| Ingredients > Brewing Yeast |
|
BrewTek CL-10
|
American Microbrewery Ale #1
|
Ale
|
Liquid
|
A smooth, clean, strong fermenting ale yeast that will work all the way down to 56° F. The neutral character of this yeast makes it ideal for Cream Ales and other beers in which you want maintain a clean malt flavor. |
|
BrewTek CL-110
|
British Microbrewery Ale
|
Ale
|
Liquid
|
Provides a complex, oakey, fruity ester profile and full flavored finish, suitable to low and medium gravity British ale styles. Very distinct, this classic, old fashioned yeast is a great for traditional bitters and is a rare find for mild ale fans. |
|
BrewTek CL-120
|
British Pale Ale #1
|
Ale
|
Liquid
|
This yeast produces a bold, estery character and accentuates mineral and hop flavors. The distinct flavor of this yeast makes it well suited for use in your best Burton Pale Ale or Bitter recipes. |
|
BrewTek CL-130
|
British Pale Ale #2
|
Ale
|
Liquid
|
CL-130 is a smooth, full flavored ale yeast. Mildly estery, this yeast is smooth, well rounded and accentuates caramel and other malt nuances. It is a strong fermenter and is also good for strong or spiced ales. |
|
BrewTek CL-150
|
British Real Ale
|
Ale
|
Liquid
|
For those longing for the character of a real pub bitter. This yeast has a complex, woody, and fruity ester profile that charactarizes many real ales. Typically under attenuating, the malt profile is left intact with a mild sweetness in the finish. |
|
BrewTek CL-160
|
British Draft Ale
|
Ale
|
Liquid
|
CL-160 gives a full bodied, well rounded flavor with threshold diacetyl. This yeast has a way of emphasizing malt character like no other yeast we've used. Highly recommended for many ale styles. Oxygenation will greatly affect attenuation. |
|
BrewTek CL-170
|
Classic British Ale
|
Ale
|
Liquid
|
CL-170 produces a beautiful draft bitter or Porter. This yeast leaves a complex ale with very British tones and fruit like esters, yet it also attenuates well, leaving a dry finish. It is a good choice for high gravity worts. |
|
BrewTek CL-20
|
American Microbrewery Ale #2
|
Ale
|
Liquid
|
CL-20 gives an accentuated, rich and creamy malt profile with detectable amounts of diacetyl. Use it for lower gravity beers where the malt character should not be missed or in Strong Ales for a robust character. |
|
BrewTek CL-200
|
Scottish Ale
|
Ale
|
Liquid
|
Use for classic Scottish heavys, 90's- or strong ales. This yeast produces a soft, fruity malt profile with a subtle woody, oakey ester profile. A mild, mineral like dryness in the finish makes this a very complex strain. |
|
BrewTek CL-210
|
Scottish Bitter
|
Ale
|
Liquid
|
CL-210 has a soft, yeasty, fruity nose which yields to a well attenuated malt flavor and big ester complex of ripe fruit, apricots and rose petals. Dry and complex, yet smooth and fruity with mild sulphur. |
|
BrewTek CL-240
|
Irish Dry Stout
|
Ale
|
Liquid
|
A true, old fashioned, top fermenting yeast which leaves a very recognizable character to Dry Stouts. Has a vinous, almost lactic character which blends exceptionally well with roasted malts. Highly attenuative. |
|
BrewTek CL-260
|
Canadian Ale
|
Ale
|
Liquid
|
Produces a malty, bready, nutty character with a pleasant honey like finish. This yeast emphasizes malt nuances and is very forgiving in warmer fermentation conditions. |
|
BrewTek CL-270
|
Australian Ale
|
Ale
|
Liquid
|
Produces a malty, bready, nutty character with a pleasant honey like finish. This yeast emphasizes malt nuances and is very forgiving in warmer fermentations for those who cannot ferment under controlled conditions. |
|
BrewTek CL-300
|
Belgian Ale #1
|
Ale
|
Liquid
|
For a truly classic Belgian Ale flavor. Robust and estery with big notes of clove and fruit in the araoma and flavor. Recommended for many Belgian ales, this yeast also attenuates high gravity worts well. |
|
BrewTek CL-320
|
Belgian Ale #2
|
Ale
|
Liquid
|
A traditional trappist strain that is particularly good in doubles and triples. This strong fermenting yeast attenuates well and produces the complex, dry, fruity, ester profile sought after in fine imported Belgian ales. |
|
BrewTek CL-340
|
Belgian Ale #3
|
Ale
|
Liquid
|
Produces a classic Trappist character, with esters of spice and fruit but in a more refined way than CL-300. Mildly phenolic, this is a strong fermenting yeast, well suited to Trappist and other Belgian ales. |
|
BrewTek CL-380
|
Saison
