California Ale Yeast
Attenuation：73-80%Flocculation：MediumOptimum Fermantation Temperature：68-73F (20-23℃)Alcohol Tolerance：High
Our best-selling yeast is famous for its clean flavors, balance, and ability to be used in almost any style of ale. It is extremely versatile and accentuates hop flavors well. A great all-purpose strain and a hardy fermenter.
English Ale Yeast
Attenuation：63-70％Flocculation：MediumOptimum Fermantation Temperature：65-69F (18-21℃)Alcohol Tolerance：Medium
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. It produces a very clear beer with some residual sweetness.
German II Ale Yeast
Attenuation：73-80%Flocculation：MediumOptimum Fermantation Temperature：65-70F (18-21℃)Alcohol Tolerance：Medium
Good for Kolsch, altbier and German-style pale ales. A strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029. Does not ferment well below 62F
Irish Ale Yeast
Attenuation：69-74%Flocculation：Medium-HighOptimum Fermantation Temperature：65-68F (18-21℃)Alcohol Tolerance：Medium-High
This yeast is from one of the oldest stout-producing breweries in the world. It yields just a hint of diacetyl balanced by light ftuitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds, and a very interesting variety of pale ale.
British Ale Yeast
Attenuation：67-74%Flocculation：HighOptimum Fermantation Temperature：65-70F (18-21℃)Alcohol Tolerance：Medium
This yeast is a little more attenuative than WLP002. Like most English strains, it produces malty beers. Excellent for all English-style ales including bitters, pale ales, porters, stouts, and browns.
Bedford British Ale Yeast
Attenuation：72-80%Flocculation：HighOptimum Fermantation Temperature：65-70F (18-21℃)Alcohol Tolerance：Medium
Ferments dry and flocculates very well; produces a distinct ester profile. This yeast yields a full mouthfeel for creating great English-style ales, including bitters, pale ales, porters, stouts and browns.
Dry English Ale Yeast
Attenuation：70-80%Flocculation：Medium-HighOptimum Fermantation Temperature：65-70F (18-21℃)Alcohol Tolerance：Medium-High
A clean, highly flocculent, and highly attenuative yeast. It’s similar to other English strains in flavor profile, but is 10% more attenuative, which eliminates residual sweetness and makes the yeast well suited for high-gravity ales. It also reaches terminal gravity quickly. Will reach 80% attenutation, even with up to 10% ABV beers. A great choice for IPAs, pale ales, and bigger stouts
East Coast Ale Yeast
Attenuation：70-75%Flocculation：Medium-LowOptimum Fermantation Temperature：68-73F (20-23℃)Alcohol Tolerance：Medium
Our “Brewer Patriot” strain can be used to reproduce many American versions of classic beer styles. Possesses similar neutral character of WLP001, but with less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very clean with low esters. A great yeast for goldens, blondes, honeys, pales, and German altbier-style ales.
Australian Ale Yeast
Attenuation：70-75%Flocculation：HighOptimum Fermantation Temperature：65-70F (18-21℃)Alcohol Tolerance：Medium
This yeast produces a clean, malty beer with pleasant ester characters that can be described as “bready.” It ferments successfully and cleanly at higher temperatures, and combines good flocculation with good attenuation.
10 year anniversary blend yeast
Attenuation：75-80%Flocculation：MediumOptimum Fermantation Temperature：65-70F (18-21℃)Alcohol Tolerance：Medium
White Labs started in 1995 with 5 strains available for home brewers: WLP001, WLP002, WLP004, WLP300, and WLP810.
They wanted a blend with all of these strains, but Hefeweizen just doesn’t fit. So we have crafted a blend using unique proportions of WLP001 California Ale Yeast, WLP002 English Ale Yeast, WLP004 Irish Ale Yeast, and WLP810 San Francisco Lager Yeast.
A truly unique blend that will test a brewers imagination!
European Ale Yeast
Attenuation：65-70%Flocculation：MediumOptimum Fermantation Temperature：65-70F (18-21℃)Alcohol Tolerance：Medium
A malty Northern European-origin ale yeast. Its low ester production gives it a clean profile, with little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for alitbiers, Kolsch-style ales, malty English-style ales, and fruit beers.
London Ale Yeast
Attenuation：67-75%Flocculation：MediumOptimum Fermantation Temperature：66-71F (19-22℃)Alcohol Tolerance：Medium
Dry, malty ale yeast. Provides a complex oak-ester character to your beer, and hop bitterness comes through well. It is well suited for classic British-style pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Whitbread II Ale Yeast
Attenuation：67-73%Flocculation：HighOptimum Fermantation Temperature：66-70F (19-21℃)Alcohol Tolerance：Medium
Traditional mixed yeast culture with British 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.
