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<yeasts_short><yeast>
<id>2</id><name>WYEAST 3068 Weihenstephan Weizen</name><laboratory>WYEAST</laboratory><category>Weizen</category><temperature>21.0</temperature><attenuation>77.0</attenuation><description></description></yeast>
<yeast>
<id>3</id><name>WYEAST 2112 California Lager</name><laboratory>WYEAST</laboratory><category>Untergärig</category><temperature>17.0</temperature><attenuation>71.0</attenuation><description></description></yeast>
<yeast>
<id>4</id><name>Wyeast 1084 Irish Ale</name><laboratory>Wyeast</laboratory><category>Obergärig</category><temperature>19.0</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>5</id><name>Fermentis Saflager W-34/70</name><laboratory>Fermentis</laboratory><category>Untergärig</category><temperature>12.0</temperature><attenuation>75.5</attenuation><description>Hefestamm aus Weihenstephan mit dezentem Aromenprofil mit neutralen Noten.</description></yeast>
<yeast>
<id>6</id><name>WYEAST 1056 American Ale</name><laboratory>Wyeast</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>77.0</attenuation><description>Sehr ausgewogen. Vergärt trocken mit weichen Angang.</description></yeast>
<yeast>
<id>18</id><name>Wyeast 1010 American Wheat</name><laboratory>Wyeast</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>78.0</attenuation><description></description></yeast>
<yeast>
<id>19</id><name>Wyeast 1028 London Ale</name><laboratory>Wyeast</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>77.0</attenuation><description></description></yeast>
<yeast>
<id>20</id><name>Wyeast 1098 British Ale</name><laboratory>Wyeast</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>21</id><name>Wyeast 1099 Whitbread Ale</name><laboratory>Wyeast</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>72.0</attenuation><description></description></yeast>
<yeast>
<id>22</id><name>Wyeast 1187 Ringwood Ale</name><laboratory>Wyeast</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>72.0</attenuation><description></description></yeast>
<yeast>
<id>23</id><name>Wyeast 1214 Belgian Ale</name><laboratory>Wyeast</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>76.0</attenuation><description>Gut geeignet für dunkle Trappistenbiere, um Malze, speziell Special B, mit Fruchtestern auszubalancieren</description></yeast>
<yeast>
<id>24</id><name>Wyeast 1272 American Ale II</name><laboratory>Wyeast</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>76.0</attenuation><description>Leicht nussig, weich, rein mit herbem Abgang.</description></yeast>
<yeast>
<id>25</id><name>WYEAST 1275 Thames Valley Ale</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>19.0</temperature><attenuation>76.0</attenuation><description></description></yeast>
<yeast>
<id>26</id><name>WYEAST 1318 London Ale III</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>27</id><name>WYEAST 1332 Northwest Ale</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>71.0</attenuation><description></description></yeast>
<yeast>
<id>28</id><name>WYEAST 1335 British Ale II</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>76.0</attenuation><description></description></yeast>
<yeast>
<id>29</id><name>WYEAST 1338 European Ale</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>19.0</temperature><attenuation>69.0</attenuation><description></description></yeast>
<yeast>
<id>30</id><name>WYEAST 1388 Belgian Strong Ale</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>76.0</attenuation><description>Belgischer Hefestamm aus der belgischen Provinz Antwerpen. Kombiniert fruchtige und phenolische Noten</description></yeast>
<yeast>
<id>31</id><name>WYEAST 1728 Scottish Ale</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>73.0</attenuation><description></description></yeast>
<yeast>
<id>32</id><name>WYEAST 1968 London ESB Ale</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>71.0</attenuation><description></description></yeast>
<yeast>
<id>33</id><name>WYEAST 2565 Kölsch</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>17.0</temperature><attenuation>77.0</attenuation><description></description></yeast>
<yeast>
<id>34</id><name>Wyeast 2000 PC Budvar Lager</name><laboratory>WYEAST</laboratory><category>Untergärig</category><temperature>11.0</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>35</id><name>WYEAST 2001 Urquell Lager</name><laboratory>WYEAST</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>76.0</attenuation><description></description></yeast>
<yeast>
<id>36</id><name>WYEAST 2007 Pilsen Lager</name><laboratory>WYEAST</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>37</id><name>WYEAST 2035 American Lager</name><laboratory>WYEAST</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>77.0</attenuation><description></description></yeast>
<yeast>
<id>38</id><name>WYEAST 2042 Danish Lager</name><laboratory>WYEAST</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>77.0</attenuation><description></description></yeast>
<yeast>
<id>39</id><name>WYEAST 2124 Bohemian Lager</name><laboratory>WYEAST</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>73.0</attenuation><description></description></yeast>
<yeast>
<id>40</id><name>WYEAST 2206 Bavarian Lager</name><laboratory>WYEAST</laboratory><category>Untergärig</category><temperature>11.0</temperature><attenuation>77.0</attenuation><description></description></yeast>
<yeast>
<id>41</id><name>WYEAST 2247 European Lager</name><laboratory>WYEAST</laboratory><category>Untergärig</category><temperature>11.0</temperature><attenuation>77.0</attenuation><description></description></yeast>
<yeast>
<id>42</id><name>Wyeast 2278 Czech Pils</name><laboratory>WYEAST</laboratory><category>Untergärig</category><temperature>12.0</temperature><attenuation>74.0</attenuation><description></description></yeast>
<yeast>
<id>43</id><name>WYEAST 2308 Munich Lager</name><laboratory>WYEAST</laboratory><category>Untergärig</category><temperature>11.0</temperature><attenuation>77.0</attenuation><description></description></yeast>
<yeast>
<id>44</id><name>WYEAST 2633 Octoberfest Lager Blend</name><laboratory>WYEAST</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>77.0</attenuation><description></description></yeast>
<yeast>
<id>45</id><name>WYEAST 3056 Bavarian Wheat Blend</name><laboratory>WYEAST</laboratory><category>Weizen</category><temperature>20.5</temperature><attenuation>77.0</attenuation><description></description></yeast>
<yeast>
<id>46</id><name>WYEAST 3333 German Wheat</name><laboratory>WYEAST</laboratory><category>Weizen</category><temperature>20.5</temperature><attenuation>76.0</attenuation><description></description></yeast>
<yeast>
<id>48</id><name>WYEAST 3522 Belgian Ardennes</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>23.5</temperature><attenuation>76.0</attenuation><description>Hefestamm aus der Brasserie d’Achouffe in der wallonischen Provinz Luxemburg. Gut geeignet für helle bis goldene Trappistenbiere, phenolisch-würzig</description></yeast>
<yeast>
<id>49</id><name>WYEAST 3638 Bavarian Wheat</name><laboratory>WYEAST</laboratory><category>Weizen</category><temperature>21.0</temperature><attenuation>76.0</attenuation><description></description></yeast>
<yeast>
<id>50</id><name>WYEAST 3787 Trappist High Gravity</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>22.0</temperature><attenuation>80.0</attenuation><description>Hefestamm aus der Trapistenabtei Westmalle. Ausgeprägte Fruchtigkeit und Pflaumenaromen</description></yeast>
<yeast>
<id>51</id><name>WYEAST 3942 Belgian Wheat</name><laboratory>WYEAST</laboratory><category>Weizen</category><temperature>20.5</temperature><attenuation>76.0</attenuation><description></description></yeast>
<yeast>
<id>52</id><name>WYEAST 3944 Belgian Witbier</name><laboratory>WYEAST</laboratory><category>Weizen</category><temperature>20.5</temperature><attenuation>76.0</attenuation><description></description></yeast>
<yeast>
<id>53</id><name>WYEAST 5278 Belgian Lambic Blend</name><laboratory>WYEAST</laboratory><category>Brett&amp;Lacto</category><temperature>20.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>54</id><name>WYEAST 5112 Brettanomyces Bruxellensis</name><laboratory>WYEAST</laboratory><category>Brett&amp;Lacto</category><temperature>19.5</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>55</id><name>WYEAST 5526 Brettanomyces lambicus</name><laboratory>WYEAST</laboratory><category>Brett&amp;Lacto</category><temperature>19.5</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>56</id><name>WYEAST 5335 Lactobacillus Delbrueckii</name><laboratory>WYEAST</laboratory><category>Brett&amp;Lacto</category><temperature>25.0</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>57</id><name>WYEAST 5733 Pediococcus Cerevisiae</name><laboratory>WYEAST</laboratory><category>Brett&amp;Lacto</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>58</id><name>Fermentis SafAle S-04</name><laboratory>Fermentis</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>75.0</attenuation><description>Universelle obergärige Hefe. Hervorragende Sedimentationseigenschaften.</description></yeast>
<yeast>
<id>59</id><name>Fermentis SafAle US-05</name><laboratory>Fermentis</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>78.0</attenuation><description>Für ausgewogene Biere mit niedrigen Diacetylwerten und einem sauberen, trockenen frischen Nachtrunk.</description></yeast>
<yeast>
<id>60</id><name>Fermentis SafAle K-97</name><laboratory>Fermentis</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>75.0</attenuation><description>Deutsche Ale-Hefe für Biere mit niedrigem Esthergehalt und belgische Weizenbiere, geringer EVG</description></yeast>
<yeast>
<id>61</id><name>Fermentis Saflager S-23</name><laboratory>Fermentis</laboratory><category>Untergärig</category><temperature>12.0</temperature><attenuation>73.0</attenuation><description>Hefestamm der VLB Berlin für Lagerbiere mit leichten Frucht- und Esthernoten.</description></yeast>
<yeast>
<id>62</id><name>Fermentis Saflager S-189</name><laboratory>Fermentis</laboratory><category>Untergärig</category><temperature>12.0</temperature><attenuation>73.0</attenuation><description>Hefestamm der Schweizer Hürlimann-Brauerei für geschmacksneutrale Pils- und Lagerbiere.</description></yeast>
<yeast>
<id>63</id><name>Fermentis SafAle S-33</name><laboratory>Fermentis</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>66.5</attenuation><description>Robuste, sehr alkoholtolerante Hefe für eine breite Palette obergäriger Biere.</description></yeast>
<yeast>
<id>64</id><name>Fermentis SafAle T-58</name><laboratory>Fermentis</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>78.0</attenuation><description>Erzeugt würzige, estrige Noten, die ideal für Biertypen auf Weizenbasis sind.</description></yeast>
<yeast>
<id>65</id><name>LalBrew Nottingham Ale</name><laboratory>Lallemand</laboratory><category>Obergärig</category><temperature>16.0</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>66</id><name>LalBrew Windsor Ale</name><laboratory>Lallemand</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>63.5</attenuation><description></description></yeast>
<yeast>
<id>67</id><name>LalBrew Diamond Lager</name><laboratory>Lallemand</laboratory><category>Untergärig</category><temperature>12.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>68</id><name>LalBrew Munich Classic Wheat</name><laboratory>Lallemand</laboratory><category>Weizen</category><temperature>19.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>69</id><name>Fermentis Safbrew WB-06</name><laboratory>Fermentis</laboratory><category>Weizen</category><temperature>19.5</temperature><attenuation>75.0</attenuation><description>Für Weißbiere mit fruchtig-estrigen („Banane“) und phenolischen („Nelke“) Noten.</description></yeast>
