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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...

From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentua...

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...

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 ...

This clean, crisp, lager strain of Bavarian origin ferments at a wide temperature range and flocculates well with minimal diacetyl production. It e...

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...

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...

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...

Popularly the “Chico,” this neutral, highly attenuating, moderately flocculating chart topper is a great house for its reliability, versatility — a...

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...