Ingredients for Beer Brewing & Wine Making

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...

An authentic Trappist style yeast. Use for Belgian style ales, dubbels, trippels, and specialty beers. Fruit character is medium, in between WLP500...

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

Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with thi...

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...

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 ...

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

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...

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...

This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and m...

From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile make...