<yeast>
<id>70</id><name>Braupartner Trockenhefe Weißbier</name><laboratory>Brau-Partner</laboratory><category>Weizen</category><temperature>20.0</temperature><attenuation>75.0</attenuation><description>Trockenhefe für Weißbier</description></yeast>
<yeast>
<id>71</id><name>Brau-Partner Trocken-Bierhefe (oberg.)</name><laboratory>Brau-Partner</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>80.0</attenuation><description>Universalhefe für obergärige Biere</description></yeast>
<yeast>
<id>72</id><name>Brau-Partner Trocken-Bierhefe (unterg.)</name><laboratory>Brau-Partner</laboratory><category>Untergärig</category><temperature>21.0</temperature><attenuation>80.0</attenuation><description>Universalhefe für untergärige Biere</description></yeast>
<yeast>
<id>73</id><name>Brewferm Top</name><laboratory>Brewferm</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>69.0</attenuation><description>Universalhefe für obergäriges Bier.</description></yeast>
<yeast>
<id>74</id><name>Brewferm Lager</name><laboratory>Brewferm</laboratory><category>Untergärig</category><temperature>13.5</temperature><attenuation>75.0</attenuation><description>Universalhefe für untergäriges Bier.</description></yeast>
<yeast>
<id>75</id><name>White Labs WLP001 California Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>76.5</attenuation><description></description></yeast>
<yeast>
<id>76</id><name>Wyeast 1007 German Ale</name><laboratory>Wyeast</laboratory><category>Obergärig</category><temperature>16.5</temperature><attenuation>77.0</attenuation><description></description></yeast>
<yeast>
<id>77</id><name>White Labs WLP002 English Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.0</temperature><attenuation>66.5</attenuation><description></description></yeast>
<yeast>
<id>78</id><name>White Labs WLP003 German Ale II</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>79</id><name>White Labs WLP004 Irish Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.0</temperature><attenuation>71.5</attenuation><description></description></yeast>
<yeast>
<id>80</id><name>White Labs WLP005 British Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>70.5</attenuation><description></description></yeast>
<yeast>
<id>81</id><name>White Labs WLP006 Bedford British Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>76.0</attenuation><description></description></yeast>
<yeast>
<id>82</id><name>White Labs WLP007 Dry English Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>83</id><name>White Labs WLP008 East Coast Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>72.5</attenuation><description></description></yeast>
<yeast>
<id>84</id><name>White Labs WLP011 European Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>67.5</attenuation><description></description></yeast>
<yeast>
<id>85</id><name>White Labs WLP013 London Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>71.0</attenuation><description></description></yeast>
<yeast>
<id>86</id><name>White Labs WLP022 Essex Ale Yeast</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>73.5</attenuation><description></description></yeast>
<yeast>
<id>87</id><name>White Labs WLP023 Burton Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>72.0</attenuation><description></description></yeast>
<yeast>
<id>88</id><name>White Labs WLP025 Southwold Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>89</id><name>White Labs WLP026 Premium Bitter Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>72.5</attenuation><description></description></yeast>
<yeast>
<id>90</id><name>White Labs WLP028 Edinburgh Scottish Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>72.5</attenuation><description></description></yeast>
<yeast>
<id>91</id><name>White Labs WLP029 German Ale/Kölsch</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>92</id><name>White Labs WLP033 Classic Ale Yeast</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>74.0</attenuation><description></description></yeast>
<yeast>
<id>93</id><name>White Labs WLP051 California Ale V</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>72.5</attenuation><description></description></yeast>
<yeast>
<id>94</id><name>White Labs WLP099 Super high Gravity Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>95</id><name>White Labs WLP300 Hefeweizen Ale</name><laboratory>White Labs</laboratory><category>Weizen</category><temperature>21.0</temperature><attenuation>76.0</attenuation><description></description></yeast>
<yeast>
<id>96</id><name>White Labs WLP320 American Hefeweizen Ale</name><laboratory>White Labs</laboratory><category>Weizen</category><temperature>19.0</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>97</id><name>White Labs WLP380 Hefeweizen IV Ale</name><laboratory>White Labs</laboratory><category>Weizen</category><temperature>20.0</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>98</id><name>White Labs WLP400 Belgian Wit Ale</name><laboratory>White Labs</laboratory><category>Weizen</category><temperature>21.0</temperature><attenuation>78.0</attenuation><description></description></yeast>
<yeast>
<id>99</id><name>White Labs WLP410 Belgian Wit II</name><laboratory>White Labs</laboratory><category>Weizen</category><temperature>21.0</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>100</id><name>White Labs WLP500 Monastery Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>77.5</attenuation><description>Gut geeignet für dunkle Trappistenbiere, um Malze, speziell Special B, mit Fruchtestern auszubalancieren. Auch bekannt als Chimay-Stamm</description></yeast>
<yeast>
<id>101</id><name>White Labs WLP510 Bastogne Belgian Ale Yeast</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>77.0</attenuation><description>Trappistenhefe aus der belgischen Abtei Orval. Gut geeignet für helle bis goldene Trappistenbiere, phenolisch-würzig</description></yeast>
<yeast>
<id>102</id><name>White Labs WLP530 Abbey Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>77.5</attenuation><description>Hefestamm aus der Trappistenabtei Westmalle. Ausgeprägte Fruchtigkeit und Pflaumenaromen</description></yeast>
<yeast>
<id>103</id><name>White Labs WLP550 Belgian Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>22.0</temperature><attenuation>81.5</attenuation><description>Hefestamm aus der Brasserie d'Achouffe in der wallonischen Provinz Luxemburg. Gut geeignet für helle bis goldene Trappistenbiere, phenolisch-würzig</description></yeast>
<yeast>
<id>104</id><name>White Labs WLP565 Belgian Saison I</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>22.0</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>105</id><name>White Labs WLP570 Belgian Golden Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>22.0</temperature><attenuation>76.5</attenuation><description>Belgischer Hefestamm aus der belgischen Provinz Antwerpen. Kombiniert fruchtige und phenolische Noten</description></yeast>
<yeast>
<id>106</id><name>White Labs WLP800 Pilsner Lager</name><laboratory>White Labs</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>77.0</attenuation><description></description></yeast>
<yeast>
<id>107</id><name>White Labs WLP802 Czech Budejovice Lager</name><laboratory>White Labs</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>108</id><name>White Labs WLP810 San Francisco Lager</name><laboratory>White Labs</laboratory><category>Untergärig</category><temperature>16.0</temperature><attenuation>70.0</attenuation><description></description></yeast>
<yeast>
<id>109</id><name>White Labs WLP820 Octoberfest/Märzen Lager</name><laboratory>White Labs</laboratory><category>Untergärig</category><temperature>12.5</temperature><attenuation>73.0</attenuation><description></description></yeast>
<yeast>
<id>110</id><name>White Labs WLP830 German Lager</name><laboratory>White Labs</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>79.0</attenuation><description></description></yeast>
<yeast>
<id>111</id><name>White Labs WLP833 German Bock Lager</name><laboratory>White Labs</laboratory><category>Untergärig</category><temperature>11.0</temperature><attenuation>76.0</attenuation><description></description></yeast>
<yeast>
<id>112</id><name>White Labs WLP838 Southern German Lager</name><laboratory>White Labs</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>76.0</attenuation><description></description></yeast>
<yeast>
<id>113</id><name>White Labs WLP840 American Lager Yeast</name><laboratory>White Labs</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>114</id><name>White Labs WLP885 Zurich Lager Yeast</name><laboratory>White Labs</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>115</id><name>White Labs WLP920 Old Bavarian Lager Yeast</name><laboratory>White Labs</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>73.0</attenuation><description></description></yeast>
<yeast>
<id>116</id><name>White Labs WLP940 Mexican Lager Yeast</name><laboratory>White Labs</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>78.0</attenuation><description></description></yeast>
<yeast>
<id>117</id><name>White Labs WLP775 English Cider Yeast</name><laboratory>White Labs</laboratory><category>Cidre</category><temperature>22.0</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>118</id><name>VINA Steinberg</name><laboratory>VINA</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>119</id><name>Schneider Weiße</name><laboratory>Frische oder gestrippte Brauereihefe</laboratory><category>Weizen</category><temperature>21.0</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>120</id><name>White Labs WLP009 Australian Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>72.5</attenuation><description></description></yeast>
<yeast>
<id>121</id><name>White Labs WLP036 Düsseldorfer Alt</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>68.5</attenuation><description></description></yeast>
<yeast>
<id>122</id><name>White Labs WLP037 Yorkshire Square Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>70.0</attenuation><description></description></yeast>
<yeast>
<id>123</id><name>White Labs WLP038 Manchester Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>72.0</attenuation><description></description></yeast>
<yeast>
<id>124</id><name>White Labs WLP039 Nottingham Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>77.5</attenuation><description></description></yeast>
<yeast>
<id>125</id><name>White Labs WLP041 Pacific Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.0</temperature><attenuation>67.5</attenuation><description></description></yeast>
<yeast>
<id>126</id><name>Zymoferm Z001 Pils, Lager, Export</name><laboratory>Zymoferm</laboratory><category>Untergärig</category><temperature>10.0</temperature><attenuation>83.5</attenuation><description></description></yeast>
<yeast>
<id>127</id><name>Zymoferm Z002 Zwickel</name><laboratory>Zymoferm</laboratory><category>Untergärig</category><temperature>10.0</temperature><attenuation>83.0</attenuation><description></description></yeast>
<yeast>
<id>128</id><name>Zymoferm Z003 German Allround</name><laboratory>Zymoferm</laboratory><category>Untergärig</category><temperature>10.0</temperature><attenuation>83.5</attenuation><description></description></yeast>
<yeast>
<id>129</id><name>Zymoferm Z004 Hell</name><laboratory>Zymoferm</laboratory><category>Untergärig</category><temperature>10.0</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>130</id><name>Zymoferm Z005 Hell Spezial</name><laboratory>Zymoferm</laboratory><category>Untergärig</category><temperature>10.0</temperature><attenuation>82.0</attenuation><description></description></yeast>
<yeast>
