Products

Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dr...

Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavour an...

From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and ph...

Yeast produces subtle ester character with a slight floral background. Excellent choice for Saison, Biere de Garde, summer ales, and Witbier. ...

This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapp...

Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavours produced are more ...

The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex so...

A classic strain used for secondary fermentation in Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in ...

This yeast produces a high intensity of the traditional Brettanomyces characters in beer, such as horsey, smoky and spicy flavours. As the name su...

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

Perfect for use in any sour program, this is a cocci bacteria known for its souring capabilities through the production of lactic acid. It is a hig...

NOTE: This yeast is only available seasonally (October - December) Blended culture used to produce the classic beer styles of the West Flanders reg...

Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavour profile with a moderate level...

For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full-body sa...

Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales.  Attenuation ...

A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations...

Classic cider yeast. Ferments dry, but retains flavour from apples. Sulphur is produced during fermentation, but will disappear in first two weeks ...

Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for Eur...

Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. Attenuation 75-80% Flo...

This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while ret...

NOTE: This yeast is only available seasonally (April - June) A clean, crisp European lager yeast with low sulphur production. This strain originate...

This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP8...