text: INSERT INTO "yeast" VALUES(1,'Brewferm Blanche Ale Yeast',72,'liquid',' Top-fermenting strain for Belgian witbier. Spicy and lightly phenolic.');
  INSERT INTO "yeast" VALUES(2,'Brewferm Lager Yeast',76,'liquid',' A dry lager yeast. Flocculation: high. Attenuation: high. Ferments clean and malty.');
  INSERT INTO "yeast" VALUES(3,'Coopers Ale Yeast ',72,'liquid','  A good all-round yeast for a variety of ales. Produces complex woody, fruity esters at warm temperatures; reported to be more heat tolerant than other strains.');
  INSERT INTO "yeast" VALUES(4,'Danstar Diamond Lager Yeast ',74,'liquid',' Diamond Lager yeast originated in Germany and is used by a number of commercial breweries to produce different types of lager.  The aroma and taste are almost neutral and do not display off-flavours when properly handled.  It may tend, because of flocculation, to slightly reduce hop bitter levels.');
  INSERT INTO "yeast" VALUES(5,'Danstar Munich Wheat Beer Yeast ',74,'liquid',' Munich German Wheat Beer yeast originated in Bavaria and is used by a number of commercial breweries to produce German-style wheats beers.  Aroma estery to both palate and nose with typical banana notes.');
  INSERT INTO "yeast" VALUES(6,'Danstar Nottingham Ale Yeast',76,'liquid','Nottingham British Ale yeast is a single strain selected from a multiple commercial culture used in the UK.  The aroma is slightly estery, almost neutral and does not display malodours when properly handled.  Because of flocculation, it may tend to slightly reduce hop bitter levels.');
  INSERT INTO "yeast" VALUES(7,'Danstar Windsor Ale Yeast ',70,'liquid','Windsor British Ale yeast originated in the UK and is used by a number of commercial breweries to produce different types of ale.  The aroma is estery to both palate and nose, and is usually described as full bodied, fruity British ale.');
  INSERT INTO "yeast" VALUES(8,'Muntons Ale Yeast ',72,'liquid','Good all-purpose ale yeast');
  INSERT INTO "yeast" VALUES(9,'Safale K-97 Dry Ale ',68,'dry','A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers.');
  INSERT INTO "yeast" VALUES(10,'Safale S-04 Dry Ale ',72,'dry','A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks.');
  INSERT INTO "yeast" VALUES(11,'Safale US-05 Fermentis Dry Ale  ',72,'dry','''A ready-to-pitch dry American ale yeast. Safale US-05 produces well balanced beers with low diacetyl and a very clean, crisp end palate.''');
  INSERT INTO "yeast" VALUES(12,'Safbrew S-33 Dry Brewing Yeast  ',76,'dry','A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.).  Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.');
  INSERT INTO "yeast" VALUES(13,'Safbrew T-58 Dry Brewing Yeast  ',76,'dry','A speciality yeast selected for its estery somewhat peppery and spicy flavour development.  Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 8.5% v/v but can ferment up to 11.5% v/v.');
  INSERT INTO "yeast" VALUES(14,'Safbrew WB-06 Dry Brewing Yeast ',76,'dry','''A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and phenol flavour notes typical of wheat beers.''');
  INSERT INTO "yeast" VALUES(15,'Saflager S-189 Dry Lager  ',72,'dry','Originating from the Hürlimann brewery in Switzerland, also under collection at Weihenstephan under number ''W195'', this very popular strain is used by a large number of commercial breweries. Selected for its fairly neutral flavour development, this yeast is recommended for a wide range of lager and pilsen beers.');
  INSERT INTO "yeast" VALUES(16,'Saflager S-23 Fermentis Dry Lager ',72,'dry','This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes.');
  INSERT INTO "yeast" VALUES(17,'Saflager W-34/70 Fermentis Dry Lager  ',72,'dry','This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe.');
  INSERT INTO "yeast" VALUES(18,'WLP001 White Labs California Ale',76.5,'liquid','This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.');
  INSERT INTO "yeast" VALUES(19,'WLP002 White Labs English Ale ',66.5,'liquid','A classic ESB strain from one of England''s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.');
  INSERT INTO "yeast" VALUES(20,'WLP004 White Labs Irish Ale ',71.5,'liquid','This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. ');
  INSERT INTO "yeast" VALUES(21,'WLP005 White Labs British Ale ',70.5,'liquid','This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.');
  INSERT INTO "yeast" VALUES(22,'WLP006 White Labs Bedford British ',76,'liquid','Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.');
  INSERT INTO "yeast" VALUES(23,'WLP007 White Labs Dry English Ale ',75,'dry','Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. ');