<id>131</id><name>Zymoferm Z006 Pilsner Urquell</name><laboratory>Zymoferm</laboratory><category>Untergärig</category><temperature>10.0</temperature><attenuation>82.0</attenuation><description></description></yeast>
<yeast>
<id>132</id><name>Zymoferm Z007 Fest, Märzen, Wiener</name><laboratory>Zymoferm</laboratory><category>Untergärig</category><temperature>9.0</temperature><attenuation>77.5</attenuation><description></description></yeast>
<yeast>
<id>133</id><name>Zymoferm Z008 Dunkel</name><laboratory>Zymoferm</laboratory><category>Untergärig</category><temperature>9.0</temperature><attenuation>84.0</attenuation><description></description></yeast>
<yeast>
<id>134</id><name>Zymoferm Z009 Alkoholarm</name><laboratory>Zymoferm</laboratory><category>Untergärig</category><temperature>10.0</temperature><attenuation>10.0</attenuation><description></description></yeast>
<yeast>
<id>135</id><name>VINA Burgund</name><laboratory>VINA</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>136</id><name>VINA Kaltgärhefe</name><laboratory>VINA</laboratory><category>Wein</category><temperature>15.0</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>137</id><name>VINA Rüdesheim</name><laboratory>VINA</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>138</id><name>VINA Assmannshausen</name><laboratory>VINA</laboratory><category>Wein</category><temperature>0.0</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>139</id><name>VINA Weinsberg</name><laboratory>VINA</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>140</id><name>VINA Bernkastel</name><laboratory>VINA</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>141</id><name>VINA Deidesheim</name><laboratory>VINA</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>142</id><name>VINA Bordeaux</name><laboratory>VINA</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>143</id><name>VINA Malaga</name><laboratory>VINA</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>144</id><name>VINA Tokay</name><laboratory>VINA</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>145</id><name>VINA Portwein</name><laboratory>VINA</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>146</id><name>VINA Champagner</name><laboratory>VINA</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>147</id><name>VINA Sherry</name><laboratory>VINA</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>148</id><name>Dr. Behrens Trockenweinhefe</name><laboratory>Dr. Behrens</laboratory><category>Wein</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>149</id><name>Universal-Weinhefe</name><laboratory>www.Schnapslabor.com</laboratory><category>Wein</category><temperature>21.0</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>151</id><name>VINA Trockenhefe Weißwein</name><laboratory>VINA</laboratory><category>Wein</category><temperature>9.0</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>152</id><name>VINA Trockenhefe Rotwein</name><laboratory>VINA</laboratory><category>Wein</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>153</id><name>Kitzinger Weinhefe Burgund</name><laboratory>Kitzinger</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>154</id><name>Kitzinger Weinhefe Tokay</name><laboratory>Kitzinger</laboratory><category>Wein</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>155</id><name>Kitzinger Weinhefe Bordeaux</name><laboratory>Kitzinger</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>156</id><name>Kitzinger Weinhefe Portwein</name><laboratory>Kitzinger</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>157</id><name>Kitzinger Weinhefe Steinberg</name><laboratory>Kitzinger</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>158</id><name>Kitzinger Weinhefe Sherry</name><laboratory>Kitzinger</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>159</id><name>Kitzinger Weinhefe Universal</name><laboratory>Kitzinger</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>160</id><name>Kitzinger Kaltgärhefe</name><laboratory>Kitzinger</laboratory><category>Wein</category><temperature>12.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>161</id><name>Arauner Liebfraumilch</name><laboratory>Paul Arauner</laboratory><category>Wein</category><temperature>22.5</temperature><attenuation>75.0</attenuation><description>Weinhefe für helle Obst- und Dessertweine</description></yeast>
<yeast>
<id>162</id><name>Arauner Würzburger Stein</name><laboratory>Paul Arauner</laboratory><category>Wein</category><temperature>22.5</temperature><attenuation>75.0</attenuation><description>Weinhefe für helle Tischweine</description></yeast>
<yeast>
<id>163</id><name>Arauner Samos</name><laboratory>Paul Arauner</laboratory><category>Wein</category><temperature>22.5</temperature><attenuation>75.0</attenuation><description>Weinhefe für helle Fruchtweine</description></yeast>
<yeast>
<id>164</id><name>Arauner Haut Sauternes</name><laboratory>Paul Arauner</laboratory><category>Wein</category><temperature>22.5</temperature><attenuation>75.0</attenuation><description>Weinhefe für helle Dessertweine</description></yeast>
<yeast>
<id>165</id><name>Zymoferm Z010 Bock</name><laboratory>Zymoferm</laboratory><category>Untergärig</category><temperature>10.0</temperature><attenuation>80.5</attenuation><description></description></yeast>
<yeast>
<id>166</id><name>Zymoferm Z011 Altbayerisch Dunkel</name><laboratory>Zymoferm</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>69.5</attenuation><description></description></yeast>
<yeast>
<id>167</id><name>Zymoferm Z012 Budweiser Lager</name><laboratory>Zymoferm</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>77.5</attenuation><description></description></yeast>
<yeast>
<id>168</id><name>Zymoferm Z013 Breslauer Brauner Schöps</name><laboratory>Zymoferm</laboratory><category>Untergärig</category><temperature>10.0</temperature><attenuation>78.0</attenuation><description></description></yeast>
<yeast>
<id>169</id><name>Zymoferm Z031 English Ale I</name><laboratory>Zymoferm</laboratory><category>Obergärig</category><temperature>19.0</temperature><attenuation>82.0</attenuation><description></description></yeast>
<yeast>
<id>170</id><name>Zymoferm Z032 Kölsch und Altdeutsches Helles</name><laboratory>Zymoferm</laboratory><category>Obergärig</category><temperature>19.0</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>171</id><name>Zymoferm Z033 Weissbier I Weihenstephan</name><laboratory>Zymoferm</laboratory><category>Weizen</category><temperature>20.0</temperature><attenuation>82.0</attenuation><description></description></yeast>
<yeast>
<id>172</id><name>Zymoferm Z034 Weissbier II Ayinger</name><laboratory>Zymoferm</laboratory><category>Weizen</category><temperature>20.0</temperature><attenuation>82.0</attenuation><description></description></yeast>
<yeast>
<id>173</id><name>Zymoferm Z035 Belgisches Trappistenbier</name><laboratory>Zymoferm</laboratory><category>Obergärig</category><temperature>22.0</temperature><attenuation>81.0</attenuation><description></description></yeast>
<yeast>
<id>174</id><name>Zymoferm Z036 Belgisches Weizen/Wit</name><laboratory>Zymoferm</laboratory><category>Weizen</category><temperature>21.0</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>175</id><name>Zymoferm Z037 Irish Stout</name><laboratory>Zymoferm</laboratory><category>Obergärig</category><temperature>22.0</temperature><attenuation>77.5</attenuation><description></description></yeast>
<yeast>
<id>176</id><name>Zymoferm Z038 Alt</name><laboratory>Zymoferm</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>82.0</attenuation><description></description></yeast>
<yeast>
<id>177</id><name>Zymoferm Z039 Belgisches Klosterbier</name><laboratory>Zymoferm</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>78.5</attenuation><description></description></yeast>
<yeast>
<id>178</id><name>Zymoferm Z040 American Ale</name><laboratory>Zymoferm</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>76.5</attenuation><description></description></yeast>
<yeast>
<id>179</id><name>Zymoferm Z041 Weissbier III Bestfrau</name><laboratory>Zymoferm</laboratory><category>Weizen</category><temperature>20.0</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>180</id><name>Zymoferm Z042 London Ale</name><laboratory>Zymoferm</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>77.5</attenuation><description></description></yeast>
<yeast>
<id>181</id><name>Zymoferm Z043 Breslauer Weißer Schöps</name><laboratory>Zymoferm</laboratory><category>Weizen</category><temperature>20.0</temperature><attenuation>78.0</attenuation><description></description></yeast>
<yeast>
<id>182</id><name>Zymoferm Z044 Breslauer Schwarzer Schöps</name><laboratory>Zymoferm</laboratory><category>Weizen</category><temperature>21.0</temperature><attenuation>79.5</attenuation><description></description></yeast>
<yeast>
<id>183</id><name>Zymoferm Z045 Extrem hochprozentige Biere</name><laboratory>Zymoferm</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>184</id><name>Maisel's Weiße</name><laboratory>Frische oder gestrippte Brauereihefe</laboratory><category>Weizen</category><temperature>20.0</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>185</id><name>Lalvin 71B</name><laboratory>Lallemand</laboratory><category>Wein</category><temperature>22.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>186</id><name>Brauwerkstatt Gold</name><laboratory>Brauwerkstatt</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>75.0</attenuation><description>Obergärige Vielzweck-Trockenhefe</description></yeast>
<yeast>
<id>187</id><name>Brauwerkstatt Lager</name><laboratory>Brauwerkstatt</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>75.0</attenuation><description>Untergärige Universal-Trockenhefe</description></yeast>
<yeast>
<id>188</id><name>Brauwerkstatt Nottingham Ale</name><laboratory>Brauwerkstatt</laboratory><category>Obergärig</category><temperature>17.5</temperature><attenuation>75.0</attenuation><description>Obergärige Vielzweckhefe</description></yeast>
<yeast>
<id>189</id><name>Brauwerkstatt König Ludwig Weizenbierhefe</name><laboratory>Brauwerkstatt</laboratory><category>Weizen</category><temperature>21.0</temperature><attenuation>75.0</attenuation><description>Trocken-Weißbierhefe</description></yeast>
<yeast>
<id>190</id><name>Brauwerkstatt Colonia F.</name><laboratory>Brauwerkstatt</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>75.0</attenuation><description>Obergärige Trockenhefe für Kölsch, Alt und Ales</description></yeast>
<yeast>
<id>191</id><name>Brauwerkstatt Maitre Brasseur</name><laboratory>Brauwerkstatt</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>75.0</attenuation><description>Trockenhefe für belgische Biertypen</description></yeast>
<yeast>
<id>192</id><name>Brauwerkstatt European Lager</name><laboratory>Brauwerkstatt</laboratory><category>Untergärig</category><temperature>12.0</temperature><attenuation>75.0</attenuation><description>Universal-Trockenhefe für untergärige Biere</description></yeast>
<yeast>
<id>193</id><name>Brauwerkstatt German Ale</name><laboratory>Brauwerkstatt</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>75.0</attenuation><description>Trockenhefe für Kölsch, Alt und Ales</description></yeast>
<yeast>
<id>194</id><name>Brauwerkstatt Champagnerhefe Champion</name><laboratory>Brauwerkstatt</laboratory><category>Wein</category><temperature>19.0</temperature><attenuation>75.0</attenuation><description>Trockenhefe für Schaumwein</description></yeast>
<yeast>
<id>195</id><name>Brauwerkstatt Wheat'n fruity</name><laboratory>Brauwerkstatt</laboratory><category>Weizen</category><temperature>19.0</temperature><attenuation>75.0</attenuation><description>Trockenhefe für Weizenbiere</description></yeast>
<yeast>
