on stress levels Application Instructions Dissolve in water or must/wort and mix in at the start of fermentation or when signs of stress appear. No rehydration needed. Applications Red & White Wine • High-Gravity Beer • Cider • Stuck or Sluggish Fermentations • Stressful Fermentations  

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Tough, high-performance alcohol yeast designed for high-temperature, high-gravity fermentations using starch or sugar-based substrates Fast, reliable performance in challenging conditions ideal for spirits, turbo washes, rum production, and alcohol production under thermal stress Recommended for starch-based mashes, high-temp/distillation washes, potable spirit fermentation, high-gravity alcohol production, Rum fermentation Ferment between 82-108°F Angel Yeast TT (also known as Red Label) is a tough, high-performance alcohol yeast designed for high-temperature, high-gravity fermentations using starch or sugar-based substrates. It offers fast, reliable performance in challenging conditions ideal for spirits, turbo washes, rum production, and alcohol production under thermal stress. Neutral flavor profile suitable for clean spirit and light rum production High flocculation enables clear separation Strong attenuation in high-gravity worts and mashes Fermentation range: 82–108 °F (28–42 °C) Alcohol tolerance up to 17% ABV High resistance to acid and osmotic pressure (up to 60% glucose) Rapid fermentation with minimal cell usage Fermentation Range 82–108 °F (28–42 °C) Usage Rate 0.25–0.3 g/L (25–30 g/hL) – aim for ~5 × 10⁶ cells/mL Rehydration Instructions Direct-pitch capable, but for optimal vitality rehydrate in 5–10× its weight of warm water at 90–95 °F (32–35 °C) for 10–20 minutes before pitching. Applications Starch-based mashes • High-temp/distillation washes • Potable spirit fermentation • High-gravity alcohol production • Rum fermentation (molasses or cane sugar)  

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Premium wheat beer yeast tailored for German and Belgian styles Delivers a harmonious blend of fruity esters and classic clove phenols, alongside a clean, well-defined appearance Recommended for Hefeweizen, Weissbier, Belgian Wheat Ale, Dunkelweizen, Witbier, Wheat-Style Blonde or Amber Ale Ferment between 59-77°F Angel Yeast W008 is a premium wheat beer yeast tailored for German and Belgian styles. It delivers a harmonious blend of fruity esters and classic clove phenols, alongside a clean, well-defined appearance. With medium flocculation and high attenuation, W008 ferments reliably across a broad temperature range, offering sophisticate wheat beers with subtle clarity. POF-positive and diastatic, it provides robust fermentation and consistent flavor development. Fruity ester profile with classic clove phenols Medium flocculation for balanced clarity High attenuation (~80–90%) for smooth mouthfeel Ferments across wide range: 59–77 °F (15–25 °C) POF-positive and diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 2.0–3.0 g/L (200–300 g/hL) for high-gravity or specialty beers Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Adjust to pitching temperature and pitch within 30 minutes for optimal yeast health. Applications: Hefeweizen • Weissbier • Belgian Wheat Ale • Dunkelweizen • Witbier • Wheat-Style Blonde or Amber Ale  