  INSERT INTO "yeast" VALUES(24,'WLP008 White Labs East Coast Ale',72.5,'liquid','Our ''Brewer Patriot'' strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.');
  INSERT INTO "yeast" VALUES(25,'WLP009 White Labs Australian Ale',72.5,'liquid','Produces a clean, malty beer. Pleasant ester character, can be described as ''bready.'' Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.');
  INSERT INTO "yeast" VALUES(26,'WLP011 White Labs European Ale  ',67.5,'liquid','Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.');
  INSERT INTO "yeast" VALUES(27,'WLP013 White Labs London Ale',71,'liquid','Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.');
  INSERT INTO "yeast" VALUES(28,'WLP022 White Labs Essex Ale ',73.5,'liquid','Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character.    Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.');
  INSERT INTO "yeast" VALUES(29,'WLP023 White Labs Burton Ale',72,'liquid','From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA''s, bitters, and pales. Excellent in porters and stouts. ');
  INSERT INTO "yeast" VALUES(30,'WLP028 White Labs Edinburgh Scottish Ale',72.5,'liquid','''Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. Does not ferment well less than 62°F (17°C)''');
  INSERT INTO "yeast" VALUES(31,'WLP029 White Labs German Ale / Kolsch ',75,'liquid','''From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. Does not ferment well less than 62°F(17°C), unless during active fermentation.''');
  INSERT INTO "yeast" VALUES(32,'WLP036 White Labs Dusseldorf Alt',68.5,'liquid','Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. ');
  INSERT INTO "yeast" VALUES(33,'WLP037 White Labs Yorkshire Square Ale',70,'liquid','This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.');
  INSERT INTO "yeast" VALUES(34,'WLP038 White Labs Manchester Ale',72,'liquid','Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.');
  INSERT INTO "yeast" VALUES(35,'WLP039 White Labs Nottingham Ale',77.5,'liquid','British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.');
  INSERT INTO "yeast" VALUES(36,'WLP041 White Labs Pacific Ale ',67.5,'liquid','A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts. ');
  INSERT INTO "yeast" VALUES(37,'WLP051 White Labs California Ale V',72.5,'liquid','From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. ');
  INSERT INTO "yeast" VALUES(38,'WLP060 White Labs American Ale Blend  ',76,'liquid','Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same ''clean/neutral'' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation. ');
  INSERT INTO "yeast" VALUES(39,'WLP072 White Labs French Ale',71.5,'liquid','Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70F.  Moderate plus ester character over 70F.  Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers');
  INSERT INTO "yeast" VALUES(40,'WLP080 White Labs Cream Ale Blend ',77.5,'liquid','This is a blend of ale and lager yeast strains.  The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast. ');
  INSERT INTO "yeast" VALUES(41,'WLP085 White Labs English Ale Blend ',72.5,'liquid','A blend of British ale yeast strains, designed to add complexity to your ale. Moderate fruitiness and mineral-like, with little to no sulfur. Drier than WLP002 and WLP005, but with similar flocculation properties. Good yeast blend for English Pale Ale, Bitter, Porter, Stout, and India Pale Ale.');
  INSERT INTO "yeast" VALUES(42,'WLP090 White Labs San Diego Super ',79.5,'liquid','A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.');
  INSERT INTO "yeast" VALUES(43,'WLP099 White Labs Super High Gravity Ale',80,'liquid','Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.');
  INSERT INTO "yeast" VALUES(44,'WLP295 White Labs Pacific Coast Lager ',74,'liquid','This yeast is characterized by a clean, slight malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.');
  INSERT INTO "yeast" VALUES(45,'WLP299 White Labs Persica Ale ',75,'liquid','Previously called ''Columbia Ale Yeast'' from the Pacific Northwest, this strain is fruitier than WLP001 with peach/apricot notes with a slightly lower attenuation. This strain has good diacetyl reduction capability.');
  INSERT INTO "yeast" VALUES(46,'WLP300 White Labs Hefeweizen Ale',74,'liquid','This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.');
  INSERT INTO "yeast" VALUES(47,'WLP320 White Labs American Hefeweizen Ale ',72.5,'liquid','This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.');
  INSERT INTO "yeast" VALUES(48,'WLP351 White Labs Bavarian Weizen ',75,'liquid','Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: ''This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves.'' ');
