Brewing Yeast
Yeast is the living organism that converts sugars into alcohol and carbon dioxide during fermentation. Different yeast strains produce different flavors, aromas, and alcohol tolerance levels, making yeast selection crucial for beer style and character.
Showing 201 to 220 of 315 yeast strains.
White Labs
WLP568 Belgian Style Saison Ale Yeast Blend
This blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
- Medium: Liquid
White Labs
WLP570 Belgian Golden Ale
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
- Medium: Liquid
White Labs
WLP575 Belgian Style Ale Yeast Blend
A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'.
- Medium: Liquid
White Labs
WLP585 Belgian Saison III
Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.
- Medium: Liquid
White Labs
WLP630 Berliner Weisse Blend
A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.
- Medium: Liquid
White Labs
WLP644 Brettanomyces Bruxellensis Trois
This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
- Type: Other
- Medium: Liquid
White Labs
WLP645 Brettanomyces Claussenii
Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.
- Type: Other
- Medium: Liquid
White Labs
WLP650 Brettanomyces Bruxellensis
Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor.
- Type: Other
- Medium: Liquid
White Labs
WLP653 Brettanomyces Lambicus
High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.
- Type: Other
- Medium: Liquid
White Labs
WLP655 Belgian Sour Mix 1
A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
- Type: Other
- Medium: Liquid
White Labs
WLP661 Pediococcus Damnosus
Pediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid. Perfect to add to any sour program. High diacetyl producer and slow growing.
- Type: Other
- Medium: Liquid
White Labs
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 yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.
- Medium: Liquid
White Labs
WLP670 American Farmhouse Blend
Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.
- Medium: Liquid
White Labs
WLP672 Lacotbacillus Brevis
Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program!
- Type: Other
- Medium: Liquid
White Labs
WLP677 Lactobacillus Delbrueckii Bacteria
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
- Type: Other
- Medium: Liquid
White Labs
WLP715 Champagne
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.
- Type: Champagne
- Medium: Liquid
White Labs
WLP718 Avize Wine
Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.
- Type: Wine
- Medium: Liquid
White Labs
WLP720 Sweet Mead/Wine
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
- Type: Wine
- Medium: Liquid
White Labs
WLP727 Steinberg-Geisenheim Wine
German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewärztraminer. Moderate fermentation characteristics and cold tolerant.
- Type: Wine
- Medium: Liquid
White Labs
WLP775 English Cider
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.
- Type: Wine
- Medium: Liquid
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