Which yeast for which beer? Yeast recommendations by style

The right dry and liquid yeasts with fermentation temperatures for every beer style – from pilsner and hefeweizen to hazy IPA. The yeast calculator works out how much yeast you need.

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German Pils

SafLager W-34/70 (Dry yeast, 10–15 °C / 50–59 °F): The classic for German lagers: clean, soft and malty.
LalBrew Diamond Lager (Dry yeast, 10–15 °C / 50–59 °F): Very clean and crisp, good for pils and helles.
Wyeast 2124 Bohemian Lager (Liquid yeast, 9–14 °C / 48–57 °F): Rounded and malty, forgiving of slightly warmer fermentation.
White Labs WLP830 German Lager (Liquid yeast, 10–13 °C / 50–55 °F): Clean and versatile for all pale lagers.

Munich Helles

SafLager W-34/70 (Dry yeast, 10–15 °C / 50–59 °F): The classic for German lagers: clean, soft and malty.
LalBrew Diamond Lager (Dry yeast, 10–15 °C / 50–59 °F): Very clean and crisp, good for pils and helles.
Wyeast 2124 Bohemian Lager (Liquid yeast, 9–14 °C / 48–57 °F): Rounded and malty, forgiving of slightly warmer fermentation.
White Labs WLP830 German Lager (Liquid yeast, 10–13 °C / 50–55 °F): Clean and versatile for all pale lagers.

Kellerbier

SafLager W-34/70 (Dry yeast, 10–15 °C / 50–59 °F): The classic for German lagers: clean, soft and malty.
LalBrew Diamond Lager (Dry yeast, 10–15 °C / 50–59 °F): Very clean and crisp, good for pils and helles.
Wyeast 2124 Bohemian Lager (Liquid yeast, 9–14 °C / 48–57 °F): Rounded and malty, forgiving of slightly warmer fermentation.
White Labs WLP830 German Lager (Liquid yeast, 10–13 °C / 50–55 °F): Clean and versatile for all pale lagers.

Vienna lager

SafLager W-34/70 (Dry yeast, 10–15 °C / 50–59 °F): The classic for German lagers: clean, soft and malty.
LalBrew Diamond Lager (Dry yeast, 10–15 °C / 50–59 °F): Very clean and crisp, good for pils and helles.
Wyeast 2124 Bohemian Lager (Liquid yeast, 9–14 °C / 48–57 °F): Rounded and malty, forgiving of slightly warmer fermentation.
White Labs WLP830 German Lager (Liquid yeast, 10–13 °C / 50–55 °F): Clean and versatile for all pale lagers.

Märzen

SafLager W-34/70 (Dry yeast, 10–15 °C / 50–59 °F): The classic for German lagers: clean, soft and malty.
LalBrew Diamond Lager (Dry yeast, 10–15 °C / 50–59 °F): Very clean and crisp, good for pils and helles.
Wyeast 2124 Bohemian Lager (Liquid yeast, 9–14 °C / 48–57 °F): Rounded and malty, forgiving of slightly warmer fermentation.
White Labs WLP830 German Lager (Liquid yeast, 10–13 °C / 50–55 °F): Clean and versatile for all pale lagers.

Munich Dunkel

SafLager W-34/70 (Dry yeast, 10–15 °C / 50–59 °F): Clean and malty, also for dark and strong lagers.
Wyeast 2206 Bavarian Lager (Liquid yeast, 9–14 °C / 48–57 °F): Emphasises the malt, ideal for dunkel and bock.
White Labs WLP833 German Bock (Liquid yeast, 9–13 °C / 48–55 °F): Soft and malty, for bock and doppelbock.

Schwarzbier

SafLager W-34/70 (Dry yeast, 10–15 °C / 50–59 °F): The classic for German lagers: clean, soft and malty.
LalBrew Diamond Lager (Dry yeast, 10–15 °C / 50–59 °F): Very clean and crisp, good for pils and helles.
Wyeast 2124 Bohemian Lager (Liquid yeast, 9–14 °C / 48–57 °F): Rounded and malty, forgiving of slightly warmer fermentation.
White Labs WLP830 German Lager (Liquid yeast, 10–13 °C / 50–55 °F): Clean and versatile for all pale lagers.