Essex Ale Yeast
Attenuation：71-76%Flocculation：Medium-HighOptimum Fermantation Temperature：66-70F (19-21℃)Alcohol Tolerance：Medium
A flavorful British-style yeast with a dry finish, it produces slightly fruity and bready characters. A good top-fermenting yeast strain that is well suited for top cropping. It is ideal for classic British-style milds, pale ales, bitters and stouts. Does not flocculate as much as other English strains.
Burton Ale Yeast
Attenuation：69-75%Flocculation：MediumOptimum Fermantation Temperature：68-73F (20-23℃)Alcohol Tolerance：Medium
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious, subtle flavors like apple, clover, honey, and pear. Great for all English styles, IPAs, bitters, and pales. Also excellent in porters and stouts.
Southwold Ale Yeast
Attenuation：68-75%Flocculation：MediumOptimum Fermantation Temperature：66-69F (18-20℃)Alcohol Tolerance：Medium
From Suffolk county, England. This yeast produces complex fruit, citrus, and spicy flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging.
Premium Bitter Ale Yeast
Attenuation：70-75%Flocculation：MediumOptimum Fermantation Temperature：67-70F (19-21℃)Alcohol Tolerance：Medium
From Staffordshire, England. Fermentation gives a mild but complex estery character. Ferments strong and dry and is good for high-gravity beers. Best for all English-style ales, including bitters, milds, ESBs, porters, stouts, and barleywines.
Edinburgh Scottish Ale Yeast
Attenuation：70-75%Flocculation：MediumOptimum Fermantation Temperature：65-70F (18-21℃)Alcohol Tolerance：Medium-High
Scotland is famous for its strong, malty beers. This yeast can reproduce complex and flavorful Scottish-style ales, but can also be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
German/Kolsch Ale Yeast
Attenuation：72-78%Flocculation：MediumOptimum Fermantation Temperature：65-70F (18-21℃)Alcohol Tolerance：Medium
From a small brewpub in Cologne, Germany, this yeast works great in Kolsch and altbier-style beers. Good for light styles like blondes and honeys. Accentuates hop flavors, similar to WLP001. Minimal sulfur produced during fermentation will disappear with age and leave a super clean, lager-like ale. Does not ferment well below 62F (17C) except during active fermenation.
Klassic Ale Yeast
Attenuation：66-74%Flocculation：MediumOptimum Fermantation Temperature：66-70F (19-21℃)Alcohol Tolerance：Medium
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.
Dusseldorf Alt Ale Yeast
Attenuation：65-72%Flocculation：MediumOptimum Fermantation Temperature：65-70F (18-21℃)Alcohol Tolerance：Medium
Traditional altibier yeast from Dusseldorf, Germany. Produces clean, slightly sweet altibier styles. Does not accentuate hop flavor as WLP029 does.
Pacific Ale Yeast
Attenuation：65-70%Flocculation：HighOptimum Fermantation Temperature：65-68F (18-21℃)Alcohol Tolerance：Medium
A popular ale yeast from the Pacific Northwest, this yeast clears well from the beer and provides a malty profile. More fruity than WLP002. A good yeast for English-style ales, including milds, bitters, IPAs, porters, and English-style stouts.
California V Ale Yeast
Attenuation：70-75%Flocculation：MediumOptimum Fermantation Temperature：66-70F (19-21℃)Alcohol Tolerance：Medium-High
From Northern California, this strain is fruitier than WLP001 and slightly more flocculent. Attenuation is lower, resulting in fuller-bodied beers than WLP001
American Ale Yeast Blend
Attenuation：72-80%Flocculation：MediumOptimum Fermantation Temperature：68-72F (20-22℃)Alcohol Tolerance：MediumHigh
This blend celebrates the strengths of WLP001- clean, neutral fermentation and versatile usage – and adds two other strains that belong to the same ‘clean/neutral’ flavor category. The additional strains create complexity in the finished beer. this blend tastes more lager-like than WLP001. Hop flavors and bitterness are accentuated, but not to the extent of WLP001. A slight amount of sulfur is produced during fermentation.
Super High Gravity Ale Yeast
Attenuation：>80%Flocculation：MediumOptimum Fermantation Temperature：65-70F (18-21℃)Alcohol Tolerance：Very High
From England, this yeast can ferment up to 25% alcohol when used correctly. It produces ester characters that increase with increasing gravity. Malt character dominates at lower gravities. To achieve >25% ABV, sugar needs to be fed over the course of the fermentation.
Hefeweizen Ale Yeast
Attenuation：72-76%Flocculation：LowOptimum Fermantation Temperature：68-72F (20-22℃)Alcohol Tolerance：Medium
This famous German yeast strain is used in the production of traditional, authentic wheat beers. It produces banana and clove notes and leaves the desired cloudy look of traditional German wheat beers.