<id>196</id><name>mauribrew Ale</name><laboratory>mauribrew</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>197</id><name>mauribrew Lager</name><laboratory>mauribrew</laboratory><category>Untergärig</category><temperature>13.0</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>198</id><name>mauribrew Weiss</name><laboratory>mauribrew</laboratory><category>Weizen</category><temperature>22.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>199</id><name>White Labs WLP 677 Lactobacillus Bacteria (Milchsäurebakterien)</name><laboratory>White Labs</laboratory><category>Brett&amp;Lacto</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>200</id><name>White Labs WLP630 Berliner Weiße Mischung</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>76.5</attenuation><description></description></yeast>
<yeast>
<id>201</id><name>White Labs WLP 645 Brettanomyces claussenii</name><laboratory>White Labs</laboratory><category>Brett&amp;Lacto</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>202</id><name>White Labs WLP 650 Brettanomyces bruxellensis</name><laboratory>White Labs</laboratory><category>Brett&amp;Lacto</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>203</id><name>White Labs WLP 653 Brettanomyces lambicus</name><laboratory>White Labs</laboratory><category>Brett&amp;Lacto</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>204</id><name>White Labs WLP 655 Belgian Sour Mix 1</name><laboratory>White Labs</laboratory><category>Brett&amp;Lacto</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>205</id><name>White Labs WLP 670 American Farmhouse Blend</name><laboratory>White Labs</laboratory><category>Brett&amp;Lacto</category><temperature>21.0</temperature><attenuation>78.5</attenuation><description></description></yeast>
<yeast>
<id>206</id><name>White Labs WLP 675 Malolactic Bacteria</name><laboratory>White Labs</laboratory><category>Brett&amp;Lacto</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description></description></yeast>
<yeast>
<id>207</id><name>WYEAST 1762 Belgian Abbey II</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>75.0</attenuation><description>Trappistehefe aus der belgischen Abtei Rochefort mit einer mittleren Fruchtigkeit und geringerem Vergärungsgrad als vergleichbare Stämme aus Belgien</description></yeast>
<yeast>
<id>208</id><name>WYEAST 3864 Canadian/Belgian Ale</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>22.5</temperature><attenuation>77.0</attenuation><description></description></yeast>
<yeast>
<id>209</id><name>WYEAST 3538 Leuven Pale Ale</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>22.5</temperature><attenuation>76.5</attenuation><description></description></yeast>
<yeast>
<id>210</id><name>White Labs WLP540 Abbey IV Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>78.0</attenuation><description>Trappistehefe aus der belgischen Abtei Rochefort mit einer mittleren Fruchtigkeit und geringerem Vergärungsgrad als vergleichbare Stämme aus Belgien</description></yeast>
<yeast>
<id>211</id><name>Landsberger Brauereihefe untergärig</name><laboratory>Frische oder gestrippte Brauereihefe</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>212</id><name>WYEAST 3724 Belgian Saison</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>28.0</temperature><attenuation>78.0</attenuation><description></description></yeast>
<yeast>
<id>213</id><name>WYEAST 3463 Forbidden Fruit</name><laboratory>WYEAST</laboratory><category>Weizen</category><temperature>20.5</temperature><attenuation>74.0</attenuation><description></description></yeast>
<yeast>
<id>214</id><name>White Labs WLP720 Sweet Mead/Wine Yeast</name><laboratory>White Labs</laboratory><category>Weizen</category><temperature>22.5</temperature><attenuation>72.5</attenuation><description></description></yeast>
<yeast>
<id>215</id><name>White Labs WLP566 Belgian Saison II</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>23.0</temperature><attenuation>81.5</attenuation><description></description></yeast>
<yeast>
<id>216</id><name>WYEAST 2487-PC Hella Bock</name><laboratory>WYEAST</laboratory><category>Untergärig</category><temperature>11.0</temperature><attenuation>72.0</attenuation><description>Österreichischer Alpenstamm, produziert schwere, körperreiche Biere mit komplexem Geschmacksprofil.</description></yeast>
<yeast>
<id>217</id><name>Hefe-Brettanomyces-Mischung</name><laboratory>Eigene Herstellung</laboratory><category>Brett&amp;Lacto</category><temperature>0.0</temperature><attenuation>85.0</attenuation><description></description></yeast>
<yeast>
<id>218</id><name>Brewferm Blanche</name><laboratory>Brewferm</laboratory><category>Weizen</category><temperature>21.0</temperature><attenuation>70.0</attenuation><description>Trockenhefe für Weißbier</description></yeast>
<yeast>
<id>219</id><name>White Labs WLP351 Bavarian Weizen</name><laboratory>White Labs</laboratory><category>Weizen</category><temperature>20.0</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>220</id><name>LalBrew CBC-1 Cask and Bottle Conditioned Beer</name><laboratory>Lallemand</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>70.0</attenuation><description></description></yeast>
<yeast>
<id>221</id><name>LalBrew BRY-97 American Westcoast</name><laboratory>Lallemand</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>222</id><name>Kitzinger Champagner</name><laboratory>Kitzinger</laboratory><category>Wein</category><temperature>17.5</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>223</id><name>Doemens  Stamm 308</name><laboratory>Doemens</laboratory><category>Untergärig</category><temperature>12.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>224</id><name>Gutmann Weizenhefe</name><laboratory>Frische oder gestrippte Brauereihefe</laboratory><category>Weizen</category><temperature>21.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>225</id><name>WYEAST 1764-PC ROGUE Pacman Yeast</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>226</id><name>Milchsäurestarter</name><laboratory>Eigene Herstellung</laboratory><category>Brett&amp;Lacto</category><temperature>0.0</temperature><attenuation>20.0</attenuation><description></description></yeast>
<yeast>
<id>227</id><name>Craft Series M20 Bavarian Wheat</name><laboratory>Mangrove Jack's</laboratory><category>Obergärig</category><temperature>24.0</temperature><attenuation>75.0</attenuation><description>Deutsche Weißbierhefe</description></yeast>
<yeast>
<id>228</id><name>Craft Series M27 Belgian Ale</name><laboratory>Mangrove Jack's</laboratory><category>Obergärig</category><temperature>29.0</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>229</id><name>Craft Series M84 Bohemian Lager</name><laboratory>Mangrove Jack's</laboratory><category>Untergärig</category><temperature>12.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>230</id><name>Craft Series M07 British Ale</name><laboratory>Mangrove Jack's</laboratory><category>Obergärig</category><temperature>19.0</temperature><attenuation>78.0</attenuation><description>Wird jetzt als M42 vertrieben.</description></yeast>
<yeast>
<id>231</id><name>Craft Series M79 Burton Union</name><laboratory>Mangrove Jack's</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>78.0</attenuation><description></description></yeast>
<yeast>
<id>232</id><name>Craft Series M03 UK Dark Ale</name><laboratory>Mangrove Jack's</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>75.0</attenuation><description>Hefe des Newcastle Dark Ale</description></yeast>
<yeast>
<id>233</id><name>Craft Series M44 US Westcoast</name><laboratory>Mangrove Jack&amp;#39;s</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>78.0</attenuation><description></description></yeast>
<yeast>
<id>234</id><name>Craft Series M10 Workhorse</name><laboratory>Mangrove Jack's</laboratory><category>Obergärig</category><temperature>17.5</temperature><attenuation>78.0</attenuation><description>Nicht mehr im Angebot. Ersatz: M42 oder M54</description></yeast>
<yeast>
<id>235</id><name>LalBrew Belle Saison</name><laboratory>Lallemand</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>85.0</attenuation><description></description></yeast>
<yeast>
<id>236</id><name>Muntons Standard</name><laboratory>Muntons</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>237</id><name>Muntons Premium Gold</name><laboratory>Muntons</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>238</id><name>White Labs WLP010 10th Anniversary Blend</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>77.5</attenuation><description>Mischung aus WLP001, WLP002, WLP004 und WLP810</description></yeast>
<yeast>
<id>239</id><name>Siebel BRY 144 Alt Ale</name><laboratory>Siebel Institute</laboratory><category>Obergärig</category><temperature>17.5</temperature><attenuation>80.0</attenuation><description>Voller, aber reiner Geschmack mit leichten Esternoten</description></yeast>
<yeast>
<id>240</id><name>Siebel BRY 96 American Ale</name><laboratory>Siebel Institute</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>80.0</attenuation><description>Sehr reiner Ale-Geschmack</description></yeast>
<yeast>
<id>241</id><name>White Labs WLP060 American Ale Yeast Blend</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>76.0</attenuation><description>Diese Mischung vereint die Stärken der Kalifornischen Ale-Hefen</description></yeast>
<yeast>
<id>243</id><name>Fermentis Safkvas C-73</name><laboratory>Fermentis</laboratory><category>Obergärig</category><temperature>25.0</temperature><attenuation>0.0</attenuation><description>Trockenhefe zur Kwas-Produktion</description></yeast>
<yeast>
<id>244</id><name>Fermentis Safsorghum B-74</name><laboratory>Fermentis</laboratory><category>Obergärig</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description>Trockenhefe für Sorghum-Bier</description></yeast>
<yeast>
<id>245</id><name>Fermentis Safcider</name><laboratory>Fermentis</laboratory><category>Cidre</category><temperature>20.0</temperature><attenuation>80.0</attenuation><description>Trockenhefe zur Cider-Herstellung</description></yeast>
<yeast>
<id>246</id><name>Gozdawa Pure Ale Yeast 7 PAY7</name><laboratory>Gozdawa</laboratory><category>Obergärig</category><temperature>24.0</temperature><attenuation>80.0</attenuation><description>Universeller Hefestamm für Hobbybrauer</description></yeast>
<yeast>
<id>247</id><name>Gozdawa Old German Altbier 9 OGA9</name><laboratory>Gozdawa</laboratory><category>Obergärig</category><temperature>17.5</temperature><attenuation>75.0</attenuation><description>Deutsche, obergärige Hefesorte für Bier mit wenig Esternoten</description></yeast>
<yeast>
<id>248</id><name>Gozdawa U.S. West Coast USWC</name><laboratory>Gozdawa</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>75.0</attenuation><description>Obergärige Hefe für Biere im Stil der U.S. Westküste mit geringem Estergehalt.</description></yeast>
<yeast>
<id>249</id><name>Gozdawa German Lager W35 GLW35</name><laboratory>Gozdawa</laboratory><category>Untergärig</category><temperature>14.5</temperature><attenuation>80.0</attenuation><description>Aus einem deutschen Lager-Hefestamm speziell für Hobbybrauer entwickelt.</description></yeast>
<yeast>
<id>250</id><name>Gozdawa Czech Pilsner 18 CP18</name><laboratory>Gozdawa</laboratory><category>Untergärig</category><temperature>13.0</temperature><attenuation>75.0</attenuation><description>Untergäriger Hefestamm mit einem hohen Endvergärungsgrad und einem reinen Geschmacksprofil.</description></yeast>
<yeast>
<id>251</id><name>Gozdawa Bavarian Wheat 11 BW11</name><laboratory>Gozdawa</laboratory><category>Weizen</category><temperature>23.0</temperature><attenuation>70.0</attenuation><description>Spezieller, deutscher Hefestamm für Weizenbiere.</description></yeast>
<yeast>