  INSERT INTO "yeast" VALUES(49,'WLP380 White Labs Hefeweizen IV Ale ',76.5,'liquid','Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. ');
  INSERT INTO "yeast" VALUES(50,'WLP400 White Labs Belgian Wit Ale ',76,'liquid','Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.');
  INSERT INTO "yeast" VALUES(51,'WLP410 White Labs Belgian Wit II Ale  ',72.5,'liquid','Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers. ');
  INSERT INTO "yeast" VALUES(52,'WLP500 White Labs Trappist Ale  ',77.5,'liquid','From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.  Lower temperatures (under 65°F(18°C) will result in less fruity and more earthy beers.');
  INSERT INTO "yeast" VALUES(53,'WLP510 White Labs Belgian Bastogne Ale',77,'liquid','A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.');
  INSERT INTO "yeast" VALUES(54,'WLP515 White Labs Antwerp Ale ',76.5,'liquid','Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.');
  INSERT INTO "yeast" VALUES(55,'WLP530 White Labs Abbey Ale ',77.5,'liquid','Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.');
  INSERT INTO "yeast" VALUES(56,'WLP540 White Labs Abbey IV Ale  ',78,'liquid','An authentic Trappist style yeast. Use for Belgian style ales, dubbels, trippels, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).');
  INSERT INTO "yeast" VALUES(57,'WLP545 White Labs Belgian Strong Ale  ',81.5,'liquid','From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.');
  INSERT INTO "yeast" VALUES(58,'WLP550 White Labs Belgian Ale ',81.5,'liquid','Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.');
  INSERT INTO "yeast" VALUES(59,'WLP560 White Labs Classic Saison Blend',72.5,'liquid','This Saison blend that marries both earthy, spicy notes with fruity ester production. Slight clove-like characteristic in finished beer flavor and aroma.');
  INSERT INTO "yeast" VALUES(60,'WLP565 White Labs Belgian Saison I',70,'liquid','Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. ');
  INSERT INTO "yeast" VALUES(61,'WLP566 White Labs Belgian Saison II ',81.5,'liquid','Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565. ');
  INSERT INTO "yeast" VALUES(62,'WLP568 White Labs Belgian Style Ale Blend ',75,'liquid','This blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. ');
  INSERT INTO "yeast" VALUES(63,'WLP570 White Labs Belgian Golden Ale  ',75.5,'liquid','From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. ');
  INSERT INTO "yeast" VALUES(64,'WLP575 White Labs Belgian Styal Ale Blend ',77,'liquid','A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as ''Belgian type''. ');
  INSERT INTO "yeast" VALUES(65,'WLP585 White Labs Belgian Saison III  ',72,'liquid','Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.');
  INSERT INTO "yeast" VALUES(66,'WLP630 White Labs Berliner Weisse Blend ',76.5,'liquid','A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.');
  INSERT INTO "yeast" VALUES(67,'WLP644 White Labs Brettanomyces Bruxellensis Trois',85,'liquid','This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.');
  INSERT INTO "yeast" VALUES(68,'WLP645 White Labs Brettanomyces Classenii ',85,'liquid','Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.');
  INSERT INTO "yeast" VALUES(69,'WLP650 White Labs Brettanomyces Bruxellensis',85,'liquid','Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor. ');
  INSERT INTO "yeast" VALUES(70,'WLP653 White Labs Brettanomyces Lambicus',85,'liquid','High intensity Brett character. Defines the ''Brett character'': Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.');
  INSERT INTO "yeast" VALUES(71,'WLP655 White Labs Belgian Sour Mix 1  ',85,'liquid','A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.');
  INSERT INTO "yeast" VALUES(72,'WLP665 White Labs Flemish Ale Blend ',82.5,'liquid','Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.');
  INSERT INTO "yeast" VALUES(73,'WLP670 White Labs American Farmhouse Blend  ',78.5,'liquid','Inspired by local American brewers crafting semi- traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.');
  INSERT INTO "yeast" VALUES(74,'WLP675 White Labs Malolactic Bacteria ',0,'liquid','Malolactic fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family.  Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. ');
  INSERT INTO "yeast" VALUES(75,'WLP677 White Labs Lactobacillus Bacteria',0,'liquid','This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.');
  INSERT INTO "yeast" VALUES(76,'WLP800 White Labs Pilsner Lager ',74.5,'liquid','Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.');
  INSERT INTO "yeast" VALUES(77,'WLP802 White Labs Czech Budejovice Lager',77.5,'liquid','Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. ');
