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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...

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

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

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

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

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

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

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

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...

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

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

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

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...

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

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

An eruptive top cropper displaying nice fruit and rustic phenolics. This reliable Belgian is thought to be from the famous tripel brewer. A good fl...

As one of the few highly flocculent Belgian ale strains, the thought-to-be Ardennes strain makes a great Belgian house. It is brewery friendly, cro...

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

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

A classic, spice and strawberry-forward Saison yeast. A saison strain a little different from the rest. Produces a beer with balanced saison chara...

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

Balances citrus with traditional banana and clove notes.A great option for your Hefeweizen and other German style wheat beers. Banana ester product...

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