<id>252</id><name>Gozdawa Fruit Blanche G1 FBG1</name><laboratory>Gozdawa</laboratory><category>Weizen</category><temperature>23.0</temperature><attenuation>70.0</attenuation><description>Obergäriger Hefestamm für Weizenbiere mit fruchtigem Esterprofil</description></yeast>
<yeast>
<id>253</id><name>Gozdawa Classic Belgian Witbier CBW</name><laboratory>Gozdawa</laboratory><category>Weizen</category><temperature>22.0</temperature><attenuation>70.0</attenuation><description>Obergärige Hefe speziell für die klassischen belgischen Witbiere</description></yeast>
<yeast>
<id>254</id><name>Gozdawa Belgian Fruit and Spicy Ale Yeast BFSAY</name><laboratory>Gozdawa</laboratory><category>Obergärig</category><temperature>23.0</temperature><attenuation>80.0</attenuation><description>Ein berühmter belgischer, obergäriger Hefestamm für belgische Biere und Klosterbiere.</description></yeast>
<yeast>
<id>255</id><name>Gozdawa Porter &amp; Kvass POKV</name><laboratory>Gozdawa</laboratory><category>Obergärig</category><temperature>24.0</temperature><attenuation>75.0</attenuation><description>Universeller, obergäriger Stamm, speziell für dunkles Bier und Kwas.</description></yeast>
<yeast>
<id>256</id><name>Gozdawa French Cider G1 FCG1</name><laboratory>Gozdawa</laboratory><category>Cidre</category><temperature>24.0</temperature><attenuation>80.0</attenuation><description>Der beste französische Hefestamm für Apfelwein. Speziell für Hobbybrauer.</description></yeast>
<yeast>
<id>257</id><name>Fermentum Mobile FM10 - Wind in den Weiden</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>76.5</attenuation><description>Klassischer Stamm  für englische Bitter</description></yeast>
<yeast>
<id>258</id><name>Fermentum Mobile FM11 - Wuthering Heights</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>75.0</attenuation><description>Ursprünglich aus Nordengland, mittlerer Ester- und Phenolgehalt</description></yeast>
<yeast>
<id>259</id><name>Fermentum Mobile FM12 - Im Schottenmuster</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>77.0</attenuation><description>Klassischer schottischer Stamm, neutral</description></yeast>
<yeast>
<id>260</id><name>Fermentum Mobile FM13 - Irisches Dunkel</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>19.0</temperature><attenuation>73.0</attenuation><description>Universelle Irish  Hefe, bei niedriger Temperatur nur leicht fruchtig</description></yeast>
<yeast>
<id>261</id><name>Fermentum Mobile FM25 - Klösterliche Meditation</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>76.0</attenuation><description>Universelle Sorte für belgische Klosterbiere</description></yeast>
<yeast>
<id>262</id><name>Fermentum Mobile FM26 - Belgische Hügel</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>74.0</attenuation><description>Belgischer Stamm mit einem sehr starken würzig-fruchtigen Charakter</description></yeast>
<yeast>
<id>264</id><name>Fermentum Mobile FM52 - Der amerikanische Traum</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>19.0</temperature><attenuation>75.0</attenuation><description>Empfohlen für alle amerikanischen Biere</description></yeast>
<yeast>
<id>265</id><name>Fermentum Mobile FM20 - Weiße Wallonen</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>73.5</attenuation><description>Südbelgischer Stamm für Biere Blanche/Witbier</description></yeast>
<yeast>
<id>266</id><name>Fermentum Mobile FM21 - Die Entdeckung der Saison</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>79.5</attenuation><description>Hocharomatischer Französischer Stamm für Saison Biere</description></yeast>
<yeast>
<id>267</id><name>Fermentum Mobile FM30 - Böhmische Rhapsodie</name><laboratory>Fermentum Mobile</laboratory><category>Untergärig</category><temperature>10.0</temperature><attenuation>75.0</attenuation><description>Typischer Stamm für untergärige Biere im tschechischen Stil</description></yeast>
<yeast>
<id>268</id><name>Fermentum Mobile FM31 - Bayerisches Tal</name><laboratory>Fermentum Mobile</laboratory><category>Untergärig</category><temperature>11.0</temperature><attenuation>76.5</attenuation><description>Untergäriger Stamm aus der Region München</description></yeast>
<yeast>
<id>269</id><name>Fermentum Mobile FM40 - Weizenfeld</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>74.0</attenuation><description>Universeller Stamm für Weizenbiere im süddeutschen Stil</description></yeast>
<yeast>
<id>270</id><name>Fermentum Mobile FM41 - Nelken und Bananen</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>78.0</attenuation><description>Weizenbier-Stamm mit sehr fruchtigen Charakter</description></yeast>
<yeast>
<id>271</id><name>Fermentum Mobile FM42 - Alter Rhein</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>17.0</temperature><attenuation>75.0</attenuation><description>Stamm aus Norddeutschland für traditionelle obergärige Biere</description></yeast>
<yeast>
<id>272</id><name>Fermentum Mobile FM50 - Korn aus Kansas</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>18.0</temperature><attenuation>76.0</attenuation><description>Universeller obergäriger Stamm, neutral</description></yeast>
<yeast>
<id>273</id><name>Fermentum Mobile FM51 - Grätzer Eiche</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>69.5</attenuation><description>Plonischer Stamm für Grätzer Bier</description></yeast>
<yeast>
<id>274</id><name>Craft Series M02 Cider Yeast</name><laboratory>Mangrove Jack's</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>80.0</attenuation><description>Cider-Hefe mit hoher Esterproduktion</description></yeast>
<yeast>
<id>275</id><name>WYEAST 3711 French Saison</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>80.0</attenuation><description>Vielseitiger Stamm für Saison-, Farmhouse- und belgische Biere</description></yeast>
<yeast>
<id>276</id><name>Craft Series M54 Californian Lager</name><laboratory>Mangrove Jack's</laboratory><category>Untergärig</category><temperature>19.0</temperature><attenuation>79.5</attenuation><description>Ein einzigartiger untergäriger Hefestamm, der bei Ale-Temperaturen vergären kann ohne die damit verbundenen Off-flavours</description></yeast>
<yeast>
<id>277</id><name>LalBrew London ESB</name><laboratory>Lallemand</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>72.5</attenuation><description>Für alle Pale Ale Typen. Leichte Fruchtigkeit, mittlerer bis hoher Vergärungsgrad und Ausflockung.</description></yeast>
<yeast>
<id>278</id><name>Craft Series M15 Empire Ale</name><laboratory>Mangrove Jack's</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>72.5</attenuation><description>obergärig mit vollen, satten dunklen Fruchtaromen</description></yeast>
<yeast>
<id>280</id><name>Craft Series M05 Mead Yeast</name><laboratory>Mangrove Jack's</laboratory><category>Wein</category><temperature>22.5</temperature><attenuation>80.0</attenuation><description>Met-Hefe mit hoher Esterproduktion, für alle Met-Arten geeignet.</description></yeast>
<yeast>
<id>281</id><name>Craft Series M21 Belgian Wit</name><laboratory>Mangrove Jack's</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>72.5</attenuation><description>Traditionelle Witbierhefe mit fruchtigen Estern und würzigen Phenolen</description></yeast>
<yeast>
<id>282</id><name>Craft Series M29 French Sasion</name><laboratory>Mangrove Jack's</laboratory><category>Obergärig</category><temperature>29.0</temperature><attenuation>85.0</attenuation><description></description></yeast>
<yeast>
<id>283</id><name>Craft Series M31 Belgian Tripel</name><laboratory>Mangrove Jack's</laboratory><category>Obergärig</category><temperature>23.0</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>284</id><name>Craft Series M36 Liberty Bell Ale</name><laboratory>Mangrove Jack's</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>285</id><name>Craft Series M41 Belgian Ale</name><laboratory>Mangrove Jack's</laboratory><category>Obergärig</category><temperature>23.0</temperature><attenuation>80.0</attenuation><description></description></yeast>
<yeast>
<id>286</id><name>Craft Series M42 New World Strong Ale</name><laboratory>Mangrove Jack's</laboratory><category>Obergärig</category><temperature>19.0</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>287</id><name>Craft Series M47 Belgian Abbey</name><laboratory>Mangrove Jack's</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>288</id><name>Craft Series M76 Bavarian Lager</name><laboratory>Mangrove Jack's</laboratory><category>Untergärig</category><temperature>11.0</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>289</id><name>Omega Yeast OYL-210 Brettanomyces Blend #1 Where Da Funk?</name><laboratory>Omega Yeast Labs</laboratory><category>Brett&amp;Lacto</category><temperature>23.5</temperature><attenuation>83.0</attenuation><description>Mischung aus Brettanomyces und zwei Saccharomyces Hefen</description></yeast>
<yeast>
<id>290</id><name>Omega Yeast OYL-217 C2C American Farmhouse</name><laboratory>Omega Yeast Labs</laboratory><category>Brett&amp;Lacto</category><temperature>23.5</temperature><attenuation>80.0</attenuation><description>Mischung aus einer Saison-Hefe und Brett</description></yeast>
<yeast>
<id>291</id><name>Omega Yeast OYL-212 Brettanomyces Blend #3 Bring on da funk</name><laboratory>Omega Yeast Labs</laboratory><category>Brett&amp;Lacto</category><temperature>23.5</temperature><attenuation>85.0</attenuation><description>Mischung aus Saccharomyces und 6 verschiedenen Bretts</description></yeast>
<yeast>
<id>292</id><name>Omega Yeast OYL-211 Brettanomyces Blend #2 Bit 'o Funk</name><laboratory>Omega Yeast Labs</laboratory><category>Brett&amp;Lacto</category><temperature>23.5</temperature><attenuation>85.0</attenuation><description>Mischung aus Brettanomyces und Saccharomyces Hefen</description></yeast>
<yeast>
<id>293</id><name>Omega Yeast OYL-218 All The Bretts</name><laboratory>Omega Yeast Labs</laboratory><category>Brett&amp;Lacto</category><temperature>25.0</temperature><attenuation>85.0</attenuation><description>Mischung aus 12 Brettanomyces Stämmen</description></yeast>
<yeast>
<id>294</id><name>Omega Yeast OYL-114 Bayern Lager</name><laboratory>Omega Yeast Labs</laboratory><category>Untergärig</category><temperature>13.5</temperature><attenuation>74.0</attenuation><description>Lagerhefe aus München, wenig Schwefel, wenig Diacetyl</description></yeast>
<yeast>
<id>295</id><name>Omega Yeast OYL-028 Belgian Ale W</name><laboratory>Omega Yeast Labs</laboratory><category>Obergärig</category><temperature>22.0</temperature><attenuation>76.0</attenuation><description>Hefestamm für Belgische Dubbel oder Belgische Tripel mit fruchtigen Estern und Phenolen</description></yeast>
<yeast>
<id>296</id><name>Omega Yeast OYL-024 Belgian Ale A</name><laboratory>Omega Yeast Labs</laboratory><category>Obergärig</category><temperature>22.0</temperature><attenuation>79.5</attenuation><description>Hefestamm für belgischen Ales mit Frucht-Estern und würzigen Noten</description></yeast>
<yeast>
<id>297</id><name>Omega Yeast OYL-006 British Ale I</name><laboratory>Omega Yeast Labs</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>75.0</attenuation><description>Malz- und Hopfencharakter, hohe Endvergärung</description></yeast>
<yeast>
<id>298</id><name>Omega Yeast OYL-016 British Ale VIII</name><laboratory>Omega Yeast Labs</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>69.0</attenuation><description>klassischer ESB-Stamm</description></yeast>
<yeast>
<id>299</id><name>Omega Yeast OYL-052 DIPA Ale</name><laboratory>Omega Yeast Labs</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>76.0</attenuation><description>Doppel-IPA-Stamm, einzigartiges Esterprofil, das an Pfirsiche erinnert</description></yeast>
<yeast>