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High Tolerance: Withstands up to 18% alcohol and high SO₂ levels, making it ideal for secondary fermentation or restarting stuck batches. Neutral Flavor Profile: Low H₂S and minimal ester production deliver clean, true-to-fruit aromas in wines, ciders, and meads. Vigorous & Efficient: Fast-fermenting with low nutrient requirements, performing reliably in low temperatures (50-86°F). PM16 is a typical Prise de Mousse yeast from Champagne region (France). This yeast is robust, low-nutrient-requirement and high-alcohol-tolerance strain for white wine, sparkling wine, late-harvest wine, also cider and mead. The H₂S production of PM16 is low, and the fermentation is vigorous to produce a dry wine with clean and neutral aroma, especially for Chardonnay with subtle pear, citrus like flavors. PM16 has a good tolerance for SO₂ and high alcohol level, so it is very recommended for restarting stuck fermentation. With the good characteristic of fermenting in low temperature, it also used in sparkling secondary fermentation. PM16 has rapid fermentation rate with short lag time. PM16 has neutral contribution to wine's organoleptic profile (low production of esters), makes it ideal for producing different types of red, white and fruit wines. Fermentation Characteristics - Fermentation temperature range: 50-86°F (10-30°C) - Alcohol tolerance: around 18%vol - Nitrogen requirement: low - Fermentation speed: fast - Production of volatile acidity: low - High tolerance of SO₂ - Production of SO₂: moderate - Production of H₂S: low - Production of foam: low - Production of glycerol: moderate - Flocculation: very good Application A wide range of applications for different types drinks, including wine, cider, mead and other fruits. Suitable for secondary fermentation for sparkling wine with short lag phase. Suitable for restarting fermentations, low temperature fermentations, and high clarified, low nitrogen and growth factors musts. A pure yeast selected for medium aromatic characters and robust fermentations. The fermentation kinetics of PM16 is complete and robust with clean varietal aromas without undesirable compounds. Good fermentation activity in the conditions of nutrient deficiency or high potential alcohol content. Low production of H₂S makes wine clean. Neutral sensory for wines to preserves the varietal properties. Protocol for Use 1. Rehydration Without Yeast Nutrition Dosage: 20 to 40 g/hL Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Resuspend the yeast by gently stirring, and wait for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the juice/must. 2. Rehydration with Nutri-Rehyd In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions. Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C). Tips The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation. Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms. The rehydration process must not exceed 30 minutes.

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Robust Fermentation: Offers a fast start, high alcohol tolerance (≥16% vol), and stable performance across a wide temperature range (50-89°F). Aromatic Enhancement: Maximizes aromatic intensity, making it ideal for classic white wines like Chardonnay and Riesling. Clean Profile: Ensures smooth vinification with minimal foam, volatile acidity, and H₂S production. NX16 is isolated from Ningxia by the research group leading by Professor Yanlin Liu at Northwest A&F University in China. NX16 exhibits a short lag phase, excellent fermentation capacity, and robust tolerance to poor fermentation conditions, where it demonstrates smooth and stable performance during alcoholic fermentation. NX16 is recommended for classic white wines such as Chardonnay and Riesling. When used for vinification of neutral or aromatic grape varieties, NX16 produces white wines with high aromatic intensity. Fermentation Characteristics - Fermentation temperature range: 50-89°F (10-32°C) - Alcohol tolerance: ≥16%vol - Nitrogen requirement: moderate - Production of volatile acidity: low - Production of H₂S: low - Production of foam: low - Competitive factor: negative Protocol for Use 1. Rehydration Without Yeast Nutrition Dosage: 20 to 40 g/hL Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Resuspend the yeast by gently stirring, and wait for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the juice/must. 2. Rehydration with Nutri-Rehyd In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions. Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C). Tips The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation. Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms. The rehydration process must not exceed 30 minutes.

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Robust Fermentation: Features high alcohol tolerance (up to 16% vol) and a wide temperature range (50-85°F) with low foam and H₂S production. Enhanced Sensory Profile: Builds a strong wine body with fine tannins and complex aromas of dark berries, spice, and coffee. Ideal for Aged Reds: Expresses authentic varietal characteristics perfectly suited for Cabernet Sauvignon, Cabernet Franc, Merlot, and Syrah. CECA was isolated by Enology college of Northwest A&F University from Cabernet Sauvignon spontaneous fermentation in Ningxia province, China. With short lag phase, excellent fermentation kinetics and high alcohol tolerance, CECA is in favor of wine color and structure expression with high quality tannin and strong wine body. It can be very good to excavate and express "authentic" typical characteristics of grape varieties. Wine fermented by CECA presents fine tannins and complex aroma, such as dark berries, spice and coffee. CECA is an excellent choice for making aged red wines, especially for Cabernet Sauvignon, Cabernet Franc, Syrah, Merlot. Fermentation Characteristics - Fermentation temperature range: 50-85°F (10-35°C) - Alcohol tolerance: up to 16%vol - Nitrogen requirement: low - moderate - Fermentation spped: moderate - Production of volatile acidity: low - Production of H₂S: low - Production of foam: low - Competitive factor: negative - Tolerance and flocculation: good - Production of glycerol: moderate - high Protocol for Use 1. Rehydration Without Yeast Nutrition Dosage: 20 to 40 g/hL Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Resuspend the yeast by gently stirring, and wait for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the juice/must. 2. Rehydration with Nutri-Rehyd In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions. Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C). Tips The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation. Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms. The rehydration process must not exceed 30 minutes.

