One of our most popular saison strains, it is great for farmhouse style beers because it produces flavors and aromas of pear, apple and cracked pepper. This strain is a high attenuator producing a very dry and drinkable finishing beer.

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, combined with good flocculation and good attenuation.

This strain ferments much cleaner than its hefeweizen strain counterparts. It produces very slight banana and clove notes and has low flocculation, leaving resulting beers with characteristic cloudiness.

This popular German strain is used in the production of traditional, authentic hefeweizen. It produces a high level of isoamyl acetate, giving the resulting beer notes of banana. With balanced phenol production, this strain produces notes of clove but remains banana forward. Low flocculation leaves the desired cloudy look, appropriate for the German wheat beer style. Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. Traditional brewing techniques suggest underpitching to produce more classic characteristics of the style.

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.

WLP004 is from one of the oldest stout-producing breweries in the world. It’s great for many beer styles but really shines in malty British styles such as stouts, porters and brown ales. Medium attenuation helps with a dry finish that promotes roasty notes. Esters help round out the overall flavor making a soft drinkable stout.

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Known for its use in malty English beers, this strain is a great choice for any beers using traditional English malts like Marris Otter, Golden Promise or floor malted barley. This strain will push bready, grainy malt flavors while being a mild ester producer.

AKA WLP007 Dry English Ale yeast
This yeast is known for its high attenuation, achieving 80% even with 10% ABV beers. The high attenuation eliminates residual sweetness, making the yeast well-suited for high gravity ales and clean, well-attenuated beer styles. This strain has become a go-to house strain for American breweries due to its clean profile and high attenuation. It’s an ideal strain for American and English hoppy beers as well as malty ambers, porters and brown ales. This strain can be a substitute for WLP001 California Ale Yeast®.

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. It is cleaner and crisper than other haze producing strains. It possesses a similar neutral character of WLP001 California Ale Yeast® with slightly higher ester production. This strain’s attenuation leaves some mouthfeel and residual sweetness which balances hop bitterness. It’s a great all-around strain for balanced, accessible beer styles such as blondes, pale ales, and amber ales.