Products

  A robust and malt-forward beer style deeply rooted in Scottish brewing traditions and were historically associated with strong ales brewe...

Original Trappist ale with secondary fermentation in bottle. Dark brown colour with rich, dense head; aromas of dried black fruit, cooked apple and...

Trappist monks brew this strong ale at their Westmalle Abbey located in Belgium. This full and fruity tripel shows complex aromas and flavours o...

Save time and effort de-gassing! The Whip wine degasser can save you a lot of time and effort if your wine kit calls for periodic, vigorous stirrin...

A blend of Irish Moss and purified Kappa carrageenan that encourages the precipitation of haze causing materials such as proteins and Beta glucans....

A blend of Irish Moss and purified Kappa carrageenan that encourages the precipitation of haze causing materials such as proteins and Beta glucans....

A blend of Irish Moss and purified Kappa carrageenan that encourages the precipitation of haze causing materials such as proteins and Beta glucans....

A blend of Irish Moss and purified Kappa carrageenan that encourages the precipitation of haze causing materials such as proteins and Beta glucans....

From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentua...

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

White Labs' most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentati...

A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavour and aroma profile. Alcohol-to...

Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gra...

This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditiona...

This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove...

Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a cl...

Large clove and phenolic aroma and flavour, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent ...

Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Attenuation 74-78% Flocculation Low - Medium Op...

Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spi...

From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. E...

A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. N...

Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gra...

From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in...