Professional Yeast Bank

You will find descriptions of all strains available to professional/craft brewers on this page. To refine the listings, please use the strain finder bar to the right.

Looking for Homebrew Strains? Go here.

WLP001 California Ale Yeast

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

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Attenuation:
73-80%
Flocculation:
Medium
Optimum Ferment Temp:
68-73°F (20-23°C)
Alcohol Tolerance:
High

WLP002 English Ale Yeast

A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.

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Attenuation:
63-70%
Flocculation:
Very High
Optimum Ferment Temp:
65-68°F (18-20°C)
Alcohol Tolerance:
Medium

WLP003 German Ale II

Seasonal Availability: Nov - Dec

Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029.

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Attenuation:
73-80%
Flocculation:
Medium
Optimum Ferment Temp:
65-70°F, Does not ferment well less than 62°F
Alcohol Tolerance:
Medium

WLP004 Irish Ale Yeast

This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.

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Attenuation:
69-74%
Flocculation:
Medium to High
Optimum Ferment Temp:
65-68°F (18-20°C)
Alcohol Tolerance:
Medium-High

WLP005 British Ale Yeast

This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

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Attenuation:
67-74%
Flocculation:
High
Optimum Ferment Temp:
65-70°F (18-21°C)
Alcohol Tolerance:
Medium

WLP006 Bedford British

Seasonal Availability: Jul - Aug

Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.

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Attenuation:
72-80%
Flocculation:
High
Optimum Ferment Temp:
65-70°F (18-21°C)
Alcohol Tolerance:
Medium

WLP007 Dry English Ale Yeast

Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.

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Attenuation:
70-80%
Flocculation:
Medium to High
Optimum Ferment Temp:
65-70°F (18-21°C)
Alcohol Tolerance:
Medium-High

WLP008 East Coast Ale Yeast

Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.

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Attenuation:
70-75%
Flocculation:
Medium to Low
Optimum Ferment Temp:
68-73°F (20-23°C)
Alcohol Tolerance:
Medium

WLP009 Australian Ale Yeast

Seasonal Availability: Mar - Apr

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.

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Attenuation:
70-75%
Flocculation:
High
Optimum Ferment Temp:
65-70°F (18-21°C)
Alcohol Tolerance:
Medium

WLP011 European Ale Yeast

Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.

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Attenuation:
65-70%
Flocculation:
Medium
Optimum Ferment Temp:
65-70°F (18-21°C)
Alcohol Tolerance:
Medium

WLP013 London Ale Yeast

Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

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Attenuation:
67-75%
Flocculation:
Medium
Optimum Ferment Temp:
66-71°F (19-22°C)
Alcohol Tolerance:
Medium

WLP017 Whitbread Ale Yeast

Seasonal Availability: Mar - Apr

Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.

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Attenuation:
67-73%
Flocculation:
High
Optimum Ferment Temp:
66-70°F (19-21°C)
Alcohol Tolerance:
Medium

WLP022 Essex Ale Yeast

Seasonal Availability: Jan - Feb

Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character.    Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

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Attenuation:
71-76%
Flocculation:
Medium to High
Optimum Ferment Temp:
66-70°F (18-21°C)
Alcohol Tolerance:
Medium

WLP023 Burton Ale Yeast

From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.

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Attenuation:
69-75%
Flocculation:
Medium
Optimum Ferment Temp:
68-73°F (20-22°C)
Alcohol Tolerance:
Medium

WLP025 Southwold Ale Yeast

From Suffolk county, England. This yeast produces complex fruit, citrus, and spicy flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging.

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Attenuation:
68-75%
Flocculation:
Medium
Optimum Ferment Temp:
66-69°F (18-20°C)
Alcohol Tolerance:
Medium

WLP026 Premium Bitter Ale Yeast

From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines.

