Ingredients for Beer Brewing & Wine Making

Give your beer, mead, wine, or yeast culture an energy boost! Use 1/2 teaspoon per 5 gallons of beer. Store at 40-70F. Add to boil in last 5 minute...

Servomyces is a nutritional yeast supplement (GMO free) that was originally developed for German brewers by Weihenstephan and Munich University. It...

A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters...

A great strain for clean ales such as kölsch, altbier, and German-style pale ales. It has a strong sulphur component that will reduce with conditio...

This yeast is from one of the oldest stout-producing breweries in the world. It’s great for many beer styles but really shines in malty British sty...

This yeast is known for its high attenuation, achieving 80% even with 10% ABV beers. The high attenuation eliminates residual sweetness, making the...

Dry, malty ale yeast. Provides a complex, oaky ester character to your beer. Hop bitterness comes through well. This yeast is well suited for class...

Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavourful Scottish style ales. This yeast can be an everyday stra...

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

This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing este...

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

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...

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...