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Aroma Enhancement: Boosts complex ester aromas and varietal character while masking green flavors in elegant reds like Merlot and Pinot Noir. Robust Performance: Features a short lag phase, high alcohol tolerance (up to 16%), and a wide fermentation temperature range (50-85°F). Clean & Low Maintenance: Requires minimal nitrogen and produces extremely low levels of foam, H₂S, and volatile acidity. CEC01 was isolated by Enology college of Northwest A&F University from Merlot spontaneous fermentation in Xinjiang province, China. This yeast has a good tolerance to ethanol, a short lag phase and an excellent fermentation capacity. CEC01 enhances aromas complexity (especially ester aroma compounds expression) and varietal character of grapes, masks the green flavor compounds. Suitable for red grape varieties with elegant and complex aroma and round mouthfeel, such as Merlot, Pinot Noir, Cabernet Franc. Fermentation Characteristics - Fermentation temperature range: 50-85°F (10-35°C) - Alcohol tolerance: up to 16%vol - Nitrogen requirement: low - Fermentation spped: moderate - Production of volatile acidity: low - Production of H₂S: low - Production of foam: low - Competitive factor: active - Tolerance and flocculation: good - Production of glycerol: moderate - high Protocol for Use 1. Rehydration Without Yeast Nutrition Dosage: 20 to 40 g/hL Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Resuspend the yeast by gently stirring, and wait for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the juice/must. 2. Rehydration with Nutri-Rehyd In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions. Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C). Tips The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation. Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms. The rehydration process must not exceed 30 minutes.

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Aroma-Enhancing: Produces high levels of esters to deliver fresh, aromatic profiles in neutral and high-yield grapes. Highly Resilient: Thrives in harsh conditions—including low temperatures and low nutrients—with an impressive 18% alcohol tolerance. Clean & Efficient: Fast-fermenting with low foam, low volatile acidity, and a proven track record for ice wine production. RV100 is screened by natural fermentation. RV100 has low nutrient requirements and produces more esters, such as isoamyl acetate, hexyl acetate, and phenethyl acetate. These esters bring a fresh aroma to the mouth in neutral or high-yielding grapes. Among the high-ester producing strains, RV100 is the most resistant strain under fermentation conditions such as low turbidity, low temperature, and low fatty acid content. RV100 is also a mature strain for ice wine fermentation. Fermentation Characteristics - Fermentation temperature range: 50-85°F (10-35°C) - Alcohol tolerance: up to 18%vol - Fermentation speed: fast - Production of volatile acidity: low - Production of H₂S: moderate - Production of foam: low - Glycerol production: ≥ 6 g/L Protocol for Use 1. Rehydration Without Yeast Nutrition Dosage: 20 to 40 g/hL Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Resuspend the yeast by gently stirring, and wait for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the juice/must. 2. Rehydration with Nutri-Rehyd In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions. Dosage 20 to 40 g/hL Reds Roses Whites Sparklings   Ferm Speed Nitrogen Need Sensory Effect ★★★ ★★★ ★★★ ★★★★ Moderate Medium EVC Note: ★★★★=Best Recommendation EVC=Enhances Varietal Character Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C). Tips The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation. Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms. The rehydration process must not exceed 30 minutes.