Smoked beer (Rauchbier)

SafLager W-34/70 (Dry yeast, 10–15 °C / 50–59 °F): The classic for German lagers: clean, soft and malty.
LalBrew Diamond Lager (Dry yeast, 10–15 °C / 50–59 °F): Very clean and crisp, good for pils and helles.
Wyeast 2124 Bohemian Lager (Liquid yeast, 9–14 °C / 48–57 °F): Rounded and malty, forgiving of slightly warmer fermentation.
White Labs WLP830 German Lager (Liquid yeast, 10–13 °C / 50–55 °F): Clean and versatile for all pale lagers.

Helles bock (Maibock)

SafLager W-34/70 (Dry yeast, 10–15 °C / 50–59 °F): Clean and malty, also for dark and strong lagers.
Wyeast 2206 Bavarian Lager (Liquid yeast, 9–14 °C / 48–57 °F): Emphasises the malt, ideal for dunkel and bock.
White Labs WLP833 German Bock (Liquid yeast, 9–13 °C / 48–55 °F): Soft and malty, for bock and doppelbock.

Doppelbock

SafLager W-34/70 (Dry yeast, 10–15 °C / 50–59 °F): Clean and malty, also for dark and strong lagers.
Wyeast 2206 Bavarian Lager (Liquid yeast, 9–14 °C / 48–57 °F): Emphasises the malt, ideal for dunkel and bock.
White Labs WLP833 German Bock (Liquid yeast, 9–13 °C / 48–55 °F): Soft and malty, for bock and doppelbock.

Kölsch

SafAle K-97 (Dry yeast, 15–20 °C / 59–68 °F): German ale yeast, clean with a light fruitiness.
Wyeast 2565 Kölsch (Liquid yeast, 13–20 °C / 55–68 °F): Typical for Kölsch: delicately fruity and very clear after lagering.
White Labs WLP029 German Ale/Kölsch (Liquid yeast, 18–21 °C / 64–70 °F): Clean and crisp, slightly vinous.

Altbier

SafAle K-97 (Dry yeast, 15–20 °C / 59–68 °F): Clean and malt-forward.
Wyeast 1007 German Ale (Liquid yeast, 12–20 °C / 54–68 °F): Dry and clean, works cool as well.
White Labs WLP036 Düsseldorf Alt (Liquid yeast, 18–21 °C / 64–70 °F): The typical altbier yeast with soft malt character.

Hefeweizen

SafAle WB-06 (Dry yeast, 18–24 °C / 64–75 °F): Wheat yeast with banana and clove.
LalBrew Munich Classic (Dry yeast, 17–22 °C / 63–72 °F): Bavarian wheat yeast, banana-forward.
Wyeast 3068 Weihenstephan Weizen (Liquid yeast, 18–24 °C / 64–75 °F): The Bavarian classic. Cooler gives more clove, warmer more banana.
White Labs WLP300 Hefeweizen Ale (Liquid yeast, 20–22 °C / 68–72 °F): Lots of banana, typically hazy.

Dunkelweizen

SafAle WB-06 (Dry yeast, 18–24 °C / 64–75 °F): Wheat yeast with banana and clove.
LalBrew Munich Classic (Dry yeast, 17–22 °C / 63–72 °F): Bavarian wheat yeast, banana-forward.
Wyeast 3068 Weihenstephan Weizen (Liquid yeast, 18–24 °C / 64–75 °F): The Bavarian classic. Cooler gives more clove, warmer more banana.
White Labs WLP300 Hefeweizen Ale (Liquid yeast, 20–22 °C / 68–72 °F): Lots of banana, typically hazy.

Witbier

LalBrew Wit (Dry yeast, 17–22 °C / 63–72 °F): Spicy and lightly fruity, suits coriander and orange peel.
SafAle WB-06 (Dry yeast, 18–24 °C / 64–75 °F): A good substitute, a little more clove.
Wyeast 3944 Belgian Witbier (Liquid yeast, 16–24 °C / 61–75 °F): Tart, spicy and typically hazy.
White Labs WLP400 Belgian Wit Ale (Liquid yeast, 19–23 °C / 66–73 °F): Spicy and soft.