|
Ale
|
Liquid
|
This yeast leaves a smooth, full character in the malt, with mild yet pleasant esters and flavors reminiscent of apple pie spices. Best used to recreate country French and Belgian Ales as well as Grand Cru styles. |
|
BrewTek CL-400
|
Old German Ale
|
Ale
|
Liquid
|
For traditional Alt Biers, a strong fermenter which leaves a smooth, attenuated, yet mild flavor. Use in your favorite German Ale recipes. Also makes a slightly dry but clean, quenching wheat beer. |
|
BrewTek CL-450
|
Kölsch
|
Ale
|
Liquid
|
Produces an astonishing clean lager like flavor at ale temperatures. Matures with time into a clean, well attenuated flavor. Mineral and malt characters come through well, with a clean, lightly yeasty flavor and aroma in the finish. |
|
BrewTek CL-50
|
California Pub Brewery Ale
|
Lager
|
Liquid
|
For that classic U.S. small brewery flavor. CL-50 produces terrific American red & pale ale styles. While attenuation is normal, this yeast produces a big, soft, well rounded malt flavor that really lets caramel malt flavors shine. |
|
Brewtek CL-5200
|
Brettanomyces Lambicus
|
Ale
|
Liquid
|
Wild yeast strain associated with Belgian breweries. Contributes old leather flavor complex to Belgian lambics. Slow growing yeast that takes weeks to ferment and months to develop fully. |
|
Brewtek CL-5600
|
Pediococcus Damnosus
|
Ale
|
Liquid
|
Slow growing bacteria used in secondary to create lactic acid flavor in Belgian lambics. Produces large amounts of lactic acid and diacytl. Prefers anaerobic conditions. |
|
Brewtek CL-60
|
North-Eastern Micro Ale
|
Ale
|
Liquid
|
Malty, bready, yet clean malt character. Leaves hops flavor and aroma intact. Versitile yeast for many American styles. |
|
BrewTek CL-600
|
Original Pilsner
|
Lager
|
Liquid
|
Leaves a full bodied Lager with a mildly under attenuated finish and subdued diacetyl character. Use this distinct yeast in classic Czechoslovakian Pilsners or any lager in which you would like to emphasize a big, malty palate. |
|
BrewTek CL-620
|
American Megabrewery
|
Lager
|
Liquid
|
A smooth yeast with a slightly fruity character when fresh which lagers into a smooth clean tasting beer. Use for your lightest, cleanest Lagers or those in which you want an unobtrusive yeast character. |
|
BrewTek CL-630
|
American Microbrewery Lager
|
Lager
|
Liquid
|
This yeast leaves a clean, full flavored, malty finish despite its strong attenuation. This is an old strain, commonly used by pre-prohibition US breweries. Use CL-630 in all Lager styles you wish to have a clean, full flavor. |
|
BrewTek CL-650
|
Old Bavarian Lager
|
Lager
|
Liquid
|
Well rounded and malty with a subtle ester complex and complex undertones. This distinct, Southern German yeast strain is great for full flavored, classic German lagers such as Bock, Dunkel and Helles styles. |
|
BrewTek CL-660
|
North German Lager
|
Lager
|
Liquid
|
Exhibits the classic clean, crisp, traditional Northern German Lager character. Used in German Pilsners, Mexican and Canadian Lagers, this strong Fermenting, forgiving Lager yeast is an excellent strain for many Lagers. |
|
BrewTek CL-670
|
Swiss Lager
|
Lager
|
Liquid
|
A unique strain that has both a clean, crisp lager flavor and a soft, smooth maltiness. Perfect for European Pilsners. Like our CL-660 strain, this is an excellent all purpose Lager yeast for those wanting a fuller, rounder palate. |
|
BrewTek CL-680
|
East European Lager
|
Lager
|
Liquid
|
From a very old, European brewery, CL-680 imparts a smooth, rich, almost creamy character, emphasizing a big malt flavor and clean finish. This is our choice when brewing lagers in which the malt character should be full and smooth. |
|
BrewTek CL-690
|
California Gold
|
Lager
|
Liquid
|
Use to recreate "California common beers". Leaves a slightly estery, well attenuated finish. The character of this yeast is quite distinct, try it in American or robust Porters for a unique flavor profile. |
|
BrewTek CL-900
|
Belgian Wheat
|
Ale
|
Agar
|
A top fermenting yeast which produces a soft, bread like flavor and leaves a pleasant, mildly estery finish. Combine with Curacao and coriander to make a delicious, Belgian Witbier or French Biere Blanche. |
|
BrewTek CL-920
|
German Wheat
|
Ale
|
Agar
|
A true, top fermenting Weizenbier yeast. Intensely spicy, clovey and phenolic. This yeast is highly attenuative and flocks in large, loose clumps. Use for All Weizen recipes and is particularly good in Wiezenbocks. |
