Yeast Bank

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

Core Strains are composed of 68 beer and wine 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 Custom Pour packaging for professionals. Homebrew-sized options are packaged in PurePitch® and vial packaging.

White Labs Vault Strains are a collection of specialty strains. 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.

WLP630 Berliner Weisse Blend

Wild Yeast & Bacteria

A blend of German weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. This blend can take several months to develop...
Attenuation
73% - 80%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
68°F - 72°F

WLP640 Brettanomyces anomalus

Specialty strain from The Vault
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

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

WLP655 Belgian Sour Mix 1

Wild Yeast & Bacteria

A unique blend of Brettanomyces and Saccharomyces yeasts as well as bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating...
Attenuation
70% - 80%
Flocculation
Medium to Low
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
80°F - 85°F

WLP669 Lactobacillus paracollinoides

Specialty strain from The Vault
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 through either traditional or kettle souring techniques. This strain typically...
Attenuation
0% - 0%
Flocculation
Low
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
0°F - 0°F

WLP673 Lactobacillus buchneri

Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider

This strain is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation. <15 IBU tolerance. Little to no...
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
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 gueuze.Our...
Attenuation
0% - 0%
Flocculation
Low
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
70°F - 75°F

WLP678 Lactobacillus hilgardii

Specialty strain from The Vault
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

WLP693 Lactobacillus plantarum

Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider

Typically found in probiotics, this bacteria has been found to produce high levels of lactic acid. This strain is perfect for sour kettle...
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F