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Attenuation:
70-75%
Flocculation:
Medium
Optimum Ferment Temp:
67-70°F (19-21°C)
Alcohol Tolerance:
Medium

WLP028 Edinburgh Scottish Ale Yeast

Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.

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Attenuation:
70-75%
Flocculation:
Medium
Optimum Ferment Temp:
65-70°F, 18-21°C (Does not ferment well less than 62°F or 16°C)
Alcohol Tolerance:
Medim-High

WLP029 German Ale/ Kölsch Yeast

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. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.

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Attenuation:
72-78%
Flocculation:
Medium
Optimum Ferment Temp:
65-69°F, 18-20°C (Does not ferment well less than 62°F, or 16°C, unless during active fermentation)
Alcohol Tolerance:
Medium

WLP033 Klassic Ale Yeast

Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales.

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Attenuation:
66-74%
Flocculation:
Medium
Optimum Ferment Temp:
66-70°F (19-21°C)
Alcohol Tolerance:
Medium

WLP036 Dusseldorf Alt Yeast

Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.

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Attenuation:
65-72%
Flocculation:
Medium
Optimum Ferment Temp:
65-69°F (18-20°C)
Alcohol Tolerance:
Medium

WLP037 Yorkshire Square Ale Yeast

Seasonal Availability: Jan - Feb

This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.

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Attenuation:
68-72%
Flocculation:
High
Optimum Ferment Temp:
65-70°F (18-21°C)
Alcohol Tolerance:
Medim-High

WLP038 Manchester Ale Yeast

Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.

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Attenuation:
70-74%
Flocculation:
Medium to High
Optimum Ferment Temp:
65-70°F
Alcohol Tolerance:
Medim-High

WLP039 East Midlands Ale Yeast

Seasonal Availability: Sep - Oct

British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.

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Attenuation:
73-82%
Flocculation:
Medium to High
Optimum Ferment Temp:
66-70°F (18-21°C)
Alcohol Tolerance:
Medium

WLP041 Pacific Ale Yeast

A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.

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Attenuation:
65-70%
Flocculation:
High
Optimum Ferment Temp:
65-68°F (18-20°C)
Alcohol Tolerance:
Medium

WLP045 Scotch Whisky Yeast

A strain that was widely used for Scotch Whisky production from the early 1950s, producing a complex array of ester compounds and fusel oils, as well as some spicy, clove character. Suitable for Scotch Whisky or American-style Whiskey. Used in high-gravity beers.

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Attenuation:
75-80%
Flocculation:
Medium
Optimum Ferment Temp:
72-77°F (22-25°C)
Alcohol Tolerance:
High

WLP050 Tennessee Whiskey Yeast

Suitable for American-style whiskey and bourbon. This yeast is famous for creating rich, smooth flavors. Clean and dry fermenting yeast. Will tolerate high alcohol concentrations (15%), and ester production is low. Also popular in high-gravity beers.

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Attenuation:
75-80%
Flocculation:
Medium
Optimum Ferment Temp:
75-79°F (23-26°C)
Alcohol Tolerance:
High

WLP051 California Ale V Yeast

From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.

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Attenuation:
70-75%
Flocculation:
Medium to High
Optimum Ferment Temp:
66-70°F (18-21°C)
Alcohol Tolerance:
Medim-High

WLP060 American Ale Yeast Blend

Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.

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Attenuation:
72-80%
Flocculation:
Medium
Optimum Ferment Temp:
68-72°F (20-22°C)
Alcohol Tolerance:
Medim-High

WLP065 American Whiskey Yeast

Yeast strain that produces low ester profile and moderate fusel oils. Temperature and alcohol tolerant and suitable for American-style whiskey using barley or corn base. Also used in high-gravity beers.

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Attenuation:
76-82%
Flocculation:
Medium
Optimum Ferment Temp:
75-82°F (23-27°C)
Alcohol Tolerance:
High

WLP070 Bourbon Yeast

From a tradtional distillery in the heart of Bourbon country, this strain produces a carmel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Used in high-gravity beers.

