The Secrets of Nottingham Ale Yeast

When it comes to , selecting the right strain is crucial to achieving the desired flavor, aroma, and overall quality of the final product. One yeast strain that has gained popularity among brewers is Nottingham Ale Yeast. Known for its versatility and ability to produce a wide range of beer styles, Nottingham Ale Yeast has become a favorite choice for both homebrewers and commercial brewers alike.

Nottingham Ale Yeast is a high-quality, dry yeast strain that boasts an impressive cell count of at least 5 x 109 per gram of dry yeast. With a solids content ranging from 93% to 97%, this yeast is packed with living yeast cells ready to kickstart the fermentation process. Its low wild yeast count, with less than 1 per 106 yeast cells, ensures a clean and consistent fermentation.

One of the standout features of Nottingham Ale Yeast is its ability to produce traditional beer styles such as Pale Ales, Ambers, Porters, Stouts, and Barleywines. However, its versatility extends far beyond these classic styles. Brewers have successfully used Nottingham Ale Yeast to craft Golden Ales, Kölsch, -style beers, IPAs, and even Imperial Stouts.

With an impressive ABV tolerance of up to 14%, Nottingham Ale Yeast can handle the fermentation of higher beers. For brews exceeding this ABV threshold, it is recommended to provide the yeast with additional nutrients such as 1g/hL of Servomyces to ensure a healthy fermentation process.

Nottingham Ale Yeast can also be utilized in the production of ciders. A pitching rate of 25g per 100L of yeast is recommended for production, ensuring optimal fermentation and flavor development.

One of the key advantages of Nottingham Ale Yeast is its wide fermentation temperature range. The recommended range is 14° to 21°C (57° to 70°F), making it suitable for a variety of brewing conditions. Additionally, this yeast strain exhibits good tolerance to lower fermentation temperatures as low as 12°C (54°F), allowing it to be used in lager-style beer production.

The use of Nottingham Ale Yeast brings reliability and consistency to the brewing process. Brewers can rely on this strain to produce consistent results batch after batch, ensuring their beers meet the high standards they strive for.

Nottingham Ale Yeast is a versatile and reliable yeast strain that offers brewers the flexibility to create a wide range of beer styles. With its impressive cell count, low wild yeast content, and ability to ferment at various temperatures, this yeast strain is a go-to choice for both amateur and professional brewers. Whether you're brewing a classic Pale Ale or experimenting with a unique , Nottingham Ale Yeast is a dependable companion that will help you achieve the desired flavor and aroma in your brews.

What Is The Yeast Spec For Nottingham Ale?

The yeast specification for Nottingham ale can be described as follows:

– Percent solids: The yeast is composed of 93% – 97% solids, which means that it contains a high concentration of dry yeast matter.
– Living yeast cells: There are at least 5 x 109 living yeast cells per gram of dry yeast. This indicates a significant amount of active yeast cells present in the Nottingham ale yeast.
– Wild yeast: The presence of wild yeast is minimal, with less than 1 wild yeast cell per 106 yeast cells. This ensures that the Nottingham ale yeast is predominantly composed of the desired strain, with minimal interference from other strains.

The yeast specification for Nottingham ale includes a high percentage of solids, a substantial amount of living yeast cells, and minimal presence of wild yeast. These characteristics contribute to its suitability for ale production and ensure consistency in the brewing process.

nottingham ale yeast

What Do You Use Nottingham Ale Yeast For?

Nottingham ale yeast is commonly used for brewing various traditional beer styles such as Pale Ales, Ambers, Porters, Stouts, and Barleywines. However, its versatility extends beyond these styles. Here is a detailed list of beer styles that can be brewed using Nottingham ale yeast:

1. Pale Ales: Nottingham yeast can produce clean and well-balanced flavors, making it suitable for brewing classic Pale Ales. These beers typically have a moderate hop bitterness and a malty backbone.

2. Ambers: Nottingham yeast can contribute a clean and neutral fermentation profile, allowing the flavors to shine in Amber ales. These beers tend to have a rich and caramel-like character.

3. Porters: Nottingham yeast can accentuate the roasted malt flavors and produce a smooth mouthfeel in Porters. This style is characterized by its dark color, chocolate and notes, and a moderate level of bitterness.

4. Stouts: Nottingham yeast is often used in brewing Stouts due to its ability to enhance the rich and roasted malt flavors. Stouts are dark, full-bodied beers with flavors of chocolate, coffee, and sometimes even hints of dark fruit.

5. Barleywines: Nottingham yeast can handle high alcohol content, making it suitable for brewing Barleywines. These strong and complex beers are characterized by their intense maltiness, high alcohol warmth, and sometimes fruity or caramel notes.

6. Golden Ale: Nottingham yeast can also be used to brew Golden Ales, which are light, crisp, and refreshing. These beers often showcase a balance between malt and hop flavors, with a light to medium body.

7. Kölsch: Nottingham yeast can produce a clean and crisp fermentation profile, making it an alternative option for brewing Kölsch-style beers. Kölsch is a light and delicate beer style that originated in Cologne, Germany, known for its subtle maltiness and mild hop character.

8. Lager-style beers: Nottingham yeast can be used to brew lager-style beers, such as California Common or Steam Beer. While not a true lager yeast, Nottingham can provide a similar clean and crisp profile, suitable for brewing these hybrid beer styles.

9. IPA: Nottingham yeast can be employed in brewing IPAs, although it is not the most common choice for this style. It can produce a clean fermentation profile, allowing the hop flavors and aromas to take center stage.

10. Imperial : Nottingham yeast can be used to ferment high-gravity worts and create rich and complex Imperial Stouts. These beers are characterized by their intense roasted malt flavors, high alcohol content, and often have additional flavors like chocolate, coffee, or barrel-aged notes.

It is important to note that while Nottingham ale yeast can be used for these styles, the flavor profile and characteristics of the final beer will also depend on the recipe, fermentation temperature, and other brewing techniques employed.


Nottingham ale yeast is a versatile and reliable strain that is ideal for brewing a wide range of traditional and non-traditional beer styles. With a high percentage of living yeast cells and minimal wild yeast contamination, it ensures a consistent and robust fermentation process.

Nottingham yeast is commonly used in the production of Pale Ales, Ambers, Porters, Stouts, and Barleywines. However, its capabilities extend far beyond these styles. It can also be effectively used in the brewing of Golden Ales, Kölsch, Lager-style beers, IPAs, and even Imperial Stouts, among others.

One of the remarkable features of Nottingham yeast is its high alcohol tolerance, with an ABV limit of 14%. For beers exceeding this limit, the addition of a nutrient such as Servomyces is recommended to support the yeast's performance. Moreover, when it comes to cider production, Nottingham yeast can be pitched at a rate of 25g per 100L, ensuring a successful fermentation process.

The recommended fermentation temperature range for Nottingham yeast is 14°C to 21°C (57°F to 70°F). It also exhibits good tolerance to lower temperatures, down to 12°C (54°F), making it suitable for lager-style beers as well.

Nottingham ale yeast is a reliable and versatile option for brewers looking to achieve consistent and high-quality results across a wide variety of beer styles. Its ability to adapt to different fermentation conditions and its high alcohol tolerance make it a popular choice among both professional and home brewers.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.