Abbey Ale Yeast WLP530 - White Labs

Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

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All-American Ale 1272 - Wyeast Activator

With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. Fruitier and more flocculent than Wyeast 1056 American Ale yeast, slightly nutty, soft, clean with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light cit

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American Ale 1056 - Wyeast Activator

Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or pad filtration recommend

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American Ale Yeast Blend WLP060 - White Labs

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, bu

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American Hefeweizen Ale Yeast WLP320 - White Labs

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, producing a cloudy beer.

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American Lager 2035 - Wyeast Activator

Bold, complex and aromatic with a good depth of flavor characteristics for a variety of lager beers.

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American Wheat 1010 - Wyeast Activator

A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable.

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Bavarian Lager 2206 - Wyeast Activator

Used by many German breweries to produce rich, full-bodied malty beers. Good choce for Bocks and Dopplebocks. Benefits from diacetyl rest at 58°F(14°C) for 24 hours after fermentation is complete.

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Bavarian Weizen - White Labs

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Bavarian Wheat 3638 - Wyeast Activator

Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and clove.

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Bavarian Wheat Blend 3056 - Wyeast Activator

Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers.

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Belgian Abbey Ale II 1762 - Wyeast Activator

High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile.

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Belgian Ale 1214 - Wyeast Activator

Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. This strain can be slow to start.

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Belgian Ale Yeast WLP550 - White Labs

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.

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Belgian Ardennes 3522 - Wyeast Activator

One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character.

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Belgian Golden Ale Yeast WLP570 - White Labs

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 dissipate following the end of fermentation. 

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Belgian Lambic Blend 3278 - Wyeast Activator

Contains a selection of Saccharomyces and non-Saccharomyces including Belgian-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 representative of the organisms most important for the desirable flavor components of these beers as they are brewed in West Flanders.

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Belgian Saison 3724 - Wyeast Activator

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. Benefits from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 sg. Fermentation will eventually finish, given time and warm temperatures.

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Belgian Saison I Yeast WLP565 - White Labs

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. 

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Belgian Schelde Ale 3655-PC - Wyeast Activator

From the East Flanders - Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel.

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Belgian Strong Ale 1388 - Wyeast Activator

Classic yeast for this beer style. Robust flavor profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. May continue to produce CO2 for an extended period after packaging or collection, while in refrigerated storage.

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Belgian Style Ale Yeast Blend WLP575 - White Labs

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'. 

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Belgian Style Saison Ale Yeast Blend WLP568 - White Labs

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. 

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Belgian Wheat 3942 - Wyeast Activator

Estery, low phenol producing yeast from small Belgian brewery. Apple-, bubblegum- and plum-like aromas with a dry but fruity finish.

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Belgian Wit Ale Yeast WLP400 - White Labs

Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium

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Belgian Witbier 3944 - Wyeast Activator

Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flavors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain is a true top cropping yeast requiring full fermenter headsp

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Bohemian Lager 2124 - Wyeast Activator

A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Will ferment in the 45-55°F range for various beer styles. Benefits from diacetyl rest at 58°F (14°C) for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 75°F, (24°C) which eliminates sulfur product

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British Ale 1098 - Wyeast Activator

Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well balanced. Ferments well down to 65°F (18°C).

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British Ale II 1335 - Wyeast Activator

Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.

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British Ale Yeast WLP005 - White Labs

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.

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Budvar 2000 - Wyeast Activator

Nice malty nose, subtle fruit. Rich malt profile on palate. Finishes malty but dry, well balanced, crisp. Hop character comes through in finish.

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California Ale V Yeast WLP051 - White Labs

From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.

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California Ale Yeast WLP001 - White Labs

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.

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California Lager 2112 - Wyeast Activator

Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65° F, (18° C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.

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Cream Ale Yeast Blend WLP080 - White Labs

This is a blend of ale and lager yeast strains.  The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.

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Cry Havoc WLP862 - White Labs

Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.

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Czech Budejovice Lager Yeast WLP802 - White Labs

A Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.

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Czech Pils 2278 - Wyeast Activator

Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures (58°F) and will dissipate with conditioning.

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Danish Lager 2042 - Wyeast Activator

Rich, Dortmund-style with a crisp, dry finish. Soft profile accentuates hop characteristics.

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Dry English Ale Yeast WLP007 - White Labs

Clean, highly flocculent, 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 terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.

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East Coast Ale Yeast WLP008 - White Labs

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, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.

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Edinburgh Scottish Ale Yeast WLP 028 - White Labs

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.

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English Ale Yeast WLP002 - White Labs

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 sweetness.

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English Cider Yeast WLP775 - White Labs

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.

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European Ale 1338 - Wyeast Activator

Full-bodies complex strain finishing very malty with full bodied profile, very desirable in English Style Brown Ales and Porters. Produces a dense, rocky head during fermentation. This strain can be a slow starter and can be slow to attenuate. May continue to produce CO2 for an extended period after packaging or collection, while in refrigerated storage.

