White Labs

Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/strong ales. Can tolerate alcohol concentrations up to 17%

Used to produce the California Common style of beer. A unique Lager strain which has the ability to ferment up to 65 degrees while retaining Lager characteristics. Can also be fermented down to 50 degrees for production of other styles of lagers.

From 1 of the 6 Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness & plum characteristics.

This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, & brown ale.

WLP775 is a classic cider yeast. This particular cider yeast will ferment dry, but retains flavor from apples. Sulfur will be produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.

Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers & lambics. One Trappist brewery uses this strain in secondary and bottling to produce their characteristic flavor.

WLP351 is a traditional Bavarian weizen yeast. This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves.

White Labs Belgian Saison II offers a fruitier ester production than its counterpart WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Know to ferment quickly and often finishing in just a few days.

From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey & pear. Great for all English styles.

A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity & will tolerate alcohol concentrations up to 15%.

A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, & the bacterial strains Lactobacillus & Pediococcus.

This yeast is used to produce American style lagers. Dry and clean w/a very slight apple fruitiness. Sulfur & diacetyl production is minimal.

From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness & phenolic characteristics dominate the flavor profile.

Classic Saison yeast from Wallonia. It produces earthy, peppery, & spicy notes. Slightly sweet.

High intensity Brett character. Defines the "Brett character": Horsey, Smoky & spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers.

The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character w/aromas of pear. Best used as a primary fermentation strain.

More fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resultin

Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.

White Labs Yeast - German/ Kolsch Ale WLP029

Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, & stouts.

WLP838 South German Lager