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

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...

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...

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...

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

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...

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

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

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...

A Levilactobacillus brevis and Lactiplantibacillus plantarum (both formerly classified as ​“Lactobacillus”) blend with a wide temperature range. Th...

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...

This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyc...

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...

A highly flocculent Norwegian ale strain with an astoundingly wide temperature range featuring little change in flavour across the range. Clean eno...

A strong fermenter popularly referred to as ​“Conan.” Its peach, apricot and pineapple notes are steroids for hops, complementing modern fruity hop...

A productive, brewery-friendly top cropper attributed to a historic London brewery whose lab once hosted Louis Pasteur. It drops fast and clear, an...

Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. A good fermenter with reliable...

A great strain for hop biotransformation, with stone fruit and citrus character.We think that Vermont pairs really well with hops like Simcoe and C...

Incredibly versatile Kveik yeast. Are you hunting for the perfect yeast to help you produce an incredible range of beer styles? Your search ends he...