American Hefeweizen Ale Yeast
Attenuation：70-75%Flocculation：LowOptimum Fermantation Temperature：65-69F (18-21℃)Alcohol Tolerance：Medium
Unlike WLP300, this yeast produces very slight banana and clove notes. It produces some sulfur, but is otherwise a clean-fermenting yeast that does not flocculate well, producing a cloudy beer.
Bavarian Weizen Ale Yeast
Attenuation：73-77%Flocculation：LowOptimum Fermantation Temperature：66-70F (19-21℃)Alcohol Tolerance：Medium
This is former Yeast Lab W51 a strain acquired from Dan McConnell, a well-known expert in yeast management. 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 reminiscient of cloves.”
Hefeweizen IV Ale Yeast
Attenuation：73-80%Flocculation：LowOptimum Fermantation Temperature：66-70F (19-21℃)Alcohol Tolerance：Medium
High phenolic clove aroma and flavor, with minimal banana. Also produces refreshing citrus and apricot notes for a crisp, drinkable hefeweizen. Less flocculant than WLP300, and sulfur production is higher.
Belgian Wit Ale Yeast
Attenuation：74-78%Flocculation：Low-MediumOptimum Fermantation Temperature：67-74F (19-23℃)Alcohol Tolerance：Medium
A strain producing a highly phenolic aroma, it is the original yeast used to produce witbier in Belgium.
Belgian Wit II Ale Yeast
Attenuation：70-75%Flocculation：Low-MediumOptimum Fermantation Temperature：67-74F (19-23℃)Alcohol Tolerance：Medium
Less Belgian-like phenolic than WLP400 and more spicy. Will leave a bit more sweetness. Flocculation is higher than WLP400. Used to produce Belgian witbier, spiced ales, wheat ales, and specialty beers.
Monastery Ale Yeast
Attenuation：75-80%Flocculation：Low-MediumOptimum Fermantation Temperature：65-72F (18-22℃)Alcohol Tolerance：High
From a Belgian monastery where monks traditionally brew beer, this yeast produces distinctive fruitiness and plum characteristics. An excellent yeast for high-gravity beers, Belgian ales, dubbels, and trippels. Lower temperatures (65-67F/18-19C) will result in less fruity and more earthy beers.
Bastogne Belgian Ale Yeast
Attenuation：74-80%Flocculation：MediumOptimum Fermantation Temperature：66-72F (19-22℃)Alcohol Tolerance：High
A high-gravity ale yeast similar to WLP500 that produces dry beer with a slight acidic finish. More clean fermentation character than WLP500 or WLP530 and not as spicy as WLP530 or WLP550. Excellent yeast for high-gravity beers, Belgian ales, dubbels, and trippels.
Antwerp Ale Yeast
Attenuation：73-80%Flocculation：MediumOptimum Fermantation Temperature：67-70F (19-21℃)Alcohol Tolerance：Medium
Clean, almost lager-like Belgian-type ale yeast. Good for Belgian-style ales and amber ales, or for blends combining other Beglian-type strains. Presents a biscuity aroma while accentuating hop flavors and bitterness. Slight sulfur will be produced during fermentation, which can give the yeast a lager-like flavor profile.
Abbey Ale Yeast
Attenuation：75-80%Flocculation：Medium-HighOptimum Fermantation Temperature：66-72F (19-22℃)Alcohol Tolerance：High
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, and trippels.
Abbey IV Ale Yeast
Attenuation：74-82%Flocculation：MediumOptimum Fermantation Temperature：66-72F (19-22℃)Alcohol Tolerance：High
For use in Belgian-style ales, dubbels, trippels and specialty beers. Fruit character is medium in between WLP500 (high) and WLP530 (low).
Belgian Ale Yeast
Attenuation：78-85%Flocculation：MediumOptimum Fermantation Temperature：68-72F (20-22℃)Alcohol Tolerance：Medium-High
Saisons, Belgian ales, Belgian reds, Belgian browns, and witbiers are just a few of the classic Belgian styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile with less fruitiness than WLP500
Belgian Saison I Ale Yeast
Attenuation：65-75%Flocculation：MediumOptimum Fermantation Temperature：68-75F (20-24℃)Alcohol Tolerance：Medium
A classic saison yeast from Wallonia that produces earthy, peppery, and spicy notes, and is also slightly sweet. For high-gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Belgian Golden Ale Yeast
Attenuation：73-78%Flocculation：LowOptimum Fermantation Temperature：68-72F (20-22℃)Alcohol Tolerance：High
From East Flanders, a versatile yeast that can produce light Belgian ales to high-gravity Belgian beers (up to 12%). A combination of fruity and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.
Belgian-Style Ale Yeast Blend
Attenuation：74-80%Flocculation：MediumOptimum Fermantation Temperature：68-72F (20-22℃)Alcohol Tolerance：MediumHigh
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, or myriad beers that can be described as “Belgian type.”