Yeast choice moves a beer's final gravity, its clarity, its fermentation temperature comfort zone, and — for a lot of styles — most of the flavour, more than any other single ingredient decision. Two brewers can mash the same grain bill, boil the same hops, and end up with meaningfully different beers purely because of which strain they pitched and at what temperature they let it work.
Every strain page here states the manufacturer's own published typical attenuation range (how much of the wort's fermentable extract that strain tends to convert), its recommended fermentation temperature range, and its flocculation — how readily it clumps and drops out of suspension once fermentation slows, which drives both how fast a beer clears and how much residual yeast character stays in suspension. These are the numbers printed on the packet or the manufacturer's product data sheet; real results in your own fermenter will still move around with pitch rate, aeration, wort composition and how tightly you hold the target temperature, which is why the range exists in the first place rather than a single number.
The roster spans the labs homebrewers actually buy from — Fermentis's dry packets (US-05, S-04, W-34/70 and the rest of the Safale/Saflager lines), Lallemand's dry strains including the increasingly popular kveik lines that ferment cleanly at unusually high temperatures, and the major liquid yeast producers, White Labs and Wyeast, whose catalogues cover everything from clean American ale strains to the full range of Belgian, German lager, and wild/farmhouse cultures. Cider and mead brewers get their own entries too — wine yeasts like EC-1118, 71B, D47 and K1-V1116 behave nothing like beer yeast, and treating a cider must like a beer wort when choosing a strain is a common and avoidable mistake.
Use the "best for" field on each strain page as a starting filter, then cross-check the attenuation range against the style guideline page for whatever you're brewing — a strain that tops out at 72% attenuation will never hit the dry finish a style guideline calls for no matter how long you leave it in the fermenter.
Once you've picked a strain and fermented with it, run your actual OG and FG through the ABV calculator — it reports apparent and real attenuation side by side, so you can compare what you actually got against the manufacturer's published range.