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Attenuation:
75-80%
Flocculation:
Medium
Optimum Ferment Temp:
72-77°F (22-25°C)
Alcohol Tolerance:
High

WLP072 French Ale

Seasonal Availability: May - Jun

Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F.  Moderate plus ester character over 70°F.  Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers.

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Attenuation:
68-75%
Flocculation:
Medium to High
Optimum Ferment Temp:
63-73°F (17-23°C)
Alcohol Tolerance:
Medium

WLP076 Old Sonoma Ale Yeast

Yeast from an historic brewery in Northern California, this strain was embraced by the early pioneers of craft beer in America and continues to be a great choice for those seeking to use a traditional British-style yeast. A neutral and versatile strain, it is a great choice for pale ales, porters, and stouts.

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Attenuation:
70-74%
Flocculation:
Medium
Optimum Ferment Temp:
66-70°F (18-21°C)
Alcohol Tolerance:
Medium

WLP078 Neutral Grain Yeast

Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and temperature tolerant. Used in high-gravity beers.

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Attenuation:
77-84%
Flocculation:
Medium
Optimum Ferment Temp:
76-85°F (24-29°C)
Alcohol Tolerance:
High

WLP080 Cream Ale Yeast Blend

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 estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.

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Attenuation:
75-80%
Flocculation:
Medium
Optimum Ferment Temp:
65-70°F (18-21°C)
Alcohol Tolerance:
Medim-High

WLP085 English Ale Blend

A blend of British ale yeast strains, designed to add complexity to your ale. Moderate fruitiness and mineral-like, with little to no sulfur. Drier than WLP002 and WLP005, but with similar flocculation properties. Good yeast blend for English Pale Ale, Bitter, Porter, Stout, and India Pale Ale.

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Attenuation:
69-76%
Flocculation:
Medium to High
Optimum Ferment Temp:
68-72°F (20-22°C)
Alcohol Tolerance:

WLP090 San Diego Super Yeast

A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.

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Attenuation:
76-83% +
Flocculation:
Medium to High
Optimum Ferment Temp:
65-68°F (18-20°C)
Alcohol Tolerance:
High

WLP099 Super High Gravity Ale Yeast

Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.

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Attenuation:
>80%
Flocculation:
Medium
Optimum Ferment Temp:
65-69°F (18-20°C)
Alcohol Tolerance:
Very High

WLP300 Hefeweizen Ale Yeast

This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.

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Attenuation:
72-76%
Flocculation:
Low
Optimum Ferment Temp:
68-72°F (20-22°C)
Alcohol Tolerance:
Medium

WLP320 American Hefeweizen Ale Yeast

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 notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.

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Attenuation:
70-75%
Flocculation:
Low
Optimum Ferment Temp:
65-69°F
Alcohol Tolerance:
Medium

WLP351 Bavarian Weizen Yeast

Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves."

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Attenuation:
73-77%
Flocculation:
Low
Optimum Ferment Temp:
66-70°F
Alcohol Tolerance:
Medium

WLP380 Hefeweizen IV Ale Yeast

Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.

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Attenuation:
73-80%
Flocculation:
Low
Optimum Ferment Temp:
66-70°F
Alcohol Tolerance:
Medium

WLP400 Belgian Wit Ale Yeast

Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
 

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Attenuation:
74-78%
Flocculation:
Low to Medium
Optimum Ferment Temp:
67-74°F
Alcohol Tolerance:
Medium

WLP410 Belgian Wit II Ale Yeast

Seasonal Availability: May - Jun

Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.


Notice to brewers: Tends to take a long time to start; brewers should plan this into their brewing schedule. Needs heavy aeration and nutrients. Allow temperature to free rise.