  INSERT INTO "yeast" VALUES(78,'WLP810 White Labs San Francisco Lager ',67.5,'liquid','This yeast is used to produce the ''California Common'' style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.');
  INSERT INTO "yeast" VALUES(79,'WLP815 White Labs Belgian Lager ',75,'liquid','Clean, crisp European lager yeast with low sulfur  production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.');
  INSERT INTO "yeast" VALUES(80,'WLP820 White Labs Oktoberfest / Marzen Lager',69,'liquid','This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.');
  INSERT INTO "yeast" VALUES(81,'WLP830 White Labs German Lager  ',76.5,'liquid','This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, Pilsner, Oktoberfest, and Marzen. ');
  INSERT INTO "yeast" VALUES(82,'WLP833 White Labs German Bock Lager ',73,'liquid','From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.');
  INSERT INTO "yeast" VALUES(83,'WLP838 White Labs Southern German Lager ',72,'liquid','This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.');
  INSERT INTO "yeast" VALUES(84,'WLP840 White Labs American Lager',77.5,'liquid','This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. ');
  INSERT INTO "yeast" VALUES(85,'WLP860 White Labs Munich Helles ',70,'liquid','This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermentor, it''s great for a variety of lager styles ranging from Helles to Rauchbier.');
  INSERT INTO "yeast" VALUES(86,'WLP862 White Labs Cry Havoc ',68,'liquid','''This signature strain, from Charlie Papazian, has the ability to ferment at both ale and lager temperatures allowing the brewer to produce diverse beer styles. The recipes in both Papazian''s books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast. Papazian had ''''Cry Havoc'''' in his yeast stable since 1983. ');
  INSERT INTO "yeast" VALUES(87,'WLP885 White Labs Zurich Lager  ',75,'liquid','Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.');
  INSERT INTO "yeast" VALUES(88,'WLP920 White Labs Old Bavarian Lager  ',69.5,'liquid','From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers. ');
  INSERT INTO "yeast" VALUES(89,'WLP940 White Labs Mexican Lager ',74,'liquid','From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers.');
  INSERT INTO "yeast" VALUES(90,'WY1000 Wyeast Headwaters Ale',75,'liquid','A clean, aggressive ale strain well suited for American style ales and German style ales. This strain does well at lower temperatures, but stays clean even at the warmer end of the temperature range. Though it is a slight top cropper during fermentation, it does not settle out quickly and therefore will benefit from a longer conditioning/settling time in the secondary.');
  INSERT INTO "yeast" VALUES(91,'WY1007 Wyeast German Ale  ',75,'liquid','A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.');
  INSERT INTO "yeast" VALUES(92,'WY1010 Wyeast American Wheat',76,'liquid','A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers when a low ester profile is desirable. ');
  INSERT INTO "yeast" VALUES(93,'WY1026PC Wyeast British Cask Ale',75.5,'liquid','A great yeast choice for any cask conditioned British Ale and one that is especially well suited for IPA’s and Australian ales. Produces a nice malt profile and finishes crisp & slightly tart. Low to moderate fruit ester producer that clears well without filtration.');
  INSERT INTO "yeast" VALUES(94,'WY1028 Wyeast London Ale  ',75,'liquid','A rich, minerally profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired. ');
  INSERT INTO "yeast" VALUES(95,'WY1056 American Ale ',75,'liquid','Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful ''House'' strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.');
  INSERT INTO "yeast" VALUES(96,'WY1084 Wyeast Irish Ale ',73,'liquid','This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).');
  INSERT INTO "yeast" VALUES(97,'WY1098 Wyeast British Ale ',74,'liquid','This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, slightly tart, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 64°F (18°C). ');
  INSERT INTO "yeast" VALUES(98,'WY1099 Wteast Whitbread Ale ',70,'liquid','A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile. ');
  INSERT INTO "yeast" VALUES(99,'WY1187 Wyeast Ringwood Ale',70,'liquid','A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. ');
  INSERT INTO "yeast" VALUES(100,'WY1214 Wyeast Belgian Abbey ',76,'liquid','A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well. ');
  INSERT INTO "yeast" VALUES(101,'WY1272 Wyeast American Ale II ',74,'liquid','With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a ''House'' strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration. ');