|
BrewTek CL-930
|
German Weiss
|
Ale
|
Agar
|
Milder than CL-920, our 930 strain, from a famous German yeast bank, still produces the sought after clove and phenol characters but to a lesser degree, with a fuller, earthier character. |
|
BrewTek CL-980
|
American White Ale
|
Ale
|
Agar
|
A smooth, American style wheat beer yeast with an exceptionally round, clean malt flavor. The low flocculation of this yeast leaves a cloudy "Hefe-Weizen" yet it's smooth flavor makes it an integral part of a true unfiltered wheat beer. |
|
Danstar 3767
|
London
|
Ale
|
Dry
|
Produces a beer that is clean and well balanced. |
|
Danstar 3767
|
Manchester
|
Ale
|
Dry
|
Produces very complex, woody and full-bodied ale. Sensory contribution in the tradition of English-style ale |
|
Danstar 3767
|
Nottingham
|
Ale
|
Dry
|
The Nottingham strain was selected for its highly flocculant (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an |
|
Danstar 3767
|
Windsor
|
Ale
|
Dry
|
Danstar Windsor ale yeast originates in England. This yeast produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. These are usually described as full-bodied, fruity English ales. Depending on the substrate, the Windsor |
|
Fermentis K-97
|
Safale K-97
|
Ale
|
Dry
|
A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration. |
|
Fermentis S-04
|
Safale S-04
|
Ale
|
Dry
|
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration. |
|
Fermentis S-189
|
Saflager S-189
|
Ale
|
Dry
|
Originating from the Hurlimann brewery in Switzerland, this very popular strain is used by a large number of commercial breweries. Selected for its fairly neutral flavour development, this yeast is recommended for a wide range of lager and pilsen beers. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration. |
|
Fermentis S-23
|
Saflager S-23
|
Lager
|
Dry
|
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration. |
|
Fermentis S-33
|
SafBrew S-33
|
Ale
|
Dry
|
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration. |
|
Fermentis T-58
|
SafBrew T-58
|
Ale
|
Dry
|
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration. |
|
Fermentis US-05
|
Safale US-05
|
Ale
|
Dry
|
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration. |
|
Fermentis US-56
|
Safale US-56
|
Ale
|
Dry
|
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration. |
|
Fermentis W-34/70
|
Saflager W-34/70
|
Lager
|
Dry
|
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration. |
|
Lallemand 3767
|
Nottingham
|
Ale
|
Dry
|
Low concentrations of fruity and estery aromas. Neutral for Ale yeast, allowing for malty profile. |
|
Lallemand 3767
|
Windsor
|
Ale
|
Dry
|
Estery to palate and nose, slight fresh yeast flavor. Ales are described as full-bodied, fruity English Ales. |
|
Lallemand 3767
|
London
|
Ale
|
Dry
|
Produces a beer that is clean and well balanced. |
|
Lallemand 3767
|
Manchester
|
Ale
|
Dry
|
Produces very complex, woody and full-bodied ale. Sensory contribution in the tradition of English-style ale |
|
Munton-Fison WLP400
|
Active Brewing Yeast
|
Ale
|
Dry
|
Some fruity esters, attenuative, fair to good reputation. |
|
True Brew WLP400
|
American Lager
|
Lager
|
Liquid
|
Slight diacetyl, complex, woody, bold. |
|
White Labs WLP001
|
California Ale
|
Ale
|
Liquid
|
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. |
|
White Labs WLP002
|
English Ale
|
Ale
|
Liquid
|
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s |
|
White Labs WLP003
|
German Ale II
|
Ale
|
Liquid
|
Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029. Available May-June |
|
White Labs WLP004
|
Irish Stout
|
Ale
|
Liquid
|
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal |
|
White Labs WLP005
|
British Ale
|
Ale
|
Liquid
|
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. |
|
White Labs WLP006
|
Bedford British Ale
|
Ale
|
Liquid
|
Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale. Available Sept.-Oct. |
|
White Labs WLP007
|
Dry English Ale
|
Ale
|
Liquid
|
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi |
|
White Labs WLP008
|
East Coast Ale
|
Ale
|
Liquid
|
Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very |
|
White Labs WLP009
|
Australian Ale
|
Ale
|
Liquid
|
Produces a clean, malty beer. Pleasant ester character, can be described as "bready". Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation. |
|
White Labs WLP011
|
European Ale