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Attenuation:
70-75%
Flocculation:
Low to Medium
Optimum Ferment Temp:
67-74°F
Alcohol Tolerance:
Medium

WLP500 Monastery Ale Yeast

From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. (Formerly known as Trappist Ale Yeast)

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Attenuation:
75-80%
Flocculation:
Medium to Low
Optimum Ferment Temp:
65-72°F Lower temperatures (under 65°F) will result in less fruity and more earthy beers.
Alcohol Tolerance:
High

WLP510 Bastogne Belgian Ale Yeast

A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

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Attenuation:
74-80%
Flocculation:
Medium
Optimum Ferment Temp:
66-72°F
Alcohol Tolerance:
High

WLP515 Antwerp Ale Yeast

Seasonal Availability: Nov - Dec

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.

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Attenuation:
73-80%
Flocculation:
Medium
Optimum Ferment Temp:
67-70°F
Alcohol Tolerance:
Medium

WLP530 Abbey Ale Yeast

Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

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Attenuation:
75-80%
Flocculation:
Medium to High
Optimum Ferment Temp:
66-72°F
Alcohol Tolerance:
High

WLP540 Abbey IV Ale Yeast

Seasonal Availability: Jul - Aug

An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).

 

Note: This strain benefits from extra oxygenation

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Attenuation:
74-82%
Flocculation:
Medium
Optimum Ferment Temp:
66-72°F
Alcohol Tolerance:
High

WLP545 Belgian Strong Ale Yeast

From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.

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Attenuation:
78-85%
Flocculation:
Medium
Optimum Ferment Temp:
66-72°F
Alcohol Tolerance:
High

WLP550 Belgian Ale Yeast

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 this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.

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Attenuation:
78-85%
Flocculation:
Medium
Optimum Ferment Temp:
68-78°F
Alcohol Tolerance:
Medim-High

WLP565 Belgian Saison I Yeast

Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.


Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.

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Attenuation:
65-75%
Flocculation:
Medium
Optimum Ferment Temp:
68-75°F
Alcohol Tolerance:
Medium

WLP566 Belgian Saison II Yeast

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.

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Attenuation:
78-85%
Flocculation:
Medium
Optimum Ferment Temp:
68-78°F
Alcohol Tolerance:
Medium

WLP568 Belgian Style Saison Ale Yeast Blend

This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.

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Attenuation:
70-80%
Flocculation:
Medium
Optimum Ferment Temp:
70-80°F (21-27°C)
Alcohol Tolerance:
Medium

WLP570 Belgian Golden Ale Yeast

From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.

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Attenuation:
73-78%
Flocculation:
Low
Optimum Ferment Temp:
68-75°F (20-24°C)
Alcohol Tolerance:
High

WLP575 Belgian Style Ale Yeast Blend

A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'.

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Attenuation:
74-80%
Flocculation:
Medium
Optimum Ferment Temp:
68-75°F (20-24°C)
Alcohol Tolerance:
Medim-High

WLP585 Belgian Saison III Yeast

Seasonal Availability: Jul - Sep

Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.

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Attenuation:
70-74%
Flocculation:
Low-Medium
Optimum Ferment Temp:
68-75°F
Alcohol Tolerance:
Medium

WLP630 Berliner Weisse Blend

A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.

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Attenuation:
73-80%
Flocculation:
Medium
Optimum Ferment Temp:
68-72°F (20-22°C)
Alcohol Tolerance:
5-10%

WLP644 Brettanomyces bruxellensis Trois

This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.

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Attenuation:
85%+
Flocculation:
Low
Optimum Ferment Temp:
70-85°F
Alcohol Tolerance:
Medium-High

WLP645 Brettanomyces claussenii

Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.

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Attenuation:
70-85%
Flocculation:
Low
Optimum Ferment Temp:
85°+
Alcohol Tolerance:
Medium-high

WLP650 Brettanomyces bruxellensis

Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor.

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Attenuation:
70-85%
Flocculation:
Low
Optimum Ferment Temp:
85°+
Alcohol Tolerance:
Medium-high

WLP653 Brettanomyces lambicus

High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.