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European Ale Yeast WLP011 - White Labs

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.

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European Lager Yeast 2247-PC - Wyeast Activator

This strain exhibits a very clean and dry flavor profile often found in aggressively hopped lagers. Produces mild aromatics and slight sulfur notes typical of classic pilsners. This yeast is a good attenuator resulting in beers with a distinctively crisp finish.

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Forbidden Fruit 3463 - Wyeast Activator

For production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile.

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German Ale 1007 - Wyeast Activator

True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

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German Ale/ Kölsch Yeast WLP029 - White Labs

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 and leave a super clean, lager like ale. 

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German Bock Lager Yeast WLP833 - White Labs

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 well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.

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German Lager Yeast WLP830 - White Labs

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. 

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German Wheat 3333 - Wyeast Activator

Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate.

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Hefeweizen Ale Yeast WLP300 -White Labs

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.

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Hefeweizen IV Ale Yeast WLP 380 - White Labs

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. 

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Hella Bock Yeast 2487- PC - Wyeast Activator

Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.

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Irish Ale 1084 - Wyeast Activator

This yeast ferments well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced with fermentation temperatures above 64 degrees F (18 C). Flocculation is low to moderate with filtration typically required.

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Kölsch 2565 - Wyeast Activator

True top cropping yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature increase. Low or no detectable diacetyl production. Also ferments well at cold 55° - 60° F range (13-16° C). Used to produce quick-conditioning pseudo-lager beers. Requires filtration or additional settling time to produce bright beers.

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London Ale 1028 - Wyeast Activator

ich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style.

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London Ale III 1318 - Wyeast Activator

From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.

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London Ale Yeast WLP013 - White Labs

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.

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London ESB 1968 - Wyeast Activator

This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily

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Munich Lager 2308 - Wyeast Activator

A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest at the end of primary fermentation.

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Northwest Ale 1332 - Wyeast Activator

One of the classic ale strains from a Northwest U.S. Brewery. Produces malty and mildly fruity ale with good depth and complexity.

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Nottingham Ale Yeast

Nottingham British Ale yeast is a single strain selected from a multiple commercial culture used in the United Kingdom.

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Octoberfest Lager Blend 2633 - Wyeast Activator

A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style beer. Attenuates well while still leaving plenty of malt character and mouthfeel. Low in sulfur production.

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Oktoberfest/Märzen Lager Yeast WLP820 - White Labs

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.

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Pacman Yeast 1764-PC - Wyeast Activator

A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates ll and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.

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Pilsen Lager 2007 - Wyeast Activator

A classic American Pilsner strain, smooth, malty palate. Ferments dry and crisp.

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Pilsner Lager Yeast WLP800 - White Labs

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. 

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Ringwood Ale 1187 - Wyeast Activator

reat yeast strain with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete.

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Safeale S-04

A well known English ale strain noted for its fast fermentation and rapid settling. Used in the production of a wide range of ales including English ale styles.

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Safeale S-05

A ready-to-pitch American ale yeast that resembles White Labs WLP001 and Wyeast 1065.

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Safebrew WB-06

A specialty yeast selected for wheat beer fermentations. The yeast produces subtle ester and phenol flavor notes typical of wheat beers. The choice of Wheat or Weizen bier fans

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Saflager S-23

Originating from the famous VLB institute in Germany, true lager yeast capable of producing continental lagers with a fruity, estery note.

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Saflager W-34/70

The Weihenstephan strain available in dry form to brew true lager/pilsen beers.

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San Francisco Lager Yeast WLP810 - White Labs

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 and other style lagers.

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Scottish Ale 1728 - Wyeast Activator

Ideally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures.

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Southern German Lager Yeast WLP838 - White Labs

This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.

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Staro Prague Lager Yeast 2782-PC - Wyeast Activator

This yeast will help create medium to full body lagers with moderate fruit and bready malt flavors. The balance is slightly toward malt sweetness and will benefit from additional hop bittering. A fantastic strain for producing classic Bohemian lagers.

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Super High Gravity Ale Yeast WLP099 - White Labs

Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.

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Thames Valley Ale 1275 - Wyeast Activator

Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced.

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Thames Valley II 1882-PC - Wyeast Activator

Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.

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Trappist Ale Yeast WLP500 - White Labs

From one of the few remaining 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. 

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Trappist High Gravity 3787 - Wyeast Activator

Produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermen

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Urquell 2001 - Wyeast Activator

Mild fruit/floral aroma. Very dry and clean on palate with full mouth feel and nice subtle malt character. Very clean and neutral finish.

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Weihenstephan Wheat 3068 - Wyeast Activator

Classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the over

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Whitbread Ale 1099 - Wyeast Activator

A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.

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