Yeast

WLP300 is the choice for producing traditional, authentic hefeweizen with notes of banana and clove Low flocculation will leave the beer cl...

WLP830 is White Lab's most popular lager strain and is one of the most widely used lager strains in the world Produces clean and crisp beers with ...

WLP510 is a high-gravity ale yeast that is great for Belgian styles ranging from table beer to dark strong ale Produces a dry beer with a slightly...

WLP565 makes a classic saison by producing flavors and aromas noted as earthy, peppery and spicy Let this strain free-rise to allow for complete a...

WLP810 is a unique lager strain that can ferment at a wide range of temperatures while retaining lager-like characteristics Traditionally used to ...

WLP830 is White Lab's most popular lager strain and is one of the most widely used lager strains in the world Produces clean and crisp beers ...

From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile mak...

WLP840 makes dry and clean lagers with a light note of apple fruitiness Sulfur and diacetyl production is minimal making this strain easy to work ...

From the oldest operating brewery in Munich. Carefully cultivated and preserved by brewing monks observing time-honored traditions, this strain is ...

Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ seri...

Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that ...

This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, In...

The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally we...

LALVIN ICV D254™ was selected by the ICV in 1998 from Syrah fermentations in Gallician, south of the Rhône Valley. In red wines, ICV D254 promises ...

Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1-V1116 ...

Selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde r...

The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne ...

Wyeast nutrient blend for yeast propagation and brewing. A blend of vitamins, minerals, inorganic nitrogen, organic nitrogen, zinc, phosphates and ...

  1318 has become synonymous with the production of New England IPAs and balances well with tropical fruit-forward hops Has a fruity, very light a...

2112 is particularly well suited for producing California Common-style beers Retains lager characteristics at temperatures up to 65°F and produces...

2565 is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany Produces beer that will exhibit some of the fruit...

3068 is the classic and most popular German wheat beer strain used worldwide Produces a beautiful and delicate balance of banana esters and clove ...