Yeast Bank

1-100%
1-100°F (-17-38°C)
Lambic 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 a traditional German weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. 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

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

WLP661 Pediococcus damnosus

Wild Yeast & Bacteria

This is a cocci bacteria known for its souring capabilities through the production of lactic acid. Perfect to add to any sour program, it is a...
Attenuation
65% - 65%
Flocculation
Low
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
0°F - 0°F

WLP665 Flemish Ale Blend

Specialty strain from The Vault
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

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. 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.Our...
Attenuation
75% - 82%
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

WLP692 Debaryomyces hansenii

Specialty strain from The Vault
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