White Labs introduced the new Platinum program lineup for 2007, and it includes promoting some strains to year-round status and bringing others into the program for the first time.

The long-running and popular Platinum program involves releasing two different strains every two months for homebrewers to use. The program was instituted to bring greater diversity of yeast strains to homebrewers and to give them a chance to experiment with strains otherwise only available to professionals.

The former Platinum strains WLP041 Pacific Ale and WLP940 Mexican Lager are being added year-round, and additional changes to the lineup were made, including the addition of WLP566 Saison II, WLP515 Antwerp Ale Yeast, and WLP009 Australian Ale Yeast.

In another change for the year-round homebrew lineup, WLP010 10th Anniversary Blend is being discontinued. It was created for the 10th anniversary of White Labs; since that time has ended, so has this yeast blend.

As for the Platinum program, here is the full lineup for 2007. Note that many of the strains that were offered in previous years are still part of the program but are offered at different times of the year.

January/February – WLP009 Australian Ale and WLP022 Essex

March/April – WLP039 Nottingham and WLP540 Abbey IV

March/June - WLP036 Dusseldorf and WLP410 Belgian Wit

July/August - WLP351 Bavarian Hefeweizen and WLP566 Saison II

September/October - WLP515 Antwerp Ale Yeast and WLP885 Zurich Lager

November/December - WLP510 Belgian Bastogne and WLP026 Premium Bitter

All changes took effect Jan. 1.

Most of the strains are familiar to homebrewers because they were offered in past years. The following are more details on the new homebrew Platinum strains:

WLP009 Australian Ale Yeast
Produces a clean, malty beer. Pleasant ester character, can be described as "bready". Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.
Attenuation: 70-75%
Flocculation: High
Ideal Fermentation Temperature Range: 65-70° F
Alcohol Tolerance: Medium

WLP515 Antwerp Ale Yeast
Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 67-70° F

WLP566 Saison II
Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565. 
Attenuation: 78-85%
Flocculation: Medium
Optimum Fermentation Temperature: 68-78° F
Alcohol Tolerance: Medium