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Attenuation:
70-85%
Flocculation:
Low
Optimum Ferment Temp:
85°+
Alcohol Tolerance:
Medium-high

WLP655 Belgian Sour Mix 1

A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

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Attenuation:
70-80%
Flocculation:
Medium-low
Optimum Ferment Temp:
80-85°+
Alcohol Tolerance:
Medium-high

WLP661 Pediococcus damnosus

Pediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid. Perfect to add to any sour program. High diacetyl producer and slow growing.   

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Attenuation:
65%
Flocculation:
Low
Optimum Ferment Temp:
n/a
Alcohol Tolerance:
n/a

WLP665 Flemish Ale Blend

Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix

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Attenuation:
80-85%+
Flocculation:
Low-Medium
Optimum Ferment Temp:
68-80F
Alcohol Tolerance:
Medium-High

WLP670 American Farmhouse Blend

Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers

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Attenuation:
75-82%
Flocculation:
Medium
Optimum Ferment Temp:
68-72°F (20-22°C)
Alcohol Tolerance:
5-10%

WLP672 Lactobacillus brevis

Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program! 

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Attenuation:
80%
Flocculation:
n/a
Optimum Ferment Temp:
n/a
Alcohol Tolerance:
n/a

WLP675 Malolactic Cultures

Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family.  Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. These liquid cultures are available in vials to inoculate 6 gallons or 1 liter sizes to inoculate 60 gallons.
Please note: We recommend caution with using WLP675 with wine kits, which contain potassium sorbate and effect the viability of malolactic bacteria. Under FAQ questions below, you will find instructions for using WLP675 with wine kits.
General instructions are under FAQs below.

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Attenuation:
Flocculation:
Optimum Ferment Temp:
Alcohol Tolerance:

WLP677 Lactobacillus delbrueckii Bacteria

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

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Attenuation:
75-82%
Flocculation:
Low
Optimum Ferment Temp:
70-75°F
Alcohol Tolerance:
Medium-high

WLP700 Flor Sherrry Yeast

This yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor.

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Attenuation:
>80%
Flocculation:
NA
Optimum Ferment Temp:
>70°F (21°C)
Alcohol Tolerance:
16%

WLP705 Sake Yeast

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

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Attenuation:
>80%
Flocculation:
NA
Optimum Ferment Temp:
>70°F (21°C)
Alcohol Tolerance:
16%

WLP707 California Pinot Noir Yeast

Isolated from Pinot Noir grapes by White Labs in Davis, CA. This strain produces fruity and complex aromas, and is an ideal choice for hardy red wine varieties, as well as aromatic white wines such as Chardonnay. This strain is reliable for difficult fermentations.

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Attenuation:
>80%
Flocculation:
N/A
Optimum Ferment Temp:
>70° F (21°C)
Alcohol Tolerance:
16%

WLP709 Sake #9 Yeast

Seasonal Availability: Sep - Oct

For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast’s development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation.

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Attenuation:
72-78%
Flocculation:
Low-Medium
Optimum Ferment Temp:
62-68°F (17-20°C)
Alcohol Tolerance:
15-16%

WLP715 Champagne Yeast

Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral.

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Attenuation:
>75%
Flocculation:
Low
Optimum Ferment Temp:
70-75°F (21-24°C)
Alcohol Tolerance:
17%

WLP718 Avize Wine Yeast

Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.

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Attenuation:
>80%
Flocculation:
Low
Optimum Ferment Temp:
60-90°F (16-32°C)
Alcohol Tolerance:
15%

WLP720 Sweet Mead/Wine Yeast

A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.

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Attenuation:
<75%
Flocculation:
Low
Optimum Ferment Temp:
70-75°F (21-24°C)
Alcohol Tolerance:
15%

WLP727 Steinberg-Geisenheim Wine Yeast

German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant.