<id>300</id><name>Omega Yeast OYL-021 Hefeweizen Ale</name><laboratory>Omega Yeast Labs</laboratory><category>Weizen</category><temperature>21.0</temperature><attenuation>80.0</attenuation><description>Der beliebteste deutsche Weizenbierstamm</description></yeast>
<yeast>
<id>301</id><name>Omega Yeast OYL-057 HotHead Ale</name><laboratory>Omega Yeast Labs</laboratory><category>Obergärig</category><temperature>26.5</temperature><attenuation>80.0</attenuation><description>norwegischer Ale-Stamm mit breitem Temperaturbereich</description></yeast>
<yeast>
<id>302</id><name>Omega Yeast OYL-005 Irish Ale</name><laboratory>Omega Yeast Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>72.0</attenuation><description>für dunkle Biere und high Gravity-Biere im unteren Temperaturbereich</description></yeast>
<yeast>
<id>303</id><name>Omega Yeast OYL-500 Saisonstein's Monster</name><laboratory>Omega Yeast Labs</laboratory><category>Obergärig</category><temperature>22.0</temperature><attenuation>85.0</attenuation><description>Hybrid-Stamm aus OYL-026 und OYL-027, wenger Phenol- und mehr Fruchtcharakter als 026, Kaugummi-Charakter von 027</description></yeast>
<yeast>
<id>304</id><name>Omega Yeast OYL-004 West Coast Ale I</name><laboratory>Omega Yeast Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>76.5</attenuation><description>geringe Fruchtigkeit und milder Ester, dominanter Malz und Hopfencharakter</description></yeast>
<yeast>
<id>305</id><name>GigaYeast GY001 NorCal Ale #1</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>78.0</attenuation><description>Rein vergärender, universeller Ale-Stamm aus Kalifornien</description></yeast>
<yeast>
<id>306</id><name>GigaYeast GY011 British Ale #1</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>77.0</attenuation><description>Hoher EVG über eine breite Temperaturspanne und geringe Esterproduktion</description></yeast>
<yeast>
<id>307</id><name>GigaYeast GY029 NorCal Ale #5</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>22.0</temperature><attenuation>71.0</attenuation><description>Exzellent für körperreiche, malzbetonte Biere</description></yeast>
<yeast>
<id>308</id><name>GigaYeast GY031 British Ale #2</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>81.0</attenuation><description>Neutral bei niedrigen Temperaturen, sehr gute Ausflockung.</description></yeast>
<yeast>
<id>309</id><name>GigaYeast GY041 British Ale #3</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>81.0</attenuation><description>Gute Ausflockung, nur wenig Esther</description></yeast>
<yeast>
<id>310</id><name>GigaYeast GY044 Scotch Ale #1</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>81.0</attenuation><description>Neutraler, malzbetonter Geschmack mit etwas Restsüße.</description></yeast>
<yeast>
<id>311</id><name>GigaYeast GY054 Vermont IPA Yeast</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>80.0</attenuation><description>Exzellent für körperreiche, malzbetonte Biere</description></yeast>
<yeast>
<id>312</id><name>GigaYeast GY080 Irish Stout</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>84.0</attenuation><description>Hoher EVG über eine breite Temperaturspanne und geringe Esterproduktion</description></yeast>
<yeast>
<id>313</id><name>GigaYeast GY002 Czech Pilsner</name><laboratory>GigaYeast</laboratory><category>Untergärig</category><temperature>11.0</temperature><attenuation>77.0</attenuation><description>Rein vergärender, universeller Ale-Stamm aus Kalifornien</description></yeast>
<yeast>
<id>314</id><name>GigaYeast GY005 Golden Gate Lager</name><laboratory>GigaYeast</laboratory><category>Untergärig</category><temperature>17.0</temperature><attenuation>81.0</attenuation><description>Lagerhefe für California Common Biere, Gärung bei 13-20°C</description></yeast>
<yeast>
<id>315</id><name>GigaYeast GY030 American Lager</name><laboratory>GigaYeast</laboratory><category>Untergärig</category><temperature>12.5</temperature><attenuation>81.0</attenuation><description>Lagerhefe für California Common Biere, Gärung bei 13-20°C</description></yeast>
<yeast>
<id>316</id><name>GigaYeast GY045 German Lager</name><laboratory>GigaYeast</laboratory><category>Untergärig</category><temperature>13.0</temperature><attenuation>76.0</attenuation><description>Lagerhefe für California Common Biere, Gärung bei 13-20°C</description></yeast>
<yeast>
<id>317</id><name>GigaYeast GY003 Achouffe Belgian Ale</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>22.5</temperature><attenuation>82.5</attenuation><description>Abbey Ale Hefe aus den belgischen Ardennen</description></yeast>
<yeast>
<id>318</id><name>GigaYeast GY007 Belgian Mix</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>22.0</temperature><attenuation>80.0</attenuation><description>Mischung von Trappistenbierhefen</description></yeast>
<yeast>
<id>319</id><name>GigaYeast GY014 Scourmont Abbey Ale</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>22.5</temperature><attenuation>80.0</attenuation><description>Klassische belgische Hefe aus einer der bekanntesten Trappistenbrauereien.</description></yeast>
<yeast>
<id>320</id><name>GigaYeast GY015 Trappist Tripel</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>75.0</attenuation><description>Trappistenbier-Hefe von der Mutter aller Tripels, fruchtig, würzig, malzig</description></yeast>
<yeast>
<id>321</id><name>GigaYeast GY016 Altstadt Ale</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>16.5</temperature><attenuation>79.0</attenuation><description>Für Kölsch und Alt, Gärung bei 13-20°C</description></yeast>
<yeast>
<id>322</id><name>GigaYeast GY017 Bavarian Hefe</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>22.5</temperature><attenuation>79.0</attenuation><description>Weizenhefe aus einer der ältesten bayerischen Brauereien, klassische Bananen- und Nelkenaromen</description></yeast>
<yeast>
<id>323</id><name>GigaYeast GY018 Saison #1</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>22.5</temperature><attenuation>82.0</attenuation><description>Traditionelle Saison Hefe einer französischen Craft-Brauerei. Pfeffer-, Zitrus- und Fruchtnoten.</description></yeast>
<yeast>
<id>324</id><name>GigaYeast GY020 Portland Hefe</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>78.0</attenuation><description>Reintöniges amerikanisches Weizenbier mit nur einer Spur von Banane und Gewürzen</description></yeast>
<yeast>
<id>325</id><name>GigaYeast GY021 Kölsch Bier</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>81.0</attenuation><description>Perfekt für Kölsch oder Biertypen, die ein neutrales Geschmacksprofil verlangen</description></yeast>
<yeast>
<id>326</id><name>GigaYeast GY027 Saison #2</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>81.0</attenuation><description>traditionelles Farmhouse Saison mit den typischen fruchtigen/würzigen Aromen und einer einzigartige Säure</description></yeast>
<yeast>
<id>327</id><name>GigaYeast GY028 Belgian Wit</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>22.5</temperature><attenuation>77.5</attenuation><description>Traditionelle belgische Wit Hefe, würziger Duft und etwas Säure</description></yeast>
<yeast>
<id>328</id><name>GigaYeast GY047 Saison Blend</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>22.5</temperature><attenuation>81.5</attenuation><description>Mischung von Saison-Hefen mit komplexen Frucht- und Gewürzaromen</description></yeast>
<yeast>
<id>329</id><name>GigaYeast GY048 Golden pear Belgian</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>22.5</temperature><attenuation>84.0</attenuation><description>Traditionelle Hefe vom Erfinder des belgischen Golden Strong Ale</description></yeast>
<yeast>
<id>330</id><name>GigaYeast GY077 Quebec Abbey Ale Yeast</name><laboratory>GigaYeast</laboratory><category>Obergärig</category><temperature>23.5</temperature><attenuation>81.0</attenuation><description>malzbetontes Bier mit etwas Fruchtesther und sehr wenig Nelkenaroma</description></yeast>
<yeast>
<id>331</id><name>GigaYeast GB001 Brussels Bruxellensis</name><laboratory>GigaYeast</laboratory><category>Brett&amp;Lacto</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description>Brett-Aromen wie Pferdedecke und Bauernhof, leicht fruchtige Aromen und etwas Säure</description></yeast>
<yeast>
<id>332</id><name>GigaYeast GB002 Tart Cherry Brett</name><laboratory>GigaYeast</laboratory><category>Brett&amp;Lacto</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description>Brett-Aromen wie Pferdedecke und Bauernhofplus Kirsch-Esther und etwas Säure</description></yeast>
<yeast>
<id>333</id><name>GigaYeast GB010 GigaYeast Lacto</name><laboratory>GigaYeast</laboratory><category>Brett&amp;Lacto</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description>Robuste, schnell säuernde Milchsäurebakterien erzeugen eine ausgeprägte, reine Säure</description></yeast>
<yeast>
<id>334</id><name>GigaYeast GB121 Farmhouse Sour</name><laboratory>GigaYeast</laboratory><category>Brett&amp;Lacto</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description>Mischung aus belgischer Ale-Hefe, Brettanomyces und Milchsäurebakterien</description></yeast>
<yeast>
<id>335</id><name>GigaYeast GB122 Berliner Blend</name><laboratory>GigaYeast</laboratory><category>Brett&amp;Lacto</category><temperature>0.0</temperature><attenuation>0.0</attenuation><description>Mischung aus neutraler Ale-Hefe und Milchsäurebakterien</description></yeast>
<yeast>
<id>336</id><name>GigaYeast GB123 Sour Plum Belgian</name><laboratory>GigaYeast</laboratory><category>Brett&amp;Lacto</category><temperature>23.5</temperature><attenuation>0.0</attenuation><description>Mischung aus einer Trappistenhefe und Milchsäurebakterien erzeugt Säure mit Fruchtesthern</description></yeast>
<yeast>
<id>337</id><name>GigaYeast GB124 Saison Sour</name><laboratory>GigaYeast</laboratory><category>Brett&amp;Lacto</category><temperature>23.5</temperature><attenuation>0.0</attenuation><description>Mischung aus einer Saison-Hefe und Milchsäurebakterien erzeugt Säure mit Fruchtesthern und Pfeffernoten</description></yeast>
<yeast>
<id>338</id><name>GigaYeast GB144 Sweet Flemish Brett</name><laboratory>GigaYeast</laboratory><category>Brett&amp;Lacto</category><temperature>23.5</temperature><attenuation>0.0</attenuation><description>Reine Brett-Mischung mit süßlichem, fruchtigen Profil und nur etwas Pferdedecke und würzigen Phenolen</description></yeast>
<yeast>
<id>339</id><name>GigaYeast GB150 Sour Cherry Funk</name><laboratory>GigaYeast</laboratory><category>Brett&amp;Lacto</category><temperature>23.5</temperature><attenuation>0.0</attenuation><description>Mischung aus 3 Hefestämmen und Milchsäurebakterien</description></yeast>
<yeast>
<id>340</id><name>GigaYeast GB156 Brux Blend</name><laboratory>GigaYeast</laboratory><category>Brett&amp;Lacto</category><temperature>23.5</temperature><attenuation>0.0</attenuation><description>Mischung aus verschiedenen Brettanomyces-Stämmen</description></yeast>
<yeast>
<id>341</id><name>The Yeast Bay Vermont Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>80.0</attenuation><description>Ausgewogenes Fruchtestherprofil von Pfirsich und leichten Zitrusnoten</description></yeast>
<yeast>
<id>342</id><name>The Yeast Bay Funktown Pale Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>79.0</attenuation><description></description></yeast>
<yeast>
<id>343</id><name>Fermatrix FX-150 Burlington (Conan)</name><laboratory>Fermatrix</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>75.0</attenuation><description>ausgeprägte Fruchtesther</description></yeast>
<yeast>
<id>344</id><name>The Yeast Bay Midwestern Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>78.0</attenuation><description>Universelle Hefe aus de mittleren Westen</description></yeast>
<yeast>
