Yeast Bank

1-100%
1-100°F (-17-38°C)
Geuze Strains

Core Strains are composed of 86 beer, wine and distilling yeast strains including wild yeast and bacteria as well as WLP600 Kombucha SCOBY. These strains are grown year-round with a shipping lead time of 1 to 17 days. The Core Strains are available to professionals, retailers and homebrewers, with both PurePitch® and Customer Pour packaging for professionals. Homebrew-sized options are packaged in PurePitch® and vial packaging.

White Labs Vault Strains are a collection of specialty strains curated during the more than 22 years White Labs has been in business. The availability for specialty strains from The Vault depends on whether the customer is a homebrewer, professional or retailer. Homebrewers may place a pre-order on select strains by visiting whitelabs.com/thevault or purchase yeast directly from a retailer that carries The Vault Seasonal Releases. All strains from The Vault are available to professionals with longer lead times and minimum order requirements.

WLP640 Brettanomyces anomalus

Wild Yeast & Bacteria

Typical barnyard funk character with some fruitiness. Acidity is medium. Primary fermentation can be done with this strain, but a starter may be...
Attenuation
70% - 85%
Flocculation
Low
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
70°F - 85°F

WLP644 Saccharomyces "bruxellensis" Trois

Wild Yeast & Bacteria

This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple...
Attenuation
85% - 85%
Flocculation
Low
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
70°F - 85°F

WLP645 Brettanomyces claussenii

Wild Yeast & Bacteria

Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely...
Attenuation
70% - 85%
Flocculation
Low
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
85°F - 85°F

WLP648 Brettanomyces bruxellensis Trois Vrai

Wild Yeast & Bacteria

The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain, used for all Brettanomyces fermentations, has a robust, complex...
Attenuation
85% - 85%
Flocculation
Low
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
70°F - 85°F

WLP650 Brettanomyces bruxellensis

Wild Yeast & Bacteria

A classic strain used during secondary fermentation for Belgian-style beers and lambics that creates medium-intensity Brettanomyces character. A...
Attenuation
85% - 85%
Flocculation
Low
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
85°F - 85°F

WLP653 Brettanomyces lambicus

Wild Yeast & Bacteria

This yeast has high-intensity Brettanomyces character, and defines the “Brettanomyces character” of horsey, smoky and spicy flavors. As the name...
Attenuation
70% - 85%
Flocculation
Low
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
85°F - 85°F

WLP655 Belgian Sour Mix 1

Wild Yeast & Bacteria

A unique blend perfect for Belgian-style beers, it includes Brettanomyces and Saccharomyces yeasts and the bacterial strains Lactobacillus and...
Attenuation
70% - 80%
Flocculation
Medium to Low
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
80°F - 85°F

WLP665 Flemish Ale Blend

Wild Yeast & Bacteria

Blended culture used to produce the classic beer styles of the West Flanders region of Belgium. A proprietary blend of Saccharomyces and...
Attenuation
80% - 85%
Flocculation
Medium to Low
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
68°F - 80°F

WLP669 Lactobacillus paracollinoides

Wild Yeast & Bacteria

This strain has been isolated from Belgian lambics. Originally referred to as Lactobacillus pastorianous, it has now been reclassified. Can be used...
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F

WLP672 Lactobacillus brevis

Wild Yeast & Bacteria

This is a rod-shaped Lactobacillus bacteria used for souring beers. Typically producing more lactic acid than Lactobacillus delbrueckii, it is a...
Attenuation
80% - 80%
Flocculation
Low
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
0°F - 0°F

WLP677 Lactobacillus delbrueckii Bacteria

Wild Yeast & Bacteria

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueze.
Attenuation
75% - 82%
Flocculation
Low
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
70°F - 75°F

WLP678 Lactobacillus hilgardii

Wild Yeast & Bacteria
Wine, Mead and Cider

Lactic acid bacteria that produces medium acidity. Low hop tolerance (<10). Great for Berliner weisse, gueuze and lambics.
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F

WLP692 Debaryomyces hansenii

Wild Yeast & Bacteria
Wine, Mead and Cider

Debaryomyces is one of the wild yeasts isolated from lambics in Belgium.
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F