Old Czech Lager Yeast (RIBM 2)
Traditional Czech strain, characterized by higher production of esters
and higher alcohols and lower production of vicinal diketones.
Fermentation: 75%
Sedimentation: medium to high
Optimal fermentation temperature: 9-12 °C
Alcohol tolerance: medium
Beer type: Czech lager
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Old Czech Lager Yeast (RIBM 6)
Traditional Czech strain, deep fermentation,
good sedimentation. Suitable for fermentation at low temperatures.
Characterized by lower production of esters, higher alcohols, and vicinal diketones.
Fermentation: 80%
Sedimentation: medium to high
Optimal fermentation temperature: 8-12 °C
Alcohol tolerance: medium
Beer type: Czech lager
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Lager Yeast (RIBM 95 – pressed)
A traditional strain of German origin, deeply fermenting,
good sedimentation. Fast fermentation of extract, suitable
for fermentation in a wide range of temperatures.
The beers produced are characterized by a balanced,
clean sensory profile.
Fermentation: 82%
Sedimentation: medium to high
Optimal fermentation temperature: 10-14 °C
Alcohol tolerance: medium
Beer type: Czech lager
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California Ale Yeast (RIBM 139)
A strain suitable for producing any type of ale.
Produces beers with a distinctive hop flavor,
tolerates higher alcohol concentrations.
Fermentation: 73-80%
Sedimentation: medium
Optimal fermentation temperature: 20-23 °C
Alcohol tolerance: high
Beer type: Ale
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Bock Lager (RIBM 143)
Strain of German origin.
Fermentation: 70-76%
Sedimentation: medium
Optimal fermentation temperature: 9-13 °C
Alcohol tolerance: medium to high
Beer type: Bock, Dopplebock, Oktoberfest, Helles
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German Hefeweizen Yeast (RIBM 145)
Strain for producing traditional German wheat beer.
Produces banana and clove aromas.
Fermentation: 72-76%
Sedimentation: low
Optimal fermentation temperature: 20-22 °C
Alcohol tolerance: medium
Beer type: wheat beer
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American Hefeweizen Yeast
(RIBM 146)
Originally an American strain suitable for wheat beer production,
with lower production of banana and clove flavors.
Fermentation: 70-75%
Sedimentation: low
Optimal fermentation temperature: 18-21 °C
Alcohol tolerance: medium
Beer type: wheat beer
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German Hefeweizen Yeast
(RIBM 147)
A strain producing wheat beer with a distinctive phenolic flavor,
with hints of refreshing citrus and apricots. Minimal banana aroma production.
Fermentation: 73-80%
Sedimentation: low
Optimal fermentation temperature: 19-21 °C
Alcohol tolerance: medium
Beer type: wheat beer
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British Ale Yeast (RIBM 148)
As a typical English strain, it preserves
a strong malt flavor in beers.
Fermentation: 67-74%
Sedimentation: high
Optimal fermentation temperature: 18-21 °C
Alcohol tolerance: medium
Beer type:Bitter Ale, Pale Ale, Porter, Brown
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Dry English Ale Yeast
(RIBM 149)
Deeply fermenting strain suitable for the production of
strong ale.
Produces beers with an alcohol content of up to 10% (v/v).
Fermentation: 70-80%
Sedimentation: medium to high
Optimal fermentation temperature: 18-21 °C
Alcohol tolerance: medium to high
Beer type:Ale
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Irish Ale Yeast (RIBM 150)
Irish strain with low diacetyl production
balanced by pleasant fruity freshness.
Fermentation: 69-74%
Sedimentation: medium to high
Optimal fermentation temperature: 18-20 °C
Alcohol tolerance: medium to high
Beer type: Ale, Stout, Porter, Brown, Red, Pale Ale
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Scottish Ale Yeast (RIBM 151)
A strain suitable for producing a typical Scottish ale
with a strong malt and hop flavor.
Fermentation: 70-75%
Sedimentation: medium
Optimal fermentation temperature: 18-21°C
Alcohol tolerance: medium to high
Beer type: Ale
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Burton Ale Yeast
(RIBM 152)
English strain producing apple,
pear, and honey flavors.
Fermentation: 69-70%
Sedimentation: medium
Optimal fermentation temperature: 20-23°C
Alcohol tolerance: medium
Beer type: IPA, Bitter, Pale Ale, Porter, Stout
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Wit Ale Yeast (RIBM 153)
An original Belgian strain suitable for Wit beer production.
Produces slightly phenolic to sour aromas with banana,
clove, and coriander notes.
Fermentation: 74–78%
Sedimentation: low to medium
Optimal fermentation temperature: 19–23 °C
Alcohol tolerance: medium
Beer type: Wit
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Trappist Ale Yeast (RIBM 154)
A strain suitable for producing strong Trappist beers,
Belgian ales, dubbles, and tripples.
Produces fruity flavors and a plum aroma.
Fermentation: 75–80%
Sedimentation: medium to low
Optimal fermentation temperature: 18–22 °C
Alcohol tolerance: high
Beer type: Belgian Ale, dubbles, tripples
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Abbey Ale Yeast (RIBM 155)
For the production of Trappist-style beer; similar to
RIBM 154, less fruity flavors,
tolerates higher alcohol concentrations.
Fermentation: 75-80%
Sedimentation: medium to high
Optimal fermentation temperature: 19-22 °C
Alcohol tolerance: high (up to 15% v/v)
Beer type: Belgian Ale, Dubbles, Tripples
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Belgian Ale Yeast
(RIBM 156)
A versatile strain suitable for producing a wide range of
Belgian beers. The flavor profile is dominated by phenolic
and spicy notes, with weaker fruity flavors.
Fermentation: 78-85%
Sedimentation: medium
Optimal fermentation temperature: 20-26 °C
Alcohol tolerance: medium to high
Beer type: belgický Ale, Red, Brown, White beer
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Wallonia Saison Yeast
(RIBM 157)
A strain originating in southern Belgium (Wallonia region),
suitable for producing Belgian Saison. The beer has an earthy, peppery, and spicy, slightly sweet taste.
Fermentation: 65-75%
Sedimentation: medium
Optimal fermentation temperature: 20-24 °C
Alcohol tolerance: medium
Beer type: Saison
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Belgian Golden Ale Yeast
(RIBM 158)
Belgian strain suitable for producing light and strong
Belgian ales. The flavor profile of the beer is dominated by phenolic and fruity flavors.
Fermentation: 73–78%
Sedimentation: low
Optimal fermentation temperature: 20–24 °C
Alcohol tolerance: high
Beer type: Ale
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