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Give your beer, mead, wine, or yeast culture an energy boost! Use 1/2 teaspoon per 5 gallons of beer. Store at 40-70F. Add to boil in last 5 minute...

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

Servomyces is a nutritional yeast supplement (GMO free) that was originally developed for German brewers by Weihenstephan and Munich University. It...

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

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

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...

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

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

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

This yeast is famous for its clean flavours, balance and ability to be used in almost any style ale. It accentuates the hop flavours and is extreme...

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

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

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

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...

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

Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavourful Scottish style ales. This yeast can be an everyday stra...

A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavour and aroma profile. Alcohol-to...

This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulphur and diacetyl production is minimal....

The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex so...