Bavarian Lager Yeast

Bavarian lagers, such as Bock or Helles, are renowned for clean, crisp, and consistent flavor profiles. The yeast required to brew these are classified as Saccharomyces pastorianus, which uniquely thrives at cooler fermentation temperatures, usually between 45-55°F (7-13°C). These Bavarian beer styles are ultimately respected for their consistency; therefore, with the right knowledge of yeast, ingredients, processes, anyone could brew a beer as clean, crisp, and drinkable as the great breweries of Bavaria.

BSI has added four more strains to their catalog of German lager yeasts. These include BSI-950 (Bavarian Pilsner), BSI-960 (Bavarian Bock), BSI-970 (Bavarian Helles), and BSI-980 (Bavarian Dunkel). We are excited to offer brewers authentic Bavarian strains to brew a variety of beer styles originating from that region.

Bavarian lager yeast strains have many characteristics that are responsible for making the beers from that region so internationally respected. Exposure to lower temperatures leads to a longer fermentation process consequently reducing the production of off flavors creating a more drinkable and shelf stable beer. These strains all exhibit the traditional malty and sulfur notes that define Bavarian lagers. By imparting a clean, neutral flavor profile, Bavarian lager strains allow brewers to showcase their choice of malt or hops.

Having access to a variety of specific strains of Bavarian lager yeast is an essential component in brewing the respective styles consistently. The yeast will offer a clean fermentation, clarity, and can allow a brewer to showcase the nuances of their choice malt and hops. Bavarian lager strains have a clean profile and high flocculation, therefore, making them reliable choice for brewers seeking to attempt classic Bavarian styles that are characterized by their quality, consistency, and historical endurance.

BSI-950 Bavarian Pilsner: This is a very traditional strain from Lower Bavaria characterized by:
  • Diacetyl Reduction: Very Good
  • Foam: Very Good
  • Acetaldehyde: normal to increased
  • Higher Alcohols: Normal
  • Attenuation: 78-80%
  • Esters: Normal
  • Fermentation Temp: 9-10℃
BSI-960 Bavarian Bock: This strain is suitable for “bottom-fermenting beer specialties” up to a gravity of 16.5P, including all of the Bock Family. It is characterized by:
  • Esters: “Fine”
  • Higher Alcohols: Low
  • Light Sulphur notes
  • Diacetyl Reduction: Very Good
  • Attenuation- approx. 80-83%
  • Fermentation Temp: 11-12℃
BSI-970 Bavarian Helles: This strain highly recommended for the classic Bayerisch Hell or Bavarian Light, known simply as Helles. Increased SO2 production means that a high taste durability can be expected:
  • Diacetyl Reduction: Normal
  • Foam: Good
  • Attenuation: 79-80%
  • Acetaldehyde: Normal to Increased
  • High Alcohols: Very Low
  • Esters: Very Low to Low
  • Fermentation Temp: 9-10℃ 

BSI-980 Bavarian Dunkel: This strain produces a uniquely neutral aroma profile and allows for hops and malt to come forward. Excellent choice for Bavarian dark beers:


    • Diacetyl Reduction: Very Good
    • Foam: Good
    • Attenuation: 78-80%


  • Acetaldehyde: Higher
  • Higher Alcohols: Higher
  • Esters/Sulphur: Low
  • Fermentation Temp: 9-10℃

By David Pritchard, BSI Microtechnologist