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Attenuation:
>80%
Flocculation:
Low
Optimum Ferment Temp:
50-90°F (10-32°C)
Alcohol Tolerance:
14%

WLP730 Chardonnay White Wine Yeast

Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.

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Attenuation:
> 80%
Flocculation:
Low
Optimum Ferment Temp:
50-90°F (10-32°C)
Alcohol Tolerance:
14%

WLP735 French White Wine Yeast

Classic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture.

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Attenuation:
>80%
Flocculation:
Low
Optimum Ferment Temp:
60-90°F (16-32°C)
Alcohol Tolerance:
16%

WLP740 Merlot Red Wine Yeast

Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon.

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Attenuation:
>80%
Flocculation:
Low
Optimum Ferment Temp:
60-90°F (16-32°C)
Alcohol Tolerance:
18%

WLP749 Assmanshausen Wine Yeast

German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant.

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Attenuation:
>80%
Flocculation:
Low
Optimum Ferment Temp:
50-90°F (10-32°C)
Alcohol Tolerance:
16%

WLP750 French Red Wine Yeast

Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile.

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Attenuation:
>80%
Flocculation:
Low
Optimum Ferment Temp:
60-90°F (16-32°C)
Alcohol Tolerance:
17%

WLP760 Cabernet Red Wine Yeast

High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc.

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Attenuation:
>80%
Flocculation:
Low
Optimum Ferment Temp:
60-90°F (16-32°C)
Alcohol Tolerance:
16%

WLP770 Suremain Burgundy Wine Yeast

Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production.

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Attenuation:
>80%
Flocculation:
Low
Optimum Ferment Temp:
60-90°F (16-32°C)
Alcohol Tolerance:
16%

WLP775 English Cider Yeast

Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.

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Attenuation:
>80%
Flocculation:
Medium
Optimum Ferment Temp:
68-75°F (20-24°C)
Alcohol Tolerance:
Medim-High

WLP800 Pilsner Lager Yeast

Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.

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Attenuation:
72-77%
Flocculation:
Medium to High
Optimum Ferment Temp:
50-55°F (10-13°C)
Alcohol Tolerance:
Medium

WLP802 Czech Budejovice Lager Yeast

Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.

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Attenuation:
75-80%
Flocculation:
Medium
Optimum Ferment Temp:
50-55°F (10-13°C)
Alcohol Tolerance:
Medium

WLP810 San Francisco Lager Yeast

This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.

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Attenuation:
65-70%
Flocculation:
High
Optimum Ferment Temp:
58-65°F (14-18°C)
Alcohol Tolerance:
Medim-High

WLP815 Belgian Lager Yeast

Seasonal Availability: Jan - Feb

Clean, crisp European lager yeast with low sulfur  production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.

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Attenuation:
72-78%
Flocculation:
Medium
Optimum Ferment Temp:
50-55°F (10-12°C)
Alcohol Tolerance:
5-10%

WLP820 Oktoberfest/Märzen Lager Yeast

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 WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.

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Attenuation:
65-73%
Flocculation:
Medium
Optimum Ferment Temp:
52-58°F (11-14°C)
Alcohol Tolerance:
Medim-High

WLP830 German Lager Yeast

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 marzen.

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Attenuation:
74-79%
Flocculation:
Medium
Optimum Ferment Temp:
50-55°F (10-13°C)
Alcohol Tolerance:
Medium

WLP833 German Bock Lager Yeast

From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.

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Attenuation:
70-76%
Flocculation:
Medium
Optimum Ferment Temp:
48-55°F (9-13°C)
Alcohol Tolerance:
Medim-High

WLP835 German Lager X

Seasonal Availability: Jan - Feb

Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional Helles, Oktoberfest, Bock, and Dunkel.

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Attenuation:
70-76%
Flocculation:
Medium
Optimum Ferment Temp:
50-54°F
Alcohol Tolerance:
Medium-High

WLP838 Southern German Lager Yeast

This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.