|
Ale
|
Liquid
|
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers. |
|
White Labs WLP013
|
London Ale
|
Ale
|
Liquid
|
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. |
|
White Labs WLP017
|
Whitbread Ale
|
Ale
|
Liquid
|
Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily. |
|
White Labs WLP022
|
Essex Ale Yeast
|
Ale
|
Liquid
|
Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pa |
|
White Labs WLP023
|
Burton Ale
|
Ale
|
Liquid
|
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters a |
|
White Labs WLP025
|
Southwold Ale Yeast
|
Ale
|
Liquid
|
From Suffolk county, England. This yeast produces complex fruit and citrus flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging. |
|
White Labs WLP026
|
Premium Bitter Ale
|
Ale
|
Liquid
|
From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines. |
|
White Labs WLP028
|
Edinburgh Ale
|
Ale
|
Liquid
|
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. |
|
White Labs WLP029
|
German Ale/Kölsch
|
Ale
|
Liquid
|
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age a |
|
White Labs WLP033
|
Klassic Ale Yeast
|
Ale
|
Liquid
|
Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales. Availabl |
|
White Labs WLP036
|
Dusseldorf Alt
|
Ale
|
Liquid
|
Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. |
|
White Labs WLP041
|
Pacific Ale
|
Ale
|
Liquid
|
A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts. |
|
White Labs WLP051
|
California Ale V
|
Ale
|
Liquid
|
From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. |
|
White Labs WLP060
|
American Ale Yeast Blend
|
Ale
|
Liquid
|
Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation. |
|
White Labs WLP099
|
Super High Gravity Ale
|
Ale
|
Liquid
|
Can ferment up to 25% alcohol. From England.WLP099 Super High Gravity Yeast, Available Nov.-Dec. |
|
White Labs WLP300
|
Hefewizen Ale
|
Ale
|
Liquid
|
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. |
|
White Labs WLP320
|
American Hefeweizen Ale
|
Ale
|
Liquid
|
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, |
|
White Labs WLP380
|
Hefeweizen IV Ale
|
Ale
|
Liquid
|
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. |
|
White Labs WLP400
|
Belgian Wit Ale
|
Ale
|
Liquid
|
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. |
|
White Labs WLP410
|
Belgian Wit II Ale
|
Ale
|
Liquid
|
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, Spiced Ales, Wheat Ales, and Specialty Beers. |
|
White Labs WLP500
|
Trappist Ale
|
Ale
|
Liquid
|
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. |
|
White Labs WLP510
|
Bastogne Belgian Ale Yeast
|
Ale
|
Liquid
|
A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More 'clean' fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. |
|
White Labs WLP530
|
Abbey Ale
|
Ale
|
Liquid
|
Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. |
|
White Labs WLP550
|
Belgian Ale
|
Ale
|
Liquid
|
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 this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. |
|
White Labs WLP565
|
Belgian Saison I
|
Ale
|
Liquid
|
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. |
|
White Labs WLP570
|
Belgian Golden Ale
|
Ale
|
Liquid
|
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will |
|
White Labs WLP715
|
Champagne
|
Champagne
|
Liquid
|
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral. |
|
White Labs WLP718
|
Avize Wine Yeast
|
Wine
|
Liquid
|
Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays. |
|
White Labs WLP720
|
Sweet Mead/Wine
|
Wine
|
Liquid
|
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewärztraminer, Sauternes, Riesl |
|
White Labs WLP727
|
Steinberg-Geisenheim Wine Yeast
|
Wine
|
Liquid
|
German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewärztraminer. Moderate fermentation characteristics and cold tolerant. |
|
White Labs WLP775
|
English Cider
|
Wine
|
Liquid
|
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers. |
|
White Labs WLP800
|
Pilsner Lager
|
Lager
|
Liquid
|
Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production. |
|
White Labs WLP802
|
Czech Budejovice Lager
|
Lager
|
Liquid
|
Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. |
|
White Labs WLP810
|
San Fransisco Lager
|
Lager
|
Liquid
|
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners a |
|
White Labs WLP820
|
Octoberfest/Märzen
|
Lager
|
Liquid
|
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time. |
