Blitz Lager-Fast Lager Yeast-Fresh Yeast Pouch


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Please note pitch sizes are for standard gravity wort. For starting gravity above 1.065 please order double the pouches, for gravity above 1.080 order triple the amount of yeast.

This robust strain is able to meet the demands of a busy modern brewery and produce superb lagers within a fraction of the time typically taken making this a  brilliant yeast for lager production, combines the crisp, clean character of traditional lagers with the convenience of ale fermentation temperatures. This strain has been selected to thrive at ale fermentation temperatures, eliminating the need for costly and time-consuming temperature control and fermenter residency times typically associated with lager production, making itself actually a more sustainable option.

Blitzlager is uniquely capable of fermenting at higher temperatures while still producing the signature qualities of a classic lager. Breweries can achieve the same clean and crisp flavor profile traditionally associated with lagers, characterized by a smooth malty backbone and a balanced, refined finish. Whether brewing a traditional German-style Pilsner, a refreshing Helles, or an aromatic Bock, Blitzlager yeast delivers exceptional results.

The yeast’s strong flocculation properties facilitate rapid settling, enabling a quicker turnaround time and reducing the time required for maturation and clarification. Blitzlager yeast empowers breweries to produce high-quality, flavorful lagers without compromising on time or resources. Embrace the convenience, versatility, and excellence of Blitzlager yeast, and embark on a journey to craft exceptional lagers that delight the senses while optimizing brewing processes.



Strain: Saccharomyces cerevisiae

ABV Tolerance: 11%

Nitrogen Demand: Medium


Weight 4 kg



Liquid yeast

Beer Styles

Kolsch, Lagers


Medium to Medium Low





ABV Tolerance



Fresh Yeast Pouch (10hl)

Recommendation for Liquid Yeast

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Recommendation for Dried Yeast

  • Sour Hour- Dehydrated Yeast (500g)

    This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into wort. It is used as an alternative to kettle souring with Lactobacillus species. Technical Data Sour Hour can only metabolize simple sugars within the wort. It converts sucrose, glucose and fructose into lactic acid. With a […]

    • Flocculation: Low

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  • Lactobacillus Plantarum-Dehydrated Bacteria (250g)

    A dehydrated lactobacillus culture for kettle souring and mixed fermentation. Produces a quick clean pH drop and a citrus aroma that pairs nicely with both fruit and hops. IBU intolerant. Use 10g to 25g per 100l of wort, pitch at 35-37C for quickest souring. We recommend to use no hops in the kettle at all […]

    • Flocculation: Low

    Select Product

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