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Superior Color & Aroma: Maximizes tannin extraction and elevates aromatic compounds for vibrant, full-bodied wines with clean fruit expression. Robust Performance: Ferments reliably up to 18% ABV (50-85°F) while keeping volatile acidity, H₂S, and foam production exceptionally low. Enhanced Mouthfeel & Structure: Generates abundant polysaccharides and glycerol (≥ 8 g/L), naturally optimizing conditions for subsequent malolactic fermentation. RV002 is a natural fermentation strain, this yeast demonstrates reliable safety, consistent performance and complete fermentation characteristics. It exhibits outstanding tannin and color extraction capacity while generating abundant polysaccharides. The strain significantly enhances wine coloration, particularly in red wines, contributing to well-structured, full-bodied wines with pronounced fruit expression, clean varietal character and harmonious palate. Its remarkable aroma-enhancing properties elevate diverse aromatic compounds. The yeast displays favorable flocculation behavior during late fermentation with stable pigment retention. The higher alcohols and amino acids released through autolysis provide optimal conditions for subsequent malolactic fermentation while minimizing exogenous interference. Fermentation Characteristics - Fermentation temperature range: 50-85°F (10-35°C) - Alcohol tolerance: up to 18%vol - Nitrogen requirement: moderate - Production of polysaccharides: high - Production of volatile acidity: low - Production of H₂S: low - Potential for SO₂ production: low - Production of foam: low - Competitive factor: neutral - Glycerol production: ≥ 8 g/L Application Features This yeast can be used to produce high-quality red wine. It has killer activity and extraction of anthocyanins and tannins is high. It helps produce wines with typicality, intense aroma and stable pigment, especially the famous red grape varieties such as Cabernet Sauvignon, Cabernet Franc, Cabernet Sauvignon and Pinot Noir. It is a preferred strain in brewing of high-grade red wines. Protocol for Use 1. Rehydration Without Yeast Nutrition Dosage: 20 to 40 g/hL Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Resuspend the yeast by gently stirring, and wait for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the juice/must. 2. Rehydration with Nutri-Rehyd In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions. Dosage 20 to 40 g/hL Reds Roses Whites Sparklings   Ferm Speed Nitrogen Need Sensory Effect ★★★ ★★★ ★★★ ★★★★ Moderate Medium EVC Note: ★★★★=Best Recommendation EVC=Enhances Varietal Character Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C). Tips The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation. Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms. The rehydration process must not exceed 30 minutes.

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Enhances Aromatics: Produces high levels of esters to significantly boost fruitiness in neutral grape varieties. Softens Mouthfeel: Absorbs polyphenols to reduce harsh tannins and naturally metabolizes malic acid for smoother, early-drinking wines. Versatile Application: Ideal for fresh reds, whites, rosés, and late harvest wines, performing well with high-acid grapes and alcohol levels up to 14%. RV171 was naturally isolated and chosen for its ability to produce large quantities of esters (like isoamyl esters), it can enhance the aromatic features of wines produced from neutral grape varieties. This particular yeast strain is capable of adsorbing polyphenolic compounds from its cell walls, thus lessening the tannic structure in young and fresh red wines. Grape juice inoculated with RV171 is likely to undergo malolactic fermentation since this yeast strain is able to metabolize malic acid during the primary fermentation stage. RV171 is the perfect option for making young, fresh, fruity and easily drinkable red, rosé and white wines, and also a fitting choice for late harvest wines. Fermentation Characteristics - It is particularly suited for high-acid grapes or varieties that will undergo acid adjustment. - Fermentation temperature range: 57-86°F (14-30°C) - Alcohol tolerance: up to 14%vol - Production of volatile acidity: low - Production of H₂S: moderate - high - No harmful sulfide - Competitive factor: sensitive - Glycerol production: ≥7 g/L Protocol for Use 1. Rehydration Without Yeast Nutrition Dosage: 20 to 40 g/hL Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Resuspend the yeast by gently stirring, and wait for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the juice/must. 2. Rehydration with a Yeast Nutrition In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions. Dosage 20 to 40 g/hL Reds Roses Whites   Ferm Speed Nitrogen Need Sensory Effect ★★★ ★★★★ ★★★ Moderate Medium EVC Note: ★★★★=Best Recommendation EVC=Enhances Varietal Character Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C). Tips The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation. Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms. The rehydration process must not exceed 30 minutes.