|
White Labs WLP830
|
German Lager
|
Lager
|
Liquid
|
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen. |
|
White Labs WLP833
|
German Bock Lager Yeast
|
Lager
|
Liquid
|
From the alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so w |
|
White Labs WLP838
|
Southern German Lager
|
Lager
|
Liquid
|
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl. |
|
White Labs WLP840
|
American Lager
|
Lager
|
Liquid
|
This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. |
|
White Labs WLP885
|
Zurich Lager Yeast
|
Lager
|
Liquid
|
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. Available Sept.-Oct. |
|
White Labs WLP920
|
Old Bavarian Lager
|
Lager
|
Liquid
|
From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers. |
|
White Labs WLP940
|
Mexican Lager Yeast
|
Lager
|
Liquid
|
From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. Available March-April |
|
WYeast 1007
|
German Ale
|
Ale
|
Liquid
|
Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F. |
|
WYeast 1010
|
American Wheat
|
Ale
|
Liquid
|
A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style. |
|
WYeast 1024
|
Belgian Ale
|
Ale
|
Liquid
|
Banana-estery. Clove-like phenolics. Intended for abbey beers. |
|
WYeast 1026
|
British Cask Ale Yeast
|
Ale
|
Liquid
|
A great choice for any cask conditioned British Ale. Produces nice malt profile with a hint of fruit. Finishes dry and slightly tart. |
|
WYeast 1028
|
London Ale
|
Ale
|
Liquid
|
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. |
|
WYeast 1056
|
American Ale
|
Ale
|
Liquid
|
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced. |
|
WYeast 1084
|
Irish Ale
|
Ale
|
Liquid
|
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied. |
|
WYeast 1087
|
Wyeast Ale Blend
|
Ale
|
Liquid
|
A blend of the best ale strains to provide quick starts, good flavor and good flocculation. The profile of these strains provides a balanced finish for British and American style ales. |
|
WYeast 1098
|
British Ale
|
Ale
|
Liquid
|
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F. |
|
WYeast 1099
|
Whitbread Ale
|
Ale
|
Liquid
|
A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration. |
|
WYeast 1187
|
Ringwood Ale
|
Ale
|
Liquid
|
Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete. |
|
WYeast 1214
|
Belgian Abbey
|
Ale
|
Liquid
|
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. |
|
WYeast 1272
|
American Ale II
|
Ale
|
Liquid
|
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish. |
|
WYeast 1275
|
Thames Valley Ale
|
Ale
|
Liquid
|
Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced. |
|
WYeast 1318
|
London Ale III
|
Ale
|
Liquid
|
From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. |
|
WYeast 1332
|
Northwest Ale
|
Ale
|
Liquid
|
One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity. |
|
WYeast 1335
|
British Ale II
|
Ale
|
Liquid
|
Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. |
|
WYeast 1338
|
European Ale
|
Ale
|
Liquid
|
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation. |
|
WYeast 1388
|
Belgian Strong Ale
|
Ale
|
Liquid
|
Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. |
|
WYeast 1728
|
Scottish Ale
|
Ale
|
Liquid
|
Ideally suited for Scottish-style ales, and high gravity ales of all types. |
|
WYeast 1742
|
Swedish Porter
|
Ale
|
Liquid
|
Floral nose, malty finish. Stark beer Nordic style of unknown origin. |
|
WYeast 1762
|
Belgian Abbey II
|
Ale
|
Liquid
|
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. |
|
WYeast 1768
|
English Special Bitter
|
Ale
|
Liquid
|
Similar to 1968, slightly less flocculent. Produces light fruit ethanol aroma. Mild malt with a neutral soft finish. Very clean. |
|
WYeast 1882
|
Thames Valley Ale Yeast II
|
Ale
|
Liquid
|
Slightly fruitier and more malty on the palate than 1275. Well balanced with a clean, dry finish. The source of 1275 and 1882 uses them together to produce a highly complex flavor profile and spicy character. |
|
WYeast 1968
|
London ESB Ale
|
Ale
|
Liquid
|
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales. |
|
WYeast 2007
|
Pilsen Lager
|
Lager
|
Liquid
|
A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. |
|
WYeast 2035
|
American Lager
|
Lager
|
Liquid
|
Bold, complex and aromatic, good depth of flavor characteristics for a variety of lager beers. |
|
WYeast 2042
|
Danish Lager
|
Lager
|
Liquid
|
Rich, dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics. |
