Thames Valley yeast is clean and relatively fruit-free, as opposed to some British strains that can be fruitier and more estery. Maltiness comes through in the finish, with some rich grain and honey notes. This yeast has been described as being somewhat minerally, and can lend complexity to beers without having an overly heavy flavor character. Hop character is allowed to come through, and many excellent English pale ales will benefit from this strain. It is also often used in the making porters and stouts, as the cleanliness of this yeast allows for cleaner flavor profiles in both of these styles. An excellent all-around English yeast for a wide array of beers.
|Temperature Range: ||62-72 F (16-22 C)|
|Cell Count: ||100 Billion|
|Alcohol Tolerance: ||10% ABV|
|Typical Styles: || Brown Porter, Dry Stout, Düsseldorf Altbier, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Northern English Brown Ale, Robust Porter, Special/Best/Premium Bitter, Standard/Ordinary Bitter.|