  INSERT INTO "yeast" VALUES(102,'WY1275 Wyeast Thames Valley Ale ',77,'liquid','This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced. ');
  INSERT INTO "yeast" VALUES(103,'WY1318 Wyeast London Ale III',73,'liquid','Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet. ');
  INSERT INTO "yeast" VALUES(104,'WY1332 Wyeast Northwest Ale ',69,'liquid','One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity. ');
  INSERT INTO "yeast" VALUES(105,'WY1335 Wyeast British Ale II',74.5,'liquid','A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry. ');
  INSERT INTO "yeast" VALUES(106,'WY1338 Wyeast European Ale',69,'liquid','A full-bodied strain, finishing very malty with a complex flavor profile. This strain’s characteristics are very desirable in English style brown ales and porters. It produces a dense, rocky head during fermentation, and can be a slow to start and to attenuate. This yeast may continue to produce CO2 for an extended period after packaging or collection.');
  INSERT INTO "yeast" VALUES(107,'WY1388 Wyeast Belgian Strong',76,'liquid','The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. It may continue to produce CO2 for an extended period after packaging or collection. ');
  INSERT INTO "yeast" VALUES(108,'WY1450 Wyeast Denny''s Favorite 50 ',75,'liquid','This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.. ');
  INSERT INTO "yeast" VALUES(109,'WY1469 Wyeast West Yorkshire Ale',69,'liquid','This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration. ');
  INSERT INTO "yeast" VALUES(110,'WY1581PC Wyeast Belgian Stout ',77.5,'liquid','A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.');
  INSERT INTO "yeast" VALUES(111,'WY1728 Scottish Ale ',71,'liquid','Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a ''House'''' strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile. ');
  INSERT INTO "yeast" VALUES(112,'WY1762 Wyeast Belgian Abbey II  ',75,'liquid','An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively ''clean profile'' which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort. ');
  INSERT INTO "yeast" VALUES(113,'WY1764PC Wyeast Rogue Pacman',75,'liquid','A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.');
  INSERT INTO "yeast" VALUES(114,'WY1768PC Wyeast English Special Bitter',70,'liquid','A great yeast for malt predominate ales. Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent.');
  INSERT INTO "yeast" VALUES(115,'WY1882PC Wyeast Thames Valley II',75,'liquid','This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.');
  INSERT INTO "yeast" VALUES(116,'WY1945 Wyeast NeoBritannia',74.5,'liquid','This traditional English ale strain works well for a wide range of beer styles, from low-gravity bitters and milds to strong stouts, porters, and old ales. Due to the cells’ chain-forming characteristics, it is an excellent top-cropping yeast. Moderate ester profile makes it a great match for hop-driven beers like bitter and pale ale, but attenuative enough to handle higher-gravity malty styles. Excellent flocculation yields clear beer and allows for cask-conditioning. Ferment at the lower end of the temperature range for a cleaner finish, or utilize the upper end to enhance low-gravity beers with a more assertive ester profile.');
  INSERT INTO "yeast" VALUES(117,'WY1968 London ESB Ale ',69,'liquid','A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration. ');
  INSERT INTO "yeast" VALUES(118,'WY2000 Wyeast Budvar Lager',73,'liquid','The Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish. ');
  INSERT INTO "yeast" VALUES(119,'WY2001 Wyeast Urquell Lager ',74,'liquid','With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish. ');
  INSERT INTO "yeast" VALUES(120,'WY2007 Wyeast Pilsen Lager',73,'liquid','Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America. ');
  INSERT INTO "yeast" VALUES(121,'WY2035 Wyeast American Lager',75,'liquid','A complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Classic American Pilsner beers. ');
  INSERT INTO "yeast" VALUES(122,'WY2042 Wyeast Danish Lager',75,'liquid','This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a soft, rounded profile that accentuates hop characteristics. ');
  INSERT INTO "yeast" VALUES(123,'WY2105PC Wyeast Rocky Mountain Lager  ',72,'liquid','Perfect for that ''Banquet Style'''' beer, this lager strain, born in the Colorado Rockies, ferments well at cooler temperatures with an emphasis on the malt finish.  Will work well for all North American lagers, light pilsners and adjunct beers.  Mild malty profile, medium ester profile, well balanced.');
