Flocculation is the process where colloids, in our case yeast, come together to form a floc or flake and the drop out of suspension. The degree to which a yeast strain does this will determine how quickly your beer will naturally clear. Strains are separated into three main degrees of flocculation- High, Medium, and Low.

An example of a highly flocculent strain would be our English Ale yeast, which will settle at the bottom of the fermenter. An example of a low flocculent strain would be our Hefeweizen yeast.