CALIFORNIA ALE

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.
Attenuation: 63-70; Flocculation: Very High; Optimum Ferm Temp: 65-68

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.
Attenuation: 69-74; Flocculation: medium to high; Optimum Ferm Temp: 65-68

BRITISH ALE

This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 67-74; Flocculation: High; Optimum Ferm Temp: 65-70

DRY ENGLISH ALE

Clean, highly flocculant, 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 also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
Attenuation: 70-80; Flocculation: High; Optimum Ferm Temp: 65-70

EAST COAST ALE

The "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.
Attenuation: 70-75; Flocculation: low to medium; Optimum Ferm Temp: 68-73

EUROPEAN ALE

Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Attenuation: 65-70; Flocculation: Medium; Optimum Ferm Temp: 65-70

LONDON ALE

Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Attenuation: 67-75; Flocculation: Medium; Optimum Ferm Temp: 66-71

BURTON ALE

From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle

fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.
Attenuation: 69-75; Flocculation: Medium; Optimum Ferm Temp: 68-73

EDINBURGH/SCOTTISH ALE

Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales and can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
Attenuation: 70-75; Flocculation: Medium; Optimum Ferm Temp: 65-70

GERMAN ALE/KOLSCH

From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age

and leave a super clean, lager like ale.
Attenuation: 72-78; Flocculation: Medium; Optimum Ferm Temp: 65-69

PACIFIC ALE

A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and a leave a malty profile. More fruity than WLP002- English Ale yeast. Good yeast from English style ales including mild, bitter, IPA, porter and English style stout.
Attenuation: 65-70; Flocculation: Medium; Optimum Ferm Temp: 65-68

CALIFORNIA ALE V

From Northern California. This strain is more fruity than WLP001 and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Attenuation: 70-75; Flocculation: medium to high; Optimum Ferm Temp: 66-70

SUPER HIGH GRAVITY ALE

Can ferment up to 25% alcohol. From England.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 69-74

AMERICAN ALE YEAST BLEND

Our most popular strain is WLP001-California Ale yeast. This blend celebrates the strengths of California - clean, neutral fermentation, versatile usage and adds two other strains that belong in the same" clean/neutral" flavor category. The additional strains create complexity to the finished beer, and will taste more lager like than just WLP001. Hops flavors and bitterness are accentuated, but to the extreme of WLP001. Slight sulfur will be produced during fermentation.

Attenuation: 72-80; Flocculation: medium; Optimum Ferm Temp: 68-73

CREAM ALE YEAST BLEND

This is a blend of ale and lager yeast strains.  The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast. 

Attenuation: 75-80%  Flocculation: Medium  Optimum Ferm Temp: 65-70°F  Alcohol Tolerance: Medium High

BELGIAN STYLE SAISON ALE YEAST 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. 

Attenuation: 70-80%  Flocculation: Medium  Optimum Ferm Temp: 70-80°F
Alcohol Tolerance: Medium

BELGIAN STYLE ALE YEAST BLEND

A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'.

Attenuation: 74-80; Flocculation: Medium; Optimum Ferm Temp: 68-75

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.
Attenuation: 72-76; Flocculation: Low; Optimum Ferm Temp: 68-72

AMERICAN HEFEWEIZEN ALE

This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount

of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.
Attenuation: 70-75; Flocculation: Low; Optimum Ferm Temp: 65-69

HEFEWEIZEN IV ALE

Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable. Less flocculent than WLP300, sulfur production is higher.
Attenuation: 73-80; Flocculation: Low; Optimum Ferm Temp: 66-70

BELGIAN WIT ALE

Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Attenuation: 74-78; Flocculation: low-medium; Optimum Ferm Temp: 67-74

TRAPPIST ALE

From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 73-78; Flocculation: low to medium; Optimum Ferm Temp: 65-72

ABBEY ALE

Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 73-78; Flocculation: medium to high; Optimum Ferm Temp: 66-72

BELGIAN ALE

Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness than WLP500.
Attenuation: 72-78; Flocculation: Medium; Optimum Ferm Temp: 68-78

BELGIAN SAISON I

Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Attenuation: 65-75; Flocculation: Medium; Optimum Ferm Temp: 68-75

BELGIAN GOLDEN ALE

From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination

of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.
Attenuation: 75-80; Flocculation: Low; Optimum Ferm Temp: 68-75

PILSEN LAGER

Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.
Attenuation: 72-77; Flocculation: medium to high; Optimum Ferm Temp: 50-55

SAN FRANCISCO LAGER

This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners

and other style lagers.
Attenuation: 65-70; Flocculation: High; Optimum Ferm Temp: 58-65

OKTOBERFEST/MARZEN LAGER

This yeast produces a very malty, bock like style. It does not finish as dry as WLP830, as it is much slower in the first generation. We encourage a larger starter to be used the first generation or schedule a longer lagering time.
Attenuation: 65-73; Flocculation: Medium; Optimum Ferm Temp: 52-58

GERMAN LAGER

This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.
Attenuation: 74-79; Flocculation: Medium; Optimum Ferm Temp: 50-55

GERMAN BOCK

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. Very versatile lager yeast.
Attenuation: 70-76; Flocculation: Medium; Optimum Ferm Temp: 48-55

SOUTHERN GERMAN LAGER

This yeast is characterized by a malty finish and balanced aroma. It is a strong fermenter, produces slight sulfur, and low diacetyl.
Attenuation: 68-76; Flocculation: medium to high; Optimum Ferm Temp: 50-55

AMERICAN PILSNER LAGER

This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
Attenuation: 75-80; Flocculation: Medium; Optimum Ferm Temp: 50-55

CRY HAVOC

This signature strain, licensed from Charlie Papazian , has the ability to ferment at both ale and lager temperatures allowing the brewer to produce diverse beer styles.

When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used.

When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked

bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning.

For Ales: Attenuation: 66-70; Flocculation: M-L; Optimum Ferm Temp: 68-74°F; Optimum Cellaring Temp: 50-55°F

Alt beers can be cellared at lagering temperatures.

For Lagers: Attenuation: 66-70; Flocculation: L; Optimum Ferm Temp: 55-58°F; Optimum Lagering Temp: 32-37°F