Old Czech Lager Yeast (RIBM 2)
A traditional Czech strain, characterized by higher ester and higher alcohol production, and lower production of vicinal diketones.
Attenuation: 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)
A traditional Czech strain with high attenuation and good sedimentation. Suitable for fermentation at low temperatures. It is characterized by lower production of esters, higher alcohols, and vicinal diketones.
Attenuation: 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 – lisované)
Traditional German-origin strain, highly attenuating, well-sedimenting.
Rapid wort fermentation, suitable for fermentation across a wide temperature range.
The resulting beers are characterized by a balanced, clean sensory profile.
Attenuation: 82 %
Sedimentation: medium to high
Optimal fermentation temperature: 10-14 °C
Alcohol tolerance: medium
Beer type: Czech lager |
California Ale Yeast (RIBM 139)
A strain suitable for producing any type of Ale.
It produces beers with a pronounced hop flavor
and tolerates higher alcohol concentrations.
Attenuation: 73-80 %
Sedimentation: medium
Optimal fermentation temperature: 20-23 °C
Alcohol tolerance: high
Beer type: Ale |
Bock Lager (RIBM 143)
A strain of German origin.
Attenuation: 70-76 %
Sedimentation: medium
Optimal fermentation temperature: 9-13 °C
Alcohol tolerance: medium to high
Beer type: Bock, Dopplebock, Oktoberfest, Helles |
German Hefeweizen Yeast (RIBM 145)
A strain for producing traditional German wheat beer.
It produces banana and clove aromas.
Attenuation: 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)
An American-origin strain suitable for producing wheat beer,
with lower production of banana and clove flavors
Attenuation: 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 that produces wheat beer with a pronounced phenolic flavor,
complemented by hints of refreshing citrus and apricot.
Minimal production of banana aroma.
Attenuation: 73-80 %
Sedimentation: low
Optimal fermentation temperature: 19-21 °C
Alcohol tolerance: medium
Beer type: wheat beer |
British Ale Yeast (RIBM 148)
As a typical English strain, it maintains
a strong malty flavor in the beers.
Attenuation: 67-74 %
Sedimentation: high
Optimal fermentation temperature: 18-21 °C
Alcohol tolerance: medium
Typ piva: Bitter Ale, Pale Ale, Porter, Brown |
Dry English Ale Yeast
(RIBM 149)
A highly attenuating strain suitable
for producing strong Ale.
Produkuje piva s obsahem alkoholu až 10 % (v/v).
Attenuation: 70-80 %
Sedimentation: medium to high
Optimal fermentation temperature: 18-21 °C
Alcohol tolerance: medium to high
Beer type: Ale |
Irish Ale Yeast (RIBM 150)
Irish strain with low diacetyl production
balanced by a pleasant fruity freshness.
Attenuation: 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 |
Scottish Ale Yeast (RIBM 151)
A strain suitable for producing a classic Scottish Ale with
a strong malty and hoppy flavor.
Attenuation: 70-75%
Sedimentation: medium
Optimal fermentation temperature: 18-21°C
Alcohol tolerance: medium to high
Beer type: Ale |
Burton Ale Yeast
(RIBM 152)
“An English strain that produces apple,
pear, and honey flavors.”
Attenuation: 69-70 %
Sedimentation: medium
Optimal fermentation temperature: 20-23°C
Alcohol tolerance: medium
Beer type: IPA, Bitter, Pale Ale, Porter, Stout |
Wit Ale Yeast (RIBM 153)
An original Belgian strain suitable for producing Wit beer.
It produces a mildly phenolic to slightly
sour aroma with banana, clove, and coriander notes.
Prokvašení: 74 – 78 %
Sedimentation: low to medium
Optimal fermentation temperature: 19-23 °C
Alcohol tolerance: medium
Beer type: Wit |
Trappist Ale Yeast (RIBM 154)
A strain suitable for producing strong Trappist beers,
Belgian Ales, and Dubbel and Tripel styles.
It produces fruity flavors and plum aroma.
Prokvašení: 75 – 80 %
Sedimentation: low to medium
Optimal fermentation temperature: 18 – 22 °C
Alcohol tolerance: high
Beer type: Belgian Ale, Dubbles, Tripples |
Abbey Ale Yeast (RIBM 155)
For producing Trappist-style beer; similar to RIBM 154
but with less fruity flavors,
and it tolerates higher alcohol concentrations.
Attenuation: 75-80 %
Sedimentation: medium to high
Optimal fermentation temperature: 19-22 °C
Alcohol tolerance: high (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.
Attenuation: 78-85 %
Sedimentation: medium high
Optimal fermentation temperature: 20-26 °C
Alcohol tolerance: medium to high
Beer type: Belgian Ale, Red, Brown, White beer
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Wallonia Saison Yeast
(RIBM 157)
A strain from Southern Belgium (Wallonia),
suitable for producing Belgian Saison.
The beer features an earthy, peppery,
and spicy flavor with a mildly sweet character.”
Attenuation: 65-75 %
Sedimentation: medium
Optimal fermentation temperature: 20-24 °C
Alcohol tolerance: medium
Beer type: Saison |
Belgian Golden Ale Yeast
(RIBM 158)
A Belgian strain suitable for producing both
light and strong Belgian Ale-style beers.
The flavor profile is dominated by phenolic and fruity notes.
Attenuation: 73 – 78 %
Sedimentation: low
Optimal fermentation temperature: 20-24 °C
Alcohol tolerance: high
Beer type: Ale |
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