Newest Products
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White Labs | WLP675 Malolactic Bacteria - Pro Pouch (5hL)
Malolactic fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic...
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White Labs | WLP648 Brettanomyces Bruxellensis Trois Vrai (PurePitch Next Generation)
The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex so...
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Omega Yeast Labs | OYL-201 - Brett. Claussenii
An alternative to other brett strains, this yeast contributes more Brett aroma than flavour. Fruity, pineapple like aroma. Not intended to be us...
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White Labs | WLP665 Flemish Ale Blend (PurePitch Next Generation)
NOTE: This yeast is only available seasonally (October - December) Blended culture used to produce the classic beer styles of the West Flanders reg...
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Escarpment Laboratories | Berliner Brett Blend
A blend of Berliner Brett 1 (Brettanomyces anomalus) and Berliner Brett 2 (Brettanomyces bruxellensis) for balanced, subtle Brett character in trad...
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Escarpment Laboratories | Belgian Souring Blend
A blend of Brettanomyces, Lactobacillus, and Pediococcus isolated from Belgian sour beers. A blend of 5 Brettanomyces strains isolated from Belgian...
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Escarpment Laboratories | Brussels Brett Yeast
This Brettanomyces bruxellensis strain displays a balanced selection of fruity characteristics, with esters noting plum, red berry, citrus, and red...
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Escarpment Laboratories | Brett D
This strain of Brettanomyces bruxellensis is noted for very prominent pineapple esters alongside a good dose of funk. It is suitable for primary fe...
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Wyeast | 5733 Pediococcus Damnosus
Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian ...
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Wyeast | 5526 Brettanomyces Lambicus Yeast
This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavour and sourness along with distinct “Brett” cha...
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Wyeast | 5112 Brettanomyces Bruxellensis Yeast
This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” cha...
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Wyeast | 3763 Roselare Ale Yeast Blend
This blend of lambic cultures produce beer with a complex, earthy profile and a distinctive cherry pie sourness. Aging up to 18 months is required...
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White Labs | WLP670 American Farmhouse Blend (PurePitch Next Generation)
Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavour profile with a moderate level...
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White Labs | WLP661 Pediococcus Damnosus (PurePitch Next Generation)
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...
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White Labs | WLP655 Belgian Sour Mix I Yeast (PurePitch Next Generation)
A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. ...
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White Labs | WLP653 Brettanomyces Lambicus Yeast (PurePitch Next Generation)
This yeast produces a high intensity of the traditional Brettanomyces characters in beer, such as horsey, smoky and spicy flavours. As the name su...
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White Labs | WLP650 Brettanomyces Bruxellensis (PurePitch Next Generation)
A classic strain used for secondary fermentation in Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in ...
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White Labs | WLP645 Brettanomyces Claussenii (PurePitch Next Generation)
Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavours produced are more ...
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Omega Yeast Labs | OYL-605 - Lacto
A Levilactobacillus brevis and Lactiplantibacillus plantarum (both formerly classified as “Lactobacillus”) blend with a wide temperature range. Th...
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Omega Yeast Labs | OYL-218 - All The Bretts
An evolving blend of nearly every Brett in our collection. Use in secondary and expect high attenuation and a fruity and funky complexity that cont...
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Omega Yeast Labs | OYL-217 - C2C American Farmhouse
A “coast to coast” blend of one saison strain from a famous Northeast U.S. brewery and one Brett strain from a Northwest U.S. brewery. The blend ...
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Omega Yeast Labs | OYL-212 - Brettanomyces Blend #3 : BRING ON DA FUNK
This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyc...
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Omega Yeast Labs | OYL-210 - Brettanomyces Blend #1 : WHERE DA FUNK?
This blend contains the Sacch strain from Blend #1 and is spiked with brux for development of moderate funk in secondary; may take 3+ months to eme...
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Escarpment Laboratories | Berliner Brett II
Brettanomyces bruxellensis from an old bottle of Berliner Weisse. Intensity is in between Berliner Brett I and "normal" Brett. Aromatics include p...
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