Yeast Bank

1-100%
1-100°F (-17-38°C)
Belgian Wit 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.

WLP351 Bavarian Weizen Yeast

Specialty / Belgian

Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a...
Attenuation
73% - 77%
Flocculation
Low
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
66°F - 70°F

WLP380 Hefeweizen IV Ale Yeast

Specialty / Belgian

High phenolic clove aroma and flavor, with minimal banana. Also produces refreshing citrus and apricot notes for a crisp, drinkable hefeweizen....
Attenuation
73% - 80%
Flocculation
Low
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
66°F - 70°F

WLP400 Belgian Wit Ale Yeast

Specialty / Belgian

A strain producing a highly phenolic aroma, it is the original yeast used to produce witbier in Belgium.Click Here for a Sizing ChartNano (500mL)1...
Attenuation
74% - 78%
Flocculation
Medium to Low
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
67°F - 74°F

WLP410 Belgian Wit II Ale Yeast

Specialty / Belgian

Less Belgian-like phenolics than WLP400 and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce...
Attenuation
70% - 75%
Flocculation
Medium to Low
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
67°F - 74°F

WLP500 Monastery Ale Yeast

Specialty / Belgian

From a Belgian monastery where monks traditionally brew beer, this yeast produces distinctive fruitiness and plum characteristics. An excellent...
Attenuation
75% - 80%
Flocculation
Medium to Low
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
65°F - 72°F

WLP515 Antwerp Ale Yeast

Specialty strain from The Vault
Specialty / Belgian

Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type...
Attenuation
73% - 80%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
67°F - 70°F

WLP530 Abbey Ale Yeast

Specialty / Belgian

Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). An excellent yeast for high-gravity beers, Belgian ales, dubbels...
Attenuation
75% - 80%
Flocculation
Medium to High
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
66°F - 72°F

WLP550 Belgian Ale Yeast

Specialty / Belgian

Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with...
Attenuation
78% - 85%
Flocculation
Medium
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
68°F - 78°F

WLP564 Leeuwenhoek Saison Yeast Blend

Specialty strain from The Vault
Specialty / Belgian

A blend of two saison strains and a low phenolic Belgian strain, developed for the White Labs in-house saisons. Approximately 85% attenuation...
Attenuation
76% - 82%
Flocculation
Low
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
66°F - 75°F

WLP565 Belgian Saison I Yeast

Specialty / Belgian

Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to...
Attenuation
65% - 75%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
68°F - 75°F

WLP566 Belgian Saison II Ale Yeast

Specialty / Belgian

Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and...
Attenuation
78% - 85%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
68°F - 78°F

WLP568 Belgian Style Saison Ale Yeast Blend

Specialty / Belgian

This blend melds Belgian-style ale and saison strains. The strains work in harmony to create complex fruity aromas and flavors. Phenolic, spicy,...
Attenuation
70% - 80%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
70°F - 80°F

WLP570 Belgian Golden Ale Yeast

Specialty / Belgian

From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and...
Attenuation
73% - 78%
Flocculation
Low
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
68°F - 75°F

WLP575 Belgian Style Ale Yeast Blend

Specialty / Belgian

A blend of two monastery-type yeast strains and one Belgian ale-type yeast. This creates a versatile blend that can be used for monastery-style...
Attenuation
74% - 80%
Flocculation
Medium
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
68°F - 75°F

WLP590 French Saison Ale Yeast

Ale
Specialty / Belgian
Wine, Mead and Cider

A unique yeast strain that creates farmhouse-style beers with a phenolic “bite” and moderate ester compounds. Producing a cleaner aroma profile...
Attenuation
73% - 80%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
69°F - 75°F