  INSERT INTO "yeast" VALUES(124,'WY2112 Wyeast California Lager  ',69,'liquid','This strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavor. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation. ');
  INSERT INTO "yeast" VALUES(125,'WY2124 Wyeast Bohemian Lager',75,'liquid','This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete. ');
  INSERT INTO "yeast" VALUES(126,'WY2206 Wyeast Bavarian Lager',75,'liquid','Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and dopplebocks. A thorough diacetyl rest is recommended after fermentation is complete. ');
  INSERT INTO "yeast" VALUES(127,'WY2247PC Wyeast European Lager  ',75,'liquid','This strain exhibits a very clean and dry flavor profile often found in aggressively hopped lagers. Produces mild aromatics and slight sulfur notes typical of classic pilsners. This yeast is a good attenuator resulting in beers with a distinctively crisp finish.');
  INSERT INTO "yeast" VALUES(128,'WY2252PC Wyeast Rasenmaher Lager',75,'liquid','This versatile lager strain is an excellent choice for brewing your favorite low alcohol lawnmower beer. Fermentations at low temperatures will produce clean lagers that accentuate the malt character of the beer. At high temperatures this strain maintains much of the lager character, but will also yield a mild ester profile that compliments hop aromas and flavors.');
  INSERT INTO "yeast" VALUES(129,'WY2272PC Wyeast North American Lager  ',73,'liquid','Traditional culture of North American and Canadian lagers, light pilsners and adjunct beers. Mildly malty profile, medium ester profile, well balanced. Malty finish. ');
  INSERT INTO "yeast" VALUES(130,'WY2278 Wyeast Czech Pils  ',72,'liquid','Originating from the home of great Pilsners in the Czech Republic, this classic Pilsner strain will finish dry and malty. It is the perfect choice for Pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning. ');
  INSERT INTO "yeast" VALUES(131,'WY2308 Wyeast Munich Lager',72,'liquid','This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete. ');
  INSERT INTO "yeast" VALUES(132,'WY2352PC Wyeast Munich Lager II ',73,'liquid','From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer.  An excellent choice for malt driven lagers.');
  INSERT INTO "yeast" VALUES(133,'WY2487PC Wyeast Hella Bock',72,'liquid','Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.');
  INSERT INTO "yeast" VALUES(134,'WY2565 Wyeast Kölsch',75,'liquid','This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers. ');
  INSERT INTO "yeast" VALUES(135,'WY2575PC Wyeast Kolsch II ',75,'liquid','This authentic Kolsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish. It has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers');
  INSERT INTO "yeast" VALUES(136,'WY2633 Wyeast Octoberfest Lager Blend ',75,'liquid','This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production. ');
  INSERT INTO "yeast" VALUES(137,'WY2782PC Wyeast Staro Prague Lager',72,'liquid','''This yeast will help create medium to full body lagers with moderate fruit and bready malt flavors. The balance is slightly toward malt sweetness and will benefit from additional hop bittering. A fantastic strain for producing classic Bohemian lagers. ''');
  INSERT INTO "yeast" VALUES(138,'WY3056 Wyeast Bavarian Wheat',75,'liquid','This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain. ');
  INSERT INTO "yeast" VALUES(139,'WY3068 Wyeast Weihenstephan Weizen',75,'liquid','The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. ');
  INSERT INTO "yeast" VALUES(140,'WY3191PC Wyeast Berliner-Weisse Blend ',75,'liquid','This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates');
  INSERT INTO "yeast" VALUES(141,'WY3278 Wyeast Belgian Lambic Blend',75,'liquid','This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. ');
  INSERT INTO "yeast" VALUES(142,'WY3333 Wyeast German Wheat',73,'liquid','A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068. However, this strain will sediment rapidly, resulting in bright beer without filtration. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Sulfur is commonly produced, but will dissipate with conditioning. ');
  INSERT INTO "yeast" VALUES(143,'WY3463 Wyeast Forbidden Fruit ',74,'liquid','A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. ');
  INSERT INTO "yeast" VALUES(144,'WY3522 Wyeast Belgian Ardennes  ',74,'liquid','One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes; with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers. ');
  INSERT INTO "yeast" VALUES(145,'WY3538PC Wyeast Leuven Pale Ale ',76.5,'liquid','This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a variety of Belgian beer styles including pales, dubbels, and brown ales. ');