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Neutral Sensory Profile: Highlights the natural aromas of white grape varieties like Chardonnay and Riesling without altering flavor. Robust Fermentation: Delivers strong, reliable kinetics with a wide temperature range (50-86°F) and high alcohol tolerance (up to 18% vol). Clean Production: Ensures efficient processing with low nitrogen requirements and minimal production of foam, H₂S, and volatile acidity. BV818 was selected from natural wine fermentation with strong and reliable fermentation kinetics. Its sensory contribution is considered neutral because it makes very little contribution to the sensory characteristics of wine, thus highlighting the aroma characteristics of famous white grape varieties such as Italian Riesling, Chardonnay, and Sauvignon Blanc. It is widely used around the world in the production of white wine and secondary fermentation. Fermentation Characteristics - Fermentation temperature range: 50-86°F (10-30°C) - Alcohol tolerance: up to 18%vol - Nitrogen requirement: low - Production of volatile acidity: low - Production of H₂S: low - Production of foam: low - Sulfur dioxide resistance: good - Competitive factor: active Protocol for Use 1. Rehydration Without Yeast Nutrition Dosage: 20 to 40 g/hL Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Resuspend the yeast by gently stirring, and wait for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the juice/must. 2. Rehydration with Nutri-Rehyd In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions. Dosage 20 to 40 g/hL Reds Roses Whites Sparklings   Ferm Speed Nitrogen Need Sensory Effect ★★ ★★★ ★★★★ ★★★★ Fast Low EVC Note: ★★★★=Best Recommendation EVC=Enhances Varietal Character Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C). Notes It has good performance in low temperature, high concentration of SO₂ or in the shortage of nutrient fermentation; enhance famous white grape aroma such as Italian Riesling, Chardonnay, Sauvignon Blanc. It can restart the end fermentation, and smooth sparkling wine second fermentation. Tips The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation. Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms. The rehydration process must not exceed 30 minutes.

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Provides a concentrated source of bioavailable zinc to ensure healthy yeast growth and metabolic efficiency. Enhances the uptake of maltose and maltotriose, leading to more complete and faster fermentations. Promotes cleaner fermentation profiles by reducing the production of acetaldehyde, diacetyl, and sulfur compounds. Essential for high-gravity brewing and maintaining yeast vitality in serial repitching scenarios. Improves yeast flocculation and sedimentation, assisting in beer clarity and reducing filtration costs. Angel Yeast BrewNutri-Z is a specialized, high-zinc yeast nutrient designed to target the most common nutritional deficiency in beer wort. Even in all-malt worts, zinc levels often fall below the optimal threshold (0.3–0.5 mg/L) required for robust yeast performance. BrewNutri-Z provides an inactive yeast-based source of zinc (5.5–6.5% w/w) that acts as a critical cofactor for protein synthesis and enzymatic reactions during both growth and alcohol fermentation. By ensuring optimal zinc levels, brewers can significantly reduce fermentation lag times, improve attenuation in high-gravity environments, and protect yeast against the stresses of high alcohol and sugar concentrations. This results in a cleaner finish, better foam stability, and superior yeast condition for those looking to harvest and repitch their yeast over multiple generations. Usage Rate 0.005–0.01 g/L (0.5–1 g/hL), adjusted based on wort composition and fermentation stress level. Application Instructions Dissolve in sterilized water to ensure even distribution. Add the solution to the kettle 10–15 minutes prior to the end of the boil, or dose directly into the cooled wort in the fermentation vessel. Applications Beer • High-Gravity Beer • Serial Repitching • Adjunct-Heavy Worts • Nutrient-Deficient Worts • Improving Flocculation.  

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Provides yeast-accessible nitrogen to support healthy growth and steady fermentation performance Supplies zinc and micronutrients that help improve yeast metabolism and stress tolerance Promotes cleaner fermentations by supporting robust yeast health in demanding conditions Helps improve consistency across batches, especially in nutrient-limited or high-gravity worts Useful for maintaining stronger yeast condition in serial/repitch scenarios Angel Yeast BrewNutri-AZ is a complete, balanced yeast nutrient designed to support healthy, consistent beer fermentations. It helps prevent sluggish performance by supplying organic nitrogen, yeast-accessible amino nitrogen, zinc, and micronutrients that promote strong yeast growth and stress tolerance—supporting reliable attenuation and a clean finish, especially in high-gravity, adjunct-heavy, or otherwise nutrient-deficient worts and other stressful fermentation conditions. Usage Rate 0.15–0.30 g/L (15–30 g/hL), adjusted based on wort composition and fermentation stress level Application Instructions Dissolve in sterilized water and mix thoroughly. Add 10–15 minutes before the end of the boil, or dose directly into cooled wort in the fermenter. Applications Beer • High-Gravity Beer • Adjunct-Heavy / Nutrient-Deficient Worts • Sluggish Fermentations • Stressful Fermentations

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