English bitter

SafAle S-04 (Dry yeast, 15–20 °C / 59–68 °F): English yeast, clears fast and emphasises the malt.
LalBrew Windsor (Dry yeast, 15–22 °C / 59–72 °F): Fruity and full-bodied, attenuates less.
LalBrew Nottingham (Dry yeast, 10–22 °C / 50–72 °F): Clean and versatile, ferments dry.
Wyeast 1968 London ESB (Liquid yeast, 18–22 °C / 64–72 °F): Malty and fruity, flocculates very well.
White Labs WLP002 English Ale (Liquid yeast, 18–20 °C / 64–68 °F): Classic English with a light fruitiness.

Irish red ale

SafAle S-04 (Dry yeast, 15–20 °C / 59–68 °F): English yeast, clears fast and emphasises the malt.
LalBrew Windsor (Dry yeast, 15–22 °C / 59–72 °F): Fruity and full-bodied, attenuates less.
LalBrew Nottingham (Dry yeast, 10–22 °C / 50–72 °F): Clean and versatile, ferments dry.
Wyeast 1968 London ESB (Liquid yeast, 18–22 °C / 64–72 °F): Malty and fruity, flocculates very well.
White Labs WLP002 English Ale (Liquid yeast, 18–20 °C / 64–68 °F): Classic English with a light fruitiness.

Brown ale

SafAle S-04 (Dry yeast, 15–20 °C / 59–68 °F): English yeast, clears fast and emphasises the malt.
LalBrew Windsor (Dry yeast, 15–22 °C / 59–72 °F): Fruity and full-bodied, attenuates less.
LalBrew Nottingham (Dry yeast, 10–22 °C / 50–72 °F): Clean and versatile, ferments dry.
Wyeast 1968 London ESB (Liquid yeast, 18–22 °C / 64–72 °F): Malty and fruity, flocculates very well.
White Labs WLP002 English Ale (Liquid yeast, 18–20 °C / 64–68 °F): Classic English with a light fruitiness.

Porter

SafAle S-04 (Dry yeast, 15–20 °C / 59–68 °F): English yeast, clears fast and emphasises the malt.
LalBrew Windsor (Dry yeast, 15–22 °C / 59–72 °F): Fruity and full-bodied, attenuates less.
LalBrew Nottingham (Dry yeast, 10–22 °C / 50–72 °F): Clean and versatile, ferments dry.
Wyeast 1968 London ESB (Liquid yeast, 18–22 °C / 64–72 °F): Malty and fruity, flocculates very well.
White Labs WLP002 English Ale (Liquid yeast, 18–20 °C / 64–68 °F): Classic English with a light fruitiness.

Dry Irish stout

SafAle S-04 (Dry yeast, 15–20 °C / 59–68 °F): Emphasises malt and roast.
LalBrew Nottingham (Dry yeast, 10–22 °C / 50–72 °F): Clean and dry, good for dry stout.
Wyeast 1084 Irish Ale (Liquid yeast, 16–22 °C / 61–72 °F): The typical stout yeast: dry with a light fruitiness.
White Labs WLP004 Irish Ale (Liquid yeast, 18–20 °C / 64–68 °F): Dry and lightly fruity.

Imperial stout

SafAle US-05 (Dry yeast, 18–22 °C / 64–72 °F): Very clean, lets the hops shine.
LalBrew BRY-97 (Dry yeast, 15–22 °C / 59–72 °F): Clean and dry, clears well.
Wyeast 1056 American Ale (Liquid yeast, 15–22 °C / 59–72 °F): The American classic, very neutral.
White Labs WLP001 California Ale (Liquid yeast, 20–23 °C / 68–73 °F): Clean and versatile.

American pale ale

SafAle US-05 (Dry yeast, 18–22 °C / 64–72 °F): Very clean, lets the hops shine.
LalBrew BRY-97 (Dry yeast, 15–22 °C / 59–72 °F): Clean and dry, clears well.
Wyeast 1056 American Ale (Liquid yeast, 15–22 °C / 59–72 °F): The American classic, very neutral.
White Labs WLP001 California Ale (Liquid yeast, 20–23 °C / 68–73 °F): Clean and versatile.

