Here’s a quick summary of the Mangrove Jack’s range of yeasts and the styles they’re suitable for. For technical characteristic information such as cell count, attenuation, temperature tolerance, and much more – please download the Mangrove Jack’s Craft Series Yeast Booklet:
Mangrove Jack’s Craft Series Yeast Booklet
Beer
| Yeast Name | Yeast Description | Beer Style |
| M76 – Bavarian Lager | A bottom-fermenting yeast suitable for most lager styles. Promotes less sulphur production than other lager strains, as well as a fuller, more rounded malt character with well-promoted hop flavours. | Suitable for many European style beers including Lagers, Pilsners, Helles, Munich Dunkel, Rauchbier and more. |
| M20 – Bavarian Wheat | A top-fermenting wheat beer yeast which imparts banana and clove esters balanced with spiced aromas. This yeast produces a silky mouthfeel and rich body. | Suitable for Hefeweizen, Kristal Weizen, Dunkel Weizen and more. |
| M47 – Belgian Abbey | Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant. | Suitable for Belgian Pale Ales and Abbey Ales |
| M41 – Belgian Ale | Spicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium, high attenuation and alcohol tolerance allows you to brew a huge range of Belgian beers. | Suitable for Belgian Strong Golden and Belgian Strong Dark Ales |
| M31 – Belgian Tripel | Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles. | Suitable for Belgian Tripel Style and Trappist style beers. |
| M21 – Belgian Wit | A traditional, top-fermenting yeast that has a good balance between fruity esters, and warming spice phenolics. The yeast will leave some sweetness, and will drop bright if left long enough. | Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers. |
| M84 – Bohemian Lager | A bottom-fermenting lager yeast characterised by its dry and clean palate typical of traditional Czech brewing. Produces soft, delicate and well balanced beers. | Suitable for German/Bohemian Pilsners, Baltic Porter, and American style Lagers |
| M54 – Californian Lager | A unique lager yeast that has the ability to ferment at ale temperatures without the associated off flavours. Extended lagering periods are also not required. | Suitable for California Common and lagers fermented at ambient (ale) temperatures. |
| M15 – Empire Ale | A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavours. | Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more. |
| M29 – French Saison Ale | French Saison yeast is an exceptional, highly attenuative top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of farmhouse style beer. While this strain is a strong fermenter even at lower than optimum temps, the more significant difference is with taste; warmer temps bring out more pronounced flavours, giving the end beer stronger ‘saison’ flavour/aroma characteristics. | Suitable for producing Saisons and farmhouse style beers up to 14% ABV. |
| M36 – Liberty Bell Ale | A top-fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers. This strain produces light, delicate fruity esters and helps develop malt character. | Suitable for both English and American Pale Ales, Extra Special Bitters, Golden Ales and more. |
| M42 – New World Strong Ale | A top-fermenting ale strain suitable for many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer. | Suitable for IPAs, Porters, Russian Imperial Stouts and more. |
| M44 – US West Coast | A top-fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through. | Suitable for American Style Pale Ales, American Double IPAs, American Style Imperial Stouts and more. |
| M12 – Kveik Yeast | A top-fermenting yeast, Voss Kveik offers fast fermentation at very high temperatures whilst retaining a neutral flavour character with subtle citrus fruit notes. | Suitable for a range of styles from Norwegian Frmhouse Ales to Pale Ales and IPAs. |
Cider and Mead
| Yeast Name | Yeast Description | Style |
| M02 – Cider | A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders. | Suitable for brewing all types of cider. |
| M05 – Mead | A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This yeast has high alcohol tolerance and ferments well over a wide temperature range. This strain has low to medium nitrogen requirements. The mead strain is a wine yeast, so it isn’t really recommend for use in beer. The M05 has a neutral killer status. This means that this yeast does not produce a toxin nor is affected by toxins from other strains. This means it can be used alongside other strains of yeast. | Suitable for all styles of mead. |
Wine
| Yeast Name | Yeast Description | Wine Style |
| CL23 | A multi-purpose strain with a very neutral sensory impact, suitable for most wine styles but especially white, blush and sparkling wines. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV. | Suitable for Cabernet Sauvignon, Chardonnay, Vegetable wine and more. |
| AW4 | A highly aromatic strain suitable for white & rosé wines, this moderate fermenting yeast confers fragrant aromatic esters to the wine which enhance varietal expression and aroma. This positive aromatic impact can be used to complete the natural aromatic qualities of the grape, or to enhance where the grape itself is lacking | Suitable for Sauvignon Blanc, Semillon, Riesling, Dessert Wine and more. |
| CY17 | A white wine strain for making both dry and sweet wines, and also rosé wines. This moderate fermenting yeast is also perfectly suited to making country style wines from fruits and flowers, as these flavours and aromas are naturally enhanced. This strain promotes body, and confers rich and full, fruit and floral aromatics | Suitable for Sauvignon Blanc, Zinfandel, Muscat, Muscadet, Gewurztraminer, and more. |
| MA33 | This strain has the ability to reduce malic acid by up to 30-35%, and reduce total titratable acidity, making it perfect for young wines intended for early consumption, and for use with fruits high in acid. This moderate fermenting yeast will soften the palate but also contribute a significant amount of esters, conferring a fresh and fruity character to the wine. | Suitable for Zinfandel, Fruit wines and more. |
| BV7 | A multi-purpose strain which enhances volume and intensity for full varietal flavour expression. This moderate fermenting yeast also promotes good body and structure, whilst still preserving and respecting the natural flavour and aroma characteristics of the grape. Its multi-purpose nature makes it a great fit for Merlot, Syrah and Pinot Noir, as well as whites like Chardonnay and Pinot Gris. It is also a good fit for Cabernet Sauvignon. | Suitable for Merlot, Syrah, Pinot Noir, Chardonnay, Semillon and more. |
| CR51 | A strain suitable for red wines, especially those intended to be light, fresh and fruity. This moderate fermenting strain produces soft, velvety-smooth wines, with aromatic enhancement of red berry fruit notes | Suitable for Grenache, Gamay, Pinot Noir and more. |
| VR21 | A strain suitable for all styles of red wine (except high alcohol wines above 15% ABV), this moderate fermenting yeast produces well-structured, well-balanced wines with enhanced dark fruit notes and good palate length. The positive organoleptic impact of this strain allows for promoting varietal fruit expression without detracting from the natural qualities of the grape. | Suitable for Cabernet Sauvignon, Syrah, Shiraz, Zinfandel, Grenache, Tempranillo, Sangiovese and more. |
| R56 | A strain suitable for red wines which enhances body and mouthfeel, develops complex fruit flavours/aromas, and promotes structure and longevity. This moderate fermenting yeast is ideal for both new and old world styles, producing complex and interesting fruit-driven red wines. | Suitable for Cabernet Sauvignon, Merlot, Malbec, Nebbiolo, Zinfandel, Tempranillo, red fruit wines and more. |
| SN9 | A general purpose strain with a relatively neutral sensory impact, suitable for almost any wine style. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV. | Suitable for Fortified wines, High alcohol wines, Perry, Mead, Vegetable wines, Flower wines and more |