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10 - 12 November 2020 // Nuremberg

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Exhibitors & Products BrauBeviale 2019




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AEB expertize in the yeast development since 50 years ago in the oenology field and is now extended to the beer industry. We offer a complete range of dry active yeasts for the fermentation of all types of ale or lager beers. We also provide to brewers a complete range of nutrients to improve the fermentation profile of their beer products.



Ale yeast strain with citrusy notes, originally from United Kingdom, especially selected for the fermentation of Ales, Porters and Stouts.

Use: 60-100 g/hL at 18-25°C.


Ale yeast of English origin, specific for fast fermentation profiles and with high sedimentation properties. It provides a fruity and well-balanced flavor character suitable for a wide spectrum of beer styles; IPA’s (all categories), classic British Ales, Strong Belgian Ales, Porter, Stouts, Bière de Garde, amongst others.

Use: 40-80 g/hL at 16-24°C.


Neutral, clean and well rounded flavor ale yeast of American origin, especially selected for production of APAs, IPAs, DIPAs, Porters, Stouts and Brown Ales. Suitable for hoppy beers. It has a well attenuation degree.

Use: 40-80 g/hL at 16-24°C.


Yeast for wheat beer fermentation with distinctive clove and banana aromas, ideal for specific ester and phenolic flavor profile for Weizenbier/Weissbier and Witbier.

Use: 40-80 g/hL at 16-24°C.



Dry lager yeast strain, originated from a German university, selected for fermentation of Lager beers. It offers a delicate balance of fruity and floral aromas through the production of suitable beer esters profile. It has a fast and efficient diacetyl reduction ideal for premium lagers.

Use: 80-120 g/hL at 8-15°C.


Dry lager yeast strain, originated from a German university, specific for fermentation of Lager beers rich in esters with elegant fruity character.

Use: 80-120 g/hL at 8-15°C.



High performance yeast for optimal bottle fermentation characterized by a good alcohol resistance, fast fermentation profile and high tendency of flocculation and sedimentation. Suitable for a wide range of Ales and specialty beers.

Use: 5-7 g/hL for filtered beer; 4-5 g/hL for unfiltered beer; 8-10 g/hL for IPA or beer >7.5% alc. To be rehydrated in sterile water at a temperature of 20-25°.

All yeasts are available in 500 g net packs in cartons of 1 kg or 10 kg, (FERMOALE, FERMOLAGER W and FERMO R03 are available also in 100 net packs in cartons of 2 kg).



Fermentation regulator and activator for brewing applications. It provides the essential metabolic co-factors (i.e. mineral elements and vitamins) needed for yeast growth and biological activity.

Dosage: 25-100 g/hL of wort.

Packaging: 5 and 25 kg bags.


Powerful nutrient with high anti-oxidant properties used for beer fermentation during yeast propagation stage based on its innovative characteristic of bringing a large amount of glutathione to ensure the appropriate nutrition to both top and bottom fermenting yeast.

Dosage: 30-50 g/hL in the first propagation vessel; in case of low vitality of the yeast strain, add 5 g/hL into the fermentation tank.

Packaging: 1 kg packs in cartons of 4 kg.


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