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Attenuation:
68-76%
Flocculation:
Medium to High
Optimum Ferment Temp:
50-55°F (10-13°C)
Alcohol Tolerance:
Medium

WLP840 American Lager Yeast

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

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Attenuation:
75-80%
Flocculation:
Medium
Optimum Ferment Temp:
50-55°F (10-13°C)
Alcohol Tolerance:
Medium

WLP850 Copenhagen Lager Yeast

Clean, crisp north European lager yeast. Not as malty as the southern European lager yeast strains. Great for European style pilsners, European style dark lagers, Vienna, and American style lagers.

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Attenuation:
72-78%
Flocculation:
Medium
Optimum Ferment Temp:
50-58°F (10-14°C)
Alcohol Tolerance:
Medium

WLP860 Munich Helles Yeast

Seasonal Availability: Mar - Apr

This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it's great for a variety of lager styles ranging from Helles to Rauchbier.

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Attenuation:
68-72%
Flocculation:
Medium
Optimum Ferment Temp:
48-52°F
Alcohol Tolerance:
Medium

WLP862 Cry Havoc

Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.


Optimum Lagering Temperature: 32-37°F

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Attenuation:
66-70%
Flocculation:
Low
Optimum Ferment Temp:
55-58°F (13-14°C)
Alcohol Tolerance:

WLP885 Zurich Lager Yeast

Seasonal Availability: Sep - Oct

Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.

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Attenuation:
70-80%
Flocculation:
Medium
Optimum Ferment Temp:
50-55°F (10-13°C)
Alcohol Tolerance:
Very High

WLP920 Old Bavarian Lager Yeast

Seasonal Availability: Nov - Dec

From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.

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Attenuation:
66-73%
Flocculation:
Medium
Optimum Ferment Temp:
50-55°F (10-13°C)
Alcohol Tolerance:
Medim-High

WLP925 HP Lager Yeast

Use to ferment lager beer in one week! Ferment at room temperature 62-68°F) under 1.0 bar (14.7 PSI) until final gravity is obtained, generally in one week. Lager the beer at 35°F, 15 PSI, for 3-5 days, to condition. Sulfur production is strong first 2 days, then disappears by day 5. Do not need to carbonate, since at 1 bar entire time.

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Attenuation:
73-82%
Flocculation:
Medium
Optimum Ferment Temp:
62-68°F (17-20°C)
Alcohol Tolerance:
Medium

WLP940 Mexican Lager Yeast

From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. This is one of the best lager strains in the White Labs yeast bank; try it with any lager.

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Attenuation:
70-78%
Flocculation:
Medium
Optimum Ferment Temp:
50-55°F (10-13°C)
Alcohol Tolerance:
Medium

Z WLD71B Lallemand 71B Dried (distillers yeast)

Lalvin 71B is an active dried yeast recommended for use in vodka, gin, and neutral spirits. Also used in nouveau wines, 71B was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France. Available in 500 gram bags $32.

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Attenuation:
NA
Flocculation:
NA
Optimum Ferment Temp:
NA
Alcohol Tolerance:
NA

Z WLDEC1118 Lallemand EC1118 Dried (Distillers Yeast)

EC-1118 is an active dried yeast for use in whiskey and bourbons. It has been isolated in Champagne and its use validated by the Comité Interprofessionnel du Vin de Champagne (CIVC). Sold in 500 gram bags.

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Attenuation:
NA
Flocculation:
NA
Optimum Ferment Temp:
NA
Alcohol Tolerance:
NA

Z WLDEDV46 Danstil EDV46 Dried (Distillers Yeast)

Active dried strain, selected in France from a beet molasses fermentation, is also suited to fermentations of other by-products of the sugar industry. It is a fast starter, has high osmotolerance (up to 20%), and an exceptional aptitude for alcohol conversion. Available in 500 gram package.

