White Labs Yeast

White Labs American Ale Yeast Blend WLP060 - PurePitch® Next GenerationThis blend of three strains creates a clean and neutral fermentation character, making it ideal for use in many different American beer styles. The blend lends complexity to finished beer by exhibiting a crisp, clean lager-..

White Labs American Farmhouse Blend WLP670 - PurePitch® Next GenerationInspired by 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..

White Labs American Hefeweizen Ale Yeast WLP320 - PurePitch® Next GenerationThis strain ferments much cleaner than its hefeweizen strain counterparts. It produces very slight banana and clove notes and has low flocculation, leaving resulting beers with characteristic cloudiness.ATTENUATION: 70% - 75..

White Labs Appalachian Tart Yeast WLP631 - PurePitch® Next GenerationThis speciality blend of Kveik yeast and Lactobacillus sp. has been designed to pitch during primary fermentation to create a unique co-ferment of yeast and bacteria, resulting in a mildly fruity and tart beer. Fermenting with both..

White Labs Bastogne Belgian Ale Yeast WLP510 - PurePitch® Next GenerationA high-gravity ale yeast that produces a dry beer with a slightly acidic finish. While fruit forward, this strain is mild on spice-like phenols. With a high alcohol tolerance upwards of 15% ABV, this strain is great for a..

White Labs Bavarian Weizen Ale Yeast WLP351 - PurePitch® Next GenerationThis is former Yeast Lab W51, the description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with medium to high spicy phenolic overtones reminiscent of cloves.” Pitching ..

White Labs Bedford British Ale Yeast WLP006 - PurePitch® Next GenerationFerments dry and flocculates very well; produces a distinct ester profile. This yeast yields a full mouthfeel, perfect for creating English-style ales, including bitters, pale ales, porters, stouts, and browns.ATTENUATION:..

White Labs Belgian Saison I Ale Yeast WLP565 - PurePitch® Next GenerationA classic saison strain sourced from the Wallonia region of Belgium. This strain makes a classic saison by producing flavors and aromas noted as earthy, peppery and spicy. With attenuation averaging around 70 to 75%, some..

White Labs Belgian Saison II Ale Yeast WLP566 - PurePitch® Next GenerationBelgian Saison II Ale Yeast strain is a moderate phenol producer with a clove-like flavour and aromatic notes in the finished beer. This strain ferments and flocculates well, making it an easy-to-use option for saison and far..

White Labs Belgian Strong Ale Yeast WLP545 - PurePitch® Next GenerationFrom the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and phenolic characters, often described as dried sage and black cracked pepper. High attenuation results in a dry finish ideal for ..

White Labs Belgian Style Saison Ale Yeast Blend WLP568 - PurePitch® Next GenerationThis blend incorporates multiple Belgian and saison strains to produce pear-like esters backed by spicy, earthy and clove-like flavors and aromas. The cultures encourage complete fermentation in a timely manner ..

White Labs Belgian Wit Ale Yeast WLP400 - PurePitch® Next GenerationThis strain is the pinnacle yeast for Belgian witbiers or white ales. High phenol production contributes an herbal aroma and flavor notes which blends well with herb and fruit adjuncts. Expect nearly 80% attenuation and a slig..

White Labs Berliner Weisse Blend WLP630 - PurePitch® Next GenerationA blend of German Weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. This blend can take several months to develop tart character making it perfect for brewing a traditional Berliner Weisse.ATTENUATION:..

White Labs Brettanomyces bruxellensis Trois Vrai WLP648 - PurePitch® Next GenerationThe vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain should be used for primary fermentations due to its ability to highly attenuate. It has a robust, complex sour character with aromas ..