  INSERT INTO "yeast" VALUES(146,'WY3638 Wyeast Bavarian Wheat',73,'liquid','A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. ');
  INSERT INTO "yeast" VALUES(147,'WY3655PC Wyeast Belgian Schelde ',75,'liquid','From the East Flanders - Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel.');
  INSERT INTO "yeast" VALUES(148,'WY3711 Wyeast French Saison ',80,'liquid','A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers. ');
  INSERT INTO "yeast" VALUES(149,'WY3724 Wyeast Belgian Saison',78,'liquid','This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 90°F (32°C) or the use of a secondary strain can accelerate attenuation. ');
  INSERT INTO "yeast" VALUES(150,'WY3725PC Wyeast Bier de Garde ',76.5,'liquid','Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.');
  INSERT INTO "yeast" VALUES(151,'WY3726PC Wyeast Farmhouse Ale ',76.5,'liquid','This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.');
  INSERT INTO "yeast" VALUES(152,'WY3739PC Wyeast Flanders Golden Ale ',76,'liquid','This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739-PC is a robust & versatile strain that performs nicely in a broad range of Belgian styles.');
  INSERT INTO "yeast" VALUES(153,'WY3763 Wyeast Roeselare Ale Blend ',80,'liquid','Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. ');
  INSERT INTO "yeast" VALUES(154,'WY3787 Wyeast Trappist High Gravity ',76,'liquid','A classic strain selection for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style ''House'' strain. ');
  INSERT INTO "yeast" VALUES(155,'WY3789PC Wyeast Trappist Blend  ',77.5,'liquid','A unique blend of Belgian Saccharomyces and  Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.');
  INSERT INTO "yeast" VALUES(156,'WY3822PC Wyeast Ingelmunster Ale',76.5,'liquid','This Unique Belgian ale yeast produces spicy, phenolic and tart aromas.  Very tart and dry on the palate.  Phenol and ester production balanced, for beer with a complex fininsh.  High acid producer.');
  INSERT INTO "yeast" VALUES(157,'WY3864PC Wyeast Canadian / Begian Ale ',77,'liquid','This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.');
  INSERT INTO "yeast" VALUES(158,'WY3942 Wyeast Belgian Wheat ',74,'liquid','Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness. ');
  INSERT INTO "yeast" VALUES(159,'WY3944 Wyeast Belgian Witbier ',74,'liquid','This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.');
  INSERT INTO "yeast" VALUES(160,'WY5112 Wyeast Brettanomyces Bruxellensis',80,'liquid','This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic ''sweaty horse blanket'' character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.');
  INSERT INTO "yeast" VALUES(161,'WY5151PC Wyeast Brettanomyces Claussenii',80,'liquid','Isolated from English stock ale, this wild yeast produces a mild ''Brett'' character with overtones of tropical fruit and pineapple. B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning.');
  INSERT INTO "yeast" VALUES(162,'WY5335 Wyeast Lactobacillus Delbrueckii ',NULL,'liquid','Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds. ');
  INSERT INTO "yeast" VALUES(163,'WY5526 Wyeast Brettanomyces Lambicus  ',90,'liquid','This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct ''Brett'' character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics. ');
  INSERT INTO "yeast" VALUES(164,'WY5609 Wyeast Greenbelt ',76,'liquid','Greenbelt is an American ale strain that complements hop-driven beers with fruity and floral aromas.  Good attenuation and high flocculation characteristics make Greenbelt clean and versatile.  The name Greenbelt was chosen in honor of the Barton Creek Greenbelt, a popular stretch of public land in Austin, TX consisting of numerous hiking trails and natural swimming holes. ');
  INSERT INTO "yeast" VALUES(165,'WY5733 Wyeast Pediococcus Cerevisiae  ',NULL,'liquid','Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause ''ropiness'' and produce low levels of diacetyl with extended storage time. ');
  INSERT INTO "yeast" VALUES(166,'WY9093PC Wyeast Imperial Blend  ',77.5,'liquid','This unique blend of strains is designed to ferment higher gravity worts used in producing any style of Imperial beer. The results will be a rich, malty, full bodied beer with notes of citrus & fruity esters. Even with a high starting gravity your Imperials will have a relatively dry finish.');
  INSERT INTO "yeast" VALUES(167,'WY9097PC Wyeast Old Ale Blend ',77.5,'liquid','To bring you a bit of English brewing heritage we developed the ''Old Ale'' blend. It includes an attenuative ale strain along with a small amount of Brettanomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging.');
  