<id>345</id><name>The Yeast Bay Wallonian Farmhouse</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>24.5</temperature><attenuation>84.5</attenuation><description>Erdiges &quot;funky&quot; Aroma mit etwas Säure und mildwürzigen, leicht rauchigen Aromen</description></yeast>
<yeast>
<id>346</id><name>The Yeast Bay Wallonian Farmhouse II</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>23.5</temperature><attenuation>81.0</attenuation><description>Etwas weniger Vergärung, Esther und Phenols als die originale Wallonian Farmhouse Hefe</description></yeast>
<yeast>
<id>347</id><name>The Yeast Bay Wallonian Farmhouse III</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>23.5</temperature><attenuation>83.0</attenuation><description>Gleich hoher Vergärungsgrad, aber ausgewogeneres Esther- und Phenolprofil als die originale Wallonian Farmhouse Hefe</description></yeast>
<yeast>
<id>348</id><name>The Yeast Bay Saison Blend I</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>81.0</attenuation><description>Mischung aus zwei Saison-Hefen, die ein trockenes, aber ausgewogenes Bier mit einem einzigartigen Geschmacks- und Aromenprofil produzieren</description></yeast>
<yeast>
<id>349</id><name>The Yeast Bay Saison Blend II</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>23.5</temperature><attenuation>83.0</attenuation><description>Mischung der Saison-Hefen aus dem Farmhouse Sour Ale</description></yeast>
<yeast>
<id>350</id><name>The Yeast Bay Flanders Specialty Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>23.5</temperature><attenuation>85.0</attenuation><description>Mischung der Saison-Hefen aus dem Farmhouse Sour Ale</description></yeast>
<yeast>
<id>351</id><name>The Yeast Bay Dry Belgian Ale</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>92.5</attenuation><description>Für belgisches Starkbier mit Esthern von Apfel, Pfirsich und etwas Zitrusfrucht und einigen würzigen und pfeffrigen Noten</description></yeast>
<yeast>
<id>352</id><name>The Yeast Bay Northeastern Abbey</name><laboratory>White Labs</laboratory><category>Obergärig</category><temperature>22.0</temperature><attenuation>79.0</attenuation><description>Für belgisches Starkbier mit Esthern von Apfel, Pfirsich und etwas Zitrusfrucht und einigen würzigen und pfeffrigen Noten</description></yeast>
<yeast>
<id>353</id><name>WYEAST 1469 West Yorkshire Ale</name><laboratory>WYEAST</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>69.0</attenuation><description>Malzig, aber hoch vergärend mit moderaten Nuss- und Steinfrucht-Estern.</description></yeast>
<yeast>
<id>354</id><name>Fermentum Mobile FM27 - Trappistenkunst</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>22.0</temperature><attenuation>76.0</attenuation><description>Klassische belgische Hefe mit typischen Aromen von Klosterbieren</description></yeast>
<yeast>
<id>355</id><name>Fermentum Mobile FM28 - Mönchsgewand</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>77.5</attenuation><description>Die &quot;zurückhaltende&quot; belgische Hefe für dunkle belgische Starkbiere.</description></yeast>
<yeast>
<id>356</id><name>Fermentum Mobile FM53 - Voss kveik</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>30.0</temperature><attenuation>74.0</attenuation><description>Traditioneller norwegischer Stamm aus dem Dorf Voss mit reichem Fruchtaroma</description></yeast>
<yeast>
<id>357</id><name>Fermentum Mobile FM54 - Kalifornische Hitze</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>79.5</attenuation><description>Stamm für trockene obergärige Biere im Stil der Westcoast IPAs</description></yeast>
<yeast>
<id>358</id><name>Wyeast 1217 PC West Coast IPA</name><laboratory>Wyeast</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>76.5</attenuation><description></description></yeast>
<yeast>
<id>359</id><name>Fermentum Mobile FM55 - Grüne Hügel</name><laboratory>Fermentum Mobile</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>79.0</attenuation><description>Staubhefe für Biere im New England Stil</description></yeast>
<yeast>
<id>360</id><name>Brewline Classic Lager</name><laboratory>Erbslöh</laboratory><category>Untergärig</category><temperature>12.0</temperature><attenuation>81.0</attenuation><description>Klassische Lagerhefe</description></yeast>
<yeast>
<id>362</id><name>BrewMasters Lager Yeast</name><laboratory>Erbslöh</laboratory><category>Untergärig</category><temperature>13.5</temperature><attenuation>72.5</attenuation><description>Neutral in Geruch und Geschmack</description></yeast>
<yeast>
<id>363</id><name>BrewMasters Pilsner Style Yeast</name><laboratory>Erbslöh</laboratory><category>Untergärig</category><temperature>12.0</temperature><attenuation>77.5</attenuation><description>Neutraler, typischer Lager-Geschmack</description></yeast>
<yeast>
<id>364</id><name>BrewMasters Wheat Beer Yeast</name><laboratory>Erbslöh</laboratory><category>Weizen</category><temperature>22.0</temperature><attenuation>70.0</attenuation><description>Phenolische, esterige Aromakomponenten, fruchtiger Bananengeschmack</description></yeast>
<yeast>
<id>365</id><name>Fermentis SafAle BE-134</name><laboratory>Fermentis</laboratory><category>Obergärig</category><temperature>23.0</temperature><attenuation>90.0</attenuation><description>Hefe für belgische Saison-Biere, besonders hoher Vergärungsgrad, fruchtige und würzige Aromen</description></yeast>
<yeast>
<id>366</id><name>Fermentis SafAle F-2</name><laboratory>Fermentis</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>75.0</attenuation><description>Hefe speziell für die Nachgärung in Flasche und Fass. Vergärt kaum Maltotriose, neutrales Profil.</description></yeast>
<yeast>
<id>367</id><name>Fermentis SafAle BE-256</name><laboratory>Fermentis</laboratory><category>Obergärig</category><temperature>17.5</temperature><attenuation>82.0</attenuation><description>Hefe für Abbey Biere mit hohem Alkoholgehalt und ausbalanciertem, eleganten Aromaprofil</description></yeast>
<yeast>
<id>368</id><name>Omega Yeast OYL-061 Voss Kveik</name><laboratory>Omega Yeast Labs</laboratory><category>Obergärig</category><temperature>29.5</temperature><attenuation>78.5</attenuation><description>Traditionelle Norwegische Hefe, Orangen- und Zitrusaromen, kein Phenol</description></yeast>
<yeast>
<id>369</id><name>Omega Yeast OYL-091 Hornindal Kveik</name><laboratory>Omega Yeast Labs</laboratory><category>Obergärig</category><temperature>29.5</temperature><attenuation>78.5</attenuation><description>Komplexe tropische Aromen, auch bei höheren Temperaturen keine Phenole oder Fuselalkohole</description></yeast>
<yeast>
<id>370</id><name>Zymoferm Bavaria Lager</name><laboratory>Zymoferm</laboratory><category>Untergärig</category><temperature>13.0</temperature><attenuation>74.0</attenuation><description>Produziert weiche, ausgewogene Biere mit einem trockenen und sauberen Abgang</description></yeast>
<yeast>
<id>371</id><name>Zymoferm &quot;Best West USA&quot;</name><laboratory>Zymoferm</laboratory><category>Obergärig</category><temperature>25.0</temperature><attenuation>80.0</attenuation><description>Die klassische obergärige amerikanische Ale-Hefe schlechthin, außergewöhnlich sauberen Geschmack, hoher Vergärungsgrad.</description></yeast>
<yeast>
<id>372</id><name>Zymoferm &quot;Top'n Bottom&quot;</name><laboratory>Zymoferm</laboratory><category>Obergärig</category><temperature>18.0</temperature><attenuation>80.0</attenuation><description>Der &quot;Allrounder&quot; unter den obergärigen Bier-Hefen</description></yeast>
<yeast>
<id>373</id><name>Zymoferm &quot;Alt-Kölsch-Ale&quot;</name><laboratory>Zymoferm</laboratory><category>Obergärig</category><temperature>25.0</temperature><attenuation>75.0</attenuation><description>Obergärige Altbier- und Ale-Hefe, leichte, zart-fruchtige Esternoten, unterstützt den Malzcharakter</description></yeast>
<yeast>
<id>374</id><name>Zymoferm &quot;Kingdom Ale&quot;</name><laboratory>Zymoferm</laboratory><category>Obergärig</category><temperature>19.0</temperature><attenuation>75.0</attenuation><description>Klassische Hefe für malzbetonte britische Dark- und Brown Ales</description></yeast>
<yeast>
<id>375</id><name>Zymoferm Dark'n Strong Ale</name><laboratory>Zymoferm</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>72.5</attenuation><description>Klassische Hefe für Ales mit neutralem Aroma</description></yeast>
<yeast>
<id>376</id><name>Zymoferm &quot;German Wheat&quot;</name><laboratory>Zymoferm</laboratory><category>Obergärig</category><temperature>25.0</temperature><attenuation>75.0</attenuation><description>Klassische deutsche Weißbier-Hefe</description></yeast>
<yeast>
<id>377</id><name>WSL-17 Saccharomycodes ludwigii</name><laboratory>Hefebank Weihenstephan</laboratory><category>Obergärig</category><temperature>14.5</temperature><attenuation>13.5</attenuation><description>Für alkoholarme bzw. alkoholfreie Biere (max. 0,5Vol.%). Vergärt nur Glucose, Fruktose und Saccharose. Vergärungsgrad 12 -15%.</description></yeast>
<yeast>
<id>378</id><name>LalBrew New England</name><laboratory>Lallemand</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>75.0</attenuation><description>Einzigartiges fruchtiges Esterprofil speziell für New England Style Biere</description></yeast>
<yeast>
<id>379</id><name>Lalvin EC1118 Prise de Mousse</name><laboratory>Lallemand</laboratory><category>Wein</category><temperature>20.0</temperature><attenuation>95.0</attenuation><description>Die Original-Champagnerhefe</description></yeast>
<yeast>
<id>380</id><name>LalBrew® Abbaye Belgian Ale Yeast</name><laboratory>Lallemand</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>77.5</attenuation><description>LalBrew® Abbaye ist eine Ale-Hefe aus Belgien</description></yeast>
<yeast>
<id>381</id><name>LalBrew Wit</name><laboratory>Lallemand</laboratory><category>Weizen</category><temperature>19.5</temperature><attenuation>75.0</attenuation><description></description></yeast>
<yeast>
<id>382</id><name>LalBrew Kölsch</name><laboratory>Lallemand</laboratory><category>Obergärig</category><temperature>16.0</temperature><attenuation>77.5</attenuation><description></description></yeast>
<yeast>
<id>383</id><name>SafSour LP 652</name><laboratory>Lallemand</laboratory><category>Brett&amp;Lacto</category><temperature>37.0</temperature><attenuation>0.0</attenuation><description>Sehr zuverlässige Milchsäurebakterien für ausgewogene Sauerbiere</description></yeast>
<yeast>
<id>384</id><name>Fermentis LA-01</name><laboratory>Fermentis</laboratory><category>Obergärig</category><temperature>17.5</temperature><attenuation>15.0</attenuation><description>Hefe für alkoholfreie Biere</description></yeast>
<yeast>
<id>385</id><name>Fermentis Safbrew HA-18</name><laboratory>Fermentis</laboratory><category>Obergärig</category><temperature>30.0</temperature><attenuation>100.0</attenuation><description>Hefe für extrem starke Biere</description></yeast>
<yeast>
<id>386</id><name>Lallemand Sourvisiae</name><laboratory>Lallemand</laboratory><category>Obergärig</category><temperature>16.0</temperature><attenuation>77.5</attenuation><description>Gentechnisch erzeugte Hefe, die Milchsäure produzieren kann</description></yeast>
<yeast>
<id>387</id><name>LalBrew Voss Kveik</name><laboratory>Lallemand</laboratory><category>Obergärig</category><temperature>32.5</temperature><attenuation>80.0</attenuation><description>Norwegische Farmhouse-Hefe</description></yeast>
<yeast>
<id>388</id><name>Weihenstephan W 66/70</name><laboratory>Hefebank Weihenstephan</laboratory><category>Untergärig</category><temperature>9.0</temperature><attenuation>80.5</attenuation><description></description></yeast>
<yeast>
<id>389</id><name>Bootleg Chardonay</name><laboratory>Bootleg Biology</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>75.0</attenuation><description>Produziert dezente Phenole wie z.B. Banane und Citrus; eignet sich auch für Wein, Cider und Met</description></yeast>
