Northwest Ale yeast hails from a brewery in Seattle, but has roots in the United Kingdom where it originated. It is known to be a very clean strain even at higher temperatures, with just enough fruit to give character without being overbearing. Light malt characters come out in the finish, which combines well with hops in the final product. This strain is often used in making IPAs and pale ales with an underlying malt complexity, but is a wonderful choice for many American style ales. Highly flocculant, this yeast clears well, yielding crystal clear beers.
| Brand | Wyeast |
| Beer Styles | American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Pilsner, American Stout, Blonde Ale, Fruit Beer, Spice/Herb or Vegetable Beer, Imperial IPA |
| Alcohol Tolerance | 10% ABV |
| Attenuation | 67-71% |
| Flocculation | High |
| Cell Count | 100 Billion |
| Temperature Range | 65-75 F |