West Coast IPA

SafAle US-05 (Dry yeast, 18–22 °C / 64–72 °F): Very clean, lets the hops shine.
LalBrew BRY-97 (Dry yeast, 15–22 °C / 59–72 °F): Clean and dry, clears well.
Wyeast 1056 American Ale (Liquid yeast, 15–22 °C / 59–72 °F): The American classic, very neutral.
White Labs WLP001 California Ale (Liquid yeast, 20–23 °C / 68–73 °F): Clean and versatile.

Hazy IPA (NEIPA)

LalBrew Verdant IPA (Dry yeast, 18–22 °C / 64–72 °F): For hazy IPA: fruity, soft and hazy.
SafAle US-05 (Dry yeast, 18–22 °C / 64–72 °F): More neutral, if the hops should do the talking.
Wyeast 1318 London Ale III (Liquid yeast, 18–24 °C / 64–75 °F): The classic NEIPA yeast: soft with stone fruit.
White Labs WLP066 London Fog (Liquid yeast, 18–22 °C / 64–72 °F): Fruity and full-bodied, stays hazy.

Session IPA

SafAle US-05 (Dry yeast, 18–22 °C / 64–72 °F): Very clean, lets the hops shine.
LalBrew BRY-97 (Dry yeast, 15–22 °C / 59–72 °F): Clean and dry, clears well.
Wyeast 1056 American Ale (Liquid yeast, 15–22 °C / 59–72 °F): The American classic, very neutral.
White Labs WLP001 California Ale (Liquid yeast, 20–23 °C / 68–73 °F): Clean and versatile.

Belgian blonde

SafAle BE-256 (Dry yeast, 17–24 °C / 63–75 °F): Belgian abbey yeast, strongly attenuating and fruity.
LalBrew Abbaye (Dry yeast, 17–25 °C / 63–77 °F): Fruity and spicy, tolerates high alcohol.
Wyeast 3787 Trappist High Gravity (Liquid yeast, 18–25 °C / 64–77 °F): Classic for dubbel and tripel.
White Labs WLP530 Abbey Ale (Liquid yeast, 19–22 °C / 66–72 °F): Fruity with plum and spice.

Dubbel

SafAle BE-256 (Dry yeast, 17–24 °C / 63–75 °F): Belgian abbey yeast, strongly attenuating and fruity.
LalBrew Abbaye (Dry yeast, 17–25 °C / 63–77 °F): Fruity and spicy, tolerates high alcohol.
Wyeast 3787 Trappist High Gravity (Liquid yeast, 18–25 °C / 64–77 °F): Classic for dubbel and tripel.
White Labs WLP530 Abbey Ale (Liquid yeast, 19–22 °C / 66–72 °F): Fruity with plum and spice.

Tripel

SafAle BE-256 (Dry yeast, 17–24 °C / 63–75 °F): Belgian abbey yeast, strongly attenuating and fruity.
LalBrew Abbaye (Dry yeast, 17–25 °C / 63–77 °F): Fruity and spicy, tolerates high alcohol.
Wyeast 3787 Trappist High Gravity (Liquid yeast, 18–25 °C / 64–77 °F): Classic for dubbel and tripel.
White Labs WLP530 Abbey Ale (Liquid yeast, 19–22 °C / 66–72 °F): Fruity with plum and spice.

Saison

LalBrew Belle Saison (Dry yeast, 20–30 °C / 68–86 °F): Spicy and peppery, ferments very dry and likes it warm.
SafAle BE-134 (Dry yeast, 18–28 °C / 64–82 °F): Very dry, spicy and lively.
Wyeast 3724 Belgian Saison (Liquid yeast, 21–35 °C / 70–95 °F): The classic – needs warmth, otherwise fermentation stalls.
White Labs WLP565 Saison I (Liquid yeast, 20–24 °C / 68–75 °F): Spicy and earthy.

Temperatures are rounded guide values. Fermentation produces heat itself – the beer is often 2–3 °C (4–5 °F) warmer than the room. If in doubt, follow the pack.

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