White Labs

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.

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.

This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.

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.

This strain can be used to reproduce many American versions of classic beer styles but has been gaining popularity for its use in East Coast IPAs. This yeast can also be used in golden, blondes, honeys, pales and German altbier-style ales.

From Northern California, this strain is fruiter than WLP001 and slightly more flocculent. Attenuation is lower, resulting in fuller-bodied beers than WLP001.

A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.

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.

Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves."

A strain producing a highly phenolic aroma, it is the original yeast used to produce witbier in Belgium.

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 (65-67°F/18-19°C) will result in less fruity and more earthy beers.

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.

A unique yeast strain that creates farmhouse-style beers with a phenolic “bite” and moderate ester compounds. Producing a cleaner aroma profile than other farmhouse styles, this yeast is versatile and highly attenuating.