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Bavarian Wheat from Wyeast is another great strain to use in the production of German wheat beers, as well as roggenbiers. It is popularly known to have a more complex ester profile than other strains such as Weihenstephan. Notes of apple, pear, and other fruits complement the banana esters typical of German wheat strains. This strain also has a subtle vanilla undertone intertwined in its spicy clove phenols. As with other strains, Bavarian wheat can be manipulated to produce more fruity esters at warmer temperatures and more phenolic compounds lower, and high pitching rates can diminish or eliminate the estery flavors and aromas. It is also known to be a very vigorous fermenter and a low flocculator that stays in suspension for an extended period. Be conscious of its powerful fermentation activity and plan accordingly, with extra headspace in the primary fermentor and a blowoff tube. Also, be aware of the flavorfully complex wheat beers that this yeast can produce!


We include complimentary ice packs with ALL liquid yeast orders (if required), but cannot guarantee that the ice packs will stay cold during transit, and thus the yeast can potentially be exposed to hot temperatures. We highly recommend ordering dry yeast during the hot summer months or if you are ordering from a warmer climate. Many times during the winter an ice pack is not needed so we make the determination based on current temperatures and the destination!

Yeast Specifications

Temperature Range: 64-75 F (18-24 C)
Flocculation: Low
Cell Count: 100 Billion
Attenuation: 70-76%
Alcohol Tolerance: 10% ABV
Typical Styles: Dunkelweizen, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock

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Awesome flavor
This yeast strain produces my favorite aroma and flavor from a 50% wheat 50% Pilsner malt bill.
Nov 28, 2018  |  By Dave
Owner Response: Thanks for the review, Dave! We love this yeast too :) Cheers! Bryan & the GF Team