CATEGORIES

White Labs

Select from the categories or products below or use the search box in the top right corner to find a particular product.

Select Currency
  • California Ale
    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.
    NZ$ 17.50
  • English Ale
    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.
    NZ$ 17.50
  • Irish Ale
    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.
    NZ$ 17.50
  • Dry English 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.
    NZ$ 17.50
  • East Coast Ale
    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.
    NZ$ 17.50
  • Edinburgh Scottish Ale
    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.
    NZ$ 17.50
    Out Of Stock
  • German Ale / Kolsch
    From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and altbier-style beers. Good for light styles like blondes and honeys. Accentuates hop flavors, similar to WLP001.
    NZ$ 17.50
    Out Of Stock
  • California Ale V
    From Northern California, this strain is fruiter than WLP001 and slightly more flocculent. Attenuation is lower, resulting in fuller-bodied beers than WLP001.
    NZ$ 17.50
  • San Diego Super
    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.
    NZ$ 17.50
  • Hefeweizen Ale
    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.
    NZ$ 17.50
  • Bavarian Weizen
    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."
    NZ$ 17.50
  • Belgian Wit Ale
    A strain producing a highly phenolic aroma, it is the original yeast used to produce witbier in Belgium.
    NZ$ 17.50
  • Monastery Ale
    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.
    NZ$ 17.50
  • Bastogne Belgian Ale
    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.
    NZ$ 17.50
    Out Of Stock
  • Abbey Ale
    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.
    NZ$ 17.50
  • Abbey IV Ale
    For use in Belgian-style ales, dubbels, trippels and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).

    Note: This strain benefits from extra oxygenation
    NZ$ 17.50
    Out Of Stock
  • Belgian Strong
    From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.
    NZ$ 17.50
    Out Of Stock
  • French Saison
    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.
    NZ$ 17.50
  • Berlinner Weisse
    A blend of a traditional German weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. Can take several months to develop tart character. Perfect for brewing traditional Berliner Weisse.
    NZ$ 17.50
    Out Of Stock
  • Saccharomyces Bruxellensis Trois
    This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple characteristics. It can also be used to produce effervescence when bottle-conditioning. Ferments quicker than typical Brettanomyces strains.
    NZ$ 17.50
    Special Order item
  • Brettanomyces Claussenii
    Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653.
    NZ$ 17.50
    Special Order item
  • Brettanomyces Burxellensis Troi Vrai
    The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain, used for all Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.
    NZ$ 17.50
    Special Order item

1 2 Next »