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A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable. ...

A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. ...

This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and m...

This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP8...

Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. Attenuation 75-80% Flo...

Classic cider yeast. Ferments dry, but retains flavour from apples. Sulphur is produced during fermentation, but will disappear in first two weeks ...

For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full-body sa...

Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavour profile with a moderate level...

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

A classic strain used for secondary fermentation in Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in ...

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. ...

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

Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dr...

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...

From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in...

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...

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...