Colorado Homebrew and Winemaking Paradise
Lodi CA Grape pre-orders happen in late summer. Wine Club is coming soon! Malbec is our new favorite grape!
Yes we exchange CO2 in Boulder 7 days a week! 5 lb tank exchange is $19! If you have an odd size tank we may opt to fill it instead.
Stay up to date on happenings around the shop. We're the spot for brewing, winemaking and all kinds of other educational and social gatherings.
Our brewery next door opened in 2015. You'll find an ever imaginative selection of traditional and experimental brews in our taproom. We're open 7 days if brewing isn't for you, we have beer! Let us know if you'd like to reserve our space for your next event!
Open 7 days a week- Come see us!
Monday - Friday: 11 - 7 Saturday and Sunday: 10 - 6
If you need something outside of our open hours, our taproom may be open and we can help you - Give us a call at 303-578-0041 or ask someone at VisonQuest next door!
This blend contains two lactobacillus species ï¿½ï¿½ï¿½ brevis and plantarum ï¿½ï¿½ï¿½ giving the blend a wide active temperature range. The lactobacillus plantarum strain was isolated in collaboration with Marz Community Brewing from a starter inoculated with whole malt grains. It sours efficiently at lower temperatures (65F-100F) compared to other lactobacillus species. To use the blendRead more about Omega OYL-605 Lactobacillus Blend[…]
This will be an evolving blend comprised of nearly every Brettanomyces strain in our collection (inaugural release will contain 12 strains). When used in secondary, expect high attenuation and a fruity and funky complexity developing over time.
The first in our line of hybrid strains. This strain is a genetic hybrid resulting from the mating of strains OYL-026 and OYL-027, created by and available exclusively from Omega Yeast. Less phenolic and more fruit character than 026. Exhibits some of the bubble gum character of 027.
This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyces lambicus, two Brettanomyces isolates from a Colorado brewery known for its Brett beers, and two Brettanomyces isolates from an ï¿½ï¿½ï¿½Intenseï¿½Û Belgian source for a funky, fruity and complex brew. Brett character will develop over time.Read more about Omega OYL-212 Brett Blend #3: Bring On Da Funk[…]
A ï¿½ï¿½ï¿½coast to coastï¿½Û blend of a saison strain from a famous Northeast U.S. brewery and a Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale.
A blend of a mild Brettanomyces isolate from a Colorado brewery known for its Brett beers and two strains formerly classified as Brettanomyces but since found to be Saccharomyces. This blend produces huge tropical fruit aromas during fermentation that fade somewhat during conditioning. Has a wide temperature range and ferments very dry, leaving little body.Read more about Omega OYL-210 Brett Blend #1: Where Da Funk?[…]
This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis for development of moderate ï¿½ï¿½ï¿½funkï¿½Û during a secondary fermentation. The ï¿½ï¿½ï¿½bit ï¿½ï¿½ï¿½o funkinessï¿½Û will take extended time (3+ months) to develop.
Lager strain hailing from Munichï¿½Ûªs oldest brewery. It produces low sulfur and low diacetyl and works in a wide temperature range, resulting in a clean, crisp lager.
An ale strain of Norwegian origin that has an astoundingly wide temperature range (62F-98F) with little difference in flavor profile across the whole range. Temperature control is unnecessary with this strain. It has a unique fruitiness that makes it complementary to modern hop varieties.
Classic strain for brewing Belgian dubbel or Belgian tripel. This 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. Makes a great BelgianRead more about Omega OYL-028 Belgian Ale W[…]
Ale strain isolated from a famous double IPA brewed in Vermont. Produces a unique ester profile reminiscent of peaches. This strain complements an aggressive use of hops.
Versatile strain 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.
A classic ESB strain best suited for English style ales including milds, bitters, porters, and English style stouts. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74ï¿½ï¿½F. A thorough diacetyl rest is recommended after fermentation is complete. This yeast will leave a beer very clear, and willRead more about Omega OYL-016 British Ale VIII[…]
A popular choice for dark beers and 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 64ï¿½ï¿½F
A traditional Czech lager strain, Urkel allows for a nice balance between hops and malt. This strain can be slightly sulphery during fermentation, but it cleans up during lagering. Fermentation at the higher end of the range will produce a beer with minimal sulfur and a light ester profile. Temp: 52-58F, 11-14C // Flocculation: MediumRead more about L28 Urkel – Organic Imperial Yeast[…]
This strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way. Temp: 50-60F, 10-16C // Flocculation: Medium // Attenuation: 70-74%
The worldï¿½Ûªs most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean beers with a very low ester profile. This strain is very powdery, so long lagering times or filtration is required for bright beer. Temp: 46-56F, 8-13C // Flocculation: Med-low // Attenuation: 73-77%
This strain is for fermenting your ï¿½ï¿½ï¿½California Commonï¿½Û beer. Cablecar can produce clean pseudo lagers at ale temperatures, but is also willing to work as a traditional lager strain down to the mid 50s. Temp: 55-65F, 13-18C // Flocculation: Med-high // Attenuation: 71-75%
Isolated from a famous american wild ale brewery. Strain is able to ferment without added help from another Sacchoromyces c. strain. Produces mild acidity and tropical fruit notes. Leaves the beer with very little mouthfeel. See recipe recommendations for fermentation additions to boost mouthfeel.