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Attenuation:
NA
Flocculation:
NA
Optimum Ferment Temp:
NA
Alcohol Tolerance:
NA

Z WLDK1 Lallemand K1 Dried (Distillers Yeast)

Lalvin V1116 (K1) is an active dried yeast for use in rum, brandy and fruit brandies. Isolated in 1972 by Pierre Barre of the INRA Montpellier. K1 is also used in white wines, ice wines, roses and basic red wines. Available in in 500 gram packages.

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Attenuation:
NA
Flocculation:
NA
Optimum Ferment Temp:
NA
Alcohol Tolerance:
NA

Z WLDRUMAG-1KG Rum Turbo AG-1kg (Distillers Yeast)

Osmophilic saccharomyces cerevisiae strain especially suited to 50:50 blend of molasses and sucrose fermentations to 15%abv. Contains complete nutrition for rapid fermentation. Producing full, rich fruity aromatics and includes amylo glucosidase enzyme for breaking longer sugar chains and optimum yield.

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Attenuation:
NA
Flocculation:
NA
Optimum Ferment Temp:
NA
Alcohol Tolerance:
NA

Z WLDSS20KG Superstart Dried Distill (Distillers Yeast)

Active dry yeast for use in fuel ethanol and beverage fermentations. Adequate for neutral spirits but primarily designed for biofuel. It contains a selected strain of saccharomyces cerevisiae distillers yeast in a highly concentrated and stable form. 20 kilogram package.

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Attenuation:
NA
Flocculation:
NA
Optimum Ferment Temp:
NA
Alcohol Tolerance:
NA

Z WLDSS500GR Superstart Dried Distill (Distillers Yeast)

Active dry yeast for use in fuel ethanol and beverage fermentations. Adequate for neutral spirits but primarily designed for biofuel. It contains a selected strain of saccharomyces cerevisiae distillers yeast in a highly concentrated and stable form. 500 gram package.

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Attenuation:
NA
Flocculation:
NA
Optimum Ferment Temp:
NA
Alcohol Tolerance:
NA

Z WLDTY48-1KG TY48-1kg (Distillers Yeast)

High performance temperature and ethanol tolerant yeast capable of reaching 20%abv from pure sugar wash in 8 days. With AG enzyme to allow starch based feedstock after normal gellatination and alpha amylase treatment. 

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Attenuation:
NA
Flocculation:
NA
Optimum Ferment Temp:
NA
Alcohol Tolerance:
NA

Z WLDVODKAAG-1KG Vodka Turbo AG-1kg (Distillers Yeast)

High yield vodka strain with extra-ordinarily low metabolite production ideal for use with sugar, grain or potato feedstock in vodka production. Provides complete nutrition for easy fermentation of low-nutrition washes together with amylo glucosidase enzyme for dextrins conversion.

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Attenuation:
NA
Flocculation:
NA
Optimum Ferment Temp:
NA
Alcohol Tolerance:
NA

Z WLDWHISKEYAG-1KG Whiskey Turbo AG-1kg (Distillers Yeast)

Pure culture whiskey strain of saccharomyces cerevisiae used widely in commercial whiskey, with robust and authentic aromatics even in high-alcohol fermentations. Includes the advantage of complete nutrition and amylo glucosidase. This enables both complete dextrin conversion of malt or grain for maximum yield as well as rapid fermentation to 15% abv. - very high for standard whiskey "low beers."

 

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Attenuation:
NA
Flocculation:
NA
Optimum Ferment Temp:
NA
Alcohol Tolerance:
NA

Z WLEDV493 Danstil EDV493 Dried (distillers yeast)

Active dried yeast which was isolated and selected by INRA Guadeloupe on cane molasses. For use in beverage fermentations. Available in 500 gram package.

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Attenuation:
NA
Flocculation:
NA
Optimum Ferment Temp:
NA
Alcohol Tolerance:
NA

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