<yeast>
<id>390</id><name>Bootleg Double NEEPAH Kveik Blend</name><laboratory>Bootleg Biology</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>78.5</attenuation><description>Mischung verschiedener Kveik-Kulturen für saubere Gärung bei hohen Temperaturen</description></yeast>
<yeast>
<id>391</id><name>Bootleg Funk Weapon #1</name><laboratory>Bootleg Biology</laboratory><category>Brett&amp;Lacto</category><temperature>20.0</temperature><attenuation>87.5</attenuation><description>Brettanomyces Kultur einer belgischen Brauerei aus West Flandern</description></yeast>
<yeast>
<id>392</id><name>Bootleg Funk Weapon #2</name><laboratory>Bootleg Biology</laboratory><category>Brett&amp;Lacto</category><temperature>20.0</temperature><attenuation>87.5</attenuation><description>Brettanomyces-Mischung für 100% Brett-Gärung z.B. bei Brett IPAs</description></yeast>
<yeast>
<id>393</id><name>Bootleg Mad Fermentation Blend</name><laboratory>Bootleg Biology</laboratory><category>Brett&amp;Lacto</category><temperature>23.5</temperature><attenuation>95.0</attenuation><description>Mischung aus Saison- und wilden Hefen mit Brettanomyces und Lactobacillus</description></yeast>
<yeast>
<id>394</id><name>Bootleg Oslo Kveik</name><laboratory>Bootleg Biology</laboratory><category>Obergärig</category><temperature>30.5</temperature><attenuation>81.0</attenuation><description>vergärt sehr neutral Lager(ähnliche) Biere bei 24°C bis 37°C</description></yeast>
<yeast>
<id>395</id><name>Bootleg Saison Parfait</name><laboratory>Bootleg Biology</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>95.0</attenuation><description>Mischung von Saisonhefen, fruchtig, würzig, pfeffrig mit Zitrus- und Bananenestern</description></yeast>
<yeast>
<id>396</id><name>Bootleg Sour Weapon L</name><laboratory>Bootleg Biology</laboratory><category>Brett&amp;Lacto</category><temperature>33.0</temperature><attenuation>0.0</attenuation><description>Mischung von Lactobacillus Kulturen (Plantrum und Brevis)</description></yeast>
<yeast>
<id>397</id><name>Brewline Hip-Hop Lager</name><laboratory>Brewline/Erbslöh</laboratory><category>Untergärig</category><temperature>17.0</temperature><attenuation>78.5</attenuation><description>Untergärige Hefe für einen weiten Temperaturbereich</description></yeast>
<yeast>
<id>398</id><name>Brewline Pop Ale</name><laboratory>Brewline/Erbslöh</laboratory><category>Obergärig</category><temperature>19.5</temperature><attenuation>80.0</attenuation><description>Ale-Hefe mit fruchtigen und floralen Noten</description></yeast>
<yeast>
<id>399</id><name>Brewline Rock Ale</name><laboratory>Brewline/Erbslöh</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>82.5</attenuation><description>Gärt schnell und hinterlässt wenig Restsüße</description></yeast>
<yeast>
<id>400</id><name>Brewline Folk Ale</name><laboratory>Brewline/Erbslöh</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>74.0</attenuation><description>Obergärige Hefe für Trappistenbier, Imperial Stout und Tripel</description></yeast>
<yeast>
<id>401</id><name>LalBrew Verdant IPA</name><laboratory>Lallemand</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>77.0</attenuation><description>Aprikosen, tropische Früchte, Zitrusfrüchte, volles Mundgefühl</description></yeast>
<yeast>
<id>402</id><name>Wildbrew Philly Sour</name><laboratory>Lallemand</laboratory><category>Brett&amp;Lacto</category><temperature>22.5</temperature><attenuation>80.0</attenuation><description>Lachancea-Hefe mit moderater Milchsäureproduktion</description></yeast>
<yeast>
<id>403</id><name>Omega Yeast OYL-501 Gulo® Ale</name><laboratory>Omega Yeast Labs</laboratory><category>Obergärig</category><temperature>22.5</temperature><attenuation>87.5</attenuation><description>Hoch vergärend mit &quot;belgischen&quot; Aromen</description></yeast>
<yeast>
<id>404</id><name>Bulldog B1 Universal Ale</name><laboratory>Bulldog Brewing</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>72.5</attenuation><description>Universelle Hefe für hopfige und fruchtige Ales</description></yeast>
<yeast>
<id>405</id><name>Bulldog B4 English Ale</name><laboratory>Bullfog Brewing</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>67.5</attenuation><description>Klassische Hefe für englische Biere wie Porter, Bitter, Mild und Brown Ale</description></yeast>
<yeast>
<id>406</id><name>Bulldog B5 American West</name><laboratory>Bulldog Brewing</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>72.5</attenuation><description>Perfekt für Biere mit kräftigem Hopfenprofil wie amerikanisches Pale Ale oder IPA</description></yeast>
<yeast>
<id>407</id><name>Bulldog B16 Belgian Saison</name><laboratory>Bulldog Brewing</laboratory><category>Obergärig</category><temperature>24.0</temperature><attenuation>87.5</attenuation><description>Saison-Hefe mit würzigen und komplexen Aromen und hohem EVG</description></yeast>
<yeast>
<id>408</id><name>Bulldog B19 Belgian Trapix</name><laboratory>Bulldog Brewing</laboratory><category>Obergärig</category><temperature>21.5</temperature><attenuation>77.5</attenuation><description>Hefe für belgische Biere wie Blond, Bruin, Dubbel, Tripel, Quadrupel</description></yeast>
<yeast>
<id>409</id><name>Bulldog B23 Steam Lager</name><laboratory>Bulldog Brewing</laboratory><category>Untergärig</category><temperature>16.5</temperature><attenuation>77.5</attenuation><description>Für fruchtige und estrige hybride Lager wie California Common, auch für warme Gärtemperaturen</description></yeast>
<yeast>
<id>410</id><name>Bulldog B34 German Lager</name><laboratory>Bulldog Brewing</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>77.5</attenuation><description>Untergärige Hefe mit frischem Abgang und leichten floralen und fruchtigen Aromen</description></yeast>
<yeast>
<id>411</id><name>Bulldog B38 Amber Lager</name><laboratory>Bulldog Brewing</laboratory><category>Untergärig</category><temperature>11.5</temperature><attenuation>72.5</attenuation><description>Untergärige Hefe mit Betonung süßlich-malziger Aromen und vollem Körper</description></yeast>
<yeast>
<id>412</id><name>Bulldog B44 European Ale</name><laboratory>Bulldog Brewing</laboratory><category>Obergärig</category><temperature>18.0</temperature><attenuation>72.5</attenuation><description>Für kühle obergärige Gärung</description></yeast>
<yeast>
<id>413</id><name>Bulldog B49 Bavarian Wheat</name><laboratory>Bulldog Brewing</laboratory><category>Weizen</category><temperature>21.5</temperature><attenuation>77.5</attenuation><description>Typische süddeutsche Weizenhefe</description></yeast>
<yeast>
<id>414</id><name>Brumas Lager</name><laboratory>Brumas</laboratory><category>Untergärig</category><temperature>10.5</temperature><attenuation>75.0</attenuation><description>Untergärige Universalhefe</description></yeast>
<yeast>
<id>415</id><name>Brumas Weisse</name><laboratory>Brumas</laboratory><category>Weizen</category><temperature>20.0</temperature><attenuation>77.5</attenuation><description>Weizenbier-Trockenhefe</description></yeast>
<yeast>
<id>416</id><name>Brumas Rheinisch</name><laboratory>Brumas</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>75.0</attenuation><description>Neutral vergärende obergärige Hefe für Kölsch und Alt</description></yeast>
<yeast>
<id>417</id><name>Brumas Irish Style</name><laboratory>Brumas</laboratory><category>Obergärig</category><temperature>20.0</temperature><attenuation>75.0</attenuation><description>Obergärige Trockenhefe speziell für dunkle Biere</description></yeast>
<yeast>
<id>418</id><name>Bier-Kwik® obergärige Trockenhefe</name><laboratory>Hopfen und mehr</laboratory><category>Obergärig</category><temperature>20.5</temperature><attenuation>80.0</attenuation><description>Obergärige Hefe für amerikanische Ales</description></yeast>
<yeast>
<id>419</id><name>Lutra Kveik</name><laboratory>Omega Yeast</laboratory><category>Obergärig</category><temperature>27.5</temperature><attenuation>78.5</attenuation><description>Gärt lagerartig rein und schnell bei bis zu 32°C.</description></yeast>
<yeast>
<id>422</id><name>Gozdawa Belgian Trappist Ale Yeast &amp;#39;Rochefort&amp;#39; BTAY</name><laboratory>Gozdawa</laboratory><category>Obergärig</category><temperature>21.0</temperature><attenuation>77.0</attenuation><description>Hefe für belgische Starkbiere.</description></yeast>
<yeast>
<id>423</id><name>Gozdawa Hybrid Ale Yeast &amp;#39;Notty&amp;#39; HAY</name><laboratory>Gozdawa</laboratory><category>Obergärig</category><temperature>16.5</temperature><attenuation>85.0</attenuation><description>Universeller obergäriger Hefestamm</description></yeast>
<yeast>
<id>424</id><name>Gozdawa Original British Ale Yeast 04 &amp;#39;Whitbread&amp;#39; OBAY04</name><laboratory>Gozdawa</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>75.0</attenuation><description>Biritische Hefe mit neutraler Vergärung.</description></yeast>
<yeast>
<id>425</id><name>Gozdawa Real Scotland Ale yeast 11 RSAY11</name><laboratory>Gozdawa</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>75.0</attenuation><description>Schottische Hefe für Biere mit komplexem Körper</description></yeast>
<yeast>
<id>426</id><name>Gozdawa U.S. East Coast 01 &amp;#39;Conan&amp;#39; USEC01</name><laboratory>Gozdawa</laboratory><category>Obergärig</category><temperature>18.5</temperature><attenuation>78.0</attenuation><description>Berühmte Ale-Hefe der US-Ostküste.</description></yeast>
<yeast>
<id>427</id><name>Angel CN36</name><laboratory>AngelYeast Co., Ltd. </laboratory><category>Obergärig</category><temperature>18.0</temperature><attenuation>77.5</attenuation><description>Klassische englische Ale-Hefe</description></yeast>
<yeast>
<id>428</id><name>Angel WA18</name><laboratory>AngelYeast Co., Ltd.</laboratory><category>Weizen</category><temperature>20.0</temperature><attenuation>85.5</attenuation><description></description></yeast>
<yeast>
<id>429</id><name>Angel BF16</name><laboratory>AngelYeast Co., Ltd.</laboratory><category>Untergärig</category><temperature>12.5</temperature><attenuation>85.5</attenuation><description></description></yeast>
<yeast>
<id>430</id><name>Craft Series M12 Kveik</name><laboratory>Mangrove Jack&amp;#39;s</laboratory><category>Obergärig</category><temperature>30.0</temperature><attenuation>79.5</attenuation><description>Norwegische Farmhouse-Hefe</description></yeast>
<yeast>
<id>431</id><name>LalBrew® Farmhouse Hybrid Saison</name><laboratory>Lallemand</laboratory><category>Obergärig</category><temperature>25.0</temperature><attenuation>81.0</attenuation><description>Für die Herstellung von Saison und Farmhouse Bieren.</description></yeast>
<yeast>
<id>432</id><name>Gozdawa W 34/70</name><laboratory>Gozdawa</laboratory><category>Untergärig</category><temperature>13.0</temperature><attenuation>75.5</attenuation><description>Deutsche Lager-Hefe für Hobbybrauer</description></yeast>
<yeast>
<id>433</id><name>LalBrew NovaLager</name><laboratory>Lallemand</laboratory><category>Untergärig</category><temperature>15.0</temperature><attenuation>81.0</attenuation><description>LalBrew NovaLager™ ist ein echter untergäriger Saccharomyces pastorianus-Hybrid, der saubere Biere im Lagerbierstil mit der optimalen Fermentationsleistung von Ale-Hefe erzeugt.</description></yeast>
<yeast>
<id>435</id><name>K.22 Stalljen</name><laboratory>Kveik Yeastery</laboratory><category>Obergärig</category><temperature>25.0</temperature><attenuation>75.0</attenuation><description>Traditioneller Multi-Stamm-Hefemix aus Hornindal, Norwegen, für fruchtige, obergärige Biere auch für Pseudo-Lager bei kühlerer Gärführung</description></yeast>
</yeasts_short>