|
WYeast 2112
|
California Lager
|
Lager
|
Liquid
|
Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65F, and produces malty, brilliantly-clear beers. |
|
WYeast 2124
|
Bohemian Lager
|
Lager
|
Liquid
|
A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. |
|
WYeast 2178
|
Wyeast Lager Blend
|
Lager
|
Liquid
|
A blend of the Brewer's Choice lager strains for the most complex flavor profiles. For production of classic pilsners, to full bodied "bock" beers. |
|
WYeast 2206
|
Bavarian Lager
|
Lager
|
Liquid
|
Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks. |
|
WYeast 2247
|
European Lager II
|
Lager
|
Liquid
|
Clean dry flavor profile often used in aggressively hopped pilsner. Mild aromatics, slight sulpher production, dry finish. |
|
WYeast 2272
|
North American Lager
|
Lager
|
Liquid
|
Traditional culture of North American and Canadian lager and light pilsners. Malty finish. |
|
WYeast 2278
|
Czech Pils
|
Lager
|
Liquid
|
Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning. |
|
WYeast 2308
|
Munich Lager
|
Lager
|
Liquid
|
A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest. |
|
WYeast 2565
|
Kolsch
|
Ale
|
Liquid
|
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures. |
|
WYeast 2633
|
Octoberfest Lager Blend
|
Lager
|
Liquid
|
A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style. Attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production. |
|
WYeast 3056
|
Bavarian Wheat
|
Ale
|
Liquid
|
Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. |
|
WYeast 3068
|
Weihenstephan Weizen
|
Ale
|
Liquid
|
Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F. |
|
WYeast 3112
|
Brettanomyces Bruxellensis
|
Ale
|
Liquid
|
Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region; gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation |
|
WYeast 3278
|
Belgian Lambic Blend
|
Ale
|
Liquid
|
Contains a selection of Saccharomyces cerevisiae which include Blegian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is repr |
|
WYeast 3333
|
German Wheat
|
Ale
|
Liquid
|
Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. |
|
WYeast 3463
|
Forbidden Fruit
|
Ale
|
Liquid
|
From classic Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Seasonal availability. |
|
WYeast 3522
|
Belgian Ardennes
|
Ale
|
Liquid
|
One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character. |
|
WYeast 3526
|
Brettanomyces Lambicus
|
Lager
|
Liquid
|
Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with disticnt brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Wo |
|
WYeast 3538
|
Leuven Pale Ale Yeast
|
Ale
|
Liquid
|
Vigorous top fermenting yeast with spicy aromatic characteristics. Slight phenolics dissipate with conditioning. Excellent strain for a variety of Belgian styles including pales, doubles, and brown ales. |
|
WYeast 3638
|
Bavarian Wheat
|
Ale
|
Liquid
|
Top cropping hefeweisen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloveness. |
|
WYeast 3724
|
Belgian Saison Yeast
|
Ale
|
Liquid
|
Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. |
|
WYeast 3766
|
Cider
|
Wine
|
Liquid
|
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile. |
|
WYeast 3767
|
Portwine
|
Wine
|
Liquid
|
Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry Red and White wines, add brandy for classic ports. |
|
WYeast 3787
|
Trappist High Gravity
|
Ale
|
Liquid
|
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate. |
|
WYeast 3822
|
Dutch Castle Yeast
|
Ale
|
Liquid
|
Spicy, phenolic and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer. |
|
WYeast 3864
|
Canadian/Belgian Style Yeast
|
Ale
|
Liquid
|
From a Canadian brewery which produces many styles of classic Belgian beers. Mild phenolics, which increase with increased fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant. |
|
WYeast 3942
|
Belgian Wheat
|
Ale
|
Liquid
|
Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish. |
|
WYeast 3944
|
Belgian Witbier
|
Ale
|
Liquid
|
A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant. |
|
WYeast 4335
|
Lactobacillus Delbrueckii
|
Ale
|
Liquid
|
Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderated levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction with S. cerevis |
|
WYeast 4733
|
Pediococcus Cerevisiae
|
Ale
|
Liquid
|
Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. High acid producer which usually increases overall acid levels in beer as storage time increases. |
