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Liquid Yeast

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  Imperial A09 Pub

  Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.

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  Imperial A01 House

  The best of both worlds, House is clean and allows malt and hops to shine. This strain is extremely versatile and flocculent enough to drop out of the beer quickly. Best used in American IPAs but works well in English style ales. House is clean at cold temperatures with increased esters as fermentation temperatures increase.

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  Imperial A04 Barbarian

  Ready to attack your IPA, Barbarian produces stone fruit esters that work great when paired with citrus hops. Barbarian will give you what you need for an exceptionally balanced IPA.

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  Imperial A07 Flagship

  A craft brewing standard, Flagship is a versatile strain loved for its extremely clean character. This strain performs well at standard ale temperatures, but can be used in the low 60s to produce exceptionally crisp ales. 

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  Imperial A10 Darkness

  A10 Darkness is exemplary for use in stouts, porters, browns, as wells as amber ales. Its unique character pairs perfectly with roasted and caramel malts. Due to it’s alcohol tolerant nature, this strain will also work well in high gravity beers.

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  Imperial A18 Joystick

  This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean. Joystick is a good choice for big, high alcohol, malty beers but has no issues chomping on a hoppy double IPA.

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  Imperial A20 Citrus

  Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. A wild saccharomyces strain, it will get a bit funky without the worries of a brettanomyces strain.

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  Imperial A24 Dry Hop

  Dry Hop is a blend of A20 Citrus and A04 Barbarian.  When this blend goes to work on your hoppy beer, the hop aroma blows up.  The combination of these strains produces amazing aromas of citrus, peach and apricot that will accentuate your IPA, pale ale, and any other hop driven beer.

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  Imperial A38 Juice

  Juicy. Fruity. Juice is an amazing strain for East Coast IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beers  that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the the fermenter if too full.

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  Imperial A43 Loki

  A traditional Norwegian strain that has an extremely wide fermentation temperature range. This strain has been traditionally used in farmhouse style beers however, due to it’s fermentation temp range can be used in a variety of beers from pseudo lagers, Belgian inspired, and hop forward beers. On the cool end of the range Loki is super clean; producing...

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  Imperial A44 Kveiking

  Blend of 3 kveik strains conquers wort, leaving tropical fruit flavors in its wake.

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  Imperial B44 Whiteout

  B44 Whiteout is perfect for Belgian Wit style beers, producing an excellent balance of spicy phenolic character and esters. Beside the necessary aromatics, Whiteout produces an impressive amount of acidity making it quintessential for wits as well as other light colored Belgian ales. Whiteout has shown to be flocculent during fermentation, then become...

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  Imperial B56 Rustic

  This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and juicy aromas that compliment complex maltiness.

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  Imperial B64 Napoleon

  Classic strain to produce French Saison where a balance of fruit esters and spicy phenols are necessary.

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  Imperial F08 Sour Batch Kidz

  Sour Batch Kidz is a blend of low attenuating Belgian saison yeast, Lactobacillus, and two Brettanomyces yeast strains. This blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up.

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  Imperial G01 Stefon

  Brewers love this traditional hefeweizen strain for any of their weizen beer needs!

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  Imperial G03 Deiter

  Dieter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kölsch, Alt and other light colored delicate beers. Dieter has better flocculation characteristics than most Kölsch strains which allows brewers to produce clean, bright beers in a shorter amount of time.

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  Imperial L17 Harvest

  This strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way.

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  White Labs 001 California Ale...

  White Labs California Ale Yeast  is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.

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  White Labs 002 English Ale Yeast

  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.

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  White Labs 007 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.

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  White Labs 029 German Ale /...

  Sourced from a small brewpub in Cologne, Germany, this strain is fitting for German ales such as kölsch and altbier. Known for accentuating hop flavor and bitterness while creating crisp, clean lager like characters, it performs exceptionally well at temperatures ranging from 65° to 69°F (18-20°C) and does not ferment well below 62°F (17°C) after peak...

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  White Labs 060 American Ale...

  This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced...

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  White Labs 066 London Fog Ale

  This is the go-to strain for New England-style IPAs. It produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel.

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  White Labs 300 Hefeweizen Ale...

  This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.

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  White Labs 400 Belgian Wit Ale...

  Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.

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  White Labs 518 Opshaug Farmhouse...

  Sourced from our friend Lars Marius Garshol, this kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway. This strain was originally used in the 1990s to produce several kornøl-style beers. It is a clean fermenting yeast and has tolerated temperatures up to 91°F (33°C) while finishing...

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  White Labs 521 Hornindal Kveik...

  Hornindal is a Kveik strain shared with the world by Terje Raftevold from Hornindal, Norway. It produces an intense tropical flavor and aroma with notes of fresh tangerine, mango, and pineapple, ideal to be used with fruit-forward hops.

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  White Labs 545 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.

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  White Labs 568 Belgian Saison Blend

  This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.

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  White Labs 655 Belgian Sour Mix I

  A unique blend of Brettanomyces and Saccharomyces yeasts as well as bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales.

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  White Labs 670 American...

  Inspired by local American brewers crafting semi-traditional Belgian-style ales, this blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, saisons, and other Belgian-inspired beers.

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  White Labs 672 Lactobacillus Brevis

  This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program. Recommended usage is below 107°F (40°C).

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  White Labs 830 German Lager yeast

  Our most popular lager yeast, this strain is one of the most widely used lager strains in the world. It can be used in almost any lager style and tends to produce clean and crisp beers with some accentuation of hop characteristics.

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  White Labs 833 German Bock Lager

  From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for bocks, dopplebocks, and Oktoberfest-style beers. A very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in classic American-style pilsners....

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  WLP 380 Hefeweizen IV Ale

  This strain produces a balance of phenolics and esters. Nutmeg, clove, and spice are more dominant than the banana and bubble gum aroma. 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. This strain has low...

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  WLP644 Saccharomyces...

  This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.

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  WLP648 Brettanomyces...

  The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

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  WLP775 English Cider Yeast

  Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.

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  WLP800 Pilsen Lager Yeast

  A classic pilsner strain from the Czech Republic, this strain produces a clean, crisp beer that’s somewhat dry with a malty finish. A to-style pilsner strain, this yeast is also well suited for thirst quenching lagers such as Munich helles, dunkels and American lagers.

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  Wyeast 1007 German Ale

  A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

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  Wyeast 1028 London Ale

  A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.

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  Wyeast 1056 American Ale

  Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.

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  Wyeast 1084 Irish Ale

  This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).

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  Wyeast 1098 British Ale

  This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).

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  Wyeast 1272 American Ale II

  With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character...

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  Wyeast 1318 London Ale III

  Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.

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  Wyeast 1332 Northwest Ale

  One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity

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  Wyeast 1728 Scottish Ale

  Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile.

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  Wyeast 1968 London ESB

  A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough...

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