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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Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

German Style Pilsner2 Bohemian Style Pilsner2
Munchen Style Helles2 European Style Pilsner2
American Style Light Lager2 American Style Lager2
American Style Premium Lager2 American Style Specialty Lager2
Vienna Style Lager2 Americn Style Amber Lager2
German Style Marzen & Oktoberfest2 European Style Dark & Munchner4
American Style Dark Lager2 German Style Schwarzbier2
German Style Dopplebock4 Bock2


Feedback and experiences from previous customers. Want to leave a review of your own?

“Works excellently in high gravity lager beers --”

By: Andrew Elliott | Date: Jan., 8th 2013 | Beer(s) Brewed: Pils, Samichlaus (Traditional and Helles)

Works excellently in high gravity lager beers -- both of my Samichlaus clones rocked with OG's of 1.140-1.145. Plan to use a big starter, proper oxygenation and nutrition, and your patience will be rewarded. This yeast does have strong characteristics -- notably some clove and spicy phenols, that are more evident with lower gravity brews. My 10gal of Pils I used as a propagation batch for 5gal of the Sami tasted great after lagering for a while. Younger samples of that batch had a strong yeast character. Flocculates very nicely for a crystal clear beer!

“... rewarded with a tasty crisp lager”

By: Tony V | Date: Dec., 5th 2012 | Beer(s) Brewed: Pilsner

Even though this yeast is used to make high-gravity lagers I choose to make a medium-strength pilsner. Within a few months time I was rewarded with a tasty crisp lager to enjoy while working in the hot sun. Zurich is a clean fermenter and "creates a quality lager."

“Very nice and refreshing”

By: drewmazzeo | Date: Dec., 5th 2012 | Beer(s) Brewed: sparkling sake/rice wine

Fermentation can be described as the little train that could -- slowly but surely at about 52F. Lactic (tart) flavor is subtle and not encouraged at the low fermentation temperature. Very pleasant and blends nicely with koji -- overall very clean with very low fusel and ester. Ages crystal clear and