Ingredients for Beer Brewing & Wine Making

It's all in the name, really - for classic wits. This strain has fast fermentation as well as balanced esters with subtle phenols. In addition to W...

This is an extremely versatile Saison strain that can be used in the production of a broad array of beer styles. It performs best when fermented wa...

A unique Witbier strain with berry esters. Slightly fruitier then Classic Wit. Medium-low flocculation helps ensure classic Witbier haze. In additi...

A winner for making Saisons and other farmhouse ales. A characterful blend of two classic Saison strains. Produces complex fruit and black pepper...

The quintessential banana bomb yeast. The classic German Hefeweizen strain, with ample potential to create the characteristic clove and banana flav...

This strain produces balanced intensity of fruity esters and phenolics, and can be used for high gravity ferments. West Abbey Ale is our strain o...

Enthusiastically top cropping, this essential Wit yeast is distinctive for the popular, refreshing, easy-drinking summer style. Spicy phenols carr...

The famed Jovaru® Brewery’s historic strain, Jovaru comes from the queen of Lithuanian farmhouse beer herself. With citrusy esters and restrained p...

Thought to originate from a small, sophisticated, Belgian brewer’s spelt saison, Belgian Saison II is earthy, spicy, peppery, tart and dry, with t...

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...

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...

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. ...