A dynamic strain that produces a wide range of phenols and esters. Notes of strawberry, hay, and spice. This yeast leaves the finish slightly tart and with an excellent mouth feel.
This strain leaves a great body in the beer with a lot of fruity aromatics. It will attenuate slightly less than more common California ale yeasts, but produces a dynamic ester profile over a wide range of temperatures.
Who doesnï¿½Ûªt like a nice complex American ale? This is a blend of strains from the Northwest, Northeast, and Central parts of the United States. It combines several fruity American IPA strains to create a very complex ester profile that accentuates hops. Not as dry as INIS-001 or INIS-005.
From the originator of the Belgian Golden Strong Ale style. Estery profile reminiscent of apple and pear with a subdued level of spicy phenolics. Excellent choice for high gravity belgian and farmhouse style ales.
From one of the most famous stouts in the world. Creates a crisp, dry beer with a subtle fruity profile and a slightly tangy finish.
Versatile house strain from a traditional UK Brewery. Strong attenuation, low esters and excellent flocculation for clear beer.
A Hefeweizen yeast from one of Bavariaï¿½Ûªs oldest breweries. Produces the traditional clove and banana flavors associated with the styleï¿½ï¿½ï¿½ especially when fermented warm.
Bottom fermenting yeast from a world famous pilsner. Finishes dry and leaves a hint of malt flavor
Versatile Lager yeast used to create the California Common style. Ferments warm and still retains a lager character.
Produces classic Brett ï¿½ï¿½ï¿½Barnyardï¿½Û characteristics plus some subtle fruity aroma and moderate acidity. Adds a tart complexity to any beer.
A pure Brettanomyces strain that produces a sweet, fruity nose with just a touch of barnyard and phenolics. Use in a primary to make an all brett beer or in the secondary to add character during aging.
Temp: 64-74F, 18-23C // Flocculation: Low // Attenuation: 75-80%
Temp: 68-76F, 20-24 // Flocculation: Low // Attenuation: 80%+
Temp: 52-58F, 11-14C // Flocculation: Medium // Attenuation: 71-75%
Temp: 50-60F, 10-16C // Flocculation: Medium // Attenuation: 70-74%
Temp: 55-65F, 13-18C // Flocculation: Med-high // Attenuation: 71-75%
Temp: 65-78F, 18-26C // Flocculation: Low // Attenuation: 77-83%
Temp: 68-78F, 20-26C // Flocculation: Medium low // Attenuation: 74-78%
Temp: 68-80F, 20-27C // Flocculation: Medium // Attenuation: 72-76%
Temp: 65-75F, 18-25C // Flocculation: Medium // Attenuation: 72-77%
Temp: 65-77F, 18-25C // Flocculation: Medium // Attenuation: 74-78%
Temp: 65-75F, 18-24C// Flocculation: Med-high // Attenuation: 72-76%
Temp: 62-72F, 17-22C // Flocculation: Med-low // Attenuation: 72-76%
Temp: 60-69F, 16-20C // Flocculation: Medium // Attenuation: 73-77%
Temp: 56-65F, 13-18C // Flocculation: Low // Attenuation: 73-77%
Temp: 63-73F, 17-23C // Flocculation: Low // Attenuation: 73-77%
Temp: 64-74F, 18-23C // Flocculation: medium // Attenuation: 72-76%
Temp: 65-70F, 18-21C // Flocculation: medium // Attenuation: 70-75%
Temp: 64-74F, 18-23C // Flocculation: medium // Attenuation: 74-78%
Temp: 67-80F, 19-27C // Flocculation: low // Attenuation:74-78%
Temp: 60-70F,16-21C // Flocculation: Med-High// Attenuation: 73-77%
Temp: 60-72F, 16-22C // Flocculation: Medium // Attenuation: 72-76%
Temp: 62-72F, 17-22C // Flocculation: Medium // Att
Temp:64-70F,18-21C // Flocculation: Very High // Attenuation: 69-74%
Temp: 60-72F, 16-22C // Flocculation: Med-low // Attenuation: 73-77%
Temp: 62-70F, 16-21C // Flocculation: Medium // Attenuation: 73-74%
Temp: 62-70F, 16-21C // Flocculation: High // Attenuation: 73-75%
The most popular German wheat beer strain used worldwide. Produces a balance of banana esters and clove phenolics that can be skewed depending on various conditions ï¿½ï¿½ï¿½ e.g., increased ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate or over pitching to reduce or nearly eliminate banana character.Read more about Omega OYL-021 Hefeweizen Ale[…]