Yeast Bank
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 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


Typical barnyard funk character with some fruitiness. Acidity is medium. Primary fermentation can be done with this strain, but a starter may be...
WLP644 Saccharomyces "bruxellensis" Trois

This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple...
WLP645 Brettanomyces claussenii

Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely...
WLP648 Brettanomyces bruxellensis Trois Vrai

The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain should be used for primary fermentations due to its ability to...
WLP650 Brettanomyces bruxellensis

A classic strain used for secondary fermentation in Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in...
WLP653 Brettanomyces lambicus

This yeast produces a high intensity of the traditional Brettanomyces characters — horsey, smoky and spicy flavors — in beer. As the name suggests,...
WLP655 Belgian Sour Mix 1

A unique blend of Brettanomyces and Saccharomyces yeasts as well as bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating...
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 and...
WLP669 Lactobacillus paracollinoides


This strain has been isolated from Belgian lambics. Originally referred to as Lactobacillus pastorianous, it has now been reclassified. Can be used...
WLP672 Lactobacillus brevis

This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques. This strain typically...
WLP677 Lactobacillus delbrueckii Bacteria

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.Click...
WLP678 Lactobacillus hilgardii



Lactic acid bacteria that produces medium acidity. Low hop tolerance (<10). Great for Berliner weisse, gueuze and lambics.
WLP692 Debaryomyces hansenii



Debaryomyces is one of the wild yeasts isolated from lambics in Belgium.